Ian Tomlinson, Vice President of Vera Earl Ranch in Sonoita, Arizona, knows the value of transparency at the dinner table.
Every piece of meat from Vera Earl Ranch is hyper-local. The premium beef is born, bred, fed, and finished directly at the ranch. The cattle are grass-raised and grain-finished with a 21-day dry age. Traditions maintain this high standard: ranching is done by horseback and there is respect for an entire ecosystem.
Working in tandem with the land and taking care of cattle from a larger perspective means a reciprocal benefit for customers, community, and business. The result is high-choice or prime-quality beef with the most flavorful and tender bite.
Read our June 2023 article “Experiencing the Flavorful Traditions of Vera Earl Ranch.”
Tucson Foodie is a locally owned and operated community. Thanks to our partners and members, we are able to offer paywall-free guides and articles. We value your support and invite you to become a Tucson Foodie Insider today.
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a...