Labeled the “first lady of livestock,” Anya Fernald is the co-founder and CEO of Belcampo—California’s premier sustainable meat company, organic farm and revolutionary butchery. Serving grass-fed beef sourced from their 20,000-acre organic ranch in Northern California, Belcampo is focused on producing meat from farm-to-table while keeping animal welfare and sustainability at its core. It’s why even converted vegetarians eat Belcampo’s meat. Featured in The Wall Street Journal, Food & Wine, Eater SF & more, Belcampo’s high standards have even attracted chefs like Mario Batali, who recently developed a series of salumi based on the free-range heritage hogs they raise. Let’s just say it got a whole lot easier to make Dad really, really happy this Father’s Day.