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📣 NOW AVAILABLE NATIONWIDE!
On May 30, friends, farmers, chefs, butchers, conservation partners, and food lovers gathered at Richards Ranch for an evening centered around one simple idea:Every Cut Matters.
What began with a whole-animal butchery demonstration and ranch tours turned into something much bigger—a conversation about regenerative agriculture, responsible meat production, and the people working every day to build a better food system.
Guests shared a family-style meal prepared by Chef Greg Desmangles, featuring regeneratively raised beef, pastured pork, seasonal ingredients, and thoughtfully prepared cuts that honored the entire animal. Throughout the evening, conversations around the table highlighted why regenerative ranching isn't just about raising exceptional meat—it's about restoring soil, supporting wildlife, reducing waste, and strengthening local communities.
We are incredibly grateful to everyone who attended, our partners at Good Meat Project and Cream Co. Meats, Chef Greg Desmangles, butcher Paul Carras, our sponsors, volunteers, and everyone who helped make the evening possible. Your support helps continue the important work of educating consumers and supporting regenerative producers across the country.
Whether this was your first visit to the ranch or you've been part of our community for years, thank you for believing in a food system that values transparency, stewardship, and every part of the animal.
We can't wait to welcome you back to the ranch for another unforgettable evening next year.
Until then, thank you for supporting regenerative agriculture—one meal, one ranch, and one relationship at a time.
