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It’s a New Year!: Let’s Get Those Orders In.

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Hello readers!

It’s so good to be back to our normal routine. The last month has been very hectic with marketing, communication with customers, finalizing orders, communication with the butcher (we’re BFFs at this point), picking up and delivering beef. It’s been great but I’m ready to get caught back up and start a new year.

2018 was a success! It was our first year reaching out to the public with our beef and spreading the word about Grant Creek. We, especially I, learned a lot about the process and I feel we had a pretty smooth year. Now we’re ready to tackle 2019 and expand our customer base. My New Year’s resolution is to get us even more out in the world and continue to bring you more exciting articles and recipes!

Speaking of, I owe you a recipe. I was very excited to try a cut I have never personally made before. It was great, but you’re going to have to wait to find out the details.

So what was the first dish I made in the new year with my new batch of meat?……

….Nachos. Not very exciting. I wanted to share this picture below though. I am admittedly horrible at remembering to thaw meat ahead of time. I’m not sure it’s something that will change anytime soon. I don’t love defrosting in the microwave but I made an exception this time. This picture is AFTER I defrosted. The first thing you should notice is the plate isn’t full of liquid! Store bought beef is so often loaded with extra moisture and half of it escapes during the thawing process. It was so nice to know that I got a pound of beef and a true pound was my end result. I didn’t pay for weight I wasn’t getting in the end. 

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1lb of ground beef AFTER defrosting.

So now we’re starting over and want to explain what exactly that means for us. Obviously by now you’ve picked up on some aspects of our process through our blog posts and you’re familiar with some of the pros and cons of purchasing locker beef. Pros: Cost efficiency, availability and convenience, and health. Cons: Upfront Cost, can’t pick and choose, only available for purchase at certain times.

Let’s focus on that last one. We are not a retail store in which you can pick and choose what you want when you want it. Our beef is only available once or twice a year. This is something we will definitely expand on as we grow, but for now it is crucial that we know the interest of our customers early! Below is a better explanation of our process, timeline, and why we must know in advance if you are interested in placing orders.

Calves are Born

We have two separate herds of cows, one group calves in the spring (February and March) and the other group calves in the fall (September and October). About two months after they are born the new calves are gathered up and given identification ear tags. The calves remain with the herd, drinking their mother’s milk and grazing, for at least 6 months. After this time, they’re gathered up and weaned from the herd.

Calves are Weaned

The weaning time for the spring calves is November (they are approximately 8 to 9 months old at this time) and for the fall calves is May (they are approximately 7 to 8 months old at this time). At weaning time, we have to make a decision to either retain the calves or to sell the calves. For the November weaning time we will retain calves for our beef program based on the interest that we have received from our customers. The remaining calves are sold. Our usual market for the calves being sold in November is either the Eureka Sale Barn or the El Dorado Sale Barn. The retained calves are taken to our Carney, Oklahoma pre-conditioning ranch where they are weaned and then wintered. Wintering refers to the care and feed that the calves receive during the winter months when there is no available grass.  These cattle will graze forage left over from the summer, they will be given hay, and they will be given protein supplements. There is a rather high cost to wintering cattle (cost of labor, cost of hay, and cost of supplements), and we only choose to winter cattle that we know can be sold later in our beef program.

We take the fall calves weaned in May to the pre-conditioning ranch where they are weaned and then put out on Bermuda Grass pasture for 45 to 90 days.  After this period these calves are either sold or retained for our beef program. Again, any retained calves will have to be wintered, so we only retain those calves that we know can be sold later in our beef program. For these calves, this decision making time is July or August.

Retained Calves

Retained calves are pastured in Carney, Oklahoma over the winter and following summer. All of our grass-fed beef is harvested approximately 1 year after the calves are weaned.  Fall calves would be available in June the following year and the Spring calves would be available in November of the following year.  Our beef supplies are very limited since we only retain what we know we can sell. Knowing customer interest helps us to be able to determine how many of our calves to retain at weaning time.

What we need from YOU

It’s so easy to wait until the last minute for most things today, however as you have read we need enough notice to know how many calves to retain. So if you are interested in ordering for the first time, or even if you JUST received an order and know you will be out by November/December, please email us! Remember, we need a deposit to actually hold your portion. The reason we ask for this is because we have too many people express interest but then disappear when it’s closer to time. While taking people at their word would be nice, we run into problems if too many calves are retained and we get stuck with the extra beef. We need that small commitment in the beginning, but rest assured the balance is not due until the cows are slaughtered and weighed. This gives you plenty of time to save and prepare. All you need to do is go to our Contact page or fill out a Purchase Request and we will reach out to you!

Questions? Just ask! We are here to help in any way we can. We understand it can be a lot of information to take in if you’ve never purchased bulk beef before and there are no dumb questions. I promise we’re all very friendly here 😉

 

 

Recipe of the Month: Meatloaf

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Agh!  I am so sorry, readers! I admit I have failed a bit and got a little behind with the recipes. To make matters worse, I don’t have pictures to share. I’ve been busy working on other exciting things for Grant Creek and let things slip a little. I’m going to justify it by saying this month was obviously taken up by Thanksgiving, so all of you have been preoccupied with other delicious foods.

I can’t believe it’s already almost Christmas! It’s definitely starting to feel like it outside. Cold weather automatically demands comfort foods and I got to thinking, what exactly constitutes a comfort food? Obviously that depends on who you are and where you’re from, I suppose. I often think of carb-loaded, cheesy, creamy, and fried foods – all with a side of bread. That could be because I grew up in the south (Technically, I don’t think Oklahoma is considered the south) but I’ve never heard a salad described as a comfort food by literally anyone. Wikipedia describes it as something that provides nostalgia – whether specific to a person or culture.

It’s not on my personal comfort food list but I know it is for many and it’s taking things down a notch from the hectic Thanksgiving cooking. This month’s recipe is meatloaf. While I have always found the name to be very unappetizing (a loaf of meat?), I can promise you this meatloaf is one of the best. It was shared with me by my wonderful mother-in-law who is allowing me to share it with all of you!

I was just talking to a co-worker this morning about the differences in recipes between my family and in-laws. I have noticed they make a lot of their foods sweeter. Deviled eggs, beans and cornbread, meatloaf. They all have a sweeter touch on my husband’s side than what I grew up with, but don’t let that fool you. I’m definitely the sweeter one. OK, just kidding. Anyway, I don’t always agree this is an improvement, but it without a doubt makes this meatloaf a winner. Instead of brown gravy or simple tomato sauce on top we’re going to make a sweet sauce using ketchup and brown sugar – sounds weird, tastes delicious. Here’s what you’ll need!

Ingredients:

  • 2 lbs ground beef
  • 1 onion – chopped
  • 1 green bell pepper – chopped
  • 1 sleeve of saltine crackers – crushed (fun fact: you can use crushed pork rinds for this step for a lower carb alternative!)
  • 1 egg
  • 1 squirt of mustard
  • Ketchup
  • Brown Sugar
  • Salt/Pepper to taste

Get Cooking:

  • Mix the beef, chopped onion, bell pepper, crushed crackers, egg, salt and pepper until well combined.
  • Form into a loaf and place in a greased 5 X 9 loaf pan. You can also use a larger baking dish or even smaller mini loaves. Keep in mind the size will determine how long it takes to cook.
  • Mix brown sugar and ketchup, adding a squirt of mustard, until you reach a desired sweetness. You will need about a cup.
  • Pour the mixture over the meatloaf.
  • Bake in the oven at 350 degrees for about 45 minutes – or until it is done all the way through.

I served mine with a loaded baked potato and green beans. Some of my favorite sides. For a less heavy meal you can always go with a side salad or grilled veggies. Comment below and let us know what you think of this recipe and what some of your favorite comfort foods are!

The Nature of Grant Creek Ranch

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Calves and Beef are obviously the big business of Grant Creek Ranch. Understandably, this is what we focus most of our time and effort on promoting. We have a great product to offer that we all stand behind 100%. Naturally we want to share that with the world, or at least our small part of the world for now, but in fact there is so much more to Grant Creek.

Curious calves staring back at the camera.
You have to admire how they stick together

The drive to our ranch is not unlike most one would experience in the central part of the U.S. Once you leave Tulsa and pass through the suburbs to follow you reach what most people probably envision when you tell them you’re from Oklahoma or Kansas: Flat nothing. Of course there’s so much more than that, but to the untrained eye it can seem desolate. What you see are flat fields of grass, hundreds of cows, the occasional house, hawks gliding through the air. It takes you to a quieter time before cities pushed further and further out. It’s fun to wonder about the people who live out this far. How often do they go grocery shopping? What’s the closest town to them? How much work does it take to maintain this much land? What do they do??

Black-Eyed Susans

While I love outdoorsy things and have no problem getting my hands dirty, I am admittedly a city girl at heart. I love the convenience and easy access to necessities and entertainment. Most of all, I love the style and look of “City.” For being in a southern state I’m not much of a southern girl (regardless of how much I may love biscuits and gravy or beans and cornbread). However, having just recently moved out to the “country” myself I can definitely see the benefits. It’s much quieter. I have talked to my neighbors more than I ever did living in town. Traffic isn’t much of an issue unless you run into the occasional slow tractor or loose cow. There definitely is something relaxing about being in the country and time seems to slow down, especially at the ranch.

Going further in our hypothetical drive towards the ranch it gets increasingly quieter and calmer, towns are even fewer and far between. You can tell the people around have to rely a lot more on their local resources. It’s a completely different atmosphere. Luckily this is where the scenery gets better with rolling hills starting to form, wide open skies and beautiful flowers. When you get to the ranch there’s open space for miles. You can’t help but stand and take in all the beauty you don’t get in a city. While pictures won’t do it justice it’s certainly the next best thing and I wanted to share them with our readers!

An empty bird’s nest
Swift apartments built up inside our shop
A hawk flies through the clear skies

Birds, and their lodgings, are everywhere at Grant Creek. I find the nests of the Swifts/Swallows to be the most interesting. They are built up all throughout the shop we use to house our big equipment. They use such a unique design you don’t often see. Hawks are another common bird that are so beautiful to watch as they gracefully glide through the air, giving the impression its an easy task.

I am amazed at the people who can identify certain types of flowers. It’s certainly not a talent or skill of mine so please comment below if you know what these are. Google is letting me down. For now, I will simply admire their beauty and all the colors. Maybe I’ve watched Disney’s Alice in Wonderland a few too many times, but looking at the purple/blue flower with yellow in the middle I can imagine it’s a little tiny woman twirling her glamorous dress all around her.

A spider relaxes on his soft petal seat
Butterflies can be found everywhere on the ranch
Look closely…there’s more to this picture than you may realize.

Of course, where there are flowers there are insects. I can’t say they’re my favorite things ever but I can appreciate the pictures. Look closely at the pictures above. Do you notice the little spider chilling on his purple chair? Most interesting of all, zoom in on the picture of the tall violet stem. There’s more than the big bumble bee to find here. Putting their awesome camouflage skills to perfect use is an insect hidden on almost every one of those buds. Can you see them? Does anyone know what these are or what type of flower this is?

It’s almost hard to believe that in all these big open spaces you can find so much. You have to look closely or they’re easy to miss. Photo credit goes to Steffanie, the wife of one of the ranch’s managing members. She has such an eye for catching these magnificent images while most of us rush on by. Thank you, Steffanie!

Recipe of the Month: Chicken Fried Steak

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The amazing thing about purchasing a whole/half/quarter cow is the order is so customizable! You get to choose, within reason of course, what cuts you get, how much fat is trimmed, how thick you want your steaks, if you’d rather have more ground beef, etc. It can be overwhelming at first, which is why we want to help as much as we can. We are always available for ideas, tips, and suggestions. If you’re anything like me before I got into this, you have probably had to google what kind of meat to use for a recipe. What’s the difference between certain cuts? Is a Porterhouse and T-Bone steak the same thing?

Did you know you can get your grass-fed round roasts cut into tenderized fillets instead of individual roasts? This opens up many recipe options like the all-time favorite Chicken Fried Steak! Others include philly cheese steaks, pepper steak and rice, fajitas, and grilled round steak. These tenderized fillets are ideal because they require no additional tenderization from the cook (think pounding with a meat mallet – although a great stress release after a bad day). These fillets have been cross-cut tenderized at the butcher and then packaged in groups of two or four steaks. They have great flavor by themselves and are very lean.

Preparation of the Chicken Fried Steaks is easy! Let’s get cooking!

Ingredients:

  • 1 package of tenderized round roast fillets
  • 2 eggs
  • 1/4 cup of milk
  • 2 Cups of seasoned flour (I season with salt, mild paprika or a little cayenne pepper, and lots of pepper)
  • Salt to taste
  • Pepper to taste
  • Canola Oil

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To Prepare:

  • Beat the two eggs in a shallow, wide bowl (you are going to dredge the steaks in these bowls so they should be large enough to fit the steak in them) with milk until very well mixed.
  • In a second shallow, wide bowl add the seasoned flour (Instead I used a ziplock baggie to use the good ol’ shake and bake method. This is not recommended, however, as the steaks are thin and flexible and fold in on themselves. I ended up having to work with it a bit)
  • Pat the steaks dry with a paper towel and then season generously with salt and pepper (What’s your preference? More pepper or more salt?)
  • Take the seasoned steak and dredge it in the flour bowl, forcing flour into the meat with your fingers.
  • Remove the steak from the flour bowl and then soak it in the egg mixture.
  • Repeat the flour coating one more time. This is important to get that good thick breading we all like.
  • Put the steak on a rack and repeat this process for all the steaks.
  • Pre-heat a cast iron skillet with approximately 1/2 inch of oil covering the bottom of the skillet.

The Cooking:

  • Once the oil is hot, add a steak or steaks to the frying pan. Be careful not to crowd the steaks, there should be space between each steak in the skillet.
  • Fry over high heat for approximately 2 to 5 minutes per side until the coating is golden brown – be careful not to burn the coating by leaving the steak too long. Flip the steak and cook for half the amount of time on the second side or until golden brown.
  • Remove the steaks to a plate and place in a warmer until ready to eat.
  • These chicken fried steaks should be medium rare to medium. If you want them more well-done then you can place them back in the skillet, and then put the skillet in a 350 degree oven and bake for 15 to 30 minutes.

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Grass-Fed Chicken Fried Steak is a great way to serve round steak and it is very fast to prepare once you have mastered the recipe. These steaks are great served alone with mashed potatoes and a salad, This time I went completely southern with it and paired the steak with mashed potatoes/gravy and fried okra and squash. They make great steak sandwiches. We like to have ours on a large hamburger bun, with mustard, pickles, tomatoes, and lettuce. Yum!

Let us know what you think below! Also, share your recipes using round roast fillets.

Two Places at Once: Our Locations Explained

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You might be wondering, or even confused, about our process and how we do things at the ranch, especially since you might have noticed I throw out Kansas and Oklahoma a lot. Why multiple locations? Let me explain.

As I have mentioned before in Ranch Day!!, our main ranch (Grant Creek) is in Cedar vale, KS. It is about 1,400 acres of beautiful pastures and creek. We also own some farm land in Carney, OK. Technically, these are all owned by Riverview Property Co., LLC. Riverview is an affiliate company of Marjo Operating Co., Inc., a small oil and gas company out of Tulsa, OK. This is where the blog magic happens. Mark and Brian run ranch operations with the help of a few guys both in Kansas and Oklahoma while I pass on all the information I hope you all enjoy reading. Then there are the other office duties like Accounting that go on at our Tulsa office as well.

All of our cows and bulls live at Grant Creek Ranch and all of the calves start out there. When calves are born, they stay with their mothers for about 6 months. During this time they roam free and are only caught once when they are tagged with ear tags. After this period, the cows are separated into two groups: Those that will be raised for meat and those that will be sold as calves.

Raised for meat

The calves that are kept to raise will go to the ranch in Carney, OK after they have reached 6 months old. The pastures they will graze are mostly Bermuda grass fertilized with nitrogen. This is safe for the cows and the meat and causes the grass to grow extremely fast, giving the calves plenty to eat. Of course there is a weaning period first. The calves are kept in a smaller area only for about a week. They are fed hay and supplemented with protein, similar to what we have to do in the winter. This is an important step because unfortunately this can be a stressful transition for calves and it can make them susceptible to certain health conditions. We want to make sure they are watched closely and kept calm. As you know we treat our cows well so we have never had any issues with their health or well-being. After this transition time, they are released into the pastures to continue grazing and grow.

Our current calves were born in February/March and will go to Carney in September. They will remain until they are about 1 1/2 years old, gaining approximately 3 pounds per day.

Calves to sell

All of our calves go through this similar process. The ones that are selected to sell will be weaned and then taken to Oklahoma City to be sold. It is better to sell them after the weaning process to ensure they do not develop any issues. This means they can be sold for a higher price and at less risk for the buyer. What happens to these calves next is up to the buyer. Some are sent to feed lots, others are probably sent to other pastures. Who knows, some might even be used for therapy. Yes, this is a thing. Read about it.

Delivery and Processing

Because we have farms locally in these locations, we focus on processing and delivery in these areas only. Someday we hope to grow to be able to branch out our business and offer our meat to a larger demographic. The cost of keeping the meat cold during shipping makes this at a challenge at the moment.

We do offer free delivery in Tulsa and can even make arrangements to have the meat processed at a closer location to you to make ordering easier and more convenient, depending on where you are.

Spread the word so we can start reaching more people and make the delivery process easier and more available for everyone!

Cow Appreciation: Treat ’em right!

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HAPPY COW APPRECIATION DAY!!!

We definitely appreciate our cows at Grant Creek Ranch. Beef is arguably the best meat out there…at least it’s my favorite.

Cows sacrifice a lot for us and in return we treat ours with the best care.

  • We do not inject our cows with hormones. Again, our main goal is not to produce giant animals. Our goal is to produce healthy, flavorful meat.
  • Our cows roam freely.  Feedlots are usually a stressful environment for an animal. If a cow is stressed it will produce adrenaline and other hormones that will affect the meat. Remember, we don’t want extra hormones.
  • We are a closed herd. We are not bringing cows in from just anywhere. We are careful in our selections. Doing this drastically reduces diseases and illness that can develop and be easily spread in a herd raised with less discretion.
  • We do not use unnecessary antibiotics. Feedlots are usually crowded, which leads to more sickness and disease, which leads to the need for antibiotics, which affects the meat. If we do not use these methods, it would make sense that we do not need unnecessary antibiotics, and frankly why would we waste the money on them just to be proactive? Now, just like if you are sick, sometimes it is a necessity to ensure the health of our cows, but we try to keep this to minimum.
  • We are never cruel. If a cow is in a stressful environment, it’d be natural to associate humans with that emotion meaning they are not as receptive to humans. Our cows are only handled a few times a year. What exposure they do have to us is always pleasant, therefore they are not scared and are very tame. Connect this to the points above and you can come to the conclusion that they will produce much more tender meat.

If you noticed, all of these points lead to another. Not all beef is the same and every aspect of their care absolutely has an impact on the product you are buying.

Plain and simple, it just makes sense this way.

 

Ranch Day!!

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Last Friday, we took a company outing to the Ranch in Cedar Vale, Kansas! What we thought was going to be a miserably hot day turned out to be quite nice and tons of fun.

To give you a bit more background, we actually are primarily a small oil & gas company out of Tulsa, Oklahoma, but we also own Riverview property Co., LLC, which has some rental houses in Midtown Tulsa and farms near Tonkawa, OK and another cow-calf operating in Carney, OK. As part of these ventures the owners’ dream of owning a ranch finally came true, bringing you Grant Creek Ranch: 1,420 acres of beautiful land in the Flint Hills of Kansas.

 

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Unfortunately, Ranch Day happened to fall on the hottest day we’ve had so far this year. Being in Oklahoma, the crazy weather never comes as much of a surprise. With a forecast of 95°, a heat index of 110°, and 70% humidity we honestly were expecting the worst. We packed up the cars with our lawn chairs, sunscreen, and bug spray and made the hour and a half long drive to Grant Creek.

What did come as a surprise was how nice the day actually ended up being. The huge tree in front of the ranch house provided the perfect amount of shade for our group accompanied by a nice cool breeze. We picked up BBQ from Buck’s BBQ in Sedan for a lunch of brisket, pulled pork, red potato salad, pies, and other goodness. This place is HIGHLY recommended if you’re ever in the area. Delicious food, cold beer, and great friends: what else could you ask for?

 

Next, we took a tour of the ranch to see the many pastures, shady creek, and of course…our cows. There are so many kinds of birds and flowers to admire, old structures left on the property made our imaginations soar, and the views are spectacular with nothing but land and sky for miles and miles.

 

Most of our employees are not directly involved with the ranch so it was great for them to be able to finally see what it’s all about and all the work that is put into it. I was particularly excited to see everything as I am involved in more of the background work, this blog included. To finally be able to physically experience it made my already amazing job that much better. Heck, I even learned how to drive the tractor! They’ll be putting me to real work in no time.

 

I’m drivin’ a tractor!
Mark, one of our fearless leaders
Brian, the other owner, and his dad.

At the end of the day, we were all thankful for the road trip and can’t wait to do it again soon.

 

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Update on Beef Sales

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2018 Grass Fed Beef Sales – Tulsa Area

Our beef will be ready to be picked up from the processor in late December 2018.  The hanging weight should still be the same as discussed in the sales page and the price will still be $3.99/lb hanging weight plus processing. We still have some beef left to sell, so if you are interested in beef for 2018 please take a look at the sales page for details on reserving your beef. There is a form that you can fill out to get in touch with us. We will get in touch with everyone who has reserved beef in about a month to discuss payment of your deposit which will guarantee your beef for 2018.

2019 Grass Fed Beef Sales – Tulsa Area

We are already planning for 2019 beef sales and if there is enough interest we may have beef sales in July 2019 and November 2019. Our normal beef sales time is late in the year, but we understand that some people may want beef before this date. If you are interested in beef for either date in 2019 then please fill out the form on the sales page and in the comments section let us know that you are interested in either summer or winter 2019 beef purchase.

Update on Calf Purchases – Oklahoma City Area

We have for sale 1 year old weaned calves that have had one round of shots and are eating out of a trough. These calves are located at our Carney, Oklahoma pre-conditioning facility and may be delivered from here if you are interested. If you are interested in purchasing these calves please fill out the form on the sales page and let us know. We will then be in touch with you to arrange a time for you to take a look at the calves and to discuss pricing and delivery of the calves.

Calves for Purchase

 

May is Beef Month!

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Happy Beef Month, everybody!

We are excited to be really focusing on getting the word out about our grass-fed beef this year. We stand behind our practices 100% and believe we sell a great product. In doing some reading this morning I came across Don’t Forget You Are Eating An Animal,  a great article that perfectly sums up a lot of our thoughts.

Certain diets have been mentioned on our website a few times recently, especially in our post about Bone up on Health: Grass-fed Beef and the Diets of Today. Grant Creek Ranch actually has no stance on any particular way of eating, however we are definitely behind the overall benefits of consuming wholesome, unprocessed grass-fed beef.

We’ve talked extensively about why you should make the switch to grass-fed.

  • Health: Not just the nutritional aspects, but the animal itself. The way we raise our cows results in less disease, stress, and other unpleasantness that can sometimes come from cows raised in feed-lots.
  • Treatment: Like the article mentions, humane treatment of our animals is one of our responsibilities as a calf-cow operation and we believe it truly makes a difference in the quality of meat you’re getting. Honestly, it’s even simpler than that. Where is the sense in mistreating our cows? What does it get us?
  • Cost: We’ve talked about why cost is a huge factor. It can get complicated, but in reality you’re saving so much by buying in bulk up front, having that meat ready to go at any given time rather than eating out, and not wasting money on questionable quality.

So, in celebration of Beef Month go grill up a beautiful, medium-rare steak slathered in garlic butter and thank a local farmer. Don’t forget to also start making plans for our beef sales later this year! Contact us if interested!

Why Grass-Fed Beef?

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What makes Grant Creek Ranch Beef better than what you can get in the grocery store? There are many differences and we will discuss a few of the them in this post. Grant Creek Ranch Beef is from Angus cross cattle.  These cattle have been specifically bred to produce great taste from grass-fed animals.  This cross breed also produces cuts of meat that are restaurant quality; cuts of meat that you would be proud to serve to your dinner guests.  These animals are raised in a sustainable fashion: born in a pasture and allowed to roam freely until weaning time.  They are weaned at our preconditioning facility in Carney, Oklahoma.  Here they can be observed on a daily basis to make sure they are not under any undue stress.  Once weaned they are turned out onto our pastures in Oklahoma where they eat a mix of native and Bermuda grass.  During the winter they are supplemented with native or Bermuda grass hay and protein cubes, as they continue to forage in a pasture unconfined, through to the finishing process.

At Grant Creek Ranch our cow herd is a closed herd.  We are not bringing in new cows unless we are sure they are disease-free.  Because our herd is closed, the animal health is excellent and disease is held to a minimum. As a result we are only handling the cattle a couple of times a year (spring and summer) and the rest of the time they are busy grazing away on our pastures.

We are not interested in rapid weight gain or incredible size, therefore neither growth hormones nor steroids are ever used. This is because our customers want and expect naturally-raised, high-quality beef worth every penny.

To sum this up in one simple word: Flavor. Our grass-fed process results in some of the most tender and flavorful meat on the market. Why would you want anything else?

We are currently delivering sides of beef for no charge in the Tulsa area.  It is also for sale in the Wichita, Oklahoma City, Bartlesville, and Stillwater Areas (Delivery available for a small fee). Please check out our For Sale page for more information.

Once your try our meat you will never want to buy store-bought beef again!

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