Stephen Smith: Introducing Prairie Star Beef
Hey there! Stephen Smith here, founder of Prairie Star Beef, a new supplier to Big Red F that offers whole-steer ground beef raised in a prairie mountain paradise using regenerative management practices. While most ground beef is made from the trim left over after all the steaks are separated, Prairie Star Beef offers a premium burger with all the most desireable, prime steak cuts ground in. Our burgers are the trifecta: unbeatable flavor, highly nutritious, and raised humanely in a way that is good for the planet.
So what is regenerative agriculture and why is it important?
Regenerative agriculture aims to restore and revitalize ecosystems, further building resilience and life through responsible management of livestock, plants, and natural resources, while working with the rhythms of nature. According to a recent study by the nonprofit Kiss the Ground, “while 20% of US adults are familiar with the term ‘regenerative agriculture’, only 4% grasp its true significance”. I have experienced first-hand landscapes bursting with life and transformation as a result of conscious management.
Practices that are not extractive but rather in harmony with nature not only produce more nutrient-dense and delicious goods, but also give back to this planet that hosts us.
We can all agree the earth is under immense strain, carbon levels are out of balance, soils are toxic and people are not well. After working in and around regenerative agriculture for the last 14 years, I am committed to helping bridge the gap between producers and consumers, resulting in higher quality goods and positive outcomes for ecosystems.
During my time studying at CU Boulder, I spent every free moment outside exploring the surrounding mountains. Fine Art was my major and mountain biking, camping, dirtbikes and snowboarding, my passions. To help pay the bills, I worked as a barback at the West End Tavern. It wasn't long before I was making drinks on the glorious rooftop. In the year following graduation, I was pleased to find that riding bikes all day dovetailed nicely into working behind the bar in the evenings. I learned about wine and whiskey, burgers and beer. My time in the Big Red F community taught me about teamwork, communication, hard work and to treat everyone with respect, as you never know who might be sitting across the bar.
A few years later, while starting an industrial design degree in Los Angeles, I was inspired by the selection at West End and brought in a large whiskey selection to the “Eastside” as manager. After a few years, I saved up some cash, dropped out of school and rode a moto through South America. There, I serendipitously reconnected with my CU roommate and fell into wine growing and making in the high mountain region around Mendoza, Argentina. Shortly after, I convinced a boutique winemaker in Napa to bring me on for that year's harvest and I felt my love for food and wine evolving into a deeper reconnection with agriculture.
My love for the outdoors was built around recreation and I quickly found that relationship expanding into an understanding of how plants, animals and natural ecosystems are intertwined. A blend of biodynamic influences, permaculture and traditional winemaking practices opened my eyes up to the humbling dance of agriculture in the natural world. I saw how thoughtful management decisions could help restore depleted ecosystems and that agriculture could be a mechanism for notable ecological improvement while producing food and wine. This was my introduction to regenerative and biodynamic agriculture.
After working on a few large cattle ranches, I quickly learned what I would and would not integrate into a cattle operation of my own someday. It has taken me about 8 years to figure out how to get steers on my land to help restore and build up soil on this slice of mountain prairie. The key to making this happen for me has been collaboration.
Prairie Star Beef was formed through a partnership of two other first-generation ranchers with complementary skills and aligned values. My teammate, Mark Schott, grew up skateboarding and showing horses. Working as a cowboy and rancher around the west has helped Mark develop his passion for stockmanship and land stewardship. Matt Query is a wildland firefighter, author, screenwriter, and trial attorney. Matt's litigation practice focuses on natural resources issues such as fish and wildlife management, tribal issues, timber and agriculture, and more than anything else, water rights and ranching. This is where Matt's passion for sustainable, regenerative grazing was born. Dream team!
Although we weren't born into a 5th generation land and cattle operation, our passion, drive and collective knowledge has allowed us to set high standards and follow through. We work tirelessly with our communities and resources to be conscious stewards of the land, explore best animal husbandry practices, and commit to progressive business models, all while offering the tastiest and most nutrient dense burger possible.
One thing I learned while working at West End Tavern was to find that balance of fun, productivity, and professionalism. They are not mutually exclusive. Just like the rhythms and cycles of regenerative agriculture and the natural world, the partnership between Prairie Star Beef and Big Red F has come full circle. Big Red F’s commitment to supporting regenerative agriculture while never compromising on quality shines through in their menu and the environments they foster. We hope you enjoy Prairie Star Beef at West End Tavern!