The air has turned crisp and cold, the leaves are falling from the trees, and you might be totally stumped on what to cook for Christmas dinner in this oddest of years. Most of us will not be gathering together with our extended families and loved ones for elaborate feasts this year, and it can […]
Veal Instant Pot Recipes that are Perfect for Summer
Summer is in full swing, and we’ve had our grill fired up nearly every night! Veal loin, veal chops, veal burgers…Delicious. While we never get tired of a good BBQ, it can also be nice to switch things up a bit. Some of our favorite economical cuts of veal are the ones that usually needed […]
Our Favorite Sonoma Wines to Pair with Pasture Raised Veal
We truly are blessed, living in West Marin and Sonoma. Our ranch is right on the border between the two counties, and we get to experience all the richness of this beautiful land—including the amazing wines that Sonoma and West Marin produce! Today we are taking a look at the wineries of Sonoma and Marin […]
Health Benefits of Offal: Why You Should be Eating Pasture Raised Liver
Paté. Sausage. Meatballs. Liver and onions? The list of culinary dishes that make use of offal, specifically pasture raised liver, are long, and with varying degrees of deliciousness. But with a little care and attention, these odd cuts of meat can be supremely tasty, incredibly economical, and enormously good for your health. And if you […]
8 Farmer’s Market Tips: Advice from a Rancher To Make the Most of Your Visit
Ah, the farmer’s market. It’s where you go to be inspired by the bounty of fresh, seasonal, local foods; a place to grab a bite of delicious prepared food or coffee; and gathering spot to meet up with your friends to listen to some music and chat about the week. It can also be overwhelming […]
Our Favorite Bay Area Restaurants That Love Humanely Raised Veal as Much as We Do
While we love cooking as much as the next family, sometimes we need a break from the kitchen—and so we visit some of our favorite Bay Area restaurants that are dedicated to delicious cuisine, incredible service, and, of course, humanely raised pastured meats like our very own Rossotti Ranch veal. This list is by no […]
The Lighter Side of Veal: How to Incorporate Spring Produce Into Your Dinner Menus
Spring produce is here! I love looking out across my neighboring stalls at the Farmer’s Market every Sunday, and seeing the bounty of asparagus, artichokes, English peas, spring onions and green garlic and so much more! After the rich and heavy, albeit delicious, winter stews and braises, I always long to shake things up a […]
All About Veal: What Breeds of Cows are We Talking About, and Why Does Rossotti Ranch Use Beef Cattle Breeds for Veal?
Veal cattle come from many different breeds, and the biggest difference between all these breeds is whether they are primarily used for meat (beef cattle) or milking (dairy cattle). What breeds are traditionally used in the production of veal, and what breeds do we use here at Rossotti Ranch? Let’s take a look at why […]
Dinner in a Hurry: Our Favorite Fast Healthy Dinner Recipes
It’s a classic scenario– you rush home from the office, maybe pick up the kids at school or day care, and you have dwindling minutes to make dinner before hungry meltdowns explode around you. You need dinner in a hurry, and it would be nice it it was healthy and delicious as well! Life on […]
Humane and Delicious: Why West Marin Produces the Best Veal in the Bay Area or Beyond
Verdant green and pale golden hills. Thick, rolling Bay Area fog. Crisp, salty breezes. Rich, unadulterated soils. The terroir of west Marin and Sonoma County is the secret ingredient to our delicious veal. We honor this land, sea, and air by raising our animals in the most humane manner possible, and this is how Rossotti […]
The Cost of Ethics: How we Determine Farmers Market Meat Prices
As anyone who makes, raises, or grows anything to sell can tell you, pricing your own work is hard! It is a basic economic fact that what your sell has to cover your costs as well as net you a profit—otherwise you’ll go out of business. But you also want to make sure your customers […]
Sustainable Veal from Pasture to Plate at Rossotti Ranch: What Do All These Terms Mean?
Organic. Pastured. Grass-fed. Natural. Sustainable. We hear a lot of terms thrown about when we talk meat and produce, or agriculture and ranching in general. For many of them, there seems to be no real consensus as to what they all mean. So dictionary definitions aside, let’s break some of the more commonly used words […]
Pasture Raised Veal: How Stewardship of the Land Can Preserve it for Generations to Come
I’ve grown up in the rolling hills of west Marin, and I must admit that I am so grateful my great-grandfather, and my husband Tony’s great great-father, both chose to settle here back in the early 1900s. What a welcome sight it must have been, the hills and dramatic coastline of the beautiful land, after […]
Humanely Raised Veal: How Rossotti Ranch Ensures Happy Cows
Cows frolicking through a pasture, right next to the mothers who birthed them. Young cows who never see a crate, a drop of formula, antibiotics or growth hormones. Tall grasses, misty morning fog, gently rolling hills. This bucolic scene isn’t something out of our imaginations—it’s how a typical day at our ranch looks. We believe […]
Sustainable Veal: Why Humanely Raised Cattle from the Bay Area are So Healthy to Eat
Every Sunday, rain or shine, I set up our stand at the Farmer’s Market in Marin, one of the largest in the Bay Area, to meet our customers and sell our sustainable, humanely raised pastured veal. I absolutely love talking about our veal, and enjoy the surprise on our customer’s faces as they learn that […]
Carving a Bone-in Leg of Goat
Place the leg on a carving board and, with a kitchen towel or hot glove, hold it firmly by the end of the shank bone. Position the leg so the rounded, meaty side will be carved first. Tilt the leg slightly upward and cut a slice about ½ inch thick from the meaty side, cutting […]
Carving a Rack of Goat
Steady the rack a cutting board with a carving fork. Insert a carving knife between the first and second ribs and cut to separate. Repeat to cut the rack into chops.
Carving a Boneless Roast
Place the roast on a carving board. Leave the strings in place to help hold the roast together. If the roast has a net, remove the net before carving. Insert a carving fork to secure the roast alongside where you will be slicing. Using a carving knife, carve the meat across the grain into horizontal […]
Butterflying/Spatchcock Poultry
Place the bird breast side down on a cutting board. Using poultry shears or a large, sharp knife, cut along one side of the backbone. Pull the bird open slightly and cur down the other side of the backbone to free it. Reserve for making stock or discard. Turn the bird breast side up and […]
Trussing Poultry
Place the bird breast side up on a cutting board. Loop a long piece of kitchen string under the tail, cross it over once, then bring the ends up and around the legs, pulling tightly. Pull the ends of the string toward the breast. Turn the bird breast side down and bring the string under […]
