We started the Larder Meat Co. because we wanted to support small family farms, eat healthier meat, know exactly where it comes from, and put farm raised food at the center of our plates.


How it works

1. Select Your Plan

Choose your box size & contents. Our signature boxes include a selection of beef, chicken and pork. We also have a chicken & pork only box.

2. Receive your Monthly Box

Your monthly shipment arrives in an environmentally-friendly biodegradable liner. Skip a month any time, and shipping is always free!

3. Know your farms

We are 100% transparent about our sourcing. All of our meat is pasture raised on small family farms in California.

What You Can Expect

Larder Club subscribers receive a monthly delivery of pork, beef, and chicken sourced from small ranches on the Central Coast of California. We buy whole animals, always pasture raised, antibiotic & hormone free, and divide them equally between our subscribers. Our meat is flash frozen immediately after processing, and shipped to you within the month. Our sourcing standards ensure you are buying from ranchers who care about how their animals are raised, and who care about providing your family with healthy, ethically raised meat. We have three box sizes to choose from, each box includes recipes & a few extra items to help stock your larder. You can cancel any time, or skip a month whenever you need to!

Delivery Schedule

Payments are processed on the 1st of the month, and we deliver the third week of the month. Our cut off for new sign ups is the 15th, if you sign up after that you will receive your first shipment the following month. FREE shipping to CA, NV, and AZ!

NEXT DELIVERY: November 20 & 21

Our Farms




Winfield Farm is the largest breeder of purebred Mangalitsa Wooly Pigs in southern California. A heritage breed, The New York Times called Mangalitsas the next “It” pig.

Winfield Farm Mangalitsas are raised on pasture, and are fed barley and organically grown pumpkins and squash. All pigs going to market are finished on acorns, walnuts, and almonds from the surrounding area - a diet modeled after that of the famed Iberico Bellota or Pata Negra pigs of Spain, believed by most chefs to be the best cured hams in the world.

A year ago, on behalf of Winfield Farm owners Bruce and Diane Steele (who also happen to be family), Jensen began assisting the farm with outreach and education. "The first time I tasted Winfield Mangalitsa was a revelation. The flavor of the pork, in particular the flavor of the lard, can only be described as exceptional. It is simply the best pork I have ever tasted. That's when I realized that I had been serving my family inferior pork for too long", explains Jensen. It was because of this unique family partnership that Jensen decided Mangalitsa pork needed to be available to the public, not just served at the best restaurants in California. The seed for Larder Meat Co. was planted in the fertile soil of this small pig farm in Buellton, Ca.



After 20 years as an entrepreneurial businessman in and around Palo Alto, California, Laird and his wife Lisa bought 1520 acre Adelaida Springs Ranch in the year 2000. The Foshays began developing a 40 acre vineyard in 2001, raised a herd of grass-fed Black Angus cattle beginning in 2005, started Rangeland Wines in 2007,and began a sheep flock in 2011. Laird is a partner and co-founder of J&R Natural Meats, a USDA meat processor and retail business in Paso Robles. Most of the wine and meat grown at Adelaida Springs Ranch is sold directly to visiting consumers through the wine club, as well as through beef and lamb clubs. Laird studied history at UC Santa Barbara, graduating with BA in 1981.

Adelaida Springs Ranch Beef is finished entirely on pasture. These cattle are 100% grass-fed. Our spring pastures include an array of wild oats, rye grass, and meadow brome , as well rich forbs (broadleaf plants) like mustard, milk thistle, vetch, clover and filaree. We like to harvest our cattle as the feed ripens to sweetness in May and June This helps fatten cattle that have spent at least two years in pasture. This "grass-fat" approach makes for dark, nutrient-dense and highly flavored estate beef with a sense of place.



Stepladder Ranch was founded in 1871. Owned and operated by Jack Rudolph - third generation steward - Stepladder Ranch specializes in heritage breed pigs, Haas avocados, citrus and even an assortment of exotic fruits including passion fruit and Pakistani Mulberries. A few years ago Jack founded Stepladder Creamery. It all started with a small heard of Lamancha goats and hand made goat's milk cheeses. Since that time, the creamery has grown into a truly boutique yet highly productive cheese program. Jack continues to turn out some of our area's best goat cheese and has recently developed a line of cow's milk cheeses made from milk he sources from a local farm.

At Larder Meat Co. we believe Jack is sowing the seeds for the next generation of ranchers and artisan cheesemakers on the Central Coast of California. With his attention to detail, intimate connection to his heard and pasture to plate control of his products, Jack is committed to continuing the legacy of Stepladder Ranch and Dairy for years to come.



Over the last one hundred years the majority of food production, processing and distribution became consolidated into a handful of large corporations. So began the fast decline of our country’s small farms and farmers. The process of building resiliency in our local food system starts with diversifying supply back into the hands of many small farms and ensuring their continued operations and growth. Understanding this, in 1999 David Evans founded Marin Sun Farms as an extension of his upbringing on his family’s cattle ranch in the Point Reyes National Seashore and has grown the company to be a gateway to market for many small farms raising livestock under the stringent protocol and values the company was founded on.



Rex Swan, a cattle breeder and beef producer who has lived in Templeton since 1977 and wife KC Swan started Swan Family Angus in Templeton 16 years ago and now manage a heard of 150 grass-fed Angus cattle. According to Rex Swan, the beef’s unique flavor can be attributed to the cattle’s locally sourced diet, which includes whey from Central Coast Creamery, brewers mash from Firestone Walker Brewery, and white grape pomace from Central Coast wineries.

Swan Family Angus are on grass their entire lives and are finished on grass paddocks. Instead of a strictly grass product with a limited window for the cattle to be fat enough to be called "finished", Rex's program has proven to offer a delicious finished product consistently in the high Choice to Prime grades of beef. Because of Rex's unique blend of grass and fermented grape pumice silage his pastured Grass-fed beef has the nutritional benefits of grass-fed beef, with fat-content typical to a grain-finished animal. Additionally, all beef selected by Larder Meat Co. are dry-aged for a minimum of 15 days, a process Jensen utilized for years as a chef to ensure optimum flavor and tenderness. A family operated, fully transparent grass-fed beef program, dry-aged to perfection - Larder Meat Co. brings the steak house to your door.



From the moment the Haas and Perrin families purchased the 120 acre property in the Adelaide district of west Paso Robles, now well known as Tablas Creek Vineyard, the vision was clear: to create world class Rhone style wines that are exceptional and unique because of where they are grown. One of the driving factors of this goal has from the start been to farm organically, both to best express their terroir in their wines and to be the best stewards of their land.

Over time organic farming led them to investigate the mysteries and benefits of Biodynamics, a holistic philosophy that encourages, among other things, fostering biodiversity within your farm. In 2012, they purchased 8 Dorper ewes and a Katahdin Ram named Gordy. The flock has grown each year, and is currently at 75.

In the winter, the sheep work the vineyard rows eating weeds and cover crops, saving tractor time and the fuel that goes with it. Equally important is the fertilizer that the flock produces, lots of it! Once buds have sprouted in the spring, the flock is moved to the areas of the property not under vine, where they clean the dry grasses and woodland under-story, helping to abate fire hazard and keep the property clean. When their food gets scarce in the fall, it is supplemented with cover crop that is harvested and dried the previous winter.

As you might well imagine sheep raised in such surroundings yield delicious meat, their own Dorper/Katahdin cross, raised organically in beautiful west Paso Robles as a part of a diverse vineyard ecosystem.



Rinconada Dairy was founded in 1999 by Jim and Christine Maguire. A small-batch handcrafted cheese operation that began with eight East Friesian sheep and one ram has grown to over 150 ewes and produces some of the best sheep's milk cheese in the state of California. Christine treats each one of her animals like family, to the point of knowing most by name. Would you feed your family members herbicides, hormones or pesticides? Neither would Christine.

The Maguire's commitment to raising happy and healthy animals extends to the smallest members of their farmstead as well, the pastured chickens. These chickens are pasture raised year-round and are free to roam on the same forage as the sheep. They live outdoors, free to peck and scratch for bugs and seeds all the while fertilizing the soil for the sheep. Rinconada Dairy is truly a model for sustainability and we are proud to call them friends and partners of Larder Meat Co.



Teixeira Cattle Co. has been carefully developing their herd for sire and embryo sales for quite a while. So when it comes to having a vested interest in producing top quality healthy animals, this is it. These guys have gone to great lengths to ensure that their herd is taken care of. Teixeira Beef is all natural, pasture raised, GMO and growth hormone free.

Frequently Asked Questions


  • You are supporting small, family owned ranches.

  • You know exactly where your meat comes from (did you know that retailers do not legally have to state the country of origin of the meat they sell?)

  • Pasture raised meat is healthier than conventionally raised meat (it contains 50% more omega 3s).

  • You are buying from a much smaller supply chain with a much smaller carbon foot print.

  • We harvest all of our animals every month and then ship immediately after processing, ensuring that you will receive the freshest meat available.

  • Our meat tastes better! Once you roast a pasture raised chicken, fry Mangalista bacon, or grill a grass fed, dry aged Rib Eye you will never want to go back.


You will receive your box once per month (deliveries begin on the third week of the month). You will be notified a week prior to delivery with a specific delivery date as well as the day before your delivery is shipped (which can be rescheduled if needed). We deliver free of charge to any residence or business in California, Arizona, and Nevada.


All of our meat is vacuum sealed and labeled with the farm that it came from. We ship your order overnight in a biodegradable cooler that will keep your meat frozen until you receive it.

Our meat is delivered frozen for two reasons. First, we want you to receive the meat as fresh as possible. All of our meat is vacuum sealed and flash-frozen, to preserve it at it's peak. This means the chicken and pork are frozen immediately after harvest and the beef after a minimum of 15 days of dry aging. The second reason our product is frozen is so that you can stock your home freezer with a month's supply of locally raised meat and thaw it as needed. Just think, you can check one more item off of your grocery list, without ever going to the store. Your meat purchasing needs for a whole month are just a click away!


As delivered, the meat will remain at peak freshness if stored in your freezer until the day you plan on using it. If kept frozen, the meat will remain at peak freshness for up to six months. After thawing (we highly recommend thawing overnight in your refrigerator), the meat will be best prepared within two to three days.

Here is an idea of how to use the meat over the course of a month:

  • Week One: Roast Chicken (Make Chicken Stock with the bones & Posole with the legs), Grill Steaks

  • Week Two: Make Meatballs, Lettuce Wraps, and/or Sloppy Joes

  • Week Three: Cook Roast (large box only), Use remaining Steaks or Kebab Meat for Kebabs, Tacos, or Fajitas

  • Week Four: Burger Night, Use Ground Pork for Bolognese, Lasagne, or Meatloaf

  • Breakfast: Bacon (save the rendered fat, it's delicious!) or Breakfast Sausage