See us at the MPC Farmers Market Fridays 10am to 2pm
Tassajara Natural Meats is dedicated to providing the Monterey Peninsula the finest in locally raised meats. We do this because it is healthier for you, better for the animals, and better for the environment. And we do it for the rich flavors that result from this care. We value the great tradition of the local ranchers and appreciate the healthy land on which we — and the animals — live. We know how each animal was raised and processed and are pleased to share the tasty and healthy results with you.
HOW TO PURCHASE
We sell our meats at the FRIDAY Farmers Market at Monterey Peninsula College (MPC). Their hours are 10am to 2pm. We also sell directly to you through email orders.
OUR MEATS
Currently we have young beef that was raised in Big Sur, Elkhorn Slough and Mt. Toro. The ranches are on the coast and benefit from the lush grasses the mild coastal climate affords. The beef is dry aged for 2 weeks, cut to our specifications, and vacuum-packed and frozen.
LET US KNOW
Each week we bring selected cuts to the Market. If you have a particular request we are happy to bring that to the market for you.
Howdy, Tom O’Neill here, you know Mom and I from the Farmer’s Market and the Aquarium! Going to bite into the Dorrance Ground Beef on Saturday….wondering what other Dorrance cuts you may have available for bringing to the Farmer’s Market next Friday….and prices please!
Thanks!
Tom O’Neill
Hi Tom— Hope you enjoy the ground beef! We have a variety of cuts from the Dorrances. Rib steaks are $20/lb, sirloin is $12/pound and t-bones and porterhouses are in between. I’m suggesting slow cooking cuts from the Dorrance’s beef– it tends to be a bit tougher than our coastal beef. Chucks, stew meat and Roasts are great in the slow cooker– in the $10/pound range. Let me know!
Tassajara, do you have any coastal Top Sirloins….looking for a pound or so….please let me know, I’ll be a the market on Friday and will buy what you bring!
Hi Tom, really sorry– I can’t make it to the market this week. And I’m afraid I also only have Dorrance Ranch meet right now until the Spring. Thanks!
What cuts and areas will you have at the Friday 4/19 market?
Hi
Are your beef finished on grass also?
Hi Rohana, Indeed, mother’s milk and pasteur– all grass finished. Mark