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.
Photo by Grant Beachy, Edible Michiana
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.
"So that joy and laughter is shared over delicious and health food. In a place where cell phones and social media is put away and we look at each others in the eye with truth and love. I manage and care for my sheep in a way that provides hope and abundance for the animals, wildlife, flowing water, the underground herd (soil), plants, and people, so that we can have a connection to the land, soil, birds of the sky, elk of the mountains, beavers and fish of the water for years to come. That’s why I build electric fence in the pouring rain or shining sun, even when its hard and challenging and I just want to cry I keep going. I do it for connection. I fight so that we all can have true and beautiful connection to our food, the land, wildlife, soil, God, and each other."
Parker Pastures is a small family farm located in Gunnison, CO. It was founded in 2006 by Bill and Kelli Parker, and they own and operate Parker Pastures with their three children. They practice regenerative agriculture and holistic management on their farm, and produce grassfed and finished beef and lamb. We are incredibly proud to offer their lamb on the Marketplace. Cloe Parker, the oldest child at 17 years, raises the lambs herself with the utmost care and compassion.
"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.
(Fish in Graveyard Point, Bristol Bay Alaska)
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.
Mountain Meadow Bone Broth was founded in 2018 by Eileen McGurty, who started drinking broth with added veggies and a hard-boiled egg in the mornings to curb her desire for a heavy carb breakfast, and as a way to manage her Hashimoto’s disease. She got her start selling at farmer's markets and before long, and as demand grew for a Montana-made bone broth, they added frozen containers and eventually started selling in grocery stores and health food stores across Montana. Their mission is incredibly similar to the Bytable mission: to disrupt the global food industry with regional food production while regenerating the land and building local economies.
Mountain Meadow works with extraordinary Montana ranchers who are dedicated to regenerating the land through sustainable grazing of their pasture-raised animals. Their broths are made with 100% pasture-raised chicken and 100% grassfed and finished beef bones. Their delicious and nutritious broths are brewed in Ronan, MT. The cattle and chicken are never fed or injected with any hormone, steroid, antibiotic, or chemical.
The broths are made by first roasting the bones for an extra-deep, caramelized flavor. Then, the bones are added to a pot with carrots, celery, and onions and simmered for 18 hours to extract all the nutrients and flavors from the ingredients.
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