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Working Ranch - November/December 2017

MELISSA HEMKEN MELISSA HEMKEN (Above) Lockhart beef is branded, “Born, Raised and Butchered in Jackson Hole”. (Right) Jackson Whole Grocer & Café purchases a whole beef weekly from Lockhart Cattle Company. beef to experiment with right now,” he says. “I can’t slaughter enough beef on a weekly basis to set two aside to play around with recipes.” Along with recipes, processed meats bring more food safety regulations, shelf-life tracking, packaging and labeling. “I still have trouble getting my label maker to talk to my computer,” Lockhart says with exasperation. “I don’t have an IT information technology guy.” Through it all, Lockhart takes the long view for building a new business model for his family’s ranch. He relates growing beef to producing wine or whiskey: forecasting what consumers will want in the future. “The reason people like our beef,” he explains, “is because of the story behind it. I raise it all right here, and it never leaves the valley. Everybody watches the cattle and whole life circle go around.” 86 I WORKING RANCH I NOVEMBER / DECEMBER 2017


Working Ranch - November/December 2017
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