Jenine Alexander & Rian Rinn
Jenine Alexander and Rian Rinn are Healdsburg CA natives, who opened their venue in March of 2014, after spending years trying to find a suitable location. They spent a long time deciding what their facility would look like and how they would carry out the various processes of curing, smoking, sausage making, and cut and wrap services. Sonoma County Meat Co. is now a small USDA and state-approved processor, butcher shop and meat CSA. What they carry now is a little bit of everything. “We have something for everyone,” said Rinn.
Customers can bring their animals for custom cut and wrap services. Unlike most commercial butcher shops, the couple can take in beef, chicken, rabbit, goat, lamb, pork and game for processing as well as cut-and-wrap (breaking down USDA-approved animals slaughtered at places like Marin Sun Farms) and package it for sale at their store or for farmer’s markets and commercial sales.
Rinn raised animals in 4-H as a boy and sold them at the Healdsburg Future Farmers Country Fair. He attended culinary school and worked at some notable restaurants, including the highly acclaimed Fifth Floor restaurant in San Francisco. Yet Rinn said he always wanted to do what the butchers were doing. He worked as the head butcher at Willowside Meats in Santa Rosa, and he did custom slaughter and taught classes on the side.
Prior to working with Rinn, Alexander worked at the meat counter at Big John’s Market in Healdsburg. She handles “the front of the house” at the Sonoma County Meat Co.