Transparency
100% ALL NATURAL
HUMANELY
RAISED
Environmentally raised in natural surrounds, with no hormones and antibiotics. Our livestock is cared for with respect and focused on quality life.
Elite
Genetics
Our program consist of particular gentetics of wagyu Akaushi cattle and Berkshire pigs focused on marbling, flavor and tenderness. This is the key to our quality and what separates meats from others
EXCEPTIONAL
NURTURED
Our grain finish program focuses on barley, oats and alfalfa as its key ingredients. Our cattle and pigs have access to grass at all times.
FLORIDA
RAISED
Our Akaushi cattle are located in Okeechobee, FL on our personally owned ranch. Where our Berkshire pigs are located in in Lulu, FL and managed by Billy Ray Hunter.
Why Rancher’s Reserve
Florida Wagyu
The high-fat content in our Akaushi cattle leaves less room for muscle fiber and collagen, making the beef notably more tender than other breeds. It also contains a higher concentration of monounsaturated fat relative to saturated fat, which the American Heart Association notes can lead to lower cholesterol, the prevention of coronary heart disease and weight loss.
In addition, the high amount of oleic acid found in Akaushi beef gives it a deep buttery taste, unlike any other beef in the American market. It provides a truly unique experience with a melt-in-your-mouth texture.
PEcan-Fed Berkshire Pork
Rancher’s Reserve Berkshire pigs are hand selected genetics for an enhanced tenderness, flavor and overall depth of flavor. Berkshire is sometimes referred to as the wagyu of pork because of its well marbled cuts.
Always with health in mind, our pigs are humanly raised without the use of antibiotics or hormones. Our programs use responsible and sustainable techniques to maximize our farming practices. Our pig farm sits on a high hill near Lake City, FL for optimal geographical placement.
Fern Street Kitchen, opened in May 2019 in Downtown West Palm Beach, FL. Focused on a farm to table cuisine, this is where we learned the demand for quality honest beef and pork. Knowing where is comes from and how it’s cared for is so important to our customers. This inspired Rancher’s Ranchers and in May 2021 in all started.
OUR STORY
Two south Florida restauranteurs saw an opportunity to build a better start to finish operation focused on Akaushi cattle and Berkshire pigs using responsible farming techniques to solve for a more sustainable future. Our program was designed to give our customers a top quality and healthier choice of American Wagyu and Berkshire pork.
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