Marin Sun Farms is a meat company committed to creating a more sustainable food system by empowering farmers, conserving our landscapes and restoring the vitality of the foodshed and its inhabitants. We proudly operate the last remaining USDA inspected slaughterhouse in the San Francisco Bay Area, a certified organic and Animal Welfare Approved facility, and provide the highest quality meats available in California.

Our Story

Over the last one hundred years the majority of food production, processing and distribution became consolidated into a handful of large corporations. So began the fast decline of our country’s small farms and farmers. The process of building resiliency in our local food system starts with diversifying supply back into the hands of many small farms and ensuring their continued operations and growth. Understanding this, in 1999 David Evans founded Marin Sun Farms as an extension of his upbringing on his family’s cattle ranch in the Point Reyes National Seashore and has grown the company to be a gateway to market for many small farms raising livestock under the stringent protocol and values the company was founded on.

Today, Marin Sun Farms has grown to be fully vertically integrated from pasture to processing to plate. We employ and empower local folks in Petaluma, Point Reyes Station and Oakland with good jobs including ranch hands, livestock handlers, butchers, packers, drivers, sales people, administrators and dreamers.

 

 

Meet the Team

We work every day to better ourselves, our products and our practices

David Evans

Co-Executive & Founder

Claire Herminjard

Co-Executive

John Zunino

Wholesale

Bryan Moore

Wholesale

Candace Parks

Private Label Manager

Gene Corda

Humane Handling

Rich Lemos

Facility

Alessa Palmer

Livestock Supply and Marketing Manager

David Greer

Outside Sales

Grace Kennedy

Sales Coordinator

Eric Parsons

Processing Coordinator

 

Local Family Farms

We collaborate with the California family farming community who raise animals respective of our shared values. This model builds resiliency in the food system and ensures peak season availability throughout the year.

Sunstainable Land Management

Well managed livestock, raised within a pastoral model, contribute to the long term sustainability of our productive landscapes while building diverse and stable communities above and below the soil surface.

Last Abattoir in the Bay Area

We are proud to be operating the last remaining slaughterhouse in the San Francisco Bay Area. This facility is an integral part of ensuring the long term viability of our Local California Foodshed. It is Certified Organic and Animal Welfare Approved.

Whole Animal Butchery

Our skilled butchers utilize every part of the animal from nose to tail, without waste, and respectful of the life given and resources invested in creating this nutrient dense food.

Taste the Difference

Meat sourced confidently supports your passion for cooking, and the enjoyment of eating. Taste the flavor and nutrient density of real grass fed, pasture raised meats and eggs.

  1. Local Family Farms

    We collaborate with the California family farming community who raise animals respective of our shared values. This model builds resiliency in the food system and ensures peak season availability throughout the year.

  2. Sustainable Land Management

    Well managed livestock, raised within a pastoral model, contribute to the long term sustainability of our productive landscapes while building diverse and stable communities above and below the soil surface.

  3. Last Abattoir in the Bay Area

    Well managed livestock, raised within a pastoral model, contribute to the long term sustainability of our productive landscapes while building diverse and stable communities above and below the soil surface.

  4. Whole Animal Butchery

    Our skilled butchers utilize every part of the animal from nose to tail, without waste, and respectful of the life given and resources invested in creating this nutrient dense food.

  5. Taste the Difference

    Meat sourced confidently supports your passion for cooking, and the enjoyment of eating. Taste the flavor and nutrient density of real grass fed, pasture raised meats and eggs.

Best Practices

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side of meat being cut

Our Slaughterhouse

We operate the last remaining USDA inspected slaughterhouse in the San Francisco Bay Area, a critical piece of infrastructure to ensure the long-term viability of local livestock and meat production.

pork chop

 

Processing

Our butchers are masters of their craft and everything is done by hand.

white marin sun farms delivery van

 

Direct Distribution

Look out for our friendly white vans delivering Monday through Friday to wholesale customers around California. Our meat and eggs never leave our sight until they reach our customers kitchen.

rubber booted legs walking through a field

 

Waste Management

We feel a deep responsibility to creatively manage waste and byproducts of meat production. As a result we work extra hard to find homes for all items that come from our production. Tallow production makes things like soap, fertilizers and biofuels.

butcher's hand holding a knife about to cut rack of lamb

 

Certifications

The slaughterhouse is USDA Certified Organic by Marin Organic Certified Agriculture and is Animal Welfare Approved.

butcher's hand holding a knife about to cut rack of lamb

 

Framework

All of our products come from livestock raised with our strict protocols which have been developed to support our mission and values. Our top priorities are always grass fed, pasture raised and LOCAL but there are many other important parts of the process. Learn More

News

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