CONTRIBUTED CONTENT — For meat connoisseurs, there’s no mistaking the taste difference between thoughtfully raised, high-quality local beef, and meat from a grocery store that’s produced en masse. Offering a customer experience akin to the small-town butcher shops of yesteryear, Dry Lakes Ranch Beef delivers only the best meat directly from their land to your kitchen.
“It’s an old-fashioned way of doing things,” owner Kacie Carballo said. “I think a lot of people want to get back to that because it helps you be more connected to your food, which is better for our bodies and better for our community.”
Dry Lakes Ranch Beef produces the finest cuts of meat in Southern Utah. Their cattle are young, healthy and humanely raised in lush valley pastures near Parowan on land that has been a working livestock ranch for over 150 years. Founded as Mitchell Herefords in 1873, Carballo’s husband, Reyes Carballo, has kept the ranch going for nearly three decades.
The Carballos keep a sizable herd of Hereford and Angus cows at Dry Lakes Ranch today, where they take pride in practicing low-stress, instinct-driven cattle handling as taught by pioneering animal behaviorist Temple Grandin. They also farm about 300 acres of the property in order to finish feed their cattle with homegrown nutrient-rich crops, as well as native grasses and forages, for a difference you can taste.
“We’re nationally ranked for a reason,” Carballo said. “It’s not easy to do, and do correctly.”
At Dry Lakes Ranch, beef steers are harvested in the prime of their life. After harvesting, the meat is dry-aged for two weeks and then vacuum-sealed.
Carballo sells Dry Lakes Ranch Beef at a brick-and-mortar shop on Parowan’s historic Main Street that she operates with her mother, Kay Benson, as well as a team of local women. As a female-owned and operated business, they take pride in providing exceptional customer service in addition to top-shelf, locally raised beef. Cuts are also available to purchase online and pick up in-store.
“We go through about 1,500 pounds of fresh beef every weekend,” Carballo said. “It’s special because you can taste the area.”
The shop is a welcoming and clean meat retailer. The ladies behind the counter love beef and understand quality, yield, cutting and cooking techniques like few modern butchers do, Carballo said, adding that their knowledge gives them the opportunity to connect with customers and ensure that everyone leaves the shop with the perfect cut.
Dry Lakes Ranch Beef guarantees fresh, never frozen cuts of meat on a first-come, first-serve basis. Every purchase of their locally produced, award-winning beef goes right back into the community, which voted them gold for “place to buy meat” in last year’s Best of Iron County and Best of Southern Utah contests.
Southern Utahns love Dry Lakes Ranch Beef because it’s a little taste of the place they call home, Carballo said. However, the shop has become a destination among not only locals but also customers who travel several hours from neighboring states for a bite of the region’s finest beef.
“Fresh meat is special in its own right, but the fact that they can walk up to our counter and have a conversation with the people who raise the meat, look at the cuts and pick out exactly what they want, it’s just something that you can’t find anywhere else.”
Now you’ve got a local friend in the meat business, as well as the farming and ranching business. Stop by Dry Lakes Ranch Beef in Parowan, call 435-559-1561 or visit drylakesranchbeef.com to place your order today.
Written by ALEXA MORGAN for St. George News.
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- Dry Lakes Ranch Beef | Address: 73 N. Main St., Parowan | Telephone: 435-559-1561 | Email: [email protected] | Website.
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