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House / The ranches

Four ranches, all in California

We buy whole animals from four families we know by name, none more than six hours from Third Street. Every lot on the board comes from one of them.

4Ranches
6 hFarthest drive
0Boxed meat bought in
Beef, dry aged

Santa Ynez

Angus cross cattle on oak savanna, finished on grass and a little barley for the last ninety days. The ribeye, strip and tomahawk come from here, and they hang in our cooler for 32 to 60 days.

HerdAbout 400 head
FinishGrass, barley at the end
To Third Street2 h 40 min
On the board from here
Dry aged ribeye$58.00 / lb
New York strip$46.00 / lb
Tomahawk chop$74.00 / lb
Chicken

Petaluma

Slow growing birds that live outdoors from four weeks, moved to fresh grass every few days, slaughtered by hand and air chilled rather than soaked.

BreedSlow growing Freedom Ranger
ChillingAir, not water
To Third Street6 h by refrigerated truck
On the board from here
Pasture chicken$18.50 / lb
Wagyu, veal

Central Valley

A small wagyu cross herd graded A4, and the rose veal for the osso buco: calves raised with their mothers on pasture, never crated.

GradeWagyu A4
VealRose, pasture raised
To Third Street3 h 50 min
On the board from here
Wagyu picanha$96.00 / lb
Veal osso buco$38.00 / lb
Traceability

Every tag names the animal it came from

Type the lot number from your tag and see the ranch, the date of slaughter, how long it hung and who cut it.

Trace a lot How it works