Raised Better Tastes Better, Pomponio Joins The Market
The Farmers’ Market at Bay Meadows reopened the 2019 season to a large crowd of excited shoppers looking for local produce, flowers, prepared foods and specialty products. One vendor in attendance was Scott Tomelloso of Pomponio Ranch Meat. Scott is the Farmers Markets and Meat Sales Manager for Pomponio Ranch located right here in San Mateo County, a spot Scott describes as diverse, home and sunny!
We’re local, or as Chris (our Ranch Manager) describes it as “Ultra Local” we love to sell to our meat to our closest neighbors. I am able to make a short drive to give our customers Pasture Raised, Pasture Finished tasty Heritage Pork and Angus Beef which are the Happiest cows in the Bay Area, if not the State! In fact, many of our pastures overlook the ocean, and stay greener longer because of the 3rd largest Reservoir in the San Mateo County.
A former chef of 20+ years, the 4 items Scott says would be in his market bag are leeks, shallots, garlic and thyme! (Sounds like he’s prepping some Pomponio meats to us.)
What’s your most popular order? Tomato Basil Mozzarella Beef Sausage
Most popular box order? Ranch Box – Steaks! Steaks! Steaks!
Your personal favorite cut (beef)? Our 1 1/2” thick cut bone-in ribeye steaks
… and (Heritage Pork)? Our bacon, and lardons when we have them, we sell out quickly!
So what sets Pomponio Ranch Meats apart from “others”?
Our Heritage Pigs and Angus Beef are Raised in Pasture from birth until slaughter, they are fed small grains such as Hydroponic Sprouted Barley from a Fodder Machine, Oat Hay which we grow ourselves, and Spent Barley from Bare Bottle Brewing Company in San Francisco. Our grains are supplemental to our feeding program and provide sweet tasting meat all year around. We are then able to slaughter once a month, based on how much we actually need. This gives us a sustainable approach as if our animals do not meet our minimum criteria to make it to slaughter, we don’t send them. We just leave them for the next month. So when you add all of that up, we can provide a monthly fresh product that is raised in the old west manner that is sustainable to the San Mateo County area. Hence our slogan, “Raised Better, Tastes Better”!
With the rise in health conditions, such as various Auto-immune disease and revelations for the past several years of what is actually in our foods, pasture raised, grass fed meats are becoming the preferred choice of consumers. Is Pomponio Ranch also seeing an up-tick in sales over the past several years?
Well, we only just started selling at the farmers markets full time for the last couple of years, and many of our customers enjoy buying local. Most can’t believe that there is a Cattle Ranch of this size here in their own County. We also raise our cattle in a clean manner. Using the Allan Savory method of Rotational Pasture Grazing, we are able to produce a quality animal, sustainably, year around that is properly priced for this area. We have improved our soil quality, decreased erosion on our property and increased pasture viability for all of our animals. We only sell the beef and pork, we also raise sheep, alpaca and llama’s for wool yarn; goats for pasture clearing/clean-up; egg chickens for ourselves; and Belgian Warmblood Stallions. (See Pomponio Ranch Stallions).
Are you hearing directly from clients that are seeking cleaner diets for health reasons?
Most customers are looking for just grass fed, which we are not. To be honest, most grass fed cows are raised in a pasture and then transferred into a feed lot. They are not happy cows. If you’re looking for that healthier, cleaner feeling, I always advise our customers to ask questions like, “Is it Pasture Raised, Pasture Finished 100% Grass Fed?” “If so, where is your 100% certification?” I usually get asked, “Is this Pasture Raised Grass Fed?” I reply No, because our meat is “Pasture Raised, Pasture finished and supplemented with Small Grains” There is a difference. We also don’t do GMO’s, No Corn, No Soy. We do vaccinate our animals yearly, but we don’t give them pre-doses of antibiotics to keep them healthy.
What should we watch for?
November 2, @ 1PM We have an Event with Outstanding in the Field. It is a Farm to Table exclusive dinner/tour/pairing at our Ranch. This is a limited opportunity to come and experience our Ranch, take a tour of the property, see all of our animals, pastures etc. It will included a multi-course dinner using our meat with local fruits, vegetables, cheeses etc. It will be paired with beer/wine or both. For the Adults only. You can look us up @
Scott loves selling meat at the farmers markets and utilizing his skills as a chef for the last 20 years to inspire culinary delights such as this recipe he shared with us!
Pomponio Ranch Steak Tartar with Rosalind Seed Bread Crouton, Avocado Smash, Pickled Shallots, and Pea Sprouts, with Fresh Farmer John & Eda Herbs
8oz Filet Mignon-trimmed and minced
2 Cloves Garlic Minced
1 tbsp Dijon Mustard
2 Sprigs Rosemary
4 Sprigs Thyme
1 Sprig of Sage Leaves
Sea Salt and Fresh Ground Black Pepper to Taste
Make sure the Filet is trimmed well, mince by hand with a sharp knife, put in a stainless steel or ceramic bowl (avoid plastic). Mince the garlic, rosemary, thyme and sage. Add to the bowl with the dijon, add salt and pepper to taste. Let marinate in the bowl for about 20 minutes before plating/serving.
2-3 Avocado’s Ripe
Sea Salt and Fresh Ground Pepper to Taste
Add the Ripe avocado to a mixing kitchen-aid bowl with the paddle attachment, add half of the zest of the lemon, with all of the juice. Salt and Pepper to taste.
6 Large Shallots- Julienne
1/4 Cup Cider Vinegar
1 Cup Red Wine Vinegar
1/4 Cup Ruby Port
3/4 Cup Granulated Sugar
1 Cinnamon Stick
1 Star Anise
Bring the vinegar, port, cinnamon stick, and star anise to a slight simmer, over medium heat in a 2qt. saucepan. Add sugar and dissolve, stirring gently until it has reduced by 1/4. Turn off and add julienned shallots, cover and let sit for 30 min. Reserve the shallots with the liquid (it will make them last longer in the fridge).
The Rosalind Crouton…
1 Loaf Rosalind Seed Bread
Slice bread in 1/4″ slices and then into fourths. Drizzle Olive Oil, or Render Pomponio Ranch Bacon Ends down and reserve the fat, brush liberally. Bake croutons at 375 degrees until crispy brown. Let cool on a rack for later.
Assemble as seen in the picture, from bottom to top…
Rosalind Crouton > Avocado Smash > Tartar > Pea Shoots > Pickled Shallots
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