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Where to buy grass fed beef in bay area?

j
Julia Apr 27, 2006 02:02 AM

I'm thinking about buying a side of grass fed beef. It's something I've done for the last few years, but I've recently moved to the Bay Area so aren't really sure about where/who to buy from here. I'd appreciate any recommendations of suppliers.

  1. r
    rccola Jul 24, 2009 06:29 PM

    If no one said so, Berkeley Bowl.

    1. r
      Robert Lauriston Apr 27, 2006 06:14 PM

      You might talk with some halal butchers about how their animals are raised. I'm not sure about beef but typically they get whole lambs and goats from Central Valley family farmss.

      2 Replies
      1. re: Robert Lauriston
        m
        Melanie Wong Apr 27, 2006 11:56 PM

        I've noticed Harris Ranch beef at several halal butchers.

        1. re: Melanie Wong
          n
          Nate650 Nov 7, 2011 03:12 PM

          Harris Ranch beef is not grass fed.

      2. b
        Bean Counter Apr 27, 2006 05:15 PM

        Check out eatwild.com for sources.

        I've gotten a quarter from Chileno Valley Farms in the past and was pleased. I think they're more affordable tha some other options. Downsides, butcher paper rather than vac packed, no choice on how its butchered (I would have preferred more ground & fewer roasts). I don't believe they deliver either if thats important to you. Overall the experience was a good one and I'd do it again.

        Morris Farms has had favorable comments on this board (as mentioned below).

        Whatever you decide please give us a report.

        1. n
          Niki Rothman Apr 27, 2006 02:28 PM

          Niman Ranch! Check out the website and read all about their free range, kindness to animals policy. They will work through whatever local retailers they deal with that are close to you to get you the specific cuts you want. Also, if you buy $250 or more mail-order, they give a very substantial discount. The meat is delicious. Different retailers in SF sell different cuts. Like Bi-Rite sells some steaks, hamburger, and beef stew. Cal Mart at Laurel Village sells steaks and the most dee-licious beef hot dogs (they told me they are no-preservatives and for some reason they are much more delicious than the Niman Ranch hot dogs TJ's sells), TJ's sells london broil and beef stew. NR also raises pork (no preservative bacon!)and lamb. The website will tell you about retailers near you. Also, you can call the 800 number. The customer service people are very helpful.

          13 Replies
          1. re: Niki Rothman
            g
            Gary Soup Apr 27, 2006 02:33 PM

            As a previous responder pointed out, Niman Ranch beef is NOT grass fed. Nor is it organic. It's feelgood beef. In fact, Niman Ranch isn't really a ranch per se anymore, just a franchised concept.

            1. re: Gary Soup
              n
              Niki Rothman Apr 27, 2006 02:43 PM

              So, Niman Ranch lied to me? Those cows happily wandering around on the hillsides they show in the pictures are not eating grass? I didn't say it was organic, nor do they. Did the OP ask for organic? I missed that. "Feelgood beef" Heh. Is that the new NR slogan? I think I like that better than some other, perhaps less "feelgood", slogans for meat that one could imagine.

              1. re: Niki Rothman
                n
                nooodles Apr 27, 2006 02:51 PM

                Niman Ranch fully admits that its cattle graze on grass, then are fed feed toward the end of their lives. Therefore, they're not "100% grass-fed." Yes, they are fed grass, but the use of feed toward the end is pretty traditional practice and not in keeping with the newer "100% grass-fed=better" philosophy. It's still "feel-good," it just might not be good enough for some.

                Link: http://www.nimanranch.com/is-bin/INTE...

                1. re: nooodles
                  c
                  Constant Velocity Apr 27, 2006 03:00 PM

                  The Niman site says their cows graze until 14 months and then start "finishing" with grain before slaughter--not sure how long. Industrial beef feedlot cattle graze for 6 months, after which they go to the feedlot for finishing with corn, and then are slaughtered at 14 months.

                  1. re: nooodles
                    r
                    rworange Apr 27, 2006 09:35 PM

                    That link is a life lesson ... someone should tell the cows to look stressed at the slaughterhouse.

                    "Our ranchers accompany our cattle to the slaughterhouse so they have a familiar and friendly person with them. If an animal is stressed at the time of slaughter, we pull it from the line to calm it down."

                    Holy cow. Sometimes you just should trust your instincts.

                    Here's a link to an interview with Bill Niman who says of the feed ...

                    " Our cows are grass fed and organic until they are finished on grain ... In order to make the meat organic, we would need to feed our animals certified organic whole grains, and we don't feel as if there is enough organic whole grain in the world for human consumption, which should be a higher priority than feeding it to the animals. It would also make the meat a lot more expensive and consumers are already paying a premium for Niman Ranch meat."

                    Here's a Niman Ranch mantra ...

                    Grass-fed, grain-finished, not certified organic

                    Link: http://www.sustainlane.com/article/61...

                  2. re: Niki Rothman
                    m
                    Morton the Mousse Apr 27, 2006 03:31 PM

                    "Those cows happily wandering around on the hillsides they show in the pictures are not eating grass?"

                    I have to chuckle at this comment. The new trend in "industrial organic" is image branding - convincing the consumer that the animals live some sort of idyllic life through photos, illustrations, pamphlets etc. Niman Ranch is positively brilliant at image branding, as are Rosie Chickens, Horizon milk and Whole Foods Market to name a few. Niman Ranch never lied to you, but they did deceive you into believing that the cows are in better conditions than they actually are (notice the lack of web site photos of the feedlots and slaughterhouses).

                    Niman Ranch is better (better meaning more humane, ethical and sustainable) than most meat producers. They are not as good as local ranches such as Prather Ranch, Highland Hills and Marin Sun, but they are significantly more affordable. Niman has instituted many of the techniques of modern factory farmers while still maintaining some of the organic philosophy. They are an affordable compromise, but by no means an ideal.

                    1. re: Morton the Mousse
                      g
                      Gary Soup Apr 27, 2006 05:00 PM

                      You neglected to add that there are around 300 "Niman Ranches" scattered around the US which have little in common with each other except that they have pledged to follow certain protocols in feeding and raising animals, and are then allowd to label their products "Niman Ranch" for a royalty fee. That's why I characterized NR as a franchised concept.

                      1. re: Gary Soup
                        r
                        Ruth Lafler Apr 27, 2006 06:01 PM

                        You're always harping on this and I don't really understand why. Niman Ranch does not lead anyone to believe that all its meat comes from a single source (although there is a Niman Ranch) -- in fact it says quite clearly in its marketing materials and labelling that the animals are raised on many different farms.

                        As long at the standards and protocols established by Niman are upheld, I really don't care who owns the farm(s) where the animals are raised. In fact, isn't it better to be supporting smaller/family farms than giant agribusiness operations (which Niman would have to be to supply all its meat from one "ranch")?

                        Niman does more than franchise the concept -- they not only set the protocols for raising the animals, but they do the butchering and distribution of the meat, so they are actively involved in the whole process from farm to consumer.

                        Link: http://www.nimanranch.com/is-bin/INTE...

                        1. re: Gary Soup
                          r
                          runningman Apr 29, 2006 08:34 PM

                          Actually Niman Ranch's beef production is limited almost entirely to the eastern Washington area and only a handful of ranchers. Its pork production is the part of the operation that is quite wide spread with farmers contributing hogs from several states.

                          1. re: Gary Soup
                            r
                            runningman Apr 29, 2006 08:34 PM

                            Actually Niman Ranch's beef production is limited almost entirely to the eastern Washington area and only a handful of ranchers. Its pork production is the part of the operation that is quite wide spread with farmers contributing hogs from several states.

                          2. re: Morton the Mousse
                            r
                            runningman Apr 29, 2006 08:31 PM

                            Grass Fed Beef is beef that has lived its entire life eating nothing but grass (some might even say 100% green grass). Beef that is finished on a grain diet (for boutique producers like Niman Ranch this is often limited to about the last 180 days) is then not 'Grass Fed Beef". Some cattle people will tell you that yes their beef is grass fed, and they are in way right, and in a way misleading you. There is a difference in flavor, texture and depending on how you feel about the politics of corn, oil and chemicals used in agriculture a difference in how you may feel about it.

                          3. re: Niki Rothman
                            n
                            Niki Rothman Apr 29, 2006 07:55 PM

                            Had lunch with some friends at the Dolores St. Cafe today. Sign by the cashier said, "We proudly serve Niman Ranch beef: humanely raised, only naturally fed, no hormones, no antibiotics." That makes me "feelgood". Tasted really good too.
                            P.S.
                            Dolores St. Cafe: Thumbs up - everybody enjoyed their food.

                          4. re: Gary Soup
                            r
                            Robert Lauriston Apr 27, 2006 06:05 PM

                            Feelgood schmeelgood. The Niman Ranch dry-aged prime rib and steaks I buy from Cafe Rouge *taste* good. Better than any other beef I've found.

                            It's not a franchise. Niman has specific protocols its ranchers have to follow to ensure quality, and the meat's all butchered at Niman's Oakland plant.

                            Link: http://www.nimanranch.com/is-bin/inte...

                        2. r
                          Ruth Lafler Apr 27, 2006 01:31 PM

                          But the OP said she wanted to buy a *side* of beef -- presumably from the producer.

                          You might want to try Highland Hills and Marin Sun directly. I may be in the minority, but I've never had a good piece of meat -- beef or pork -- from Prather: it's all been tough, poorly cut, and not very tasty.

                          There was also a discussion a while back about a farm that sold grass fed beef direct -- I think this was it:

                          Link: http://www.morrisgrassfed.com/index.htm

                          1 Reply
                          1. re: Ruth Lafler
                            j
                            Jeff Apr 27, 2006 01:47 PM

                            We're still working our way through our share of beef from Morris Ranch. I don't know if they deliver to the Bay Area; we split it with some friends who live in Santa Cruz and they brought it up for us. The beef is very good, so long as you don't overcook it (other than pieces that need a lot of moist heat). I believe we paid about $3.30-$3.50 a pound, total, although a lot of it was ground beef.

                          2. l
                            Leaseachef Apr 27, 2006 01:29 PM

                            Here is a list of local sources:
                            http://www.wisefoodways.com/bay/meat.php

                            1. p
                              PegS Apr 27, 2006 12:20 PM

                              In Oakland/Berkeley, Enzo's at Market Hall, Berkeley Bowl, and Whole Foods all carry grass fed.

                              1. m
                                Monty Apr 27, 2006 10:23 AM

                                Baron's Meats in the Market Place in Alameda carries grass fed beef.

                                1. f
                                  fig newton Apr 27, 2006 02:08 AM

                                  Highland Hills Farm - They sell at the Berkeley FM. www.highlandhillsfarm.com

                                  Prather Ranch - available in the Ferry Building. They are grass fed, and fed some grain for finishing. However, they grow the grain themselves and the grain does not include corn.

                                  Marin Sun Farms - available at the Ferry Plaza Farmers' Market ... not sure which others.

                                  I bought some at Whole Foods the other day, but I'm not sure where it was from. Probably far away.

                                  Whatever anyone else says on this thread, trust me when I say that Niman Ranch is not grass-fed. Or organic. (This always comes up so I am trying to stop that "yes they are" "no they're not" conversation before it starts.)

                                  13 Replies
                                  1. re: fig newton
                                    c
                                    Civil Bear Apr 27, 2006 02:02 PM

                                    fig newton-

                                    Perhaps you can help me out. As a guy that likes to smoke briskets, I have always been told that grass-fed cattle lead to tougher cuts of meat, and that corn-fed is the way to go, even if they are just finished off that way (ala Meyer Natural Angus Beef). Supposedly, the way to tell is by the fat-cap: the whiter the fat, the more corn used.

                                    Is this correct as far as you know, or do you have conflicting information?

                                    Thanks,

                                    -CB

                                    1. re: Civil Bear
                                      m
                                      Morton the Mousse Apr 27, 2006 03:20 PM

                                      Feeding cows corn leads to marbling of fat, and a whiter fat cap which has become a desirable attribute for modern American eaters. Beef that is grass fed and corn finished has some marbling to it, though not as much as beef that is 100% corn fed. There are studies that suggest that this marbling is the source of the increased rate of heart disease we assoicate with eating beef.

                                      For more information on corn fed v grass fed beef check out Michael Pollan's excellent new book, The Omnivore's Dilemma.

                                      1. re: Civil Bear
                                        d
                                        Dr. Biggles Apr 27, 2006 03:42 PM

                                        Something else to keep in mind when opting for grassfed meat over a traditional diet is that the meat ... well, tastes a lot like grass. I love this for goat & lamb, but have missgivings about having it for a beef related meal.
                                        Throwing a grass fed beef cut in to a smoker, when the brisket is coated in your favorite rub, can come out lacking what you may have been expecting, flavor. A rich, beefy flavor. It isn't there.

                                        Biggles no like the grassfed beefs.

                                        Me

                                        1. re: Dr. Biggles
                                          m
                                          Monty Apr 27, 2006 08:52 PM

                                          Monty doesn't either. And, I just don't lay awake at night wondering what they steak I had for supper is doing to my heart. Everything in moderation and you'll be just fine. Beef should taste like BEEF, certainly not grass.

                                          1. re: Monty
                                            d
                                            Dr. Biggles Apr 27, 2006 08:54 PM

                                            Thanks mang, I thought I was the only one.

                                            Bring it on!

                                            1. re: Dr. Biggles
                                              r
                                              runningman Apr 29, 2006 08:44 PM

                                              Just remember that prior to WWII cattle were raised pretty much on an all grass diet. Post war there developed a surplus of corn and grains and so they began feeding it to animals- cattle. Like the change from a whole grain flour to a refined white flour in the 19th century many jumped on it as a fad. But it stuck. True, original, smoke cooked, artisanal BBQ and smoked beef brisket was made with grass fed beef. To get the real deal, go the source. Discover what is was and why its so good.

                                              1. re: runningman
                                                r
                                                Robert Lauriston Apr 29, 2006 10:08 PM

                                                Maybe the average beef was grass-fed prior to WWII, but I think prime beef was always finished in a feedlot.

                                                "Originally, Alfred's steaks came from beef fattened on sugar beet pulp from Manteca and grain-fed beef from Idaho. In the 50s, Alfred's changed to golden corn-fed beef."

                                                Link: http://www.bestofsanfrancisco.net/alf...

                                                1. re: Robert Lauriston
                                                  r
                                                  runningman Apr 30, 2006 04:48 PM

                                                  Prior to WWII grains and corn were a bit too dear to squaunder on animals. Humans consumed what was produced. Especially considering the amount of labor that was required to produce just to meet demand. Hogs could eat anything of course as do goats. Ruminants (cows) were allowed to forage on native grasses. When there was no green grass available they were fed silage (dry) grasses (hay) which has a far lower level of nutrients and caloric value. Hence the cycle of calving and harvest of cattle depended greatly on when green forage was available. It is certainly possible that some beef was fed a diet other than grasses but since ruminants are built to eat just grass they tend to get sick when the diet strays from what is natural. Currently the standard is to limit that period to 180 days or so. If it goes much longer they may require to be given antibiotics. Which most of our "boutique" beef producers claim not to indulge in.

                                                  1. re: runningman
                                                    r
                                                    Robert Lauriston Apr 30, 2006 06:57 PM

                                                    As noted in my previous post, Alfred's served grain-fed beef from Idaho prior to WWII.

                                                    1. re: Robert Lauriston
                                                      r
                                                      runningman May 1, 2006 01:24 AM

                                                      How was it?

                                                      1. re: runningman
                                                        r
                                                        Robert Lauriston May 1, 2006 01:03 PM

                                                        My elderly relatives who were eating there from the 30s on didn't notice any change.

                                      2. re: fig newton
                                        k
                                        kristinar27 Jul 24, 2009 04:30 PM

                                        Hi Fig Newton,

                                        I have checked out marin Sun Farms and they do have good quality meat, about the best I have found in the Bay Area. Now I am looking for eggs.

                                        About being "grass fed': Niman Ranch, while no organic, also feeds in a pasteur and finishes with grain just like Prather Ranch. This is the only way to get fat marbling in your meat, which makes the best quality meat. According to the USDA, many things include "grass" like hay, rice bran and amond hulls. Trust me, my uncle is a rancher and I grew up in the Central valley doing 4H raising our own fair steer. You should make sure you don't buy just "grass fed" but ask if they are fed on pasture, better yet, ask about the entire process. Meat that is not fed any grain at the end is very lean, and sometimes tough and chewy. If I had the money and a giant freezer I would go to the fair and buy a cow at auction that has been raised by FFA or 4H children!!

                                        1. re: kristinar27
                                          w
                                          wally Jul 24, 2009 06:15 PM

                                          Marin Sun also sells eggs, as do several other places. Do a search.

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