Local Producer Spotlight: Lockhart Cattle Company’s Beef Jerky
Picture a strapping rancher atop his trusted steed. Wearing a dusty cowboy hat, well-worn leather chaps, and muddy boots, he’s herding cattle to a pasture where the bovines will graze on lush, alpine grass, and drink from meltwater springs. Cue the soundtrack of a Western ballad replete with a whistle and guitar, and this could the opening of a classic film. This scene, however, is not only found on the big screen. Here in Jackson Hole, Wyoming it is a very real scenario that takes place on a local ranch operated in the shadow of the Tetons — one that has been in the heart of the valley since 1914 and today is run by the fifth-generation Lockhart brothers, Cody and Chase.
Ranching is the brothers’ heritage, and sustainably raised, grass-fed, Hereford cattle is their passion. They support a farm-to-table approach that has evolved through the generations. Their cows are born, raised, and humanely butchered locally, right on the ranch. They deliver their own beef to the local restaurants and markets in Jackson; and they do not utilize hormones or antibiotics to raise their cows. Subscribing to the simple philosophy that if you take care of the land, it will take care of you, they know that putting the health of the land first will ensure their ranch will be healthier for future generations. Call it cowboy wisdom.
Expanding beyond raising and delivering cuts of beef to customers, the Lockharts began making beef jerky about a decade ago. Jerky is a time-proven, traditional, cowboy staple and has long been one of the Lockhart family’s favorite, go-to snacks, used to fuel trail rides and campouts. Hand-made right on their ranch from their own locally grown grass-fed and grass-finished beef, the Lockhart’s beef jerky is now a snacking favorite among visitors, hikers, climbers, and skiers.
The Lockhart Cattle Company’s house-made beef jerky is a unique, local treat that is part of The Clear Creek Group’s thoughtfully assembled welcome package, reflecting the hospitality of the West as well as the intentional, personal touch that is the cornerstone of The Clear Creek Group’s attention to every detail and commitment to enhancing their clients’ experiences.
Here, we talk with fifth-generation rancher, Chase Lockhart, from the Lockhart Cattle Company, about how beef jerky came to be part of the ranch’s selection of fine beef cuts and the family’s focus on raising cattle sustainably in Jackson Hole:
Q. Why produce jerky, and what makes Lockhart’s jerky unique?
A. We have been making jerky for about 10 years. Everybody in our family likes jerky, so we started out making something we would want to eat. We like eating our own beef, and once we started making our jerky, it took off. It’s a good, high-quality product that is produced in Jackson Hole. Everything is made in Jackson Hole, including the beef. Our cows never leave Teton County. They summer all over the valley in familiar places like Munger Mountain, Moran, and the Snake River bottoms. In the fall, winter, and spring, our cows graze at home on our ranch.
Making the jerky is a painstaking process. It is not automated. It is all handmade from top-round cut. We start by half-way freezing the meat, and then we slice it, brine it, and smoke it before drying it. When ready, the jerky is portioned out and bagged into airtight bags.
Q. Why is the local food movement important to you?
A. It’s really cool knowing where your food comes from. Our ranch adds to the community character of the valley. Having local ranchers provide beef to the restaurants makes sense. I think all communities should be that relatable and tangible.
Our local ranch creates jobs. And everyone takes pride in being part of a ranch that is providing clean, healthy food to the community. I think farmers should be part of the community, like school teachers and firefighters are.
Q. What are some sustainability practices the Lockhart Cattle Company uses?
A. Our ranch uses the most sustainable food model I have ever seen in my life. The animals are born on the ranch, some to mothers that are 14 and have birthed 12 different calves. We harvest our own hay in the valley, and we rely on local labor. Our butcher is part of the ranch and part of our employee family. The ranch provides these things that everyone in valley relies on, including providing open space for wildlife habitat and clean air along with adding to the community character. Our cows provide all that, and the ranch operation can keep going as long as we want it to. It is a cycle: every spring, the grass turns green, the cows come out, and then are harvested in fall.
Q. Any fun facts about your business?
A. It is important to know the Lockhart Ranch is truly family owned and operated. I am the fifth generation to operate the ranch and with my brother’s children, there is now a sixth generation.
Q. Where can consumers purchase your jerky?
A. On our website (https://lockhartcattle.com/sto…), at Creekside Market, Healthy Being Juicery, Shervin’s Independent Oil, and Big R in Jackson.
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There is so much to do in Jackson Hole. Rush downriver in a kayak. Ride horseback through a sea of golden grass. Cast a line into water clear as the sky, while the fish flash by like stars. There’s hiking, biking, snowmobiling, and of course, skiing. The Clear Creek Group affiliates with the best service providers in the area, people as passionate as we are about providing great experiences. We can arrange anything imaginable, from backcountry pack trips and heli-skiing to the selection of a personal chef.