Welcome to the RLCB Journal
Education is one of the pillars of RLCB, but this isn’t a one way street. Whoever you are, and wherever you come from, we want to explore with you what it means to eat healthy and regenerate rangeland. You may or may not have ever envisioned yourself wanting to learn more about wild beef, but we hope you’ll stick around awhile.
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MEET OUR RANCH PARTNERS
In the fall of 1980 Rob Lovelace and Grady Grissom were randomly assigned as freshmen roommates at Princeton University. Rob was from Santa Barbara, CA and Grady from Wheat Ridge, CO. They had little in common, but bonded as they both struggled through culture shock from their arrival on the East coast. This bond became a life-long friendship and partnership at Rancho Largo Cattle Co.
COMMUNITY TABLE FARM
Community Table Farm in Longmont is our new pickup point for deliveries in the northern front range. Owner, Andy Nowack produces vegetables, eggs, chickens and hogs at the farm; all for a Community Supported Agriculture (CSA) program.
LLOYD HALL & JULIAs ROBERTS
Lloyd and Julias have both passed on, but they were in their 80’s when we landed at Rancho Largo. Their wisdom was a key to our survival in a tough semi-desert landscape.
BLUE RIBBON PROCESSING
Blue Ribbon Processing is a local, USDA inspected meat processing business. They handle our animals with care and keep our processing dollars in the community.