About Trejo Family Ranch
About Us
Welcome to Trejo Family Ranch.
Trejo Family Ranch began as a dream rooted in family, hard work, and a love for country living.
My wife Jessica and I were both raised in Fresno, California, where farming, family, and homegrown food were part of everyday life. Some of our favorite childhood memories were spent on our grandparents’ and relatives’ farms — helping in the garden, caring for animals, and learning the value of honest work. Those experiences stayed with us and planted the dream of one day having a ranch of our own.
Family has always been at the center of our lives. Fourteen years ago, we blended our families together and proudly became what we call the “Mexican Brady Bunch.” Together, we raised six children and worked hard to build a life centered around family, faith, and opportunity.
After years of working toward that dream, we were blessed to purchase our ranch in Valley Springs, California. We started small with just a few cows and goats, with one simple goal: to raise healthy, high-quality beef for our own family. With big family gatherings and six children to feed, we wanted to know exactly where our food came from and make sure it was the very best.
The difference was undeniable. The flavor, tenderness, and quality that came from strong genetics and hands-on care inspired us to share our Premium Registered Black Angus beef with other families.
Today, Trejo Family Ranch is more than a business — it is our family’s legacy. Every animal is cared for with pride and respect, and every part of this ranch is built on the values we were raised with: hard work, honesty, stewardship, and family first.
From our family to yours, thank you for supporting local agriculture, family-owned ranching, and the next generation of ranchers.
Richard & Jessica Trejo
Trejo Family Ranch
We’re proud to be your local BEEF producers. Welcome to the family.
From Our Family Ranch to Your Table
Trejo Family Ranch is different because our beef is raised with family values, hands-on care, and a personal commitment to quality. We did not start this ranch as a large commercial operation. We started with a simple goal: to raise healthy, high-quality beef for our own family.
With six children, big family gatherings, and a strong belief in homegrown food, we wanted to know exactly where our beef came from and make sure it was the very best. The difference was undeniable. The flavor, tenderness, and quality that came from Registered Black Angus genetics and hands-on care exceeded anything we had bought before.
Today, we are proud to share that same quality with other families while building a ranch legacy for our children and future generations.
The Trejo Family Ranch Difference
Registered Black Angus Cattle — Raised for quality, flavor, tenderness, and consistency.
Hands-On Family Care — Every animal is cared for with pride and respect by our family.
Raised for Our Own Family First — Our standard began with beef we wanted to serve our own children and family gatherings.
Family-Owned Ranching — Built by Richard and Jessica Trejo as a lifelong dream and family legacy.
Local California Agriculture — Rooted in Valley Springs, California and inspired by generations of farming, gardens, animals, and homegrown food.
Built for Future Generations — A ranch created to give the next generation something meaningful to carry forward.
Get Your Beef Deposit In Now!
The Legacy Ranch Pack
Whole Beef Share. $9.85/lb.
$750 deposit
Average Hanging Weight: 600 - 800 lbs.
Average Take Home Product: 460-500 lbs.
$5910.00 - $7880.00 Average Total Cost
1” Standard steak cut thickness. Custom cut thickness available through cut sheet
1. Premium Steaks
Plenty of delicious steaks to last through a full year of grilling.
Ribeye Steaks: 20 to 24 cuts
T-Bone & Porterhouse Steaks 20 to 24 cuts
Top Sirloin Steaks: 12 to 16 cuts
Flank Steak: 2 full cut
Skirt Steak: 2 to 3 cuts
2. Slow-Cooking Roasts
Perfect for hearty, comforting meals. These are usually packaged as 2 ½ to 3 lb roasts.
Chuck Roasts: 12 to 16 roasts
Arm Roasts: 4 roasts
Rump Roast: 4 roasts
Sirloin Tip Roast: 4 roasts
3. Everyday Staples & Specialty Cuts
Premium Ground Beef: 140 to 180 lbs
Stew Meat: 12 to 16 packs (1 lb each)
Short Ribs: 6 to 8 packs
Brisket: 2 whole brisket (or cut into a flat and point half)
Cube Steaks (Tenderized Sirloin/Round): 12 to 16 packs (great for chicken-fried steak)
Freezer Space Check:
A whole beef share yields roughly 460 to 500 lbs of take-home meat. Space needed: It will require about 14 to 16 cubic feet of freezer space. Large Chest freeze.
The Starter Ranch Pack
¼ Beef Share: $10.25/lb. Hanging weight.
$350 deposit.
Average Hanging Weight: 150-200lbs
Average Take home product: 115-125 lbs.
$1537-$2050 Average Total Cost
1” Standard steak cut thickness. Custom cut thickness available through cut sheet
A ¼ beef share is processed as a "split quarter."
Because the front half of a beef side has completely different cuts than the back half, a split quarter ensures you get an equal share of both the premium front quarter cuts and the tender hind-quarter cuts. Giving you a fair mix of steaks, roasts, and ground beef from the entire side of the animal.
Here is the typical list of the cuts you will take home in a standard 1/4 beef share:
1. Premium Steaks
These are the high-value, tender cuts everyone looks forward to, packaged two per pack.
Ribeye Steaks: 4 to 6 cuts
T-Bone / Porterhouse Steaks: 4 to 6 cuts
Top Sirloin Steaks: 3 to 4 cuts
Flank or Skirt Steak: 1 cut (depending on how it’s split)
2. Slow-Cooking Roasts
Perfect for crockpots, Dutch ovens, and cold winter nights. These are usually packaged as 2.5 to 3 lb roasts.
Chuck Roasts: 3 to 4 roasts
Arm Roast: 1 roast
Rump Roast or Sirloin Tip Roast: 1 to 2 roasts
3. Everyday Staples & Convenience Cuts
The workhorses of the freezer for easy weeknight meals.
Premium Ground Beef: 30 to 45 lbs
Stew Meat: 3 to 4 packs (approx. 1 lb each)
Short Ribs: 1 to 2 packs
Freezer Space Check:
A ¼ share yields roughly 115 to 125 lbs of take-home meat. Space needed: It will require about 4 to 5 cubic feet of freezer space. Small-medium chest freezer.
The Family Ranch Pack
½ Beef Share. $10.00/lb.
$500 deposit
Average Hanging Weight: 300-400 lbs.
Average Take home product: 230-250 lbs.
$3000-$4000 Average Total Cost
1” Standard steak cut thickness. Custom cut thickness available through cut sheet
1. Premium Steaks
Plenty of delicious steaks to last through a full year of grilling.
Ribeye Steaks: 10 to 12 cuts
T-Bone & Porterhouse Steaks 10 to 12 cuts
Top Sirloin Steaks: 6 to 8 cuts
Flank Steak: 1 full cut
Skirt Steak: 1 to 2 cuts
2. Slow-Cooking Roasts
Perfect for hearty, comforting meals. These are usually packaged as 2 ½ to 3 lb roasts.
Chuck Roasts: 6 to 8 roasts
Arm Roasts: 2 roasts
Rump Roast: 2 roasts
Sirloin Tip Roast: 2 roasts
3. Everyday Staples & Specialty Cuts
Premium Ground Beef: 70 to 90 lbs
Stew Meat: 6 to 8 packs (1 lb each)
Short Ribs: 3 to 4 packs
Brisket: 1 whole brisket (or cut into a flat and point half)
Cube Steaks (Tenderized Sirloin/Round): 6 to 8 packs (great for chicken-fried steak)
Freezer Space Check:
A ½ beef share yields roughly 230 to 250 lbs of take-home meat. Space needed: It will require about 7 to 8 cubic feet of freezer space. Small-medium chest freezer.