Us…Ritchie Land & Livestock is truly a family affair. My name is Ryan Ritchie. My wife’s name is Erin Ritchie. My children are Ryder and Cora Ritchie. We look forward to serving you.
Our Start…In 2013 my wife and I lived in Justin, TX, roughly 15 miles north of Ft. Worth. When we purchased our home there were 2 neighborhoods, a school, and a race track. Over the next 5 years we watched in frustration as generational ranches were purchased and sub-divided into cookie cutter neighborhoods. This bothered us significantly. We hated watching generations of work disappear. So, we did the only thing that made sense. We sold everything, bought 12 acres in Paradise, TX, and 3 Registered Texas Longhorns. The mission was, and is, to try and fill the void left by some of these local farms and ranches.
Our Beef…The initial offering from our farm was high quality Longhorn beef. We not only wanted to produce exceptional beef, but we also wanted to do so without sacrificing the quality of life for the animals. So, while we do grain finish our beef, the feed is a custom blend that provides good nutrition, and maintains rumen health, all the while producing a flavor you can’t beat. At any time during the finishing process, the animal can be turned back out on pasture, with no ill effects. Can your grocery store, factory made beef claim that? Our beef animals live a great life, with only one bad day.
Our Livestock… Horn is often considered the stock and trade of the longhorn world. While very important, it isn’t the whole story with the Texas Longhorn. The goal of Ritchie Land & Livestock is to bring the animals back to the prominence they had during the late 19th century. Longhorns were the beef cattle of their day. We strive, through selective breeding, to create large framed, large horned, anatomically correct cattle with the ability to produce tender, well marbled beef.
Now…We are now a long way from our humble beginnings. We now operate our farm on 160 acres in Carrier, OK. The herd is growing in size every day, and the quality of animal has improved exponentially. Our beef is being prepared and served by one of the best chefs in NY at his restaurant Augustine’s Salumeria. We have also grown our local beef customers by 60%. Our operation has also grown to include farming wheat, and an Angus cow/calf operation. We are very excited about what the future holds for us, and hope that you join us for the journey.