CONTRIBUTED CONTENT — Less than 2% of beef sold in the United States meets the standards of excellence to be graded as prime; however, Buck Brand beef, produced from young, healthy cattle and loaded with marbling, hits the mark.
Although the company is best known today for prime Angus beef, Buck Brand started as a producer of organic citrus in California’s San Joaquin Valley. Lisle Babcock, owner of Buck Brand, built the business from the ground up over the course of three decades. In 2018, he sold the operation and relocated to a ranch in Johnson Canyon, just east of Kanab.
Regulations in California had made it increasingly difficult to run a small farming operation, Babcock said. When looking for a new place to settle, he fell in love with the people and culture of Southern Utah and the freedom of Kane County’s wide open spaces.
It didn’t take long for Babcock to discover that growing citrus and raising cattle share a common problem. Despite doing most of the work, farmers and ranchers usually take home the smallest portion of the profit from goods sold. Rather, he said, the people who control the prices get the majority of it.
So Babcock decided to sell his beef directly to consumers at fair market cost and hopes other Southern Utah ranchers will follow suit. His goal is to launch a financially sustainable program that connects meat buyers with ranchers willing to put forth the effort to bring their beef to market.
“The consumer gets a high quality piece of beef, and the rancher makes good money on their labor,” he said. “We’re cutting out the middleman.”
Babcock owns roughly 50 head of Angus cattle that are grass-fed until they’re about 18 months old. Then they move onto a diet of homegrown alfalfa and corn. Babcock raises most of his own hay, and Buck Brand cows never ingest any hormones or steroids.
“They’re not given anything to make them bigger except good food,” he said. “It’s real simple, as simple as it can be.”
Customers across Southern Utah are enjoying the unmatched quality of Buck Brand beef. Richard and Betty Provolt of St. George said it’s the best beef they’ve ever had, and they can’t wait to buy more in 2023.
“Buying a side of beef can be risky, as many people simply don’t know how to raise, finish, cut and wrap properly,” said Kanab customers Ryan and Alicia Hatch. “We bought half a beef from Buck Brand and from steaks to burgers, it was easy to see that Lisle knows his beef. Fantastic!”
“The beef was very tender and full of flavor,” added Casey and Becky Glover from Kanab.
Babcock said there’s no comparison to the rich taste and marbled texture of beef that’s finished with local alfalfa and corn for over 180 days. Studies show that meat from cattle raised using this method can provide up to six times more healthy fats while being lower in saturated fats and total calories. It also contains higher levels of conjugated linoleic acid, a type of fat thought to reduce heart disease and cancer risks.
Babcock sells Buck Brand beef for a hanging weight of $6.50 per pound. Customers can purchase a whole beef or split it with another family. The meat is butchered in Fredonia, Arizona, based on the buyer’s preference of cuts, and customers pay for custom cut and wrap. Customers are also welcome to come out to the ranch and check out their own beef, Babcock said.
Buck Brand beef is hung for 21 days, a process that Babcock said is crucial to maximizing the quality of the finished product. Hanging beef for extended periods of time allows the natural hormones in the meat to break down, ultimately tenderizing the cuts.
“The standards for us are very high,” he said. “We want to create the best beef people can buy at a reasonable price.”
To order Buck Brand beef, call Babcock directly at 435-644-2825 or 559-333-8226.
Written by ALEXA MORGAN for St. George News.
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Resources
- Buck Brand Prime Angus Beef | Telephone: 435-644-2825 | Email: [email protected].
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