Welcome to Somar Farms

About Us


   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. 

Our Ranch

 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.

Our Lamb:

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. 

Buy GrassFed


  • 1/16th beef pack ranges from 25-35 pounds, pictured is a sample box 
  • 1/16th beef pack fits easily in your freezer, pictured in a side by side refrigerator/freezer (ice cream not included)
  • 1/4 cow ranges from 100-140 pounds and will fill the freezer side of your kitchen refrigerator
  • click here for a list of the difference between the 1/16th beef pack and splitting a 1/4th cow share with a buddy
  • a whole lamb is about 40 pounds so will easily fit in your freezer


  •  Submit your deposit to hold your order
  •  We will keep you updated throughout the process
  • Animal goes to Bud’s Custom Meats-An award winning, family owned Butcher shop to be Dry Aged, cut and wrapped.
  • Beef is Dry Aged for 2 weeks – Lamb is Dry Aged for 1 Week.
  • Dry Aging optimizes tenderness and flavor
  • As soon as meat is Cut and Wrapped it is placed in a deep freezer for a few days
  • We will then contact you with the net weight of your share, your final balance and a timeline for pick up.
  •  Final payments can be made via Credit Card (3% Fee), Check or cash payments.
  • ** If paying by check, we must receive and process your check prior to you picking up your beef.
  • Pick up locations in Petaluma or Oakland


  • Our pricing structure was created with simplicity for our customers in mind 
  • We charge only for the NET WEIGHT of your share—meaning the weight of the meat that you take home
  • You do not need to worry about being charged for the Butcher fee’s—Those are included in the price
  •     $10 Delivery charge for Oakland pick up 
  •  **Prices are subject to change due to seasonality and feed prices
  • ​Detailed information below

Premium Cut Ground Beef: 


$7/pound when you buy 50 pounds or more. A crowd favorite! Includes all the high quality cuts typically used for steaks and roasts


Whole Cow

$6.30 per pound

currently averaging about 500lbs

secure yours by pre-ordering with a $500 non-refundable deposit

Half Cow

$6.75 per pound

currently averaging about 250lbs

secure yours by pre-ordering with a $250 non-refundable deposit

Quarter Cow

$7.10 per pound

currently averaging about 125lbs

secure yours by pre-ordering with a $125 non-refundable deposit​

Eighth Cow

$7.10 per pound + $50 Split Fee 

secure yours by pre-ordering with a $65

Sixteenth Cow

$11 per pound

​Farm Day Special!

Beef Processing: 

    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


Half Lamb

$10 per pound

Expect about 20 pounds of meat

secure yours by pre-ordering with a $45 deposit.

Whole Lamb

$10 per pound

Expect about 40 pounds of meat             secure yours by pre-ordering with a $60 deposit.

Lamb Processing: 

    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 cooking Grass-Fed Meat



Tips for Steaks:

  • Don't over cook
  • Have grill or skillet hot before putting on the meat
  • Rub in salt, pepper, garlic and any other preferred seasoning prior to cooking
  • Let meat warm to room temperature before cooking 

General Tips for Roasts: 

  • Keep moist-red wine and water are great ways to keep your roasts moist
  • Cook slowly and on a low temperature to give the muscle fibers time to break down, creating a tender piece of meat. 

General Tips for Hamburgers:

  • Season meat
  • Add some liquid, like Olive Oil to keep burgers moist
  • Let the meat sit, if possible, before cooking



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!

Jessica Tagami



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.
Emily Kehmeier

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!
Desmond Smith


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.

Frequently Asked Questions

Q: How do I place an order? 

A: Email somarfarms@gmail.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. 

Contact Us

Send an inquiry for an order:

Oakland Pick Up

449 15th Street, Suite 400, Oakland, CA 94612,