Nancy Chapman
Sarah Porter and Seth Wadsworth of SP Broken Arrow Ranch have made “ranch to table” a reality, raising beef in Fallon and selling directly to local consumers, restaurants, and businesses.
The ranch sells two or three steers each month, primarily through private sales, and includes processing fees in its pricing. Its operations also extend into other parts of Nevada and California.
Porter and Wadsworth use a five-month finishing ration for their Beefmaster, Angus, and Gascon cross cattle. They have customized the finishing program to be cost-effective while producing tender, flavorful meat, passing those savings on to customers. Their breeding strategy focuses on producing high-quality carcass meat with strong marbling and tenderness.
Porter said they have been fortunate to buy high-quality hay and grains, which help create a superior product. She added that beef purchased from chain stores often lacks tenderness and quality.
The beef is inspected and processed at Momma’s Meat Company, owned by Shelbe Seay. Kayla Ann Dilks has been the main meat processor, cutting and wrapping the finished product. Momma’s Meat Company and SP Broken Arrow Ranch have worked together for the past three years.
Wadsworth also emphasized the importance of proper butchering and the role Lawrence Mori of Mori Meats plays in the success of their business.
Porter explained that careful cattle handling helps improve the final product by reducing animal stress. As a local, family-managed beef producer in Fallon, SP Broken Arrow Ranch supports local agricultural traditions and community events while providing locally raised beef cuts, halves, whole-beef packages, and custom cuts directly to consumers and businesses.
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