Grassfed Angus Beef from Spanish Oak Ranch
Posted by Jay on Monday, 21 July 2008
Today we’re featuring pastured beef from a new farm in the Central Coast, Spanish Oak Ranches in San Luis Obispo. They actually pasture their animals on a couple different properties, including that of our friends the Nevilles in the Edna Valley.
This beef is Angus breed and it is amazing, I think it’s the fullest, richest California grass-fed meat we’ve had yet. We bought exactly one heifer, so each part will only last a short while. Tonite we’re offering 5 oz. ribeye steaks.
July 23rd, 2008 at 9:08 am
i am in the process of opening a butcher shop in the LA area and am interested int he Spanish Oak Farms meat. How can I contact them? There is no website.
July 27th, 2008 at 5:39 pm
Jay is amazing. He is completely filled with noteworthy resturant knowledge. Thanks for featuring our delicious Spanish Oak Ranches beef, Jay. Larry and Martha
September 17th, 2008 at 1:05 pm
[…] peppers, yellow squash and Arbol chile sauce. * 6 oz pastured (grassfed) Angus rib-eye steak from Spanish Oak Ranches in Edna, CA * Pastured lamb with local goat cheese, corn and rice, with verde of Hatch green chiles […]
October 30th, 2008 at 11:53 am
[…] Spanish Oak Ranches. Larry Fernandez raises Angus beef on pasture in Edna Valley (near San Luis Obispo) adjacent to where Jim at NZ Ranch raises pigs for us. All of the cattle live on and eat pasture. Some of his cattle are 100% grassfed, and others get some grain supplements when they are very young (this is in opposition to the feedlot model, in which cattle are fattened on grain in the months before slaughter). Larry is mainly engaged in a breeding program to develop the best genetics for cattle which will raise on Central Coast pasture. We get to buy a few beeves from his program, and I can assure anyone he is doing a great job. […]
February 26th, 2009 at 1:21 pm
[…] arrives with a whole host of toppings. The burger doesn’t just include house-ground pastured Spanish Oak Ranches beef—it’s also topped with a fried egg, one slice of house cured bacon, rich smoky Gouda […]
May 4th, 2009 at 5:05 pm
[…] this stuff. These are actually made with our house cured grass-fed beef pastrami (Black Angus from Spanish Oak Ranches), instead of corned beef. Our pastrami and corned beef are cured the same way, but pastrami goes a […]