OUR RANCH

Open Range Angus is a Black Angus cattle ranch located along the Oklahoma/Kansas state line. We raise local Oklahoma beef that graze on the wide open, native tallgrass prairies of the Flint Hills. We utilize controlled burning as a management tool to not only manage the land like it has been by Native Americans for centuries, but also to provide high-quality forage for our herd, improve native wildlife habitat, manage invasive species, and prevent wildfires. We are one of the first private land managers to step out of traditional annual spring burns and burn at various times of the year, like the land did for thousands of years. This varied burning helps us reduce the use of herbicides for invasive plant species, provides fresh growth to our herd most of the year, and is key to managing native wildlife habitat, especially grassland birds and pollinators. Through our land management business, we are working with other ranches in the Great Plains to reintroduce summer and fall burning to benefit the environment. 

The Flint Hills are known as some of the most productive grasslands in the world. The rocky soils have saved it from the plow. The high-quality soils and adequate precipitation can produce grass tall enough to wrap over a saddle when riding across the prairie. 

Our calves are born and raised on native grass until weaning time when they come to our headquarters where they graze a mix of Bermudagrass and clover and are finished on both free choice grazing and grain (not free choice). We are BQA (Beef Quality Assurance) certified and utilize low-stress cattle handling, and provide the best possible care to our animals.

We do not use pesticides, there is no need and we are here to increase pollinator habitat. We only use herbicides when absolutely necessary. For instance, we utilize patch burn grazing to manage the invasive plant Sericea lespedeza, we occasionally use herbicide for the sericea, however as the years go we use fewer herbicides. Herbicides are a huge expense, we don't want to use them unless we absolutely have to. 

There are no antibiotics in your beef. Despite all of the labels you see in stores, it is a federal regulation that there cannot be antibiotics in meat. Do we use antibiotics? Again, when absolutely necessary, they're very costly. We think it's pretty cruel to not treat an animal for a simple injury that could cause them unnecessary pain and possibly death when it could be treated with antibiotics. The USDA requires a withdrawal period from antibiotics before the beef is harvested. So, again, there are no antibiotics in your meat.

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