Beffa Springs Ranch can be found at the Petaluma Farmers Market on Tuesdays from 10 am to 1:30 pm at 320 N McDowell Blvd. They can also be found on Saturdays at the Santa Rosa Community Farmers Market from 8:30 am to 1 pm at 1501 Farmers Lane.
Written by Elizabeth Rosnel, Farmers Market Ambassador
Beffa Springs Ranch has a rich history dating back to 1926, spanning five generations. Originally a dairy farm on Rob’s mother’s side, operations ceased in the early 1970s. With the ranch remaining in the family, Rob embarked on a mission to revive the family heritage by reintroducing ranching and becoming a 5th generation rancher. He also embraced his father’s lineage, steeped in the tradition of butchery.
Rob shared his philosophy, stating, “We process all our own animals’ birth to plate.” By embracing timeless family practices, he raises all-natural beef and lamb, prioritizing quality. His overall goal is to produce a premium product while prioritizing the well-being of both the land and the animal. Employing techniques such as rotational grazing and whole-animal butchery, he strives to minimize waste at every turn. According to Rob, “Regenerative agriculture is one of our many land-forward practices, respecting the land and animal equally.” Additionally, he emphasizes the importance of educating customers about the food’s origins, advocating to “eat the whole animal from nose to tail.”
At Beffa Springs Ranch, pastured beef is raised without the use of hormones or antibiotics. Rotational and adaptive grazing techniques are used to build the strength of the soil and land. The beef is USDA-inspected and sold at local restaurants, farmers markets, and direct-to-consumer. They handle every step of the process with the help of sister company, North Bay Butchers. Harvesting is conducted onsite in a mobile unit, followed by cut-wrapping at the brick-and-mortar shop in Marshall. Beffa Springs Ranch offers individual cuts, quarter halves, whole animal, and all custom cuts.
Beffa Springs takes pride in their ability to “produce fantastic beef and lamb while reducing farming inputs and employing adaptive and rotational grazing techniques to enhance soil quality, sequester carbon, and improve water infiltration rates.” Rob reveals that their inspiration stems from embracing both sides of their family legacy as multi-generational ranchers and butchers.
“We also have three local communal grazing properties that we currently eco-graze for landowners without agricultural. This way they aren’t mowing their land but making them better and regenerative.”
In addition to their core offerings, they host farm-to-table dinners throughout the summer, embodying the concept of “one-place-one-plate.” They raise all their protein on-site and source produce from a large garden on the property. “If we don’t have it on the ranch, we rely on local businesses from Petaluma and across Sonoma County.”
