Premium Beef From Pasture To Plate
Nestled in the prairie of “No Man’s Land,” Stonewall, OK, are beef producers, third and fourth-generation ranchers, and husband and wife duo Roger and Nikki Callison, the founders of Callison Ranch Beef. Roger and Nikki’s story exemplifies adversity, triumph, hard work, dedication, and passion.
Raised with ranching backgrounds, their passion for the cattle industry and the agricultural lifestyle shines through with their immaculate attention to detail on the ranch.
Hard work runs deep in their veins. Before marrying Roger, Nikki worked as a teacher for ten years. She decided she wanted to move back to Oklahoma and start ranchin’ again. Two weeks later, she met Roger. Little did they know, this was the start of a flourishing journey.
After overcoming a family tragedy, Roger purchased 20 heifers to occupy his time after working as a grain commodity trader during the day. After he met Nikki, the two spent their date nights eating dinner and caring for the 20 heifers. It was moments like these that started it all.
Fast forward to nearly 25 years and three beautiful adopted children later, and they have multiplied their operation astronomically. What started as a small 20-heifer operation grew to be approximately 800 head of heifers and 1,200 stocker calves.
They were already selling their cattle commercially. However, in 2018, they expanded their operation by electing not to sell all their cattle commercially and keeping some of their calves to finish them out themselves on the ranch and sell directly to the consumer. This idea was life-changing for their overall scope, as they learned the best practices for perfecting mouth-watering beef.
While early on, they only had a deep freezer full of beef; the Callsions learned of a need after customers wanted to visit the ranch and gain an experience with their purchase of ranch-raised beef. The couple pictured a place where their customers could shop, enjoy a ranch experience, eat a meal, and spend some time on the ranch, all while they explore while they appreciate the way of the land.
Callison Ranch Beef opened its doors to the Callison Ranch Market in the spring of 2021 and has served the general public ever since. “In our beef business, I’m able to take my experience as a photographer, my experience as a teacher, and my experience as a rancher and put those together and show people the Western lifestyle,” Nikki said. The Callison Ranch Market is a one-stop shop inviting travelers to immerse themselves in the ranch feel. It features freezers full of beef, a small commercial kitchen, and a large glass garage door that opens to a patio for seating and events. Tourists and travelers now travel across the US and internationally to visit the market. The market offers beef, Ranch House Coffee, Callison Ranch t-shirts, apparel, accessories, home goods, and more.
The idea spread even further as Nikki recalls stories of in the 1970s, her grandfather, Ray Tucker, a former state representative from Southeast Oklahoma, would load up a freezer trailer about once a month and sell their ranch-raised beef to the people in the area. He called this venture Rancher’s Beef. This concept was such a success back then, Nikki wanted to pay it forward and recreate the experience today.
The Callison Rancher’s Beef Club Beef Boxes were born. Consumers can sign up for a subscription box and choose from several options ranging from ground beef to steak and everything in between. Every box also has a personal touch, as Nikki and her team fill the boxes with love and ship them to 48 states. Each box gets branded with the same family brand they brand their cattle. A Roman numeral two and a small “c” in the upper right beside the numeral two representing the two Callisons with a second chance at making a life together.
The love runs deep at Callison Ranch Beef, and their hearts could not be more whole as they get to educate the public daily about their lifestyle. “I absolutely love sharing our life and what we do,” Nikki said.
Roger and Nikki get to live their dreams in their day-to-day lives, as they’ve partnered with the Nature Conservancy and lease 1,400 acres from the nature conservancy during the summer months. The Nature Conservancy’s goals are for land sustainability, and they need cattle there to roam and graze the land, eating the grasses and fertilizing the ground.
However, they don’t allow motorized vehicles on the land, so in true rancher fashion, Roger and Nikki check cattle horseback through the summer when they have cattle grazing the Nature Conservancy land.
Callison Ranch cattle are grass-fed, grain-finished, and ranch-raised from start to finish. Roger and Nikki are organically minded and ensure their cattle are GMO-free whenever possible, as their cattle graze wide-open fields and drink fresh water their entire lives. The land is the most valuable resource to the entire Callison Ranch Beef Operation. “We are really grass farmers,” Nikki said. “And beef is how we harvest it.” Through the drought and the flooding, Callison Ranch Beef has experienced it all, and undeniable resilience runs through their veins as they care for the land, tend to the cattle, and live off the land that provides so much to them.
Callison Ranch beef is processed at a first-class USDA processing and vacuum seal packaging facility. Everything you receive from them will carry the USDA inspection seal and their custom ranch label. Their beef is dry-aged for 21-28 days for flavor and tenderness, usually found only in premier steakhouses.
“Beef to me means life. Ranching is our lifestyle, and as I age, I find that it’s that protein that’s maintaining my most muscle mass,” Nikki said. For Callison Ranch Beef, it’s more than just a food group. It’s a way of life. After all, Nikki has always said, “You can’t live a full life on an empty stomach.” So, that’s exactly what they’re doing. They’re feeding families.