couple of weeks ago I wrote a blog post about our chicken called Don’t Be Chicken. In it, I talked abouthow our chicken is raised, what makes it special and how to butcher it. And at the end I promised a future blog on how to cook it. Sooooo, here...read more
nyone that knows me at all knows that I'm a huge sports fan. I fell in love with the Giants the first time my grandmother took me to Candlestick and introduced me to the grand old game. I became a die-hard 49er's fan at the same moment that every...read more
Don’t Be Chicken!
f you have been a Meathead for more than a few months, you know that our chicken has a special place in my heart. It was the first animal we raised and harvested as a business. When we first started out, we harvested them right here on the farm. I...read more
Let’s Get Cooking!
Let’s Get Cooking! I have enjoyed cooking since I was very young. My mom would be happy to tell you the story of how shortly after moving to Northern California (age 4) I invited my kindergarten teacher (Mrs. Wurtz???) over for dinner and made a desert concocted of...read more
Grass Fed Beef UNCENSORED
f you have spent more than five minutes with me you probably know that I consider the Bone-In Rib Eye to be the Granddaddy of all steaks. The combination of meat that can be rendered incredibly tender and still have "tooth", as well as...read more
A Little Historical Perspective!
ecently, I was asked to be part of a cookbook and part of that was submitting a bio about myself and why we do what we do, how we got here, etc. After writing it, it occurred to me that there are many new customers that might not know that story....read more