The holidays brought us lobster, antelope, and the most beautiful sturgeon, and gave us time to age a whole lot of exquisite, grass-fed Magruder beef.
We absolutely love Magruder Ranch. Fifth generation farmer Mac Magruder and his family sustainably raises its animals in Potter Valley, 130 miles north of San Francisco. Exclusively raised on pasture, theirs is some of the healthiest beef available, and aging it provides a depth of complexity to its flavor.
In the coming weeks, the menu will have choice middle cuts aplenty – ribeye, New York steak, flat iron steak, and sirloin – as well as cuts like shortribs, brisket, and chuckeye.
Reserve a table, and treat yourself to a little beef-induced euphoria!