Marin Sun Farms

Over the last century, the consolidation of food production into large corporations led to the decline of small farms. In response, David Evans founded the farm in 1999, rooted in his upbringing on a family cattle ranch in Point Reyes National Seashore. The company has since grown to be a vertically integrated operation, from pasture to processing to plate, providing a market gateway for many small farms. They proudly operate the last USDA inspected slaughterhouse in the San Francisco Bay Area, certified organic and Animal Welfare Approved.

The farm practices holistic pasture management, understanding that the interconnectedness of the ecosystem is crucial. They raise 100% grass-fed and pasture-raised beef, lamb, goat, pork, poultry, and eggs. Holistic management promotes biological diversity and a vibrant landscape, ensuring sustainability for all life forms. Their approach views the natural world as an interconnected web, emphasizing the importance of maintaining each strand to preserve the whole.

Visitors can explore their Point Reyes Butcher Shop & Cafe or their new butcher shop at Rockridge Market Hall in Oakland. They offer a Meat Club CSA for those interested in regular deliveries of their products. The farm collaborates with local family farms, ensuring peak season availability and building resiliency in the food system. Their skilled butchers practice whole animal butchery, utilizing every part of the animal with respect and minimizing waste. The farm's commitment to quality is evident in the flavor and nutrient density of their grass-fed, pasture-raised meats and eggs.