The Willis Family Lamb Ranch, Laketown, UT

Willis lambThere are many reasons why Niman Ranch meat is better than the rest- how we raise our animals is one of them. How our animals are raised directly impacts the quality and taste of Niman Ranch meat.

The chefs that serve Niman Ranch meats often like to see where and how the animal is raised. Bringing chefs to the farms and ranches to meet the farmers in person gives them the opportunity to see first hand how humane animal care and sustainable farming practices impact the meat that ends up their menus. Several times a year, we are able to make that happen.

A few weeks ago a small group visited the Willis Ranch in Laketown Utah, to see how Niman Ranch lamb is raised. We began the tour at the Willis’ fall grazing ground located in the small corner between Utah’s Bear Lake and the Idaho and Wyoming borders. Here we learned about the work Clark Willis spearheaded on rangeland restoration. His work opened up the grazing land, which positively impacted the endangered Sage Grouse by providing an optimum habitat for breeding.

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14th Annual Farmer Appreciation Dinner – Part 1

This year’s 14th annual Niman Ranch Farmer Appreciation Dinner was a unique farm-to-table event which celebrated the hard work and independent spirit of the farmers who supply humanely and sustainably raised pork for Niman Ranch.

14th annual

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The Pathfinder Sustainability Award

Paul Willis, Niman Ranch Pork Company founder and manager, was honored at the 2012 Chefs Collaborate Summit with the Pathfinder Sustainability Award. The award recognizes a visionary working in the greater food community who has been a catalyst for positive change within the food system through efforts that go beyond the kitchen.

read more The Pathfinder Sustainability Award