Salmon Creek Ranch, Bodega, CA
100% Grass-Fed Beef
John & Lesley with cows
Our grass-fed beef is raised the natural way, without antibiotics, GMO's or added hormones, all on certified organic pasture. For superior meat production, we use both Angus crosses and Scottish Highland cattle, breeds well-suited to the rolling hills and cooling mists of the rugged Sonoma coast. We cut no corners -- our beef is dry-aged 21 days to enhance tenderness at extra expense, before butchering. All our cuts are USDA-inspected, labeled and vacuum-packed for maximum long-term freshness. Due to the slow-maturation of Scottish Highlanders, beef from this heritage breed is only available occasionally.

See our Beef price list page for current pricing.

Highlander with calf

Advantages of Grass-Fed Beef:
Most beef in the USA is produced from steers fed on corn, in crowded feedlots, to maximize fat and carcass weight in the minimum time. Corn is not a natural diet for cows, so to force digestion and combat insanitary feedlot conditions, hormones, antibiotics and other substances have to be fed to prevent casualties. The result is an artificial product that deserves the bad rap that "red meat" has acquired in modern dietary science. Our grass-fed beef, on the other hand, comes from cattle that roam freely, foraging their natural diet of grass and browse at will. The resulting beef is much leaner, with far more Omega-3 fatty acids, the type of fat that is considered good for you. It is also high in cancer-preventing conjugated linoleic acids (CLAs ) and has 4 times as much vitamin E. In short, it is the type of food our bodies were originally designed for.

John and cowsUSDA Processing and Packaging:
We purposely avoid the questionable practice employed by many direct-marketing meat producers who sell you what is theoretically a quarter, half or other fraction of the live animal in an effort to circumvent the expense and legalities of USDA inspected processing.  When we first started in the business, we thought USDA inspection was just another layer of government red tape and inspection a mere formality involving a small  random sample of a small percentage of carcasses processed at a plant on any given day. However, we soon found out that the USDA stamp of approval means a whole lot more and inspectors are on site at all times in even the smallest plants, inspecting every part of every carcass relentlessly to ensure public safety. Grazing

Bypassing this process will save you little if any money -- the base price per lb quoted by the USDA-quality-avoidance producers may seem cheap, but is usually based on "live weight" which is 2 1/2 to 3 times the weight of the final cuts you end up with. After adding their processing and butchering fees, you are not saving much, if anything.  Furthermore you are forced to buy at least a quarter of beef at a time (around 120 lbs), for which you will have to fork over about $600, as well as finding space for it in your freezer. To cap it all, your meat is not inspected for possible health issues so you are not really sure what you are buying.

By contrast, we use exclusively USDA-certified processing plants and butchers, in which inspectors check every part of every carcass, so every cut carries the USDA label.  Our state-of-the-art vacuum packaging means that the oxygen that supports spoiling bacteria is virtually eliminated, and the meat can be preserved almost indefinitely in the freezer. This is in sharp contrast to the brown paper used by non-USDA butchers. Furthermore the vacuum process makes attractive packages that actually allo
w you to see the meat you are buying!  Also there is no minimum purchase -- instead of spending hundreds of dollars at a time you can buy individual cuts for as little as $5 at a time as you please,

Our store
Prices and Availability:

the Beef Price List page for detailed pricing of individual cuts.

Our USDA-inspected gras
s fed beef is available year-round. Call us at (707)876-1808 or email to have an order shipped or to schedule a visit to our on-farm store. (We caution that shipping east of the Rockies can be very expensive, so be forewarned.)

If you prefer to get the most common cuts just a few clicks, visit our online store.