When we acquired the land in year 2000, the 4,000-acre cattle ranch stood out as a place that could fulfill our dreams of sustainable farming and grape-growing, while still maintaining all of the natural beauty that comes with it.
We developed the ranch with nature in mind, integrating small vineyard blocks with the native vegetation, and providing corridors for the wildlife. A conservation easement donated to the Golden State Land Conservancy protects for eternity the habitat of deer, bobcat, turkey, wild pig, bear, and other wildlife.
We use holistic management principles in the pastures where we move animals regularly to mimic the natural predator/prey habits, to improve soil health and benefit the native perennial grasses.
Ranch-Raised Beef
The story of Six Sigma’s ranch-raised beef started with Russell Rustici, a businessman-turned-rancher from whom we bought the land for Six Sigma Ranch. Russell owned the land for 33 years and had up to 400 head of cattle. When he sold the ranch to us in 2000 and retired close-by in Clearlake, he kept two cows here so he could stay chairman of the Cattlemen’s Association. Of course, you can’t have two cows all alone, so we bought a couple more to keep them company. Guests at the ranch started asking about the herd and whether we had meat for sale. So, in 2010, we sold three steers by the quarter to friends of the ranch, and the Meat List was born.
There’s a good chance you’ll see our Black Angus steers in Asbill Valley when you’re headed for the tasting room. The steers grow up and put on weight in the valley where they also serve as part of our fertilizing system by adding much-needed nutrients to our vineyard compost. The steers were all born at the back of the ranch where our cows roam the hillsides with a small herd owned by Montana & Jamie Burns and Tim & Lacey Holley. Montana and Tim run Cash Creek Cattle Company with Simmental Angus cattle and Black Baldys, and they manage our beef program as well.
Beef Facts
- Our beef is processed between 20 and 24 months old
- Our meat has good marbling because of diverse and abundant natural forage. Green grass produces protein and nice flavor. Seed heads produce fat and marbling.
- Beef is Kryovac wrapped/vacuum sealed
- The meat will last 1 year frozen
- The ground beef is 85/15
- The meat is not certified organic but we follow organic principles
- If an animal gets sick, it is not included in the meat program. We will treat it with antibiotics and remove it from the beef program.
- Ground beef comes in 1-pound packages
- The steers are never fed grain
Our ranch-raised beef is in great demand and is sold to customers exclusively in the tasting room where you can choose from a seasonal selection.
Get first access
Do you want first access to new cuts? You can:
1. Join our Pasture Club by purchasing $300 of meat in the Tasting Room.
2. Sign up for our email Meat List below. You can also sign up by calling us at 707.994.4068, or emailing communicate@sixsigmaranch.com. Please note that signing up on the email list does not entail any purchase commitment!
Occasionally, we sell a selection of beef cuts to local restaurants so keep a look out next time you eat out.