Ever wonder what it takes to raise the highest quality local beef? It’s a process. There’s real grass, real dirt, and a lot of hands-on work behind every pound. Feed prices don’t slow down, and ground beef? It’s often sold below cost — part of what makes staying local such a challenge. So we try to use everything — spent grain from the brewery, grape pomace from the vineyard, and the beef fat we render down for the tallow fries served hot in the new spot. It all feeds back into the land and into the cattle. That’s part of the deal if you’re keeping it close to home. You can catch some of that beef at the farmers market — down the street in Santa Barbara on Tuesdays, or just outside our front door in Carpinteria on Thursdays. It’s not perfect, and it’s not fast. But we think the difference shows up on the plate — and in the kind of community that forms around it. Katie regularly produces wagyu beef that scores A4 and A5 in quality. Local is not a compromise of quality. We’re just a small piece of something bigger. And hopefully, it’s something you feel connected to.