Dan Pronsolino and family raise black angus beef in Yolo County. Dan started by managing an almond hulling facility and was interested in upcycling the almond hulls as cattle food. Fast forward and he is ethically managing a herd of one hundred cow-calf pairs and a small feeding facility just down the road from the almond hulling facility. His finishing method produced beef with superior fat marbling and eating quality – all done with a sustainable blend of California ingredients (no train loads of GMO corn trucked from the mid west).