Garrod Farms Proudly Presents Our
Farm to Table California Beef — Now Available For Purchase
From Our Home, To Yours
Most people know us for our wine and our horses. Bird Flat Ranch is the other side of the Garrod story – a high desert property in Lassen County. Bird Flat is where we grow grass hay and alfalfa for our horse operation here in Saratoga. It is also where our cattle graze native pasture as nature intended. No confinement, no grain, no rush. Just land, grass, and time.
We developed our own breed specifically for this landscape – animals selected for lean muscle, strong maternal instincts, and the ability to thrive on California’s native grasses. It’s the same philosophy we apply to everything on this farm: don’t rush what nature takes time to do right.
And – this beef doesn’t travel far or change hands a dozen times before it gets to you. From our ranch to our tasting room, it’s a short trip, all from right here in California. Fewer miles, fewer middlemen, less impact on the environment, from a family committed to doing it right.
Come taste the difference.
To Purchase:
Where: 22645 Garrod Road, Saratoga, CA, in our Tasting Room!
When: Open weekdays from 12:30-5pm and weekends from 11-5. When you enter the parking lot, follow signs to the Winery. Look for the two-story green building on your left; that’s our tasting room, and our host will gladly help.
Why Grass Fed? Luke Garrod’s Story About How This Herd Came To Be
I had grown up eating grass-fed beef my whole life. It wasn’t a health choice but more of a economic choice. My parents owned a herd of cows and we always kept one to eat ourselves. But times were tough and the extra money wasn’t there to feed the steer out on grain so it was just left with the herd until it was finished and ready to butcher.
I became accustomed to the flavor and began to prefer it over grain-fed beef. Later in life after I graduated from college and moved back to the family farm I decided I wanted to focus on producing grass-fed beef. I didn’t understand why we were feeding corn to cows when it could be saved for humans, pigs and other animals that didn’t have the abilities of the cow. The cow has a special four compartment stomach called a rumen that enables it to consume and digest very low-quality feed that is not digestible to non-ruminant animals and still produce a very high-quality protein.
The problem was that the entire beef industry had been selecting its genetics based on a grain-fed diet. So finding genetics to work with was difficult. I started by importing Devon genetics from New Zealand and Red Angus genetics from Colorado. 25 years later we have a very unique herd of cows, which I call the Merlot breed, that produces a high quality product efficiently and effectively.
Available Cuts
This is an exhaustive list of cuts; availability may vary. We encourage you to swing by the Tasting Room to see what we have! Or, if you have a specific request, please email orders@cgv.com.
| STEAKS EYE OF ROUND STEAK FLAT IRON STEAK HANGING TENDER | ROASTS & GROUND GROUND BEEF CHUCK ROAST BONELESS CROSS RIB ROAST (OVEN ROAST) LONDON BROIL (TOP ROAST) RUMP ROAST (BOTTOM ROUND) | BRAISING, OFFAL & BONES BEEF SOUP SHANKS |
Unavailable Cuts
These popular cuts are temporarily unavailable. For specific requests or future restocking updates please email orders@cgv.com. Thank you!
| STEAKS FILET MIGNON STEAK NEW YORK STEAK PORTERHOUSE STEAK FLANK STEAK SKIRT STEAK TOP SIRLOIN STEAK T-BONE STEAK RIBEYE STEAK RIB STEAK BONE IN | ROASTS & GROUND TRI-TIP EYE OF ROUND ROAST | BRAISING, OFFAL & BONES SHORT RIBS BACK RIBS OXTAIL |