We support local family farms.
Our business is about building relationships with farmers who support the principles we value, and who form the backbone of a sustainable future. Our choices have impacts, and we take that responsibility seriously.
Let us introduce you to a few of the farms from which we source our meat. We are proud to connect you to the farm your food was raised on.
FIVE DOT RANCH
Todd and Loretta Swickard’s all-natural Angus beef program was born of their family’s 150-year-old California ranching legacy. The Swickard family has been ranching in California since 1852, originally in the Santa Clara Valley. As rapid urbanization began to take hold, the family chose to move to Susanville, California where Five Dot Land and Cattle Co. was established in 1959 and remains in operation today.
They practice open range grazing and holistic animal management with a focus on low-stress handling. Todd and Loretta are passionate about preserving the natural environment, and raise their cattle in harmony with California’s native plants and wildlife.
“We believe that a successful operation is one that works with nature rather than against it. Our environmental stewardship efforts are accomplished through grazing our cattle in a sustainable manner, helping to mitigate for endangered species and replenish California’s watersheds and land.”
From the Napa Valley to the High Sierra, the Five Dot cattle operation ranges across six northern California counties: Lassen, Modoc, Plumas, Napa, Solano and Contra Costa. The cattle graze on family-owned and leased lands which ensures that the cattle are receiving the finest forages and best feed available in the area.
The highly skilled management team has developed a quality Angus cattle herd and a four season program that allows the cattle to be 94-97% grass fed throughout the year. Five Dot Ranch runs a haying operation in the summer months when grass, alfalfa, and triticale are grown, cut and baled for use as feed for the cattle during the winter months. The ranch owns the cattle throughout the entire process; from conception to harvest they have 100% control of every single animal and never source from any outside ranches.
The Emigh family has been raising sheep for 5 generations. Martin Emigh and daughters Catie and Sarah own and operate the farm in Dixon, California, raising their animals from birth to harvest.
“We work hands on, on the ranch every day taking care of our sheep and cattle. When we take care of our livestock, they take care of us!”
The Emigh family breed Rambouillet ewes with Suffolk or Suffolk/Hampshire rams to create the best quality lamb. Their lambs enjoy green feed from the time they are a few weeks old; mother sheep and their lambs first graze on the dry hill ground and later are moved down to alfalfa fields. In the spring Emigh lambs are weaned from their mothers and graze on an irrigated pasture until they are about 12 months old, at which time they are ready for harvest.
Lush green pastures are an important part of maintaining Emigh Farm’s high quality meat. With dry hill ground and irrigated pasture fields, and weekly rotation from field to field, the lambs’ consistently fresh green diet allows them to grow steadily until they are ready for harvest.
The Klingeman Family Farm (Pure Country Pork) is a small, sustainable pig farm and cattle ranch in Ephrata, Washington, in the northern part of the state. The Klingeman family raise the highest-quality, free-range pork from birth to harvest and their pigs are completely free of antibiotics. Pioneers of humane animal husbandry, Klingeman Farms was the first US ranch to receive Food Alliance and Non-GMO Project Verified seals of approval.
Wonderfully marbled, Klingeman Farm Black Hogs are exceptionally tender. They come from a long line of Berkshire-Landrace/Chester/Yorkshire crosses. They are fed fine European grains and are 100% corn and soy-free, and as the animals are raised in small groups, quantities are limited.
The sows birth their litters in a state-of-the-art birthing centers imported from Europe. The Klingemans farm leads in sow comfort and care with greatly decreased piglet mortality. Once the piglets are weaned, the animals are housed in open air buildings with natural bedding of straw, cornstalks, or wood shavings. Bedding is added or changed as needed to maintain a clean and dry area for sleeping. They have plenty of space for movement, rooting around and play, and are sheltered from weather in a European deep straw bedded hope house environment.
Klingeman Farm pigs are ideal for cooking, curing, and whole hog roasting.
For five generations the Magruder family has been stewarding land in Potter Valley, 130 miles north of San Francisco. The family practises the art of raising exclusively grass-fed cattle, encouraging a natural relationship with California’s grassland ecosystem.
In 1918, the family first purchased 2,400 acres of fertile bottom land, rolling oak savannah hills and rugged chaparral rangeland. Each generation has left its mark, from sheep, to pears, to grass-finished cattle and lamb. They work to provide healthy, delicious meat to customers who value the care taken in raising the animals. Managing the impact their animals have on the land, the family supports continued growth of productive and vibrant pastures and hills. The Macruders operate with integrity and compassion, demonstrating the utmost respect for all living and non-living components of the Ranch.
“Sustainable agriculture will be as flexible and adaptable as the ecosystem upon which it relies. Wendell Berry famously wrote that we are all “farming by proxy.’ Seek out your farming proxies, and join them for that ride.”
For a rugged, grassy county like Mendocino, sustainable agriculture means preventing overgrazing in some places and addressing over-rest in others. Sustainable agriculture also means protecting every acre of the remaining deep valley soils from development, and allowing committed farmers to devote their lives to its flourishing. The people at Magruder Ranch are dedicated to preserving the land, and to providing their customers with the highest quality meat produced in the most sustainable way.
Riverdog Farm is a 450 acre, certified organic, diversified family farm that grows vegetables, fruits, nuts, and raises chickens and pigs. The farm is located in the beautiful Capay Valley where rich creek-bottom soil, intense summer heat, and winter frost make exceptionally tasty fruits and vegetables. Since 1990 Riverdog Farm has used a system of compost, crop rotation, cover cropping and hedgerow planting to keep the soil healthy and to promote a balanced ecosystem around their farm. Riverdog animals are integrated into the farming system by providing natural fertilizer for orchards and fields and are all raised on organic pasture.
The chickens are raised in mobile coops on pasture under fruit and nut orchards. Each coop is moved everyday to a new patch of fresh pasture. In addition to pasture the birds also enjoy a diet of whey-soaked organic grain, veggie and fruit culls, and organic feed.
“We believe that the best way to take care of animal health is by providing a healthy diet and room to roam.”
Riverdog Farm certified organic chickens and pigs are treated with great care. All of the animals at Riverdog Farm are pasture-raised, which means that they live on a mix of organically grown alfalfa, clovers and perennial grasses as well as forage for insects and nuts. Animals are never given antibiotics or growth hormones.