What Does It Mean to Be a Rancher Today?
Tucker Brown: Ranching isn’t just about raising cows. It’s about managing land, preserving natural resources, and producing high-quality beef sustainably. Ranchers are caretakers of both the livestock and the land, ensuring a thriving ecosystem through rotational grazing, genetics, and ethical animal welfare practices.
Erin Perkins: Ranching is a labor of love. My family started with just land and one tractor, and we built everything from the ground up. It’s about dedication, resilience, and always being willing to learn.
Alli Fender: It’s about legacy and adaptation. My great-grandfather started in dairy, and over the years, we’ve transitioned into beef production. Seeing how far we’ve come and now raising my children on the same land makes it incredibly rewarding.
Sustainability and Land Stewardship
Tucker Brown: Our ranch has been around for 130 years, and we plan to keep it that way. We invest in technology like virtual fencing to improve grazing rotations and soil health, ensuring our land remains productive for generations.
Erin Perkins: Sustainability means taking care of the land so it takes care of us and our cattle. We practice rotational grazing, allowing pastures to recover and thrive while ensuring the cattle have access to nutrient-rich grasses.
Alli Fender: We work with a local brewery to upcycle spent brewers’ grain, reducing waste and providing our cattle with a nutritious supplement. Sustainability isn’t just about the environment—it’s about making smart, long-term business decisions that benefit both the land and the animals.
How Do Cattle Ranchers Care for Their Animals?
Tucker Brown: Low-stress cattle handling is key. We train our employees to use calm and efficient methods, reducing stress and improving overall cattle health. Nutrition plays a huge role as well—we work with veterinarians and nutritionists to ensure our cattle receive the best possible care.
Erin Perkins: Prevention is better than treatment. We focus on keeping our herd healthy through proper nutrition, vaccinations, and low-stress handling. If an animal does get sick, we work closely with our vet to ensure they receive the best care.
Alli Fender: Every decision we make prioritizes animal welfare. We use selective breeding, proper nutrition, and medical care when needed. If a cow gets sick, we follow strict withdrawal periods for any medications to ensure the beef remains safe and high-quality.
Common Myths About Beef Production
Tucker Brown: People often think ranching is just about raising cattle, but it’s really about managing land, water, and genetics to create a sustainable cycle.
Erin Perkins: There’s a misconception that large-scale beef production is harmful, but the reality is that U.S. ranchers are among the most sustainable in the world. We feed more people with fewer cattle and less environmental impact than ever before.
Alli Fender: The idea that beef is full of antibiotics is misleading. All beef is antibiotic-free by the time it reaches consumers because of strict withdrawal periods and USDA testing.
What They Wish Consumers Knew About Ranching
Tucker Brown: Ask questions and learn about where your food comes from! There are so many choices when it comes to beef, and there’s no “one size fits all.”
Erin Perkins: Most ranchers deeply care about their animals and their land. The work doesn’t stop when the cameras are off—we’re always ensuring our livestock are healthy and well cared for.
Alli Fender: Consumers should know that they have options, and all beef—whether grass-finished or grain-finished—is a nutritious choice. Also, your local butcher can help you discover cuts beyond just steak!
Where is the Future of Cattle Ranching Heading?
Tucker Brown: Technology will continue to shape ranching, from DNA testing to traceable beef supply chains that allow consumers to know exactly where their beef comes from.
Erin Perkins: More people are turning to local beef sources, and I think that’s a trend that will continue. Consumers want transparency and a connection to the people raising their food.
Alli Fender: Direct-to-consumer beef sales are growing, and I see more ranchers marketing their own beef. Carbon farming and other sustainable practices will also play a bigger role in the industry.
Favorite Cut of Beef?
Tucker Brown: Ribeye, cooked over a mesquite wood fire.
Erin Perkins: Smoked brisket—especially burnt ends!
Alli Fender: A bone-in rib steak, basted with rosemary and garlic in a cast iron skillet.
What to Look for When Buying Beef?
Tucker Brown: Don’t be afraid to ask questions! There’s a great cut of beef for everyone—whether it’s grain-finished, grass-finished, or organic.
Erin Perkins: Figure out what’s important to you—budget, flavor, or production method—and choose accordingly. All beef is safe and nutritious.
Alli Fender: Talk to your butcher! They can recommend underrated cuts that are just as delicious as high-end steaks.
