My wife and I run a small operation right here on our ranch, and we’re deeply passionate about raising the best beef possible. This is the same beef we eat ourselves and proudly serve to our family and guests. Our cattle are locally born and raised on the ranch, pasture grass-fed, then grain-finished for a cut above the rest. We never use hormones or steroids, and we only sell beef we would gladly feed our own family. If it doesn’t meet our standards, it doesn’t carry our name—it heads to the auction and ends up somewhere else.

My appreciation for quality food started early. At 16, I began working at the Chart House in Monterey, where I did it all—waiting tables, working the broiler, and prepping in the kitchen. That experience sparked a lifelong interest in food and hospitality.

Inspired by the restaurant business, I studied food and beverage management at Monterey Peninsula College, eventually earning my business degree. During that time, I worked behind the meat counter and deli at a local butcher shop and grocery store in Monterey, where I was mentored by Joe Solis and Jerry Beach. From building deli trays and preparing cooked foods to breaking down and cutting beef alongside them, I gained hands-on knowledge of fresh food—and just as importantly, learned how to run a great business from two of the best in the trade.

After leaving the meat counter, I started my own food business as a fishmonger. For three years, I owned and operated Fresh Catch Fish Market in Pacific Grove, serving customers who demanded the freshest seafood available. We also supplied local grocery stores and restaurants throughout the area. Open seven days a week, my mornings often began at sunrise on Monterey’s Commercial Wharf 2, jockeying for position to secure the best catch of the day.

Our family loves good food, we love our beef, and we hope you’ll enjoy it as much as we do.

It's Just Tastier!

Connie and Mike circa 1989 at Fresh Catch Fish Market located in Pacific Grove CA and

37 years later, 2026 in Paicines CA