Raised in rural South Dakota, Troy and Stacy Hadrick are fifth-generation ranchers. Along with their three children—Teigen, Olivia, and Reese—the Hadricks take pride in raising great beef that connects them with great people. For the Hadricks, community also comes in the form of strong partnerships. The ranch has several restaurant partners in Sioux Falls and across South Dakota, giving first-time customers an exciting opportunity to taste the light's out flavor of Hadrick Ranch beef.
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Community is crucial to their process. It's Troy and Stacy's passion to share how their beef is raised and to welcome people to their ranch through their Bunkhouse on the Prairie Airbnb.
The Hadricks
MEET
TROY & STACY'S
BEEF BACKGROUND
Stacy grew up north of Sturgis, SD on a cow/calf ranch and graduated from South Dakota State University with a double major in Ag Economics and Ag Business. You can find her on the ranch feeding cattle, preparing breeding supplies, or even bookkeeping.
Troy grew up showing cattle in 4-H and spent time on the Meat Judging Team at South Dakota State University. His role on the team opened his eyes to the beef industry and the importance of cattlemen. In the past three decades, Troy has won several industry awards and established long-lasting restaurant partnerships.
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Along with providing great beef, Troy and Stacy also appreciate great conversation. They look forward to answering any questions you may have about ranching, beef, or recipes!
Hadrick Ranch has several restaurant partners in South Dakota that feature Hadrick Ranch beef on the menu. This gives first-time customers an exciting opportunity to taste the beef being prepared by renowned chefs in the area before purchasing a beef bundle. Chefs at any of the partnered restaurants are also available to answer questions you may have about cooking Hadrick Ranch beef in your own home!
We strive to keep the cattle comfortable through all types of weather conditions during their time in our backgrounding yard. Bedding in the winter and shade in the summer are just two examples of that.
Keeping our calves healthy is also a huge priority. Any calf that might get sick loses a lot of their potential to provide that great eating experience so our goal is to always prevent any type of illness if we can. Our health protocols are established by our local veterinarian who we communicate with regularly.
Once the cattle reach their finishing point, they are harvested by local butcher shops that understand the importance of handling this final step correctly.
By combining generations of experience with modern ranching tools we can provide you with an eating experience that has lights out flavor.
The calves spend the summer after they’re born on the pasture with their mother grazing in Faulk County, SD. In the fall those calves are weaned from their mothers and placed in a small backgrounding yard that provides them with fresh water from heated water tanks, wind protection, and their daily feeding. By the middle of the winter, we start to determine how each calf will be managed moving forward.
Some of the heifer calves will be used to replace older cows in our herd and they will be put on a diet that’s prepared by our nutritionist to help them be successful mother cows. Some heifer calves will join their steer mates and be started on a diet that will allow their genetic potential for high marbling to shine. We use cracked corn and ground hay, all of which are locally raised, as the basis for their ration. Sometimes it might also include different types of silage. These rations are specifically designed by our nutritionist and backed by our years of experience to bring out that genetic potential for lights out flavor.
Great-tasting beef from Hadrick Ranch isn’t an accident, nor did we just get lucky. Hadrick Ranch beef is intentionally raised to provide an elite eating experience. The flavor in our beef starts with our genetics. Our Black Angus herd is bred to be the best carcass bulls in the country. We specifically select high-marbling bulls that will produce calves with the potential to grade USDA Prime. Once those calves are born, then it’s our job to provide them with an environment that will allow those genetics to express themselves.