Chamberlin Beef is your local Direct-to-Consumer source of sustainable, grass-fed beef. 

We offer whole and half shares of Black Angus Yearlings raised on the Ted Chamberlin Ranch, a family-owned and operated cattle ranch since 1929.

Each Fall, our calves are born and free to nurse and graze alongside their mothers. As they move from pasture to pasture under managed grazing principles, the cattle regenerate our soils to enhance a diverse and abundant grassland. In early Summer, at the natural weaning age, the herd is gathered and the yearlings are humanely harvested on our property without stress or discomfort.

The Yearling beef gets its pink color from the proteins that were allowed to develop while the calf lived a healthy natural life on our 8,000-acre Santa Ynez Valley ranch. As the meat takes less than a year to produce, it leaves a tiny footprint on our delicate Central Coast Mediterranean Climate. The nutrient rich beef is leaner and smaller in proportion than conventionally fattened beef. It’s tenderness and delicious flavor is enhanced through the DRY AGING process.