Every piece of meat from Vera Earl Ranch is hyper-local, with the premium beef born, bred, fed, and finished directly at the ranch. The cattle undergo a meticulous process, being grass-raised and grain-finished, followed by a 21-day dry age. These traditions maintain a high standard, where ranching is conducted by horseback, emphasizing a deep respect for the entire ecosystem.
The ranch has meat packages, too, so you can stock up for the holiday season and beyond.
“We know Sonoita is a little bit of a drive from Tucson so we’re offering more bulk options for customers to enjoy our beef at their convenience,” said Taylor Burleson of Vera Earl Ranch.
Keep scrolling for the available packages that can be purchased online.
Vera Earl Ranch Bulk Packages
For more information about Vera Earl Ranch, visit vepremiumbeef.com, call (520) 455-9317, or send over an email to beef@veraearlranch.com. Vera Earl Ranch is a Tucson Foodie Restaurant Partner.
Stay in the Tucson Foodie Loop
Weekly digest of new openings, events, and guides. No spam.
Article written by:
Matt Sterner
More about MattAt 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 combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
