jour.ney.man – (n.) a European tradition dating to Medieval times, when traveling craftsmen traded their skill in exchange for hospitality.


We’ve founded our meat company on the cornerstone of our heritage – tradition, honesty, and purity of purpose. We aren’t just here to sell you meat. We are here to craft products that meet the highest quality standards, and to serve them through one of the most memorable tasting room experiences in Sonoma County.

We know our sources.
At Journeyman Meat Co., we want you to know exactly where your meat comes from. We source our meat from farms that meet the industry’s highest standards. We can ensure that our handcrafted meat products come from quality sources, some right here on our estate pasture in Healdsburg, California, and our butcher shops feature meat from farms and extraordinary meats from across the West Coast. Just as our grandfathers gave their animals good food, clean water, and fresh air, our heritage breeds are fed an all-natural, vegetarian-based diet. 

Our source farms must:
Employ humane and sustainable animal farming techniques.
Raise antibiotic-free animals.
Provide all-natural, vegetarian diets.
Allow animals to roam freely, never using industrial confinement operations.
Raise heritage breed hogs and Black Angus cattle.
Ensure that each animal lives a happy life – with only one bad day.

Our Estate Beef Program
Our Estate Beef Program is a cooperative effort between Journeyman Meat Co. and local ranchers to breed, raise, and finish high quality, Black Angus beef entirely in Sonoma County.
Each animal was born and raised here in Sonoma County by our ranch partner, Terry Lindley, and hand-chosen by our team. We carefully transport the selected yearlings to our family ranch in Alexander Valley, where they happily graze alongside our vineyards.

We handcraft our products here in Sonoma County.
What makes for good grapes makes for good meat. With a mild climate, cool ocean breeze, rich soil, and diverse geological features, Sonoma County is a culinary Eden. Our salumificio (where we cut, cure, and craft our products) sits just below the Mayacamas in Northern California. Each night, the same marine fog that envelops our region’s famous vineyards sweeps through our aging rooms, blanketing them with fresh, cool air each evening.

We craft our recipes slowly, in keeping with Italian tradition.
Pete Seghesio built Journeyman Meat Co. with recipes passed down through his family from both sets of his Italian grandparents. In continual pursuit of the best recipes in the world, Pete frequently travels to Italy to study under the world’s greatest whole animal butchers. Dario Cecchini of Panzano and the Marini family of Florence taught him that great butchers rely upon recipes that are painstakingly tested from local history, use local ingredients, and are crafted with patience. And so we produce our products here, using ingredients unique to our region, and recipes passed down from our ancestors.