My old buddy Jared and his adult daughter Brooke have some beef for sale. I raised their animals for them here, and they had them processed at a USDA facility over on the coast so that they are square with the regulators. It's cryovac packed and up to snuff.

The processor does grass beef for many of the fancy folks in the bay area and knows what he is doing. He said that he'd never seen better grass beef and that we ought to be doing more and selling it in the cities where folks want such food and are making do with lesser quality, perhaps not even knowing that higher quality grass beef is made by those who have some experience.

So, if you have ever wondered what I was talking about you can find out now without having to be my neighbor and buying in large quantities like local rural folk have always done. You can buy as little as 10# of burger for $40. Cheap but great tasting and good for your health and the environment. Or, for the more adventurous foodie who knows how to cook and likes to do so, you might go for the Rancher Deluxe pack that is a 30# variety pack with everything from steaks to shanks (which make the tastiest most omega-3 rich soups). Or, just say what you want and I bet that Brooke will make it so.

I just picked up a couple of cuts of their beef fresh from the packer and will eat some tonight. It's the same beef I always eat but it seems fancier since it has modern packaging rather than old fashioned butcher paper like I've always had. I'll update this post tomorrow if I learn anything tonight.

The grass really is greener on my side of the fence, and I have the beef to prove it. Contact brooke at springvilleranch ardvarkcom where ardvark is not actually part of the addy but may fool a spider.

BTW, Brooke has started a farmer's market here. Saturday is the second market day. The first was fun and crowded by our spacious rural standards and may become a regular event. Show up and she'll take your order in person. I also recommend getting baked goods from Kelley and the local extra virgin olive oil. This used to be a huge olive producing area but all that is left are the fancy olives now due to competition from abroad for commodity olives.