Q: Where do you raise your cattle?

A: All of our Angus Cattle and Heritage Pigs are raised on our property on 2700 acres of rolling coastal hills on the Northern California Bay Area Coast in San Gregorio.


Q: Do you process on your Ranch?

A: No, We process our cattle down south in the Paso Robles, CA area with J&R Meats. They have a Certified USDA Humane, Mobile Processing Unit for our Angus Cattle. We process our Heritage Pigs at the Palace in Fresno, CA. All of our Angus Beef is Aged for a minimum of 14-Days, and then butchered to our specs. J&R Meats butchers both our Angus Beef and our Heritage Pork for us.


Q: What do you feed your animals?

A: We rotationally pasture graze our Angus cattle in 16-18 acre average grass pastures, and move them every 1-3 days based on how much we want the Angus Cattle to consume. We essentially want them to eat the top 1/3 of grass before moving this to the next pasture. This process helps us to have “Fresh” grass all year round, it helps us regenerate the grass increasing its biodiversity profile. When we go to “Finish” our Angus Cattle, we split them up into smaller pastures of 5-7 acres and drop anywhere from 6-9 cows in these pastures. We allow them to continue to forage for grass while we supplement them with small grains such as a Hydroponic Sprouted Barley “Fodder”, oats, and spent Brewers Grain from Barebottle Brewing Company in San Francisco, CA. Our Heritage Pigs, are rotated based on their size and age, and openly forage in grass pastures and are supplemented with the same “Finishing” feed that we give to the Angus Cattle.


Q: Why don’t you just raise Grass Fed Only?

A: We raise our cattle in their Natural grass pastures 100% of their lives. We include the supplementation of small grains to provide consistent flavor and texture all year long.


Q: What does Pasture Raised, Pasture Finished Mean?

A: Pasture Raised, Pasture Finished means that ALL of our cattle live on grass pastures 100% of their lives.

We add our small grains in a feeder while they are living in their grass pastures.

We believe that this gives us the best qualities of both methods.


Q: Why is it different from just Grass Fed?

A: While they sound the same, the difference is that “Pasture Raised” is supplemented with small grains while finishing in grass pastures and “Grass Fed” is finished on “Forage” alone.


For Instance:

A: A Label that states “Grass Fed” doesn’t necessarily mean the animal lived on grass pastures for 100% of their life.

Firstly the animal could have lived in a feed lot, and been fed “Forage” for their whole life, and you can label it “Grass Fed”.

Secondly the animal could be fed Corn or Soy in a feedlot, as long as it has been “Finished” for the last 120 days on Grass to be labeled “Grass Fed”.

So, if you want True Grass Fed, the label should say Grass Fed, Grass Finished, which would mean the animals are raised in grass pastures for 100% of their lives. Never in a feedlot.


Q: Can we come visit Pomponio Ranch?

A: No. Due to the current COVID-19 rules and restrictions we do not allow any visitors or guests on Pomponio Ranch. Please understand that we are part of a larger food system feeding the greater Bay Area. We continually strive to provide high quality Angus Beef and Heritage Pork for all of our Customers.


Q: What Grade is Pomponio Ranch Angus Beef?

A: We are consistently graded at a High Choice. We are close to Prime, however we allow our Angus cattle to live in pasture and not a feed lot. Our meat is consistently tender, flavorful, lean on the lean cuts, well marbled on the marbled cuts and has texture. We Age our beef for a minimum of 14 Days. Buy some, and taste the difference today!


Q: I see your Ground Beef is 70% Lean and 30% Fat, do you have a less fatty option?

A: Unfortunately No, because of how we age our product, we lose a lot of moisture but retain flavor and texture. We have found that the 70/30 ground provides the best flavor and cooks up just like an 85/15 grind. Remember, we are using 14-Day Dry Aged Beef Chuck and trim.