Our ranch sells organically practiced beef and lamb directly to consumers. Our animals graze on grasslands that are enriched by our sustainable agricultural practices with no antibiotics and grain. All of our stock is treated humanely and harvesting is done locally and then shipped to various meat processing facilities throughout Northern California.
We will provide you with a list of trusted processing plants to prepare your meats to your preferred cuts and then wrap it for storage.
Although many of our animals are sold in their entirety to individual consumers and restaurants throughout Northern California, we are also able to pair up buyers interested in purchasing less than the whole animal, either a half or a quarter.
We will be pleased to keep your name in our database and let you know when we have found another buyer for you to work with. Contact us and give us your information.
The Process – How to buy and what to expect:
When you contact us and let us know what type of animal you are interested in, we will sell the live animal to you and work with you to make arrangements for your harvest. Typically our animals are harvested between May and August. Contact us to learn more about the buying process.
Once the animal is harvested it will be delivered to a meat processing plant. Please see the list below of processors we work with. If you choose a processor other than those we have worked with, we will make the arrangements for the delivery.
At the processing plant, you will be asked about the types of cuts you prefer. Once the animal is prepared, it will be wrapped for storage. (Most processors will have a limited time for you to pick up your order. Please check with the processor to determine their requirements for pick up.)
The Richardson Ranch cattle operation was established by Harold Richardson over 100 years ago, with a mix of Angus and Hereford cattle. Originating from cooler environments, both breeds of cattle thrive in the coastal climate at Stewart’s Point.
Over the years, our team has perfected cattle husbandry by focusing on improving cattle genetics and breeding for qualities known to produce better beef. While we still breed solely Hereford and Angus cattle, our cows today are sturdier and larger than their predecessors.
Our team at Richardson Ranch is committed to humane livestock handling and sustainable production practices. Prioritizing the health of our cattle, we ensure that our beef is 100% hormone-free and grass-fed in the beautiful rolling green hills at Stewart’s Point. With conservation at the heart of all of our operations, our cattle are kept on a rotational grazing schedule through 1000 acres of grasslands.
This strict grazing practice protects our coastal landscape by leaving 4 to 6 inches of grass at all times. Additionally, our cattle’s grazing patterns contribute to our preservation efforts, through forestry management, helping us to achieve a lower environmental impact. Following their time at pasture, we re-nourish the land by spreading the mineral-rich ash we create from our timber, allowing the grass to re-grow faster and healthier. Raised to 18-22 months and fully mature, our cattle are then taken to a USDA approved facility to be processed and sold.
Through our strict breeding and grazing practices, our customers can be assured that they are purchasing high-quality, delicious, and sustainably sourced beef & lamb.