Dan and Katie Reardon moved their whole operation from the Colorado high country to the Nebraska Panhandle after looking at ranches across the West — and landed on ground due south of McGrew, between Bayard and Gering. They’re first-generation ranchers who left medical careers to raise cattle, and they treat the genetics like a science project: registered Red Angus, tested for marbling and carcass quality.
The beef ships nationwide in sustainable packaging with dry ice, arriving in about two days. Whole, half, and quarter shares plus individual cuts are the core lineup — and the whipped tallow balm is the kind of side product that only comes from people who use the whole animal.