When our restaurant, Piguet’s Prime Time, opens later this year, you will be treated to mouth-watering food including our signature, wood-fired steaks.
Anyone who has enjoyed our food or even reads this website knows we believe that Farm to Fork is more than a philosophy, it’s a way of life. That’s why most of our food, but especially our
steaks, will come from local producers and farmers. In this blog, we wanted to highlight the ranch where we plan to get most, if not all, of our steaks for the restaurant.
Bar M is not only one of our favorite producers for their amazing, well-cared for stock, but it is also owned and operated by Kelli Mitchell, who is Carolyn Piguet’s daughter. Kelli shares our long-time love for the Farm to Fork concept (she was raised on it!) and that’s a big part of why she started Bar M about six years ago. She operated it with her husband until his death from a tragic accident. She is now a single parent of two children who has a full-time job as a pharmaceutical rep and a herd of cattle to manage.
Bar M, located near Afton, Okla., “embodies Farm to Fork,” Kelli tells us. “We wanted to provide good quality meat to our customers. Farm to Fork is about knowing the origins of the meat, the quality, and to have respect for the ways it was grown. Our customers know that our cattle are raised and grown here. You don’t get more Farm to Fork than this herd of cattle.
They started as a small farm and she and her family moved several times as they bought more cattle. The ranch focuses on custom finish beef and raising yearlings that can be sold
to other herds for future finishing, Kelli said. She feeds her cattle on grass and finishes them on grain.
“We know how to finish our cattle for the very best flavor and texture possible”, she said. “We can open up people’s minds to the possibility of new flavor profiles. With custom processing we can focus on the exact cuts and fat distribution they want.”
Kelli added that her work as a pharmaceutical rep makes it possible to meet people she otherwise might not know and connect them to the benefits of custom processing and the farm to fork concept.
We can’t wait to have you try some of the steak from Bar M!
