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Growing  Grass Fed Beef  in  Harmony  with  our Ecosystem

Resources

Growing  Grass Fed Beef  in  Harmony  with  our Ecosystem

Resources

Available at Farmer’s Markets

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 in Gualala begin  Memorial Day weekend and end in  November,  or  whenever  the rain  gets  too much

 


About Us

Our Herd

These Belted Galloways, also called “Oreo Cows” “Bumblebee cows” or “belties,” are  our  hard working, grass munching co-managers. 

Regenerative Grazing

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.

It’s All About the Grass

Our  goal  is  the  health  of the  soil,  and using  livestock  to  periodically  mow  and  fertilize  grasslands  really  helps  keep  the  nutrient  cycle  flowing.    

Our Family

Jesse Hanna: Father, Drummer, Water Man

Katrina Coffman: Mother, Saxist, Fencing Lady

Hazel and Willow: in-training with no expectation

Our Story

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 are continually expanding our leased land which includes areas of Oz Farm, 120 acres off Curly Lane just South of Point Arena, 100 acres south of Elk, and a number of other smaller acreages around town.  

Pasture-Based Protein

Cuts for the Grill or the Cast-Iron Pan

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.

Ground

14/lb

Our ground beef is about 20% fat

Top Sirloin Steak

23/lb

Top Sirloins have a delicious flavor with a beautiful fat cap.  We enjoy them pan-seared or grilled with just salt and pepper.

Rib Eye Steak and New York Strips

42/lb

The best for flavor and tenderness!  Just salt and pepper right before grilling or pan searing and enjoy.

Chuck Steak

17/lb

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.

Cross Rib Steak

21/lb

These steaks have amazing flavor, but beware cooking them beyond rare, they will toughen up quick.

Beef for Carne Asada

20/lb

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!

Tenderloin or Filet Mignon

45/lb

The most tender of all the steaks, these need a lot less time to cook than you’d imagine even with their thickness.  

The Flat Steaks

32/lb

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. 

Flat Iron Steak

29/lb

These cute little steaks come in around 1/4 lb packages as perfect single-servings.


Braising and Roasting Cuts

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.

Brisket

20/lb

Briskets are wonderfully fatty and can be slow roasted in an oven (or smoker) and come out beautiful.

Cross Rib Roast

19/lb

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

17/lb

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

19/lb

short ribs come in either english-style (large bones, good for braising) or korean-style (sliced thin, can be marinated and grilled)

Chuck Roasts

15/lb

These usually are around 2lbs, and despite the name are better braised than roasted.  

Osso Bucco

17/lb

Arguably the best braising cut!  The dish coined ‘Osso Bucco’ actually uses veal shank, but you can do the same thing with these 2" thick slices of the leg that includes a nice chunk of marrow.  


Offal

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.

Liver

10/lb

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.

Kidney

7/lb

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.  

Bones

5/lb

Bone broth is one of the most gut-nourishing drinks we can ingest.

Marrow Bones

7/lb

These are best soaked in salt water overnight, rinsed then broiled with salt.

Cheek

13/lb

Braising is the best way to enjoy this under-utilized piece.

Heart

13/lb

Try it cubed, marinated, skewered, and grilled.

Oxtail

13/lb

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,


Pastured Poultry

We raise variations of the “Freedom Ranger” breed of meat chicken. These birds grow quickly (they are ready for harvest in 9-11 weeks) though not as quickly as the cornish cross (which are usually ready in 7-9 weeks). We brood them in our greenhouse for 2 weeks, then finish them out on pasture moved daily in a Salatin-style chicken tractor. We feed them Organic Crumbles from Hunt and Behrens.

10/lb

Beef Boxes are temporarily unavailable for 2025!

Due to our herd size growing, we will have just a few harvestable animals this year. We will be able to accommodate boxes again in 2026, and are looking forward to our peak production coming online in 2027!

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714 315 1566

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