SonRise Ranch

Billie has this routine figured out.

Soon as the truck door opens, she's ready to go before I even get settled in.

Most days around here start with checking cattle, looking over grass, fixing whatever decided to quit working, and figuring out what needs done next.

Billie takes her responsibilities pretty seriously. Mostly that means riding shotgun, keeping an eye on things, and making sure I don't eat anything without sharing.

She's seen a lot of country from the back of that truck.

Honestly, there are worse ways to spend a day.

Learn more about our all-inclusive ranch stays and the adventures waiting here at www.regenagbnb.com

Fill your freezer and feed your family — quarters, halves, and wholes at www.local-beef.com

Most mornings start with chores.

This one started with Smartie saddled up and Billie making sure she wasn't getting left behind.

Before the phone starts ringing and before the rest of the world wakes up, there are cattle to check and grass to look at.

I've always liked seeing the ranch from horseback. You slow down enough to notice things. Water tanks. Grass conditions. Wildlife. Cattle grouped together in their rotational grazing cells where they ought to be.

And if you've got a good dog along, all the better.

Wouldn't trade these mornings for anything.

Learn more about our all-inclusive ranch stays and the adventures waiting here at www.regenagbnb.com

Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-bee.com

Our final Meat Up stop is coming up Tuesday in Irvine, and we'll still have plenty of beef on board.

Tuesday, June 16
📍 Irvine
Wendy's and Bass Pro Shop parking lot
63 Technology Dr. W., Irvine
🕚 11:00 am–12:30 pm

A quick note for our Irvine customers:

For June only, we had to move the location because access to Great Park was limited this month. The good news is that the change is temporary, and we expect to return to our regular Great Park location next month.

If you've been meaning to stock up, there is still time.

We'll have steaks, roasts, ground beef, marrow bones, and nose-to-tail favorites available on the truck while supplies last.

No advance purchase necessary for truck inventory.

See you Tuesday, Irvine.

Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com

Our updated Meat Up schedule is here.

We'll be making stops throughout Southern California this month, and we hope to see many of you along the route.

One quick note for our Irvine customers:

For this month only, we had to move our Irvine Meat Up location because Great Park was unavailable. Instead of our usual spot, we'll be meeting on Tuesday at the Wendy's and Bass Pro Shop parking lot at:

📍 63 Technology Dr. W., Irvine
🕚 Tuesday, June 16 • 11:00 am–12:30 pm

The good news is that this is only temporary. We plan to return to our normal Great Park location next month.

Stops this month include:

📍 Gardena – Friday
📍 Rancho Cucamonga – Friday
📍 Leucadia – Saturday
📍 San Marcos – Saturday
📍 Kearny Mesa – Monday
📍 Temecula – Monday
📍 Irvine – Tuesday (temporary location)

And don't forget our June 27 Flash Meat Ups:

📍 El Cajon
📍 Pacific Beach
📍 Del Mar
📍 Oceanside

Check the pinned post for addresses and times, and mark your calendar for the stop closest to you.

We'll have plenty of beef on board, including steaks, roasts, ground beef, marrow bones, and organ meats. No advance purchase is necessary for truck inventory.

See you soon.

Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com

There is still time to catch us during Delivery Week.

We'll be making Meat Up stops on Saturday, Monday, and Tuesday, and there is still plenty of good food left on the truck.

Whether you are looking for steaks for the grill, roasts for the slow cooker, or some nose-to-tail favorites, we've brought a little bit of everything.

Available while supplies last:

Rib Steaks
New York Steaks
Flat Iron Steaks
Skirt Steaks
Sirloin Steaks
Chuck Steaks

Sirloin Roasts
Chuck Roasts
Beef Stew Meat

Ground Beef
Ground Pork

Marrow Bones

Beef Heart
Beef Liver
Beef Kidney

If you have been meaning to stop by, there is still time.

Saturday
• Leucadia
• San Marcos

Monday
• Kearny Mesa
• Temecula

Tuesday
• Irvine

See our pinned post for locations and times and mark the stop closest to you.

We look forward to seeing many of you over the next few days.

Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com

They ate nose to tail.

Heart. Liver. Kidney. Marrow. Tongue. Oxtail.

Not because it was trendy, but because wasting the most nutrient-dense parts of the animal simply didn't make sense.

Beef liver is one of the richest natural sources of vitamin A, B vitamins, copper, and iron. Heart is loaded with CoQ10. Marrow provides fat and collagen. Kidney has long been valued as part of traditional diets around the world.

A lot of people in the carnivore and animal-based communities are rediscovering something our grandparents already knew: there is value in using the whole animal.

We raise 100% Grass-Fed & Finished cattle and believe that honoring the animal means using more than just the premium cuts.

Delivery Week Meat Ups start this Friday and run through Tuesday.

We'll have plenty of beef organs available on the truck, including:

• Beef liver
• Beef heart
• Beef kidney
• Marrow bones

Stops include Gardena, Rancho Cucamonga, Leucadia, San Marcos, Kearny Mesa, Temecula, and Irvine.

Check the pinned post for dates, times, and locations.

Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com

For most of history, people cooked with tallow.

Then seed oils came along and tallow largely disappeared from the kitchen.

Now, many families are bringing it back.

Beef tallow has a high smoke point, making it excellent for frying, searing steaks, roasting vegetables, and cooking eggs. It is shelf stable, naturally rich in fat-soluble vitamins, and adds a flavor that many people simply prefer over processed oils.

We use only 100% Grass-Fed & Finished beef fat from our own cattle.

Whether you need a small jar for the kitchen counter or a 5-gallon bucket for larger batches, we've got you covered.

And if you've been wanting to stock up, Delivery Week starts this Friday (6/12) and runs through Tuesday (6/16).

We'll be making Meat Up stops in Gardena, Rancho Cucamonga, Leucadia, San Marcos, Kearny Mesa, Temecula, and Irvine.

Check out our pinned post for dates, times, and locations.

Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com