All reviews are from people who have redeemed deals with this merchant.
Reviewed March 28, 2012
Reviewed March 26, 2012
Reviewed March 26, 2012
What You'll Get
Steak is the breakfast of champions, the lunch of kings, the dinner of industrial barons, and the dessert of T. rexes. Enjoy high-quality cuts regardless of social or philosophical status with today's Groupon: for $10, you get $20 worth of all-natural meat at Victorian Farmstead in Sebastopol.
Adam and Laura Parks of Victorian Farmstead furnish customers with grass-fed meats raised on their farm's free-range pastures in West Sonoma and Marin County. One hundred percent grass-fed cattle yield distinctively flavorful beef in offerings such as bone-in new york strip steaks ($18/lb.), london broil ($12/lb.), and pot roast ($9/lb.). The farm's lamb loin chops ($20/lb.) stand as the most appealing chop-derived creations since Martin van Buren's sideburns, and St. Louis ribs ($16/lb.) ensures a proper canvas for barbecue-sauce brushing.
The Fine Print
Promotional value expires Apr 3, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per visit. New customers only. Valid at the Sebastopol farm or Sonoma County farmers' markets. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Victorian Farmstead Meat Co.
Once upon a time, Victorian Farmstead Meat Co. was an "unassuming shack” on a Christmas-tree farm, according to Sunset magazine. However, after Adam Parks returned home to take over his parent’s 40-year-old tree farm, he converted the shack into a thriving meat and poultry shop that earned a slot on _Sunset_’s list of the top 50 local food shops in the west. Now, Victorian Farmstead also has its own butcher shop inside of the new Community Market in Sebastopol, which has a much wider variety of cuts, including marinated chicken breasts and kabobs.
Part pasture-raised ranch and still part Christmas-tree farm, the company raises all of its meat on Sonoma County pasture, ensuring the livestock eat a natural diet and soaks up plenty of sunshine. The results are beef cuts from bone-in rib eye to carne asada, chicken breasts, racks of lamb, and a monthly rotation of sausage, including spicy herb chicken sausage and aged Spanish-style chorizo.