Ranch House Meat Guys

While scaled WAY back from their days with a store-​front, Gary is still cranking out the best meat you could want. My wife and I stopped by the Coto Valley Club (just tell them at the gate that you’re headed to see Gary of Ranch House Meats at the Valley Club), to get some Kurobuta pork chops. Great to catch up with Gary, and have him grind up some hamburger meat right there for us.
And the pork, grilled, turned out fantastic — the way pork USED to taste before it got leaned out and made bland. Tonight, it’s hamburgers, and I expect those will surpass anything you can get, meat-​wise, in the supermarket.
One tip is to call Gary before heading in, to make sure he’ll be there, and have what you want. And that’s another tip… KNOW WHAT YOU WANT! Gary keeps all the meats in a fridge, and nothing is shown in a typical butcher’s meat-​case. You ask, and he brings it out. Now I can’t wait to get some of his sausages and pot-​pies!