Prather Ranch Meat Company, stands for the whole hog—and the entire chicken, the complete steer, the total lamb. From the outset, Prather Ranch Meat Co. goal has been to offer high quality, sustainable, humanely raised meats in support of a whole-animal sales model. The nose-to-tail approach lets their customers reap the maximum benefit from the extraordinary measures the ranchers and farmers take to raise animals with the utmost care.
Founded by Doug Stonebreaker in 2003 to create a new paradigm for meat production and sales, Prather Ranch Meat Company was a natural outgrowth of its parent business, Prather Ranch. Owned and operated by the Rickert and Ralphs families, the ranch is a unique closed-herd operation that raises its own hay, breeds its own cattle and does its own slaughter and processing. Prather Ranch was instrumental in creating the first organic certification program for beef products, and was one of the first beef producers to become Certified Humane Raised and Handled. Steve McCarthy became partner in PRMC in 2005.
In addition to cultivating partnerships with new ranchers, PRMC began working with Mark Keller of Keller Crafted Meats to develop tasty, top flight, sustainably produced hot dogs, ham, bacon, sausages, jerky and high quality lard, all of which have become staples for Bay Area consumers and restaurants. In 2011, PRMC realized their biggest dream yet: opening the PRMC American Eatery in their new space in the Ferry Building. Chef Erica Holland-Toll offers everyday favorites and daily additions to the American Eatery menu based on seasonally available ingredients and what friends & neighbors have brought to market.