Where it starts
The Ranch
Our own cattle, raised for us at Fitch Ranch, plus beef from Fitch and other local ranches.
Our herd
Our own cattle, birth to harvest
We're reinvesting in the cattle industry and raising cattle under our own brand. Fitch Ranch raises them for us in the Yampa River basin, harvests them at their USDA-inspected facility, and delivers them to our butcher shop, so they're our cattle from birth to harvest. The program relaunches in 2027, the next chapter in a ranching story that runs back generations in Evan Jeffries' family.
Our partner
Partnering with Fitch Ranch
Fitch Ranch, in the Yampa River basin near Steamboat Springs, runs our cattle alongside their own. It's a relationship we value deeply, and a return to country where Evan's family has long had ties to ranching. To keep quality high and volume steady while our herd grows, we're upfront that we also source beef from Fitch Ranch and other local Colorado ranches. Whatever the source, Certified Angus Beef® standards are our minimum.
The craft
From pasture to butcher case
Our cattle are harvested at Fitch Ranch's USDA-inspected facility. The final cutting happens at our butcher shop in Evergreen, where our butchers break the beef down for the meat case, and the same goes for everything we source from Fitch and other local ranches. The cuts that don't make the case become sausage, stock, tallow for the fries, and the daily specials at the restaurant.
What's next
More cattle, more of our own
Growing a herd takes time. As ours grows, more of what we serve will come from cattle we raise ourselves, with a goal of about 80% of the beef for all of our restaurants within four years, and Fitch Ranch and other local ranches supplying the balance. You'll find it at The Lazy Butcher in Evergreen and at our sister restaurant, Black Hat Cattle Co., in Kittredge, home of our Heritage Hall event space.
From the ranch
