Rancho San Julian

Our family has been eating RSJ beef for five years now, and nothing else comes close. Not only is it an opportunity to support local ranchers, but the beef is delicious, healthy, and super fresh. Best of all, Elizabeth and her «elves» really care about the ranch and your experience. Be sure to ask what is new and different– they often have surprising, unique cuts that are a fun change from the ordinary… Definitely take home their marrow bones (when available), and if you are into bone broth, the soup bones, neck bones, and other goodies turn into a nutritious and delicious elixir.
To the original poster, I would say two things. First, I tend to prefer fattier and/​or «cheaper» cuts of grass fed beef. In my experience the strips don’t cook up as well as the other cuts, although RSJ has listened to their customers and now cuts them thinner so they cook better. BUT, their questions were right on the money. Grass fed cooks very differently from grain fed, and no matter what, it has a unique mouth feel and texture. I’m sorry if you felt the questions were offensive, because in my experience the RSJ team truly cares about the customer’s experience and just wants to help you get the most from your purchase… To everyone else, if you are unsure– ask! This beef is exceptional, but it’s a whole different cooking technique, so be sure you know how to get the most from what you buy. One thing I have found helpful with grass fed ground beef is to mix a bit of beef tallow, lard, or olive oil into the patties while preparing– it keeps everything super moist and juicy when you cook them.
Insider tip– go early to the market after big rains and you might even score some of the RSJ chanterelles. Yes, they are expensive, but the first time you sautee them up in RSJ kidney fat, garlic, and a bit of parsley you will never look at mushrooms the same way again!

Great beef! You know it’s local, you know it’s fresh and you know that the cows were cared for. That all comes across in the taste. Even though it is flash frozen, thaw at room temperature and cook rare — it’s really the best beef there is~
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Tough meat, bad attitude! We purchased two new York Strip steaks at farmers market for special occasion. They would be a treat, Cook the grill with butter we would love them. They told us to come back to let them know how we liked them. They were expensive tough steaks. We were very disappointed. I went back. Their immediate response:
How did you cook it?
Have you ever had grass feed beef before?
Did you over cook it?
Don’t you know it has a different texture?
How do we like our meat?
We they over cooked?
Hey the meat was tough, it happens
Of the three opportunities for response.
Apologize & replace
Apologize & move on
Make it the customers fault
The chose number three.
We won’t be back