If you haven’t heard of Thompson Heritage Ranch yet, you’re missing out on one of the most exciting stories in San Diego’s food scene—which is why he’s our guest on this week’s Happy Half Hour. Tyrell Thompson founded the regenerative farm in Ramona in 2022 with only a big dream, his family beside him, and 18 hogs. Fast forward two years and his sustainably raised pork is a favorite among top local restaurants like Cellar Hand (food critic Troy Johnson said the pork chop “redefines the genre”), Herb & Sea, and other top restaurants (the same goes for his chickens). And now, his ranch is raising the stakes (steaks?) with the addition of Piedmontese cattle.
“I grew up in Minnesota, where my grandfather raised livestock, and I always felt a connection to the land and the animals,” says Thompson. “When California changed its livestock laws to prioritize humane practices, I knew it was my calling to jump in.”
Keeping with that calling, the livestock are part of a regenerative ecosystem at Thompson Heritage Ranch. Animals are rotated through paddocks to graze, which restores the land while keeping the animals healthy. The feed is organic and GMO-free, of course. “We don’t do corn or soy,” Thompson explains. “It’s not natural for the animals, and it trickles down to the quality of the meat—and to the people eating it.”
Speaking of quality, Thompson recently expanded into Piedmontese cattle, a leaner, collagen-rich breed known for its tender meat and low-fat content. “It’s the future of beef. Piedmontese beats Wagyu and Angus in blind taste tests. It cooks faster, has more protein, and has a smaller carbon footprint. It’s the next big thing in the industry,” he predicts.
But don’t think you can just roll up and order Thompson Heritage products. Thompson carefully vets the chefs and restaurants he partners with. “I want the people serving my meat to care as much about the process as I do,” he says. That dedication shows. At Cellar Hand in Hillcrest, Thompson’s pork and chicken liver are the stars of the menu, with dishes that highlight the rich flavor of well-raised meat.
Thompson says that while he’s pickier about which chefs will use his products for commercial use, he takes custom orders from regular folks like you and me, who are ordering in bulk.
