SonRise Ranch
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Grass-fed and Grass-finished Beef and Pastured Organic fed (non-Soy, non-GMO) Pork and Chicken We are an all natural family farm that produces home grown foods.
Our products include USDA approved, by the pound grass-fed beef. We offer humanely treated, antibiotic free pork and truly free-range chicken. We have hogs on pasture and many of our animals (pork and chicken) are fed milk by-products, which result in a deep, rich flavor that generations before us enjoyed. We use IRG (intense rotational grazing) methods to feed our animals the freshest, rapidly growing green grass possible, with minimal impact to the land and surrounding environment. We are deeply committed to the principles of small farming and sustainable agriculture. We have estimated that it takes only 1.78 calories of petroleum, to produce a single calorie of beef or pork from our ranch - far less than the 9 calories needed in the conventional, corn-fed industrial system. Our members are encouraged to become involved in their local agriculture community. We offer Quarter beeves, CSA's, and individual cuts. We sell Beef, Pork and Chicken (they all work together). You can order from the web and have it delivered right to your home.
09/03/2026
SEPTEMBER MEAT UP SCHEDULE
Our September Meat Up schedule is here.
Screenshot or save this post so you have the current dates, times, and locations when it is time to meet the truck.
If you are picking up a Whole, Half, or Quarter Beef, this is where you will find us. But you do not need to have an order to stop by a Meat Up.
We also bring additional beef and other products on the truck for anyone who wants to shop. Everything on the truck is first come, first served, and selection gets smaller as we work our way through the route.
Want to know what we are bringing?
Check our pinned Meat Up Inventory post. We update it about 1–2 days before the Meat Ups with what we expect to have on the truck.
If you see something on that list you really want, come early. We cannot guarantee that a particular cut will still be there later in the route.
September Meat Up Week is September 11–15, with our Saturday Flash Meat Ups on September 26.
Save the schedule and we will see you at the truck.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
09/02/2026
There is a useful lesson in this picture that does not get talked about enough: cattle do not need a perfect green pasture every day to be part of a regenerative system.
Look closely at the ground around these cows.
There is standing dry grass, old plant material, green plants mixed throughout, and plenty of residue covering the soil. It might look messy compared with a freshly mowed field, but we actually want much of that material left behind.
Bare ground loses moisture faster. It heats up more in the sun and gives wind and water an easier opportunity to carry soil away.
Plant material left on the surface acts like armor.
It shades the soil, slows evaporation, catches moisture and eventually gets trampled down and incorporated back into the system. Meanwhile, the cattle are eating some of the available forage and returning nutrients through manure and urine.
The important part is controlling how long they stay.
We do not want cattle standing in one place until they have eaten every desirable plant down to nothing. We want them to take what we intend for them to take and leave enough behind for the ground and plants to recover.
Regenerative grazing is not about making every acre look neat.
Sometimes a healthy piece of ground looks a little untidy.
That leftover material is part of what we are growing too.
And ultimately, managing forage well is how we raise cattle entirely on grass and forage from start to finish.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
This field is one of the reasons I like this time of year.
The grass has had time to grow, and we have left it alone instead of grazing it the minute it was ready.
Now we have a choice.
We can turn the cattle in this fall and let them graze it, but we do not want them to eat it down to the dirt. We want them to take some and leave plenty behind.
That leftover grass matters.
What happens above ground affects what is happening below ground. Leaving enough plant behind gives the grass the energy and root system it needs to grow back after grazing.
Or we may leave a field like this standing into winter. The cattle can graze it through the snow, when there is not much else growing.
That is one of the things I appreciate about managed grazing. We are not just asking, “How much grass can we get from this field?”
We are asking, “How can we use this field and leave it in better shape for the next grazing?”
Rest matters.
Grazing matters.
Knowing when to do each one matters too.
This is the kind of forage our cattle eat before that beef makes its way to your freezer.
Good beef starts with good grass.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
08/20/2026
COME TASTE THE DIFFERENCE! 🥩
We’re bringing SonRise Ranch to MROC Training this Saturday for a special beef sampling! 🔥
Come by, grab a sample, meat the team, and learn more about what makes our regenerative, grass-fed, grass-finished, 21-day dry-aged beef different.
We’d love to meet you and let you taste it for yourself!
📍 MROC Training
💥 This Saturday 7am-12:30pm 💪🏼
A good cattle dog cannot just know how to move cattle. She also needs to know when to stop.
That is why Billie gets these little training sessions even when there are no cattle around.
“Unload.”
“Load up.”
“Walk on.”
“Down.”
We practice the same commands over and over so that when we actually need her, she is listening to me instead of simply reacting to what the cattle are doing.
A dog working entirely on instinct may want to chase, push too hard, or keep applying pressure when the cattle are already moving where they need to go. That creates unnecessary stress for the cattle and can make the whole job harder.
Billie still uses her instincts. We want those. Training gives us a way to control them.
When I tell her to walk on, she applies pressure. When I tell her down, she releases it. Eventually, those little adjustments between the dog, the cattle, and me allow us to move the herd calmly without a lot of noise or commotion.
That does not come from one big training session. It comes from five minutes here, ten minutes there, repeated often enough that the commands become second nature.
A useful ranch dog needs instinct.
A good one needs an off switch too.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
08/18/2026
What is one question you have always wanted to ask us about the ranch?
We spend a lot of time here showing you what we are doing — moving cattle, rebuilding soil, managing water, fixing fence, raising 100% Grass-Fed & Finished beef and all the other work that fills the days.
This time, I want to hear from you.
If you could ask me one question about the ranch, what would it be?
It can be about the cattle. The land. Regenerative agriculture. Grass finishing. How we raise our beef. Water. Wildlife. Ranch equipment. What a normal day looks like. Or something you have seen in one of our posts that you have always wondered about.
Put your question in the comments.
I will pick some of them and answer them in upcoming posts and reels. And do not worry about whether it is a "good" question. If you are wondering about it, somebody else probably is too.
So, what do you want to know?
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
Every ranch has one.
Around here, it is The Blue Racer.
She is not pretty. She is not particularly comfortable. And I am fairly certain nobody is going to offer us much on trade.
But when there is fence to fix, something to haul, cows to check, tools to move, or some odd job that requires a truck you are not afraid to scratch, the Blue Racer gets the call.
Ranch equipment does not have to look good. It has to start, run, and be useful.
And somehow, this old truck just keeps earning its keep.
I may joke about the Blue Racer, but there is something to be said for keeping an old piece of equipment working instead of replacing it just because it has a few dents.
Or, in this case, quite a few dents.
What is the "Blue Racer" in your life? The old truck, tractor, or piece of equipment that probably should have quit years ago but refuses to?
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
08/14/2026
WHAT IS ON THE TRUCK FOR AUGUST FLASH MEAT UPS?
Here is the inventory we are starting the route with for August 29th Flash Meat Ups:
• NEW! Tallow Soap
• New York Strip Steak
• Rib Steak
• Filet Mignon
• Plate Ribs
• Sirloin Steaks & Roasts
• Chuck Steaks & Roasts
• Ground Beef
• Beef Liver
• Beef Heart
• Beef Suet
• Pork Suet
• Beef Jerky (Original & Root Beer)
Everything on this list is first come, first served.
That part is important.
The truck leaves with a limited amount of each cut, and we do not restock between Meat Ups. If New York steaks sell out at an earlier stop, we will not have New York steaks at the next one. The same goes for Filet, Tri Tip, organs, ribs, and everything else on the truck.
If there is a particular cut you are coming for, your best selection will be at the beginning of the route and at the beginning of each Meat Up.
We cannot guarantee that any individual item on this list will still be available by the time you arrive.
If you have never been to one of our Meat Ups, you do not need to have a Whole, Half, or Quarter Beef waiting for you to come see us. Stop by, take a look at what we have left on the truck, pick out some cuts, ask questions, and meet the people behind your beef.
Meat Up Week runs August 14-18.
Check our pinned Meat Up schedule post for all dates, times, and locations.
And if you are new here, we will pin this inventory post too so you can find it easily.
Come early if you have your eye on something. Once it is gone, it is gone.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
08/13/2026
Yesterday I showed you the section of fence we were repairing. Here it is finished.
There is an area behind this fence where the cows can get themselves stuck, so this is one place on the ranch where we do not want them wandering around.
If you saw the cow rescue earlier this year, you know we have already learned that lesson.
We use a lot of temporary electric fence to move cattle onto ground we want grazed. But permanent fence has a job too. There are creeks, holes, steep banks and other areas where cattle simply should not have access.
A cow does not always recognize that she is getting herself into a bad spot until she is already there. It is our job to recognize it first.
So, one more section of fence fixed and one less place we have to worry about finding a stuck cow.
Hopefully you will not be seeing another cow rescue reel anytime soon.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
There are plenty of places on this ranch where we want the cows working the ground. This is not one of them.
I am showing you a section of fence we just repaired because on the other side is an area where a cow could get herself stuck.
And if you remember our cow rescue earlier this year, you know we have already had enough experience with that.
Part of taking care of cattle is keeping them out of places where they can get into trouble. They are big animals, but that does not mean they cannot get themselves wedged into a hole, down a bank, or somewhere they cannot get back out of.
We talk quite a bit about using cattle to regenerate the ranch. We move them onto areas that need grazing, let them do their work, and then move them along.
But that does not mean the cows belong everywhere.
There are places they can help us, and there are places where our job is to keep them out.
That is what this fence is for.
Hopefully this is the closest we get to another cow rescue for a while.
Fill your freezer. Feed your family — quarters, halves, and wholes at www.local-beef.com
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Oceanside, CA