Point Arena Fridays 3-6
Gualala Saturdays 9:30 - 12:30
Fort Bragg Wednesdays 2:30 - 4:30 (year round)
Bones, Steaks, Roasts and Ground
Local, Nutrient-Dense, Responsibly Grazed
Farmer’s Markets begin Memorial Day weekend and end in November, or whenever the rain gets too much
These cuts can all be cooked quickly - rare is the best way to enjoy grass-fed beef as it‘s leaner than conventional beef. It is also very important to let your steaks rest 10 minutes before slicing to make sure the juices have time to reintegrate into the meat.
Our ground beef is about 20% fat
Top Sirloins have a delicious flavor with a beautiful fat cap. We enjoy them pan-seared or grilled with just salt and pepper.
The best for flavor and tenderness! Just salt and pepper right before grilling or pan searing and enjoy.
Chucks are well-known as a phenomenal braising cut, but since these steaks are cut about 1/2” thick they can be marinated (if desired), pan seared and enjoyed rare.
These steaks have amazing flavor, but beware cooking them beyond rare, they will toughen up quick.
This comes from the sirloin tip and is cut very thin to soak up your favorite taco marinade. Sear on the grill for a few minutes and it’s taco time!
The most tender of all the steaks, these need a lot less time to cook than you’d imagine even with their thickness.
These thin steaks include Flank, Skirt, and Flap (AKA Bavette) and are great for marinading. Cook them quickly and slice them against the grain for maximum tenderness.
These cute little steaks come in around 1/4 lb packages as perfect single-servings.
These come from the muscles of the cow that were used more: the legs, hindquarters and shoulders and ribs. Braising means cooking a piece of meat in a little bit of liquid - usually not fully submerged, that’s a stew - low and slow. Red wine and stock are good liquids to mix together and bring to not-quite-a-simmer with any of these cuts.
Briskets are wonderfully fatty and can be slow roasted in an oven (or smoker) and come out beautiful.
These roasts are great to coat with an herb-butter, brown all the edges, then finish in an oven till rare. Slices up great for sandwiches throughout the week.
London Broil is the top round used in a particular dish using an english-style marinade. You can even pan sear it in plenty of butter and slice it really thin for tasty sandwich meat.
short ribs come in either english-style (large bones, good for braising) or korean-style (sliced thin, can be marinated and grilled)
These usually are around 2lbs, and despite the name are better braised than roasted.
Arguably the best braising cut! The dish coined ‘Osso Bucco’ actually uses veal shank, but you can do the same thing with these 1.5” thick slices of the leg that includes a nice chunk of marrow.
Offal (I like to pronounce it “Oh-full” rather than “Awe-full” but I’m pretty sure either is fine) are organs, bones, and marrow bones. These parts of animals were traditionally eaten first by many indigenous cultures because this is where most of the nutrients are stored.
King of offal! My favorite way to cook this is to cut it about 1/2” thick, soak in milk or lemon juice for an hour, bread it then fry in tallow. Serve with or without onions.
Steak and Kidney pie or stew is delicious. Be sure to remove any membranes found in/on the kidney as they don’t soften in cooking.
Bone broth is one of the most gut-nourishing drinks we can ingest.
These are best soaked in salt water overnight, rinsed then broiled with salt.
Braising is the best way to enjoy this under-utilized piece.
Try it cubed, marinated, skewered, and grilled.
Cook it the same way you would Osso Bucco. It has a lot more collagen and could make a great addition to any stock if you want to make it even thicker. Also, there’s only one per cow,
We raise variations of the “Freedom Ranger” breed of meat chicken. These birds grow quickly, they are ready for harvest in 9-10 weeks (though you could raise them out to 12 weeks if you’re using a lower-protein feed) though not as quickly as the cornish cross. We brood them in our greenhouse for 2 weeks, harden them off in our garden for 2 weeks, then finish them out on pasture moved daily in a Salatin-style chicken tractor. We feed them Modesto Milling’s Organic no-soy, no-corn crumbled fee
Get a mix of ground and braising/roast cuts (and a bonus steak or two). This is different from a “share” of a cow by not including bones, offal, Rib-Eyes, New Yorks or Tenderloins. The cuts are “rancher’s choice,” I try to give a good spread of different types of cuts. any box size is $13/lb.
This box works well to help feed a couple of average meat-eaters for a month. Here’s an example of what a box would look like: 5 lbs ground, 2 lbs short ribs, 1.5 lb brisket, 1.5 lb chuck, .5 lb top sirloin, .25 lb flat iron steak. Any variation of this could happen.
The last box put together included: 10 lbs of ground, 3 lbs of short ribs, 2 lbs chuck, 2 lbs brisket, 2 lbs osso bucco, 1 lb cross rib steak.
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These Belted Galloways, also called “Oreo Cows” “Bumblebee cows” or “belties,” are our hard working, grass munching co-managers.
We implement regenerative agriculture by moving our animals with electric fencing from one part of a pasture to another, anywhere from twice a week to twice a day in order to best treat the land and the cows.
Our goal is the health of the soil, and using livestock to periodically mow and fertilize grasslands really helps keep the nutrient cycle flowing.
Jesse Hanna: Father, Drummer, Water Man
Katrina Coffman: Mother, Saxist, Fencing Lady
Hazel and Willow: in-training with no expectation
It all started while living in Oceanside CA,trying to figure out what health really looks like. Realizing it depends on the co-creation of food within the confines of an ecosystem led us to move to Northern California and begin WWOOFing on different farms. Working on a grass-based ranch made us want to do the same thing on our own, so we moved to South Coast Mendocino to follow our dreams. 2 years later, after finding our dreamland and having our first daughter, Katrina began working for Wavelength Farm managing their herd of 6 belted galloways. We bought this starter herd from them and have expanded our leased land to include Oz Farm, 120 acres off Curly Lane just South of Point Arena, and a number of other smaller acreages around town.
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