How long have you been ranching? 

1902 Legacy Meats was founded in 2019 as a branch of Marcum Farms and Lazy 7 Ranches to offer the quality meats our family has been raising and enjoying for over 100 years. Jesse and Michelle are the fifth generation of each family ranches and manage the operation. Along with our three children, we own, manage, and provide most of the labor for this family-owned business. 

What kind of beef cattle do you have?

We have a Blank and Red Angus cross, cow/calf herd, and ALL our beef comes from our herd. We never source beef from other ranches. 

What do your cows eat? 

Our cattle are 100% pasture-raised, grass-fed, and grass-finished.

We proudly raise our beef in Northwest Oklahoma, a place with tall diverse prairie grasses, water from natural flowing springs, and the Ogalala aquifer with clean artesian mineral water, unpolluted air, and lots of sunshine. 

We have discovered that our grass-fed meats' unique and acclaimed flavor is a result of this place where they graze and our special growing conditions here.

Do you practice Regenerative Ranching? 

Yes! We have been practicing Regenerative Ranching for over ten years. We regularly attend conferences, workshops, and study Regenerative Ranch Management. We are passionate about soil health and are implementing monitoring systems to keep our soil and grass healthy and stay up to date on the latest practices. 

Michelle is a part of the Ranch Management Consulting team and helps other ranches around the nation implement these practices.

Where is your ranch located?

Marcum Farms is in Northwest Oklahoma, just a short drive from Alva, Oklahoma, in the red canyon region. We also manage the Lazy 7 Ranch in the rolling hills North of Gage, Oklahoma. This allows us to offer many diverse types of grass for cattle. All of our ranch lands are owned by our families and managed by us.

Do you give your cattle antibiotics?

We never use sub-therapeutic antibiotics. On very rare and necessary occasions, we do use antibiotics as the most humane action to treat a sick calf, but these animals are removed from the meat program and will NEVER end up on your plate.

Do you give your cattle growth hormones?

Never

Do you use chemical fertilizers?

Never

Do you use pesticides, insecticides, fungicides, etc.?

Never

Are your animals treated humanely?

Of course! All cowboys and stockmen attend stockmanship clinics or meet with our veterinarian periodically for updated stockmanship practices and protocols we use on the ranch. 

We have strict stockmanship and health protocols. This helps us identify animals who need extra care and practices to keep the animals low stress and healthy. 

Our cattle roam on spacious, clean, fresh pastures their entire lives. So they have space and means to express their natural herding instincts. 

Our stockman rides out with the cattle daily on horseback and rides among the cattle in a way to bring the cattle back to their natural instinctive herding to push themselves to fresh grass. Over time, this instinct is lost if cattle are pinned or brought feed daily, something we do not practice. 

Is your beef certified organic?

We are not currently certified organic because of the cost of the certification and the discrepancies of the label. Just because something is labeled "organic" does not mean that pesticides or herbicides were used. We never use any chemicals on our ranch lands. 

Where do you get our cattle processed? 

Your beef is processed at a small, family-owned processor (Scott Cattle) in El Reno, Oklahoma. Their newly built facility includes modern technology to vacuum seal and flash freeze your beef after the skilled butcher's hand-cut the meat. 

For how long is frozen beef good? 

Our butcher's vacuum packaging removes all the air before sealing the package. Your beef will last 2-3 years with this type of seal! However, some of our cuts with bones (bone-in steaks, knucklebones, soup bones) are harder to seal and occasionally break the packaging, and these cuts should be used first. 

Is your beef Dry Aged?

Yes! Our beef hangs in a humidity-controlled environment for two to three weeks before being made into cuts. This allows the steak to develop a deep flavor and is far more tender than fresh steaks. 

What grade is the beef?

Our butcher does not grade the beef. Most of it would grade choice with some select if it were graded. 

How much freezer space do I need to figure out before buying? 

You can plan on about one cubic foot per 30 lbs of beef. This is about three cubic feet for a Quarter, 9 for a Half, and 16 for a Whole CowShare

Do you have pork?

YES! But this is only available seasonally. 

This is a significant investment and could be a considerable risk. Do I have any guarantee to protect myself?

Yes! Your beef has a 100% Unconditional Customer Satisfaction Guarantee. If you are not happy with your beef, let us know. 

Can I choose my cuts?

If you order a Whole or Half Cow Share, you can have it cut to your preference! After your deposit is paid, the butcher will call you to walk you through the cutting order.  

If you order a Quarter CowShare, it will be cut with pieces from both the front and hindquarters. The complete list of cuts can be found in the product description.