Born and Grazed. The best life for our animals makes the best meat for your family.
No antibiotics, hormones or growth promotants.
Just organic pasture forage, wide open fields, and plenty of sunshine. The best meat direct to your door.

Chez Panisse serves Stemple Creek Ranch beef because it is delicious and because it is grass-fed and finished on certified organic pasture nearby in Tomales, California. The ranch is participating in the Marin Carbon Project which studies carbon sequestration techniques on working ranches in the north Bay Area with the goal of managed pasture land that naturally captures carbon from the atmosphere. We are grateful to be working with Loren and Lisa Poncia who are committed to regenerative ranching and to producing tasty, sustainable meats.

Alice Waters, chef, restaurateur, activist and author, Owner, Chez Panisse

In 20 years of experience in this industry I have never worked with such a consistent grass fed program (probably dealing with 12+ different grass fed lines in my career). Most of them experience different qualities depending on the seasons and location, but Stemple Creek is outstanding year round. With such an extensive variety of proteins in our counters, there is not one that is more local than Stemple Creek beef. Great for the environment, the community and our customers.

Dylan Potgeter, Director of Meat & Seafood Operations, Berkeley Bowl Marketplace, Berkeley, Ca

At Zuni we have a forty year history of partnering with local food producers who are at the forefront of their fields. Loren Poncia and Stemple Creek Ranch are an excellent example in the the beef ranching field, leading with holistic regenerative farming systems that contribute to removal of CO2 from the earth's atmosphere. Everyday we grind fresh chuck and belly from Stemple Creek to make a some of the best grass-fed beef hamburgers around.

Nate Norris, Chef de Cuisine, Zuni Café