Our Farmers

Not long ago, farmers grew food to be flavorful and animals were raised with care. While we can’t go back to the past, we can write a new chapter for a future with food we can all feel good about feeding our families. Our company is rooted in the true stories of ranchers who raise animals on North American farms; chefs who believe in using simple ingredients to craft honest food; and families striving to eat well. Pull up a chair and experience our true stories.


Pete’s Valley Cattle

Yolo County, California

Rich Stewart, Kim Timothy, and Rick Harrison grew up in Woodland, California, an agricultural community near Sacramento. The three buddies participated in 4-H Club and Future Farmers of America, and went on to study agriculture in college.

In the early 1990s, they took the plunge into running cattle and becoming a 100% grass-fed cow-and-calf operation. They named their company Pete’s Valley Cattle after the valley outside Susanville, California, where their herd grazes during dry summer months. Their 400 head of Angus cattle winter on 6,000 acres in Yolo County by Winters, California.

The key to Pete’s Valley’s success and its famously tasty grass fed beef is the careful management of the ranch’s natural grassland resources. “We never graze more animals on the land than it can handle, which means we won’t grow the size of the herd any faster than our natural resources allow,” said Stewart.