Salmon
Creek
Ranch, Bodega, CA
100% Grass-Fed/Finished Beef
Overview:
Our grass-fed/grass-finished beef is raised the
natural way, without grain, antibiotics, GMO's or added
hormones, on our certified organic pasture. For superior
meat production, we use British breeds, including Scottish Highland cattle, that are well-suited to the
rolling hills and cooling mists of the rugged Sonoma
coast. We produce what we sell -- our
beef comes from our own cattle, unlike many who have a
"network of partner ranches" producing for them to expand
sales. 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.
We ship anywhere in the continental USA.
For CURRENT
PRICING: go to Beef
price
list.
TO
ORDER, email us
or call or text 707-775-9604. (See below for information on shipping, or
visiting our on-farm store).
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 are fed to prevent
casualties. The result is an artificial product that causes
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 proven to be
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.
Packaging Options:
We
sell beef either by the retail cut or by the quarter (quarter,
half or whole animal); details of these options appear below.
Retail
cuts:
If you would like to buy a rib eye steak, or 5
lbs of ground beef, or 2 chuck roasts, we can do that. You can
choose any combination of any cuts we have, and we ship
nationwide. The steers are humanely slaughtered and butchered
in USDA-inspected facilities. The meat is dry aged for 21 days
before being cut and vacuum packed in retail sized portions,
the size you would find at any grocery store (but better
tasting and healthier!). There is no minimum purchase.
Whole & partial
animals:
If you would like a good supply of premium beef in your
freezer to use at your leisure, buying a quarter or half steer
is the way to go. The animals are slaughtered on-farm by a
State licensed butcher, basically eliminating any stress
for the steer. The carcass is delivered to a State inspected
facility for dry-aging and then is butchered into a wide
selection of standard retail cuts, which are vacuum packed as
above. The amount of space a quarter steer takes is
approximately 3 to 4 cubic feet, or two boxes measuring
16"x20"x9".
On Farm Store:
All of our products, including our USDA-inspected dry aged
grass fed beef, are available year-round at our
on-farm store on our ranch in Bodega. Call us at (707)
775-9604 or email info@salmoncreekranch.com
to schedule a visit and to make sure what you need is
currently in stock. Use of picnicing facilities
and hiking on our 400 acres of trails is free for our
customers.
Order by Phone or Email: For more information or to place
an order, give us a call at 707-775-9604, or email us
if you prefer. We are happy to answer your questions.
Online Store: Click
here.
(Our online store is a
work in progress. Only a few cuts are featured
there yet, so if you want something that is not
listed, call or email us.)
Shipping and Delivery:
We ship anywhere in the
continental USA. We can also deliver to San
Francisco and some Bay Area locations, or you
can pick up from us at our on farm store or at
the Santa Rosa Certified Farmers Market at the
Luther Burbank Center (corner of Mark West
Springs Rd. & Hwy 101).
For CURRENT PRICING:
see our Beef
price
list.
Homepage
Last
updated 4/7/23