OKLAHOMA CITY –<\/p>\n
Beef prices continue to challenge restaurants. Ground beef averaged about $7.16 per pound in August, nearly 8% more than a year earlier, according to the U.S. Bureau of Labor Statistics.<\/p>\n
At Oklahoma City\u2019s Sun Cattle Co., the owners say raising some of the cattle used for the restaurant helps protect them from sudden swings in beef prices and availability.<\/p>\n
\n The beef starts in Oklahoma City<\/p>\n
Co-owner Matt Parsons raises some of the cattle in Oklahoma City, not far from the restaurant.<\/p>\n
\u201cWe\u2019re here in Oklahoma City and this is a herd of cattle that I have,\u201d Parsons said.<\/p>\n
Some calves will become replacement cattle for the herd. Others will eventually be used for beef production at the restaurant.<\/p>\n
\n It takes about two years to go from pasture to plate<\/p>\n
Parsons said it takes about two years for cattle to be ready for processing.<\/p>\n
\u201cUnlike pork and chicken, the process to get cattle ready for butcher, it takes a little bit longer,\u201d said Parsons.<\/p>\n
The calves spend time with their mothers before they are weaned and eventually prepared for beef production.<\/p>\n
\n From the pasture to the grill<\/p>\n
Once the cattle are ready, the beef makes its way to Sun Cattle Co.<\/p>\n
\u201cWhat you see out there is destined to come here and everything that you see on that grill right there was in that pasture so it\u2019s very direct, very simple,\u201d said restaurant co-owner Russ Johnson.<\/p>\n
That connection means the restaurant produces some of the beef it sells instead of relying entirely on outside suppliers.<\/p>\n
\n The model can help with sudden price swings<\/p>\n
Johnson said raising cattle does not shield the restaurant from every increase in costs.<\/p>\n
\u201cOver time, cost of everything goes up so we\u2019re not completely immune to price increases,\u201d explained Johnson.<\/p>\n
But producing its own beef helps the restaurant manage sharper short-term changes in price and availability, he said.<\/p>\n
\u201cWe are immune to the heavy swings,\u201d said Johnson.<\/p>\n
\n The owners say the impact goes beyond one restaurant<\/p>\n
Parsons said buying beef from local producers also keeps money in Oklahoma.<\/p>\n
\u201cIt\u2019s important to our state,\u201d urged Parsons. \u201cIt keeps our money in our local economy and our state economy.\u201d<\/p>\n
The owners hope their restaurant draws attention to cattle producers across Oklahoma. They said customers can support local producers wherever they choose to buy beef.<\/p>\n","protected":false},"excerpt":{"rendered":"
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