We Deliver to OKC and surrounding area of Leedey, OK

Regenerative Agriculture Grant Boosts Oklahoma Meat Producer

written by

Brianne Lewis

posted on

April 23, 2025

Oklahoma Rancher Receives Grant Money to Grow Meat Supply

An Oklahoma rancher has recently been awarded a grant aimed at expanding the state's meat supply. This funding will assist in enhancing the ranch's operational capacity, allowing for increased production of high-quality grass-fed beef.

The grant, part of a broader initiative to support regenerative agriculture practices, will enable the rancher to implement more sustainable grazing methods and improve land management techniques. These practices not only benefit the environment but also contribute to better animal health and meat quality.

As the demand for ethically sourced and environmentally conscious meat continues to rise, this financial support will help the rancher meet consumer needs while promoting the principles of regenerative ranching. The initiative serves as a positive step towards bolstering Oklahoma's agricultural economy and ensuring the availability of premium meat products.

The rancher plans to use the funds for upgrading infrastructure, including fencing and water systems, which are critical for effective rotational grazing. This approach ensures that the land remains productive and healthy, fostering biodiversity while producing nutritious beef. Overall, the grant represents a significant opportunity for growth and sustainability in Oklahoma’s meat supply chain.

https://www.news9.com/story/63...



More from the blog

Finding Ways To Conserve

New Mexico rancher Bret Riley sorts cattle on his 23,000-acre ranch in Caprock, New Mexico. He manages his grazing to give “intensive rest” to his pastures of diverse grasses.

Sous Vide

When we decided to open a steakhouse, thorough research led us to discover the benefits of sous vide cooking. Pronounced "sue-veed," this method involves placing meat in a vacuum-sealed bag and cooking it at a low temperature over an extended period. This technique effectively tenderizes the meat in its own juices, resulting in enhanced flavor and texture. One cut that truly exemplifies the advantages of sous vide cooking is the Rump Roast. Typically a leaner piece of meat, it can become dry and tough if not cooked properly. However, using sous vide ensures that the Rump Roast comes out tender and cooked to perfection every time. At our steakhouse, we have embraced sous vide cooking for all cuts of meat, as well as for crafting dessert like crème brûlée. This method allows us to deliver consistently high-quality dishes that highlight the natural flavors and textures of the ingredients.

Interview: Today in Ag w/ Jimmy Clark on 96.5 KECO

Bret and Kelly Riley were guests on the show today to discuss their expertise in grass-fed cattle and the Dry Creek Steakhouse located in Leedey, Oklahoma. They shared insights into the benefits of grass-fed beef, emphasizing its health advantages and the positive impact on the environment through regenerative ranching practices.