SIERRA NEVADA FOOTHILLS · 2,500 FT
Beef raised slow, on high ground.
Grass-fed shares from 160 acres of rotationally grazed pasture outside Grass Valley. No feedlots. No antibiotics. No shortcuts.
2026 SEASON · SHARES FROM $649 · DEPOSITS FROM $165
THE LAND
One hundred sixty acres, five paddocks, one job.
One hundred sixty acres at 2,500 feet in the Sierra Nevada foothills outside Grass Valley. Dry-summer gold, oak shade, cold nights, five paddocks the herd moves through in rotation. No feedlot has ever stood here, and no antibiotic has ever been needed. The land gets what it needs most: time.
The seasons set the pace. Long rainless summers cure the grass to standing hay; short green winters bring it back. Rotations run fast through spring growth, slow through the cured months, and the herd eats our own baled hay and a ration of alfalfa while the ground rests.
- ELEVATION
- 2,500 ft
- GROUND
- Oak savanna over decomposed granite
- PADDOCKS
- Five, rotated every few days
- HERD
- Black Angus, born and finished here
- FEED
- Pasture, our own hay, and alfalfa
THE HERD
Black Angus, grass to finish.
Calves are born here and stay here. They eat pasture in the growing season, our own cut hay in winter, and alfalfa to supplement. Never grain, never a feedlot pen. It takes a full year longer this way. You can taste the year.
The herd stays closed. No bought-in cattle, no sale barns, no stress. Calves learn the rotation walking beside their mothers, and handling stays quiet and on foot from first day to last.
THE WORK
Moved, rested, repeated.
The whole system fits in three words. The rest is showing up every day.
- i
Move
Every few days the gate opens and the herd walks to fresh grass. Nobody is driven; they know the routine.
- ii
Rest
The grazed paddock rests for weeks. Roots push deeper, grass comes back thicker, the soil holds more water.
- iii
Repeat
Do that for years and the land improves instead of wearing out. The beef is the proof.
THE CUTS
Dry-aged twenty-one days. Cut to your spec by a local butcher. Wrapped and frozen the same day.
Every share is aged whole, then broken down to its owner's spec sheet: thickness, roast sizes, how much ground. Paper wrapped, labeled by cut, and frozen the same day it is cut.
WHAT ARRIVES
- STEAKS
- Ribeye, New York strip, sirloin, flank
- ROASTS
- Chuck, brisket, cross-rib
- GROUND
- One-pound packs, roughly a third of the box
- ON REQUEST
- Soup bones, oxtail, organ meats
THE SHARES
Reserve with a deposit. The freezer does the rest.
Pick a share, put down a deposit, and pay the balance at processing. We reach out within 48 hours to confirm the details. Larger shares carry better per-pound pricing; every share gets the same animal, the same aging, and the same cut-to-spec treatment.
HANG WEIGHTS 81 lb–650 lb · BALANCE DUE AT PROCESSING
QUESTIONS
Asked and answered.
How does a share work?
You reserve a fraction of one animal, an eighth to a whole. After processing, you collect your cuts frozen, wrapped, and labeled.
How much freezer space do I need?
Rough rule: one cubic foot per 35 lb. An eighth share fits a standard fridge-freezer; a half share wants a small chest freezer.
Pickup or delivery?
Pickup at the ranch in Grass Valley is standard. Delivery within Nevada County can be arranged when we confirm your reservation.
When will my share be ready?
Shares are reserved against the current season's herd. We confirm your processing window, typically 6 to 10 weeks out, when we contact you.
How do I pay?
A deposit holds your share: card, crypto, or precious metals. The balance is due at processing. We send instructions after you reserve.
What cuts do I get?
A balanced box across the animal: steaks, roasts, and ground, cut to your spec sheet. A quarter share yields roughly 105 lb take-home.
Good beef takes a year. Your share takes five minutes.