Various locations throughout California, one in NYC
Every link in the meat-production chain is encompassed by Anya Fernald’s Belcampo Meat Co.: When you order a meal at one of Belcampo’s restaurants, you can rest assured your steak, chicken, or lamb was not only bred at Belcampo’s carbon-negative, wholly-owned USDA farm, but also raised, slaughtered, butchered, and cooked by Belcampo. (You can also order Belcampo products for home delivery on the company’s website.) Take, for example, the Belcampo Burger, an 8-ounce patty made from climate-positive beef served on a local brioche bun and topped with caramelized onions cooked in clarified butter and house-made organic steak sauce. Belcampo treats their animals humanely, too: Their facility was designed by renowned animal welfare expert Temple Grandin. It’s all part of Fernald’s sustainable, anti-industrial effort to produce a new, and much improved, kind of meat. “I hope to spark my guests’ awareness of the connection between animal wellness and human wellness,” she says. “People feel vital and energized after eating our food -- that’s all about the connection between the caliber and health of the proteins we raise and how our body responds to those proteins.” Some of our other favorites among Belcampo’s many quality proteins are the lamb skewers, the bone-in ribeye, and the short rib mac & cheese.