FAQ
1.) What should I expect when purchasing retail cuts?
We process our best Black Angus Beef in Paso Robles, CA. We have developed a great relationship with the USDA inspected cut and wrap facility. There is no USDA facility close to San Diego County. Paso Robles is about as close as we can get. Travel costs play a factor in our pricing.
Genetic merit is very important to us. We do genetic tests on our calves when they are born to ensure the carcass quality is to our standards for our beef program. Additionally, we are working on becoming Certified Angus Beef’s Ranch to Table program, which lets our customers know that our Angus beef comes from the very best genetics and meets all 10 specifications to qualify for the CAB Brand.
We pride ourselves in breeding and raising the very best and consistent beef for our community in Southern California.
2.) What can you tell me about bulk beef shares?
We offer beef shares twice a year, fall and spring typically. There is no wait list. It is offered first come, first served through our email list. If you have subscribed to our email list/ranch newsletter, you are in the right place!
We only offer whole and half beef shares. We do not offer smaller options. We advise customers to split among friends, families and neighbors if they need less than a half share of beef.
We organize everything for you as far as slaughter, date and processing. You will receive a phone call from our butcher shop we like to use and they go over everything with you over the phone. This is a custom cut experience. Our butchers are great at explaining cuts and guiding you through the process.
Currently, we do not offer delivery. You must plan pick up your share of beef at the meat shop in Perris, CA.
You need about 8 cubic feet of freezer space for an half beef, and 16 cubic feet for a whole beef.
You get about 400-450 lbs of beef back to your freezer depending on if you want bone-in steaks, extra soup bones and offal cuts for a whole beef.
We have a pricing breakdown PDF on our beef share page that explains everything. On average for a 1200 lb whole beef, you are looking to spend about $5700 all together with slaughter fee, cut and wrap fee and live weight fee to the ranch. Pricing is based off the live weight of the animal.
3.) What do you feed your cattle? How are they finished?
Our cattle are born and raised on open pastures in the mountains of San Diego County.
When calves are weaned from their mothers at about 6 months of age, we start them on beer grain that we get from a local San Diego craft brewery. Spent Brewer's Grain (SBG) is abundant in protein, fiber and energy and is a great sustainable feed that we can utilize for feeder cattle.
We grow our own oat hay on the ranch and harvest once annually in the summer. We store it all away in barns to keep it dry and out of the weather and feed our steers the hay once they are getting a beef finisher ration of grain.
The “beef builder” is mix of grains like corn, oats, barley and milo with added vitamins and minerals to ensure the cattle have a balanced diet. They are feed this diet for the last 120 days prior to harvest. The grain is formulated by a local animal nutritionist.
4.) Why do your genetics matter?
All of our cattle are derived from Black Angus genetics. We have a few cows that are not registered, but most of the herd are registered Black Angus including our bulls.
Angus is a breed known for beautiful marbling, efficiency, docility and strong maternal traits. They do well in many environments from the cold northern areas to the hot humid areas.
Bryce and I have worked hard to ensure the genetics we use is to our standard and reliable to not only our needs on the ranch, but also to the needs of our consumers. A few years ago, Bryce learned to AI (artificially insemenate) our females with sires of our choosing from all across the country. We have seen first hand the benefits this has brought to our program and excited to see our breeding program grow and enhance in the coming years. Our goal is the raise the best quality beef while also developing and raising dependable replacement cattle for ranchers.
5.) Where can I buy your beef?
- Rancho Santa Fe Farmer's Market on Sundays 9:30am-2:00pm.
- Ramona Grange Farmers Market Thursdays 3:00pm-6:30pm.
- Del Mar and Poway pick up once weekly TBA on weekly email
- Can coordinate other pick ups days/times in Julian, Santa Ysabel or Ramona during the week.
Pre-orders are recommended
Send Alli an email afender614@gmail.com or text 760-212-4052 how you would like to pick up your order.
We do not ship our beef.
6.) What is Certified Angus Beef Ranch-to-Table mean?
“Ranch-to-Table Certified means our beef is verified for quality and care from the pasture all the way to your plate.”
Certified Angus Beef Ranch-to-Table certification means the beef you’re buying is verified every step of the way — from how the cattle are raised on the ranch all the way to the final product you take home.
It guarantees:
• Verified Angus genetics — it truly comes from Angus-type cattle
• Strict quality standards — only beef that meets high marbling, tenderness, and appearance standards qualifies
• Traceability — animals are documented so their origin is known
• Responsible ranching practices — proper care, handling, and record-keeping
In simple terms, it’s a third-party-backed way of proving that what we say about our beef is actually verified — not just marketing.
7.) What is BQA Certification?
“BQA certified means we’re trained and verified to raise our cattle humanely, safely, and responsibly so you get high-quality beef you can trust.”
Beef Quality Assurance certification means the rancher has been trained and approved in best practices for raising cattle responsibly. It shows we follow strict guidelines for:
• Animal care — cattle are handled calmly and humanely
• Food safety — proper health treatments and record-keeping
• Quality meat — low stress animals produce better beef
• Responsible stewardship — caring for land, water, and animals
The program is backed by the National Cattlemen’s Beef Association, so it’s a nationally recognized standard — not just something we claim ourselves.