The Ranch Operations

Our ranch raises Angus cross cattle, meticulously nurtured from birth to harvest right here in the heart of Oklahoma. The Angus breed is known for excellent marbling, tenderness, texture, and flavor.

Humane handling practices are paramount to our ranch. With a dedicated on-farm veterinarian and stringent adherence to industry-leading standards, we prioritize the well-being of our cattle. As stewards of our livestock, our land, and our water resources, we uphold a deep commitment to treating our resources with the highest respect and care. Additionally, our processing plant in Oklahoma is USDA-inspected, ensuring every step of the process meets rigorous standards for quality and ethical treatment.

At Didier Ranch our cattle enjoy a diet carefully curated for their health and well-being. They graze freely on our lush pastures, primarily feeding on nutrient-rich grasses. As they near maturity, we supplement their diet with grain sourced from crops grown right here on Didier Ranch. This combination of grass-fed and grain-finished feeding ensures our cattle receive a balanced diet, resulting in tender, flavorful beef that reflects our commitment to quality and sustainability.

We refer to our part of the world as “God’s country” as it seems like a place this beautiful could only be blessed by our heavenly Father. Our slice of western Oklahoma is located in the unincorporated rural village of Fay where the sky is bluer, the grass is greener, and the wind blows harder.

We uphold a commitment to raising robust and healthy livestock sans mRNA vaccines. We’re proud to cultivate an environment that fosters our animals' natural growth and well-being. By prioritizing optimal living conditions and sustainable practices, we ensure our cattle thrive in a healthy and nurturing setting, producing superior quality products for our customers.

Currently, we don't offer ranch tours, but we're passionate about keeping our community engaged and informed about life on our ranch. You can stay connected and get regular updates about our ranch activities and lifestyle through our social media accounts.

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Yes. Just like how we were country when country wasn’t cool, we’ve been practitioners of sustainability since before it was a buzzword. The term ''sustainable agriculture'' (U.S. Code Title 7, Section 3103) means an integrated system of plant and animal production practices having a site-specific application that will, over the long-term: Satisfy human food and fiber needs, enhance environmental quality and the natural resource base upon which the agriculture economy depends, make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls, sustain the economic viability of farm operations, and enhance the quality of life for farmers and society as a whole.

The Beef

The optimal method for thawing beef is in the refrigerator, maintaining a safe temperature of 40°F or below. Typically, most steaks will thaw within a day, while larger cuts like brisket or prime rib may require an additional day or more. Once thawed, beef can be safely refrigerated for an additional 3 to 5 days before cooking. If you choose not to use the beef during this time, it can be safely refrozen without cooking. It's important to avoid thawing on the counter or in other locations. While a quicker thaw can be achieved under cold running water, the ideal approach is the gradual thawing process in the refrigerator. Avoid using warm or hot water to hasten thaw time, as this can compromise the quality and safety of the meat. Read the USDA Safe Defrosting Methods.

To ensure top-notch quality, we recommend cooking our beef within 4 to 12 months of freezing. While beef will stay safe indefinitely when stored consistently at 0°F or below, its quality may diminish over prolonged freezer storage. For optimal quality maintenance, it's crucial to set your freezer to 0°F or below and tightly package the beef to prevent air exposure. Without proper sealing, freezer burn may develop, causing affected areas to become dry and flavorless. Although the product remains safe to consume, any portions affected by freezer burn should be trimmed away before cooking for the best culinary experience. Read the USDA frozen beef recommendations.

While we proudly endorse the ribeye as the quintessential Oklahoma state steak, we also hold a deep affection for our delectable burgers crafted from premium steak cuts. However, when it comes to determining the 'best' cut, it's all about personal preference paired with the cooking method and recipe. Whether it's the succulent ribeye or another steak variety, the ultimate choice is yours to savor and enjoy.

Our beef undergoes a dry-aging process lasting 21-28 days, a technique that enhances its flavor and tenderness in two significant ways. First, as moisture is expelled during aging, it's then redistributed within the steak, enriching its flavor profile and tenderizing the meat. Second, dry aging imparts a distinctive richness and density, resulting in a uniquely robust and beefy flavor that sets our steaks apart.

We invite you to explore our blog for culinary inspiration and expert tips on preparing our beef. Additionally, the Oklahoma Beef Council cooking page offers a wealth of resources to elevate your beef-cooking skills and enhance your dining experience.

Our cattle are processed here in Oklahoma at a USDA-inspected facility.

We pride ourselves on our pasture-to-plate philosophy. Our cattle roam freely on our pastures, where they graze on nutrient-rich grasses. When it's time for finishing, we supplement their diet with grain harvested from our very own farm. This careful approach ensures every step of the process, from pasture to plate, reflects our commitment to quality and sustainability.

While we're not certified organic, we hold firm to the belief knowing your farmer and rancher is paramount, transcending any certification. Our cattle are raised to standards that exceed traditional certifications, freely grazing on outdoor pastures that embody our commitment to sustainable practices. We welcome you to join us on our journey and explore life on the farm through our Instagram @didierranch, Facebook, TikTok, and by signing up for our newsletter.


To maintain the utmost freshness and quality of our beef, we exclusively ship our products on Mondays and Tuesdays. This carefully- planned schedule prevents your orders from being held in transit over weekends, safeguarding their freshness throughout delivery.

If your meat is thawed but remains cool to the touch, it is safe to consume within seven days or can be refrozen for future use. In the rare event of receiving a damaged or defective product upon arrival, document the issue with photographs and contact our customer service within 24 hours of receipt. Each case will be carefully reviewed, and we may offer a replacement or store credit based on an individual basis.

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After your order is shipped, please expect a delivery timeframe of 2 - 5 days. This window allows us to carefully prepare, pack, and ship your order while maintaining the high quality of our products.

After your order is shipped, we'll provide you with a tracking number, allowing you to monitor delivery progress.

​​No refunds. We're dedicated to delivering the finest quality beef products to our customers and in order to uphold the safety and integrity of our offerings, we maintain a firm no-return policy. We appreciate your understanding and support in ensuring the excellence of our products. You can find our full refund policy here. Here you can place an explanation or answer to the question.