A 100-percent seed-oil-free smash-burger concept on Rosecrans Street in Point Loma, San Diego, Farm To Smash grinds its premium hormone-free Angus beef in-house daily from a brisket-and-chuck-roll blend — never frozen, never pre-portioned. Fries are cut from whole potatoes each morning and fried in pure beef tallow rather than vegetable oil, a single-ingredient fat program that separates the kitchen from the standard fryer setup at Habit Burger & Grill on Clairemont Drive. House spreads use avocado-oil mayonnaise instead of soybean-based commercial mayo, and the shakes skip corn syrup and artificial flavors entirely — an ingredient-transparency standard the brand launched at its original Escondido location before expanding to Point Loma in 2025. Four specialty builds — The Original, The Rodeo (bacon and pickles), Garlic Mushroom, and Flamin' Smash (fresh jalapeños and chipotle) — share counter space with a build-your-own option, a customization depth that rivals the patty-and-topping matrix at In-N-Out Burger on the same Midway corridor. The triple-patty specialty stack — three smashed Angus patties with melted cheese on a toasted brioche bun — is the menu's most protein-dense build, designed to anchor a no-shortcuts fast-casual format on the Rosecrans corridor near Pechanga Arena.