Mike Callicrate, owner of Ranch Foods Direct and Callicrate Cattle Co., has been raising cattle since 1986 at his family's farm in St Francis, KS. Mike’s farm follows a multi-species regenerative agricultural model, using the natural synergies between cattle, hogs and chickens to optimize the health of the livestock and the land. Callicrate's farm is also home to one of the only on-farm processing facilities in the U.S., which limits the stress animals experience before processing.
Callicrate Beef Products
Callicrate Beef is pasture-raised and finished, and during the roughly 120-day finishing period they are also supplemented with non-GMO grain (usually barley), and silage mixture to keep them happy and healthy. This special mixture of pasture-raising and pasture/grain diet finishing results in deliciously marbled products with an incredibly hearty beef flavor. Additionally, feed supplementation is necessary for pastured animals to live healthily in the low rainfall and short growing season of the High Plains of Kansas.
Callicrate Beef uses a mixture of Black Angus and Wagyu breed cattle for their breeding program. While some cattle are purebred Wagyu, most are a hybrid of Angus and Wagyu which results in an incredible Kobe-style beef that is both abundantly marbled and wonderfully beefy. They also are one of the very few farms to be able to offer beef from purebred Wagyu cattle, a rare Japanese breed that produces a world-renowned delicacy of incredibly marbled and buttery beef.
Callicrate Pork Products
Callicrate Pork is ethically and humanely raised before being processed on farm in St. Francis, KS. Throughout their lives, Callicrate pigs have plenty of room to play, wallow in the mud, and simply enjoy life outside in Kansas! There are no gestation or farrowing crates on the farm. Our sows give birth and raise piglets in a *real* barn, on hay, comfy and warm and with free access to the outdoors when the piglets are old enough.
Callicrate's pigs are Berkshire and Berkshire-cross Heritage breeds, and produce pork with exquisite marbling and divine flavor. No white/pink pork here - our pork is a deep red/pink color. When you bite into it, you'll know what real pork tastes like.
Gunthorp Farms is a 4-species, hyper-efficient 265-acre regenerative farming operation in LaGrange, IN, run by the wonderful Gunthorp family. We carry a wide assortment of their products, which include chicken, duck, turkey, and pork! Their products are featured in several up-scale restaurants in major Midwest cities, including the legendary Chef Rick Bayless' restaurants Frontera Grill and Topolobampo, and Charlie Trotter's in Chicago. They have one of very few on-farm USDA-inspected slaughter operations for both red meat and poultry, meaning all animals are slaughtered on-farm for minimal stress and an excellent final product.
All animals from the Gunthorps are pasture-raised and rotated throughout the woods and fields on their Indiana farm, and are provided shelter from inclement weather at all times. They are also offered a corn, soybean, and mineral mix. Animals at Gunthorp Farms are never given antibiotics, hormones, or steroids.
The Gunthorps are the second-largest employer in their rural county, only behind the college located a mere 2-miles away, and who they supply much of the meat prepared for students attending the college! They proudly employ 30 full-time and 15-part time employees, including 5 family members. Owner and father Greg Gunthorp has been a vocal spokesman for sustainable and regenerative agriculture since they started raising pigs in 1998. Daughter Kara runs marketing and wholesale accounts, and son Evan runs the processing facility. The entire Gunthorp family walks the walk and talks the talk to make a difference in their rural community and beyond through sustainable, regenerative agriculture.
"We see all of our animals as deserving a certain quality of life as living beings. They are not confined and enjoy pasture life while being fed high-quality grass for their health and development. We never view them as merely a means to an economic end."
- Lisa Wheeler, Rafter W Ranch
Rafter W Ranch started as a tiny 2.5 acre operation 20 years ago, and has now grown to a 640-acre regenerative 3-species ranch located in Simla, Colorado run by the Wheeler family.
While we only feature their American Grassfed Certified lamb products on the Bytable Marketplace, they also raise beef and chicken! The ranch is Audubon Certified, which is one of the most difficult certifications to get in meat production. Audubon Certified doesn’t cover lamb (yet), but they hold the certification for beef, meaning Rafter W Ranch ensures they are preserving and protecting the native grasslands on their Eastern Colorado land, as well as raising animals ethically and without hormones or antibiotics.
Kyle and Emily Becker established Becker Farms in 2007 in northeast Henry County, Indiana, as an avenue to provide customers with high-quality, safe freezer beef. Over time, they have expanded their small family farm to include chickens, turkeys, pigs, and hens. They also are starting a small creamery!
Kyle works as a food animal veterinarian, and Emily holds a Master of Public Health (MPH) degree from Indiana University. Emily is blessed to be at home raising their four children, and helping on the farm and with Kyle’s veterinary practice.
Their goal is to not only produce healthful, nutrient-dense foods but to also do so in an environmentally-responsible manner. When they purchased theirr farm in 2007, it had been planted in row-crops for several decades and the health of the soil was dreadful. It is our belief that healthy soil produces healthy pasture which produces healthy livestock (which is in line with Michael Pollan’s ‘You are what you eat eats’ thinking).
(Fish in Graveyard Point, Bristol Bay Alaska)
- The Echo-Hawks
Joe Echo-Hawk was born in Fairbanks, AK and has been fishing the Bristol Bay with his friends since 2004, when fate called him while he was eating a $5 Hot-N-Ready pizza on a curb in LA and asked if he wanted to come to Alaska and fish for a month. After 5 years working as a crewman with his friends, a one-line Craigslist ad appeared advertising a small fishing operation for sale. He jumped at the opportunity, and started his own fishing business in 2009 that would become Kwee-Jack Fish Co (named after the Kvichack River near where they fish).
Though Joe no longer eats Hot-N-Readys, he and his wife Angela work together on Kwee-Jack, which has become a community-supported fishery (fish's version of a CSA) with pickup locations in 4 states! They live in Billings, Montana most of the year with their two young boys.
Their wild caught sockeye salmon is harvested from fishing sites located near the mouth of the Kvichack River in Bristol Bay, AK. Bristol Bay is home to one of the largest Sockeye salmon runs in the world, with over 30 million salmon each year. It's closely managed by the Alaska Department of Fish and Game with very strict regulations to ensure sustainability for future generations of salmon (and the humans eating it!) Scientific management, along with the incredibly unique environment of the area, make wild Alaskan salmon one of the healthiest and well-managed resources for protein on the planet.
The Kwee-Jack fishing boats are small and nimble, ready to take on the rapid changes in weather and tides that happen in June and July in Alaska. They use a set-net style of fishing, which is used most often by smaller fisheries and requires small boats and shallow waters. The nets are anchored in the mud, and typically the boat is pulled under the net and the fish are hand-picked from the net - in comparison to large nets being pulled onto big boats, which put a huge amount of strain on the fish. The Kwee-Jack method of fishing preserves the quality of the fish by preventing crushing and strain. Large tender vessels with refrigerated fish-holds hang out nearby, ready to take the catch into their freezing saltwater brine. They then deliver the fish to the local fish processor for the freshest freezing possible.
Colorado Springs, CO
Mountain Pie Co began in Colorado Springs in 2013 as a way for New Zealand-native, owner, and chef Matt Campbell to cure his homesickness for authentic New Zealand meat pies. Mountain Pie Co's vision is to bring the simple, delicious, wholesome, satisfying goodness that is the savory handheld pie to you in the most convenient way possible! Today, Mountain Pie Co is fulfilling that vision, operating out of one of the only USDA-inspected kitchens in Colorado Springs (in the same facility as the Bytable fulfillment team!)
Sourcing quality ingredients is the first step to making pies as amazing as Mountain Pie Co's meat pies. All of the meat is sourced locally from Ranch Foods Direct / Callicrate Beef and Pork - all regeneratively and humanely raised, antibiotic & hormone free meats! Their flour is an organic unbleached Colorado-grown flour, and the crust of every pie is a butter and sour cream crust (no hydrogenated oils!).
Even the chilis are local! The authentic Pueblo chilis are sourced carefully from Musso Farms, a three-generation farm in Pueblo, Colorado and roasted to perfection before being used in their Pueblo Green Chili Pork pie.
The beer used in the Steak and Ale Meat Pies is an award-winning Scottish Ale - Laughing Lab from the amazing Bristol Brewing located in Colorado Springs.
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