Pomponio Ranch Meat
Working with grass-fed beef is always a delight. It is more sustainable and nutritious, but it is also leaner with more red color, so it is very photogenic! We had a lot of fun pairing herbs, garlic, seasonings, and vegetables when styling the meat.
However, the best part is developing recipes to use the meat after the raw meat shoot and photographing them.
Here is a fun before-and-after project where they look great both ways!
Check out some recent work for Pomponio Ranch near Half Moon Bay in the SF Bay Area. Better yet, please take advantage of their website to order your own. You will love it!
Tomahawk Steak - this is a big, thick ribeye steak with a long rib bone attached. It can easily make a meal for 2-3 people. This photo is for e-commerce. The cowboys on the ranch made the cutting board for us!
Here is how we cooked the tomahawk steak. First it was seasoned and then it was pan roasted to medium rare perfection and topped with an organic herb butter.
Korean short ribes are eaten with kitchen scissors and chop sticks. You can put them in lettuce leaves with kimchi, pickled garlic slices, and rice. Here we marinated them with a Korean barbecue sauce, sesame seeds, and grilled green onions.
The pork lunch meat is so delicious when paired with 2 kinds of mustard, greens, onions, lettuce, tomato, avocado, and cheese.
The beef kabobs are out of this world!
Wanna see us in action? Check out this IG post: