Local Grass-Fed Beef - We Scored!

A few years ago, we bought a grass-fed cow.  It required a hefty out-of-pocket cost but overall the meat was cheaper than traditional corn-fed beef from the grocery store and grass-fed beef is healthier, containing higher levels of Omega 3 fatty acids, less fat, etc.  Unfortunately, the farm from which we bought our last grass-fed cow closed - the farmers moved to Virginia.  So a few months ago, we started the reconnaissance for a new farm.  Browsing the internet and local farmer's markets provided a number of promising leads in the San Diego Vicinity, including De-La-Ranch, Campo Creek Ranch, Watkins Cattle Company, Homegrown Meats, and True Pasture Beef.

Grass-fed beef is sold by the cut (ground beef, filet mignon, ribeye, etc.), share (a predetermined package comprised of inexpensive through expensive cuts), quarter (1/4th the animal), half (commonly referred to as a side of beef), or whole animal.  Each procurement method is progressively less expensive.  For example, grassfed ground beef might cost you $10/lb and a grass-fed Filet Mignon might cost you $25/lb if you buy them individually, whereas you can get a whole animal (including ground beef and filet mignon) for just under $9/lb.  We opted to buy an entire cow.  However, having been through the process before, we knew that our freezer would not hold an entire cow, so we also had to find friends who would split the cow.  Not a problem.

Ultimately, we ended up going with True Pasture Beef after discussing location, pricing, packaging, and delivery with all vendors contacted.  And now, our fridge is full of a few hundred pounds of local grass-fed beef!