We Deliver to OKC and surrounding area of Leedey, OK

Ecological Health and Cattle Production- How we CoExist

written by

Brianne Lewis

posted on

April 23, 2025

Bret's dedication to conservation and collaboration within the ranching community is evident in the interviews where he discusses his experiences working alongside various conservation groups. He emphasizes the importance of building relationships between ranchers and environmentalists to promote sustainable land management practices.

Through these discussions, Bret shares insights on how mutual understanding and cooperation can lead to positive outcomes for both ranching operations and wildlife conservation efforts. His story serves as an inspiration for others in the industry, illustrating that a commitment to conservation does not conflict with ranching, but rather enhances the viability of both.

By fostering communication and sharing best practices, Bret hopes to encourage other ranchers to engage with conservation organizations. Together, they can develop strategies that support agricultural productivity while preserving natural habitats, ultimately benefiting the environment and future generations.

OKLAHOMA RANCHER RECEIVES GRANT MONEY TO GROW MEAT SUPPLY

https://www.news9.com/story/63c9e0871deaaa7ba14e9f11/oklahoma-rancher-receives-grant-money-to-grow-meat-supply?fbclid=IwY2xjawFFXE1leHRuA2FlbQIxMQABHUzLrbWc68UhFkXFLv8knVS5zgPjb6BhNJXsD4w-bMcy9gInxSDEJ_D-zg_aem_IGp7n6RfID4Lt_F2zgWyHA

In the heart of America's grasslands, a battle for survival is unfolding. can ranchers and partners work together to save the lesser prairie-chicken while supporting their livelihoods and communities?

https://workingwild.us/season-2/05-what-do-carbon-and-cows-have-to-do-with-lesser-prairie-chickens/

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.