Bay Area Ranchers' Cooperative

We are establishing a meat-processing plant using a USDA-approved Mobile Harvest Unit. We will provide USDA-inspected processing of cattle, sheep, goats and hogs for ranchers throughout the region so they can then sell the meat under their own brands and build their ranch businesses. These small family ranches are typically not well-served by larger harvest facilities.In five years, we hope to be providing comprehensive processing services - cut-and-wrap, smoking, curing and other value-added production - within 50 miles of most Bay Area ranchers. Our projections show we will be profitable in year 3 and by year 5 paying dividends to our investors and patronage to our members. As an agricultural co-op, sharing our profits back to our rancher-members, we will be further strengthening the rural economies where we live. These projections cannot be guaranteed.Given the Company’s limited operating history, the Company cannot reliably estimate how much revenue it will receive in the future, if any.

Invest $2,500+ for $75.00 of Co-op Credit.
$5,000+ $150.00 of Co-op Credit
$10,000+ $200.00 of Co-op Credit and two tickets to BBQ lunch with the founding members of BAR-C.
$25,000+ Co-op Credit of $500.00 and tickets for two to a dinner prepared by Chef Duskie Estes hosted by the founding members of BAR-C.
Invest $2,500+ for $75.00 of Co-op Credit.
$5,000+ $150.00 of Co-op Credit
$10,000+ $200.00 of Co-op Credit and two tickets to BBQ lunch with the founding members of BAR-C.
$25,000+ Co-op Credit of $500.00 and tickets for two to a dinner prepared by Chef Duskie Estes hosted by the founding members of BAR-C.

Harvest is part of the farm-to-table chain outside ranchers’ control. BAR-C is the missing link.
As a rancher-owned cooperative, we are our own customers, creating stability for the business.
Our members are environmentally responsible ranchers, with our own successful meat businesses.
Our BOD has 100+ years of ranching & processing experience, giving BAR-C the expertise to thrive.
Most harvest trips will be under 50 miles, reducing animal stress & cutting CO2 emissions by 75%.
$117K seed money raised, expected to be profitable & paying dividends in year 3 (not guaranteed).
You get a return on your investment in cash and Co-Op Credit to use for meat from BAR-C Ranchers!
BAR-C investors are creating the solution for our regional food system and a model for others.

$50,000

• 93.5% towards purchase of equipment
• 6.5% towards platform fees

$1,070,000

• 45% towards purchase of equipment
• 30% infrastructure improvements
• 15.5% payroll
• 3% consultants
• 6.5% towards platform fees

Kevin Maloney
President
Fifth-generation rancher and owner of Fallon Hills Ranch, a multi-generation family ranch, raising animals humanely, sustainably and with love from their home to yours. They work toward a more healthy and happy community.

Adam Parks
VIce President
Co-Owner of Victorian Farmstead Meat Company with his wife Laura. Located in Sebastopol, CA, Victorian Farmstead sources Hyper-Local, Pasture Raised meats from a small group of ranchers in Northern California.

Sarah Silva
Treasurer & CFO
Operates Green Star Farm in Sebastopol, CA. A former Program Manager for the NASA Education and Public Outreach Group at Sonoma State University, she holds a B.S. in Physics and has been an entrepreneur and business owner for well over 15 years.

Marcia Barinaga
Secretary
Owns Barinaga Ranch in Marshall, CA, with her husband, Corey Goodman, a biotech VC. A former science reporter with a PhD in biology, Marcia places animal welfare and land stewardship foremost. She raises sheep and sells lamb and wool locally.

Kathy Webster
Director
Food Advocacy manager for TomKat Ranch. In 2008 she helped launch the ranch’s grassfed beef business. TomKat Ranch’s goal to inspire 1 million California rangeland acres to be managed regeneratively Kathy leads the Ranch’s Fork to Farm initiative.

Duskie Estes
Director
Co-owner of Black Pig Meat Co. with her husband John Stewart. Well known nationally as a celebrity chef, Duskie’s real passion lies in making sure that chefs have access to local, sustainably raised animals.

Guido Frosini
Director
Owner of True Grass Farms, a 3rd-generation family-operated farm in Tomales, CA that specializes in regenerating landscapes and restoring water cycles by increasing biological diversity with adaptive grazing, carbon farming and related practices.

Seth James
Director
Co-owner of Open Field Farm with his wife Sarah. Open Field Farm is a diversified farm, raising grass fed beef, sheep, and pastured eggs, while also growing a wide variety of vegetables, herbs, dry corn, flowers, and small grains.

Sam Cohen
Director
Owner of SoMar Farms, which raises grass fed and finished beef and lamb using regenerative agricultural practices. Also founder and CEO of a mission-based, nationwide, environmental consulting firm that creates energy savings at the powerplant level.

Therese Tuttle

Kim Arnone
Principal at Cutting Edge Capital
Kim is an attorney who specializes in structuring community-focused capital raises for impact enterprises.

Gianna Banducci
Gianna Banducci has spent 9 years as a co-op owner and developer in the food and ag sector.

Brent Morrison
Founder, Principal of Morrison
Advisors serving agribusiness, processors and others nationwide.

Price per Share: $10.00