Roger and Nikki Callison

Meet Your RancherS:

What makes your ranching operation unique?

We’re diverse in that we go from the calf on the ground to the beef in your freezer. From the time we raise that calf to putting it in somebody’s freezer, it’s a two-year process, which allows us to hit all aspects of the beef industry.

Which piece of technology do you believe is the biggest blessing for doing your job on a day-to-day basis?

Computers and smartphones have really made a difference. You have access to so many people and resources, which allows us to see what the markets are doing at all times and advertise more effectively. Farm equipment is bigger and better than it has ever been, which saves time. Items such as dart guns allow us to treat cattle for illness without causing too much stress on them or physically stressing ourselves. Technology helps us do more with less.

HOW DID YOU MAKE THE CHOICE TO OFFER DIRECT-TO-CONSUMER BEEF?

My grandfather sold beef directly off his ranch in the 1970’s; he called it Rancher’s Beef.  We knew direct-to-consumer beef was something we could accomplish. While we ship beef, I was surprised by the number of people who would say, “I want to come to the ranch to pick it up.” People want to see where their food is coming from because there is a lot of mistrust regarding our food supply. Our success at this endeavor has to be measured by profitability to an extent, but I really would like to change the misconceptions of those outside of the industry.

We’re putting our heart and soul into these animals, and we want people to know, whether food comes directly from the ranch here in Oklahoma or another ranch anywhere in the U.S., it’s the best beef any of us can produce. We know it’s a safe food supply, and we want people to feel good about it.

What does sustainability mean to you?

For us, we practice sustainability every day because without it we don’t have a livelihood. I believe a lot of people don’t realize that we, as farmers and ranchers, are professionals and that most of us have ranch management degrees. Through resources, education and experience, we’re able use the land more efficiently.

We work closely with the Natural Resources and Conservation Service. We’re essentially grass farmers. We grow the grass, cattle harvest it, and we harvest the cattle. Without our grass and our natural resources, we, as ranchers, don't have anything.

What struggles do you face as ranchers?

There are many, but the elements are definitely challenging. We’ve faced droughts and floods. Additionally, we’re always at the market’s mercy, which can definitely be a struggle. Financing is becoming harder to come by. It’s tough to grow, especially for young, beginning ranchers.

What advice do you have for a young person considering joining this industry?

It’s a tough industry—very tough. I admire young people that get into it, but you’d better be ready for some long days.

What organizations are you involved in outside the ranch?

From serving as the southeast representative for the Oklahoma Cattle Women's Association to serving as lifetime members of the Oklahoma Cattle Association, and from serving as 4-H volunteers to the board for the Therapeutic Riding Center and volunteer fire department, we’re active on the local and state levels in various organizations.

What’s your favorite cut of beef, and how do you like it prepared?

We both enjoy a grilled ribeye!