2. Pogs behind a wire
  3. Title 3
  4. Title 4
  5. Title 5
  6. Title 6
  7. Title 7
  8. Hard day at the office
  9. Title 9
  10. Title 10
Farm to table. Eating local. Artisanal. Sustainable. Humane. Regrarian. Regenerative.
Whatever you want to call it, there is a revolution quietly taking place in food production. We believe Pecan Valley Ranch is part of the change.
And when you learn more about us, you'll understand why. 

W h a t  w e  o f f e r.

Right now we offer locally grown, non-gmo, antibiotic-free, clean, grass-raised, truly
free-range, pecan-finished, artisanal pork.
​We know that's a lot of adjectives, but it's all true. Treat your animals well and they will reward you with meat that tastes better than even we expected. Next, as nature takes its course (remember, you can't rush this) we'll follow that up with the same high-quality, artisanal beef, goat, chicken and eggs—though not necessarily in that order. You know, the old question about which came first, right?
Subscribe to our newsletter and we'll let you know as the harvests progress.

W h o  w e  a r e.

After 35+ successful years as a geologist, Oklahoma native Mark Goss realized his love of the land (not to mention his love of good food) might be better put to use as a rancher. 500 acres later, following the kind of research only a scientist can do, with the assistance of a one-of-a-kind ranch manager, Mark now looks like he was born to his Carhartts, especially when he is explaining why the cattle and the pigs will never hang out in any of the eleven ponds on the farm. Their water is all pond sourced, piped around the farm and he would love to show you his energy efficient, mostly gravity-driven system.  

W h a t  w e  b e l i e v e.

If you're going to provide real food for people, you can't rush it. You take your time.
You do it right or you don't do it at all.
​There are no shortcuts to the kind of quality, sustainable agriculture practiced every day at
Pecan Valley Ranch.
We believe that it is possible to provide good, clean meats without resorting to factory farming methods. We also believe we can do it sustainably, more humanely, and with a smaller carbon footprint. 
And even though we are a little prejudiced,
we are happy to announce: 
It just tastes better!