Rancher's Reserve, a South Florida cattle ranch, engages in modern ranching practices, including DNA sampling and unique cattle breeds. Dominated by the Akaushi and Florida Cracker Criollo breeds, the ranch emphasizes calm herd management despite the stresses from the procedures. Owner Nick Scalisi and ranch manager Tayloe Glass utilize equipment rather than horses for cattle herding, showing a blend of tradition and innovation. Their primary restaurant client, Fern, will soon be joined by the opening of Steak Shop by Rancher's Reserve, enhancing their direct-to-consumer model and expanding their culinary reach.
It's ear-tagging and DNA tissue-sampling day at Rancher's Reserve in Okeechobee, which can be stressful on cows and humans alike.
My buddies like ribbing me that herding cattle with a buggy instead of a horse isn't real cowboying, but look at 'em: The cows are pretty gentle and obedient, no?
Right now, Rancher's Reserve's sole restaurant client is Fern, which is Scalisi's downtown West Palm Beach eatery with partner Chris Muneio.
Part boutique butchery and part dining experience, the Steak Shop aims for a 'literally ranch-to-table' concept, enhancing their farm-fresh offerings.
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