~8 pounds steaks:
5 pounds ground beef
~15 pounds meat, 5 pounds soup bones
Chuck or brisket roast
7-8 pounds ground beef
SoMar Farms is located on the border between Sonoma and Marin counties (hence our name SoMar) in the agricultural area of West Petaluma
Our mission is to raise delicious beef in an environmentally responsible and humane manner.
We control thistle by pulling, mowing, and good grass management. Our creeks are fenced and planted with willows to reduce erosion and keep nutrients (cow manure) out of creeks. The ranch is cross fenced to maximize grass production and we use solar pumps to move water around to each pasture.
We have also started raising grass-fed Lamb. Like our cattle, the lambs are 100% pasture raised, grass fed and grass finished. None of our animals are ever treated with hormones. The lambs are moved around the ranch using a portable fence so we can control where and how long they are grazing each area.
We raise all of our grass-fed Angus/Hereford beef in Petaluma. Our cattle are 100% pasture-raised, grass-fed, and grass finished. We introduce new breeding stock from local breeders to avoid inbreeding and to support other local ranches. We do not offer grain finished animals.
ORDER AND DELIVERY PROCESS:
Premium Cut Ground Beef:
$7/pound when you buy 50 pounds or more. A favorite! Includes all the high quality cuts typically used for steaks and roasts
$6.30 per pound
currently averaging about 650lbs
secure yours by pre-ordering with a $500 non-refundable deposit
$6.75 per pound
currently averaging about 325lbs
secure yours by pre-ordering with a $250 non-refundable deposit
$7.10 per pound
currently averaging about 160lbs
secure yours by pre-ordering with a $125 non-refundable deposit
$7.10 per pound + $50 Split Fee
secure yours by pre-ordering with a $65
Beef animals are slaughtered, cut and wrapped by Bud's Custom Meats
Beef is dry aged for 2 weeks for optimum tenderness and flavor
Expect your beef 3-4 weeks from the time it is slaughtered
Custom processing available if you order a half animal or more. Pick up is available at the butcher shop or in Oakland for a small fee
$10 per pound
Expect about 20 pounds of meat
secure yours by pre-ordering with a $45 deposit.
$10 per pound
Expect about 40 pounds of meat secure yours by pre-ordering with a $60 deposit.
Lambs are slaughtered, cut and wrapped by Bud's Custom Meats.
The lambs will be dry aged for 1 week after they are harvested. The total time frame for processing is about 2 weeks. Any linked sausage requests from the customer can take an extra 2.5-3 weeks.
Tips for Steaks:
General Tips for Roasts:
General Tips for Hamburgers:
Humane, Healthy Meat
“SoMar meat comes from cows who lived well, and you can tell by the taste and texture. Every cut — from ground beef to the prime rib — is flavorful and fresh, and I love knowing the cow came from a 100-percent pasture-raised, grass-fed environment. All the people at SoMar are professional and pleasant, and they make every part of the order and pickup easy an convenient. The whole experience has made me a very happy return customer, and I can’t tell enough people about this jewel of a find. If you want to feel confident that your meat comes from a humane, healthy source, buy it from SoMar. You will be so glad you did!
Best Burgers of my Life!
I made the best burgers of my life with the “premium cut ground beef” that I got from SoMar Farms. The meat was juicy, flavorful and healthy on top of everything else! I love that the animals are cared for properly and the health of the land is kept in mind at SoMar, while producting excellent meat for my friends. I look forward to getting some more SoMar Ground Beef.
Quality and Convenience
Being able to eat quality Beef with a variety of cuts has been amazing. I used to only be able to afford ground beef to keep the quality. Now I am able to have T-Bones, Ribs, Sirloins and many other cuts on a regular basis. I will definitely be placing another order when my current meat is finished. Thanks, SoMar Farms!
My mom and I made a lamb curry with SoMar Lamb.
The meat was very well marbled! We were so surprised by how tender and juicy this grass fed lamb was. We had our pressure cooker out (standard for lamb curry) and did not need to use it. The meat was falling off the bone in under an hour.
Q: How do I place an order?
A: Email email@example.com to place your order. Once we put you on the list, our Sales and Marketing Associate will work with you on getting your deposit paid.
Q: Will my deposit be put towards the final balance on my order?
A: Yes, your deposit simply holds your spot and commits you to going through with your purchase. All deposits go toward the final order balance.
Q: What is the difference between a 1/16th beef pack and buying a 1/4 cow share and splitting with buddies?
A: A beef pack is:convenient because it can easily fit in a standard kitchen refrigerator, contains 1/16th of a cow, contains a sample of cuts, such as, 4-5 prime cut steaks for grilling, 1-3 roasts, stew meat, bones, and ground beef,
cannot contain all types of cuts because a whole cow does not split equally into 16 shares, Overall cost is less but the price per pound is more due to increased labor costs for splitting, packaging, and delivery.
A share of a cow: gives you at least one of each type of cut, contains 1/4 of a cow,
allows you to order your quarter share the way you want it, i.e., more ground beef or more steaks, the price per pound is less than the price per pound of the beef pack, many people buy a garage chest freezer or split the cow share with a friend.
Q: What does "net weight" mean?
A: Net weight refers to the amount of meat that you will actually take home; the meat that is cut and wrapped. Some farms have you pay by hanging weight (weight of the animal before the bones and extra fat are factored out), and the butcher fees.
Q: What do the Butcher Fees include?
A: We pay for Butcher Fees, these include the Kill Fee, aging, and the cutting and paper wrapping fee charged per pound.
Q: I am interested in seeing the ranch and the animals, how can I do that?
A: We host a few "Farm Days" each year, but if you can not attend one of the public events, we are more than happy to give you a personal tour of the ranch.
Q: What is Dry Aging and why is it done?
A: Dry aging is a process where beef carcasses are stored – without protective packaging – at refrigeration temperatures to allow the natural enzymatic and biochemical processes to take place. These processes allow enzymes that are naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.
Q: Why is there a 3% Fee for paying via Credit Card?
A: The 3% fee is just to cover what we get charged to utilize the security for us and our customers of Square.com
Q: Why does my check have to clear before picking up my order?
A: We require checks to clear before releasing your order to protect ourselves, since most of the orders placed are fairly large amounts.