Braedon Paramore considers himself a desk cowboy. As the head of marketing and sales for Bar 10 Beef, he mainly works in the office but shares the same goals and beliefs as Kelly and Gavin Heaton, who spend their days as “real cowboys,” tending to the ranch and the cow herd that make up Bar 10 Beef.
In the latest episode of the Taste of Harmons Podcast, Braedon joins Chef Lesli Sommerdorf and Brandon Young to talk about the unique partnership Bar 10 has with Harmons, and to share some very interesting information about the differences between grass-fed beef and beef from cows raised in feedlots.
Bar 10 subscribes strongly to the belief that healthy soil and grass make happy cows and contribute to a healthy environment and world. While the Heaton family operation is five generations strong, in more recent years they have gone back to the roots of cattle ranching, completely switching things up both in the cows in their herd and the land they graze.
The current Bar 10 herd is made up of 1000 head of red devon cattle, an active but docile breed that originated in England. The animals currently graze on 250,000 acres of the Arizona Strip, land that is technically in Arizona, but completely inaccessible from that state due to its placement on the other side of the Grand Canyon. The fastest way to get there in a vehicle is from St. George, Utah, the closest town, and it involves a two-hour trip over approximately 70 miles of dirt road.
The herd is regularly rotated throughout the strip, minimizing overgrazing and mimicking what nature has always done. Bar 10 cows are happy cows, eating only the grass they are meant to eat, in an area where the soil is vibrant and full of life. As Braedon explains, this is “grass-fed by design, not default.” Kelly and Gavin Heaton have worked hard to provide nutrient-rich grass for their herd, without the artificial and detrimental help of pesticides or herbicides.
In the podcast Braedon shares the reason they don’t have to use pesticides or herbicides on their land, along with his favorite ways to enjoy Bar 10 Beef.
Like artisan cheese is different from industrial cheese, Bar 10 produces artisan beef that differs greatly from industrial beef, and Braedon swears you can taste the difference from the first bite.
Listen to the podcast, learn about Bar 10’s fat and happy cows, and visit Harmons to try Bar 10 Beef for yourself. You won’t be sorry.
Braedon Paramore oversees sales and marketing for Bar 10 Beef, and currently resides in St. George, Utah. He’s married to Karen Billings and they have a one-year-old daughter, Anna. Braedon’s mindset is that humans should eat the foods their ancestors ate, and that those should be pure, natural, and a product of the sun and earth, grown with minimal human intervention. In his spare time, he enjoys basketball, ultimate Frisbee, and reading.
About Bar 10 Ranch and Beef
Founded by the late Tony Heaton and his wife Ruby, the Bar 10 Ranch is a working cattle ranch and guest ranch located nine miles from the north rim of the Grand Canyon. The ranch is in the heart of the Parashant National Monument, on the fabled Arizona Strip, one of the most remote areas of the Western United States. From the desert plateaus of Northern Arizona to the lush mountain pastures of Southern Utah, the ranch encompasses more than 250,000 acres and ranges in elevation from 3,000 feet to over 7,000 feet. The ranch is fully self-sustained, leaving all public utilities and amenities, including power lines, oiled roads, and telephone lines, 80 miles away. The Bar 10 Ranch generates its own solar power and is fed by one of the only springs on the Arizona Strip, providing the ranch with a constant supply of pure water.