Callison Ranch

Callison Ranch sits in southern Oklahoma, where Roger and Nikki Callison raise their own herd from start to finish. Roger is a third generation rancher who grew up helping his father and grandfather with their Oklahoma herds. Nikki is fourth generation, raised with four brothers on her parents’ 2,000 acre cattle ranch under a family motto of raising kids, cattle and quality horses.

When the two were dating, Nikki went along every evening to feed Roger’s small herd of 20 heifers while they talked about building a ranch of their own. Twenty years later that herd is more than 350 cows. Nikki’s grandfather, Ray Tucker, was an Oklahoma rancher and a state representative who saw early that families wanted to buy beef straight from the ranch, and sold his own under the name Rancher’s Beef as far back as 1970. Callison Ranch carries that idea forward.

The cattle are grass fed, grain finished and ranch raised from start to finish, with no hormones, no antibiotics and no shortcuts. They graze wide open fields and drink fresh water their whole lives. The beef is processed and vacuum sealed at a first class USDA plant and dry aged 21 to 28 days, then shipped from the ranch every Tuesday.

What They Raise

• Dry aged steaks, including filet mignon, ribeye and New York strip
• Dry aged ground beef, sold in bulk
• Roasts and less common cuts such as tri-tip and picanha
• All beef sticks and broth bones
• Curated collections and holiday gift boxes
• Ranch roasted coffee and ranch goods