Casey Redtail Ranch Natural Beef

The Casey family ranching tradition on the central coast spans more than a century of land and livestock stewardship. Jeremiah Casey, a young Irish emigrant, arrived in Southern Monterey County in 1861 and began homesteading and ranching. He raised beef and finished them on grass, marketing them as best he could with the limited resources of the day. This tradition of beef husbandry continues today.

Cattle are raised in a natural, free-range environment and are never given growth hormones, antibiotics, or subjected to pesticides or herbicides. They are never fed grain and are always humanely treated. Managed in a holistic, sustainable manner, the ranch utilizes grazing strategies that promote moisture retention, forage health, and wildlife habitat protection. Short duration, high-density grazing plans allow for maximum rest and recovery of plants and soil, better capturing and utilizing available moisture and promoting healthy regrowth.

The ranch offers three purchasing options for their beef: The Sampler (about 41 pounds), 1/4 Share (about 91 pounds), and 1/2 Share (about 182 pounds). Beef is harvested in a USDA inspected and certified facility, dry-aged, vacuum-packed, and frozen to ensure the highest quality and freshness. Orders are taken online, reserving beef ahead of time to harvest only what is needed. The ranch also provides cooking tips for their lean, nutritious grass-fed beef, emphasizing the need to cook it more quickly to preserve its unique flavor and richness.