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    Stemple Creek Ranch

    4.2 (36 reviews)
    ModerateSpecialty Food

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    delivery left on street, not porch
    Tracy P.

    While the meat is good, their delivery service GLS has left more than one order on the street instead of delivering to our porch. The first time that happened, I contacted Stemple Creek & they suggested I write delivery instructions requesting the package be left on the porch. Really, this just should be standard, especially with an almost $300 package. I wrote clear instructions this time, yet the carrier ignored them - see attached photo. Perhaps Stemple Creek pays less for this carrier than UPS & unfortunately, this is a case of you get what you pay for. Sadly, we can't depend on a safe delivery, so won't be ordering again.

    A perfectly cooked STF ribeye... Delish!
    Matthew L.

    I've enjoyed Stemple Creek meat for years. Grass fed, but not tough cuts of various kinds. Always top notch. When I saw that they started shipping meat I started checking boxes! Ribeye, heritage pork, hamburger meat and more. There was an issue with the shipper they chose (rhymes with "oops") and the meat came in a couple of days late and was no longer cold. The very helpful Stemple Creek person got on the phone with me and she made sure that we were shipped a new box with the same order. Plus, she sent it via another carrier so the same issue doesn't happen again. Great food and great service...

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    11 days ago

    Absolutely first class meat products, easy web ordering, and never had a delivery issue.

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    1 year ago

    Fantastic place! The food was outstanding quality and taste and the owners of the ranch are so welcoming. I highly recommend it!

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    Lisa P.

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    Ask the Community - Stemple Creek Ranch

    Review Highlights - Stemple Creek Ranch

    The owners, Loren and Lisa, are amazing and care deeply about the business and the quality of their products.

    Mentioned in 6 reviews

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    Disclaimer: I've never been on another cheese tour, so I can't make comparisons. However, this tour…read moreis special and is quite an experience. The tour is more expensive in comparison to other cheese tours that we've seen in Petaluma, $35 plus tax, but those cheese aren't made with water buffalo milk. With this tour, you get a super informative history/back story of the founders. It is quite the story and could be made into a Hallmark movie. Their story is really inspiring and you can see how passionate they are about their company, product, and water buffaloes. The owner, Audrey, has a hand in every part of the business, and does most of the work, with help from a handful of employees. Please schedule a tour here to support this small company that has ethical and sustainable business practices. I believe every dollar from the tour really helps with their bottom line and I think they really need it as the owner does most of the work herself to cut cost. The highlight of the tour, other than the cheese tasting was getting to pet and brush the water buffaloes until they'd fall over from euphoria.

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    Clark Summit Farm - Duroc Pork Chocolate Chip Cookie

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    For those who aren't already familiar with my obsessions, I do have a thing for seeking out the…read moretastiest meat and produce that I can find. I've smuggled raw milk cheeses over international lines and have hand carried illicit hams across the country to share with friends. In my experience, I've also learned that how your food is raised directly correlates to how it tastes on your plate. I first caught wind of Clark Summit early last year, as they were a part of the first Bay Area Meat CSA program. But it wasn't until November that the opportunity came up to purchase some pigs and check them out first hand. Spring had brought them a bumper crop of piglets...more than could be sustained on their limited acreage, so a number of them would have to be slaughtered. Of course, to me this means, "perfect timing for a whole pig roast!" Besides, taking the pigs off the land actually helped the farm run a more sustainable operation...enjoy tasty meat and help out the environment? What a concept. Additionally, the farmers, Liz and Dan, were more than happy to let me watch the slaughtering process, so I headed up to the farm a little early. (Try that with the meat at your local supermarket). I'll spare you the vivid details, but it was a definitely unique experience. I happen to believe that if I can't stand to watch my food's life from beginning to end, perhaps I shouldn't be eating it. After watching the slaughter of some pigs and turkeys and taking a tour of the grounds, Liz and Dan surprisingly and graciously invited me to lunch. I knew things were a little different when Dan asked me if I wanted some apple cider to go with our meal. I said "sure", thinking nothing of it, kind of like asking if someone wants water, juice or a soda... until he replied 'well, start picking away then!' We grabbed a bucket and picked right from their apple tree. Taking the bucket inside and washing our apples off, we removed the stems but then proceeded to throw the apples into the blender whole, seeds and all. What came out was just the crisp, sweet bite of apple that can only come from fresh pressed and un-oxidized cider. Lunch continued in similar fashion. Liz churned some raw milk butter straight from their dairy cow, the cheese and bread for the grilled cheese sandwiches came from their neighbor. Liz even shared some live-grain raw milk kefir that she had made. The combo of milk, acidic tang, fizz and alcohol's a pretty great experience in and of itself. We talked about food and the challenges of being a small homestead farmer pretty much through the whole afternoon. It was a more than gracious gesture, and I thank Liz and Dan for sharing their home with me. Luckily, this isn't just a cute little story about my day on the farm...Today marks the start of Clark Summit Farm's new CSA. (see Bonnie's post at http://www.ethicurean.com/2008/04/24/clark-summit-meat-club/#more-2747). Because it's basically just Liz, Dan and a couple of farmhands, until now, the only way to get their meat was to take the same route I did; buy whole animals, pick it up and butcher it yourself. With the new CSA, you'll be able to buy into a share of convenient cuts and only have to pick up from one of three locations (Emeryville, SF, Marin). There are three share sizes, so you can tailor the order to your needs. For the first share to be delivered in Mid-May, there are 50 slots available...so email meatclub@clarksummitfarm.com if you want in. Additionally, there are some factors that make Clark Summit unique: -They raise heritage meat birds (Red Broilers), which take 3 months to mature vs. the 7 weeks of Cornish Cross Hens. (the vast majority of chicken consumed in this country). There are some tricks to cooking with them, but feel free to ask me about them. -Their Duroc-Gloucester Old Spot Pigs are some of the finest around. Ask them about Berkshires and you'll get a "Pshh, I'll put one of mine up against a Berk anyday" in response. Honestly, next to real Ossabaws (endangered), or bellota-fed pata negra pigs from Spain...this is some of the finest pork you can get. It's what disappeared in twenty minutes at my pig roast, and it is the secret to my chocolate chip cookies. -Beef...again, they use less common breeds of heritage beef. The hairy kind...I can't remember exactly which...since I haven't had a chance to try them. But certainly something I'm looking forward to. Liz and Dan are artisans in the truest sense of the word. Farming has been in their respective families for generations. Simply, they live a humble existence driven by a passion for farming. If we don't support folks like these, some of the tastiest food on the planet is likely to go extinct... and that's no exaggeration. Eat well while helping the environment (not to mention preserving heritage breeds of yummy livestock)? What a concept.

    We bought a whole cow from them in April 2014. The process was tough as she wouldn't never return…read morephone calls, email only. Communication overall was difficult as it would take days to week to respond. After tasting the meat for a year, our biggest issue is the meat is very gamey. It's to the point that we are giving most of the meat to our pups now. Personally would suggest finding other options or inspecting your head of cattle prior to purchase.

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    Clark Summit Farm - Laying Hen House

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    Applegarden Farm Cider Mill - Ripe juicy delicious and noooo pesticides or anything

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    Not enough kind words to say about Jan, her husband, and their incredible home!!…read more We didn't actually stay here. I found it on the map and thought "huh this might be cute to stop by and try some cider". Showed up on a Saturday and Jan and her husband immediately came out to talk to us, tell us about the cider, and show us around their place. The cider was DELICIOUS by the way. We bought some and brought it back to our friends and they all agreed it's some of the best hard cider we've had. I wish they sold it at my local bodega in here sf!! Their home and land is truly so cute and charming. Rolling hills with 300+ trees, juicy apples of all sorts. I told Jan I was going to make and apple pie and she directed me to the best trees for those. They let us wander and do whatever we wanted and it was just so awesome and picturesque and serene. Jan also mentioned baby Scottish Highlander cows in their pasture nearby that we could go pet and play with!!!! Unfortunately those cows were busy but we stopped the the pasture right out front and got soooo close to some stunning and adorable cows. Literally the perfect visit. She gave us some recs for lunch and we had an awesome afternoon in Tomales. Need to visit again... could see this being the loveliest play to stay for a weekend getaway. When we arrived, Jan was in the middle of making a homemade apple pie and other yummy things for her guests because she provided them fresh pastries and breakfast. Gosh... dreamy.

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    Beautiful fall colors and so many apples

    Stemple Creek Ranch - gourmet - Updated May 2026

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