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Quality Meat From Devil's Gulch Ranch
Rabbit Pork Lamb Quail
Served at Fine Restaurants
Available for retail purchase at:
Bi-Rite Market, San Francisco
Baron's Meats and Poultry, Berkeley and Alameda
Outstanding in the Field at Devil's Gulch
Throughout the country and internationally,Outstanding in the Field brings together local farmers, food artisans, and winemakers to create alfresco dining experiences that restore the connection between fine food and the land that produces it. We are pleased to be hosting this extraordinary dining experience for the second year; the event on June 15th will feature guest chef Traci Des Jardins of Jardinière in San Francisco. Naturally, all the meats served will be from Devil's Gulch Ranch, and wines will be from local wineries. Although this event sold out within a couple of week of posting, you may contact Outstanding in the Field to be kept informed as soon as a new event is scheduled.
Rabbits raised free of hormones or antibiotics
Our rabbits are fed a pelleted feed along with grass and hay to ensure complete nutrition. We work with a local feed mill to produce the pelleted feed to our specifications. It is free from hormones or antibiotics, however the feed cannot be certified organic at this time, due to certain components being unavailable as organically certified.
Our rabbits are selectively bred to be of excellent quality, large-framed and meaty. They are a combination of three breeds: Rex, New Zealand and Californian. Californian and New Zealand breeds are related and currently are the most popular commercial meat breeds due to their fast growth. The Rex breed, while being an excellent meat breed, is particularly known for its fine fur. Ours seem to have a mellower temperament, which is helpful for their mothering ability and handling in general. While they grow somewhat less quickly than the New Zealand and Californian breeds, we use the Rex to add hybrid vigor and positive temperament characteristics. Additionally, some feel that the meat from Rex rabbits is firmer and better flavored than that of the other meat breeds, which could be due to the Rex's slower growth.
We produce all of our breeding does ourselves. Crossed bucks are occasionally purchased from high-quality breeders to increase genetic diversity. The rabbits are produced all year, but due to the high demand from restaurants, they are not always available for retail sale.
100% grass-fed Lambs
Our 100% grass-fed Dorsett lambs are only available in the Spring, and are in very short supply in 2008. During the dormant season, the sheep are free to graze in the vineyards, but must be removed to other pastures when the vines start to grow in spring.
Milk-fed Pork
Our pork is available year round with sufficient notice (2-4 weeks). Our sows are Yorkshires crossed on either a Duroc or Berkshire boar. The sows are pastured along with their piglets until the piglets are weaned. The weaned piglets are then finished with milk, bread, and grains, in a free-range environment, producing what we believe to be a superior product.
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Quail
We plan to offer Texas A&M Coturnix Quail again this summer. Please check back for details.
Restaurants serving Devil's Gulch Ranch meats:
A 16, San Francisco
Ame, San Francisco
Aziza, San Francisco
Bouchon, Yountville
Cafe Reyes, Pt. Reyes Station
Campanile Restaurant, Los Angeles
Chez Panisse, Berkeley
Citron Restaurant, Oakland
Ducca Restaurant, San Francisco
The Fatted Calf, Berkeley, San Francisco and Napa
Fifth Floor, San Francisco
Florio, San Francisco
French Laundry, Yountville
Gabriella Cafe, Santa Cruz
Incanto, San Francisco
Kokkari Restaurant, San Francisco
Kuleto's, San Francisco
Manka's Inverness Lodge, Inverness
Manresa, Los Gatos
MarketBar, San Francisco
Michael Mina Restaurant, San Francisco
Nopa, San Francisco
Orson Restaurant, San Francisco
Perbacco, San Francisco
Prima, Walnut Creek
Quince Restaurant, San Francisco
Ritz Carlton Dining Room, San Francisco
Rubicon, San Francisco
Spago, Beverly Hills
Sona, Los Angeles
Three Stone Hearth
Zuni Cafe, San Francisco