Raising grass-fed beef in Southern California

Rancho San Julian has returned to the Santa Monica Farmers’ Market. The seventh-generation family farm raises 100 percent grass-fed beef and sells a wide range of cuts at the market, from ground chuck and fillet mignon to beefheart and bone-in ribeye.

Elizabeth Poett’s family has been raising cattle on grass in Lompoc, California since 1837. At Rancho San Julian, the herd of Black Angus is never given antibiotics, hormones, corn or soy. Raising the animals on pasture arguably results in a smaller carbon footprint than grain, and the meat is more nutritious because it’s lower in fat and has more omega-3s than grain-fed beef. The cattle are also raised and harvested using humane practices. Poett believes this leads to better tasting meat, “like beef is supposed to taste.”