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We are proud of what we do on our Farm and Ranch, and are proud of the beef product we offer for sale in our Retail Beef Shop. Get to know us better by reading our history. Hi. We are Reyes & Kacie Carballo and our family is blessed to run Dry Lakes Ranch in beautiful Parowan, Utah. The ranch has been in existence since 1873, and we've been part of that history for the last few decades. We run a cow-calf operation that had traditionally sold calves at weaning time in the Fall. When the pandemic highlighted the vertically integrated supply chain problem we have in America, we were forced to change our operation to stay afloat. We now sell our own beef, purchase beef from other producers, and bring in local lamb, mutton, and pork to sell in our meat shop. Our decision to sell directly to the consumer has been a life-changing one for our family, and hopefully one that is positively impacting many more families than just our own. We aren't much for talking about ourselves, but if you want to know more, reach out. We'll happily share our story along with a cold Diet Coke or Corona, depending on who you wanna talk to. Hal & Donna Mitchell This couple here are angels to us, in a literal and figurative way. We know they are watching down on us from above now, but they were angels on Earth for many years too. Hal & Donna Mitchell are essentially Reyes' adopted parents. They took him in as their own, and he has worked day in and day out to carry on their legacy just as they asked him. God Made Ranchers We live by, and honor this sentiment. We truly care for the land, our natural resources, the wildlife, our animals, and our community. We recognize that we play a hefty role in the vitality of all that is in our care and we take that responsibility very seriously. Checking Pairs Some of our best times are spent along side one another. Here, we are riding Dry Lakes, checking on our cattle and ensuring there is no predation problems or health issues. Reyes and Coy Stowell On of Reyes' very closest friends is Coy Stowell. They work along side each other all year, in every aspect of farming and ranching. In fact, as our business has grown, we've begun buying steers from neighbors like Coy to finish feed. It's a blessing to be able to keep locally grown beef here at home and offer it for sale to those we are friends and family with. Kacie Loaded with Hay One of the best ways for us to meet the nutritive requirements of our cattle is to add to their diet, and particularly to do so during the winter or times when they need additional calories. Our cattle are fed various rations depending on their needs and the time of year. Here we've loaded several big bales of a 3-Way Mix Hay, which is a blend of oats, wheat, and barley. Brian Head Fire A portion of Dry Lakes Ranch was scorched in the Brian Head Fire of 2017. But, we are staunch believers in the fact that our lands have been mismanaged by bureaucracy and there isn't a single solution, or a single person to blame when a fire starts. We are to the point that catastrophe is going to happen, and we pray the land, waters, native plant life communities, animals, history, and humans can bounce back. After all, it's the only choice we've got now. Reyes at the Dry Lakes Spring We have many springs on our property and we take care to ensure they are never damaged in any way. This spring is one of our favorite spots on Dry Lakes to get a sip of cool, clear water. Farming We farm about 300 acres in the Parowan Valley. We raise primarily hay; both high quality alfalfa, and also grass mix hays and oat hay with a three way mix. Branding Pen We love to work our cattle horseback. Although most of our work is done a-foot, we love the chance to work with our equine partners and use the instincts of both the horses, and the cows. Show More

Beef Bone Broth and Gelatin Beef Bone Broth and Gelatin is made from quality beef bones, slowly simmered to create a rich, flavorful broth naturally packed with collagen and gelatin. Perfect for soups, sauces, gravies, and nourishing recipes, it adds depth and body while bringing traditional cooking back to the table. Shop Now! Bone Broth Recipe By Jessica Randhawa

Short Rib Slabs Beef Short rib slabs are great for smoking or cooking in the oven. Season them with any kind of dry rub, then cover in your favorite barbecue sauce and it makes a great meal. With excellent marbling and a beefy flavor our short ribs when cooked right will fall off the bone. Shop Now! Texas Style Beef Short Ribs By Joshua Bousel

Beef Feet Beef Feet are great for making rich, collagen-packed broths and traditional recipes. Slow simmering releases natural gelatin, creating a flavorful stock with exceptional depth and body. Beef Feet is a high-quality ingredient for homemade soups, stocks, and heritage dishes. Shop Now! Cow Foot Soup By Imma Adamu Caldo de pata-Ecuadorian cow feet coup By Layla Pujol

In the News Sometimes we make waves and make it into our local Newspaper or other publications. Find the links below. By St. George News 'Created by grass and sunshine': Dry Lakes Ranch Beef earns 3rd straight Best of Southern Utah gold Dry Lakes Ranch Beef , nestled in the heart of Parowan’s fertile valley, is proving that a small ranch can make a big impact. With just a handful of dedicated employees, this local, family-run operation sets the bar high. And the accolades speak for themselves. Dry Lakes Ranch Beef has won gold for place to buy meat in the Best of Southern Utah contest three years running, plus a silver in 2022. But to owner Kacie Carballo and her team, success isn’t only defined by awards; it’s also measured in trust, taste and the deep roots they’re helping cultivate in the community. By St. George News Your local friend in the meat business: Dry Lakes Ranch Beef’s steaks are simply a cut above Southern Utahns love Dry Lakes Ranch Beef because it’s a little taste of the place they call home, Carballo said. However, the shop has become a destination among not only locals but also customers who travel several hours from neighboring states for a bite of the region’s finest beef. “Fresh meat is special in its own right, but the fact that they can walk up to our counter and have a conversation with the people who raise the meat, look at the cuts and pick out exactly what they want, it’s just something that you can’t find anywhere else.” By SUU Entrepreneurship Speaker Series with Kacie Carballo ... We raise beef cattle, and also farm about 300 acres. We aim to provide you with high quality, fresh, and local beef utilizing both native grasses and forages, as well as the nutrient rich crops we grow ourselves. We believe we have a few secrets to growing the most amazing beef and we think you'll be a believer too once you taste it. We love the Lord, our heritage, family, the animals and land we care for, and good food. You've now got a friend in the meat business, as well as the farming and ranching business! Written by Jeff Richards Parowan cattle rancher Reyes Carballo receives ‘Day of the American Cowboy’ honors ... Reyes Carballo’s remarkable life journey, which started out as a barefoot boy chasing pigs on his family farm in Chihuahua, Mexico and included a short stint as a horseracing jockey, brought him to Southern Utah almost by accident. According to the biographical summary that accompanied his award, Reyes had been headed to Denver but ended up in Parowan after getting stuck in a snowstorm. “With only $40 in his back pocket and the clothes on his back, he ended up starting a life here, in the place we now proudly call home,” the bio states, adding that Reyes Carballo started out as a farm laborer for a sheepman, and then worked for others who played a pivotal role in his success, including Sen. Dennis Stowell and eventually cattleman Hal Mitchell. Written for St. George News Parowan’s Dry Lakes Ranch represents Utah, places 3rd in national beef competition ... The competition brought together ranchers from major beef-producing states such as Texas, Kansas, Nebraska, South Dakota, Colorado, Montana, Wyoming and more. Ranchers entered a selection of four cuts of beef, which were prepared by a professional chef in a double-blind taste test. The panel of celebrity judges scored the premium-quality beef on smell, texture and taste. Kacie Carballo and her mother, Kay Benson, who run the meat shop together, carefully selected the cuts that would represent their operation best. They also let their youngest employee join in on the excitement; granddaughter Aria Carballo, who is just 8 years old, helped package and deliver the product to the competition in Riverton, Wyoming, visiting Yellowstone National Park on the way. Read More Matt Hargreaves Editor, Utah Farm & Fork Magazine DRY LAKES RANCH SERVING UP A TASTY PIECE OF THE ‘AMERICAN DREAM’ & GIVING BACK PAROWAN, Iron County – While cruising down I-15 on the way to southern Utah, it can be easy to rush past the town of Parowan as you anticipate a rest stop in Cedar City or prepare to enjoy the beautiful national and state parks the area has to offer. Beyond being the County Seat for Iron County, it’s also home to one of the newer and award-winning meat shops in the region. But failing to stop will have you miss out on one of the best-tasting steaks around... Read More Written by Jeff Richards, St. George News Parowan cattle rancher Reyes Carballo receives ‘Day of the American Cowboy’ honors PAROWAN — Cattle rancher Reyes Carballo was recently selected by the Iron County Commission as Iron County’s nominee for “The Day of the American Cowboy.” Carballo received the award the evening of July 22 during Ogden’s Pioneer Days celebration, joining his wife Kacie Carballo for a rare day away from work as they and other family members made the trip up north to enjoy the rodeo and related festivities... Read More Written for St. George News, by Alexa Morgan Your local friend in the meat business: Dry Lakes Ranch Beef’s steaks are simply a cut above For meat connoisseurs, there’s no mistaking the taste difference between thoughtfully raised, high-quality local beef, and meat from a grocery store that’s produced en masse. Offering a customer experience akin to the small-town butcher shops of yesteryear, Dry Lakes Ranch Beef delivers only the best meat directly from their land to your kitchen. “It’s an old-fashioned way of doing things,” owner Kacie Carballo said. “I think a lot of people want to get back to that because it helps you be more connected to your food, which is better for our bodies and better for our community.” ... Read More Written by Amy Joi O'Donoghue, The Salt Lake Tribune Is the Biden administration stirring up race wars among ranchers in the West? He was a racehorse jockey fed up with the meager diet and hungry for something more. On the way to Denver, looking for a new life, a snowstorm stranded him in Parowan, Utah. That’s been decades ago and now he is a successful rancher in southern Utah’s Iron County despite the early skepticism of some neighbors, the strange looks, the whispers and the suspicion. He wasn’t their kind, after all... Read More Produced by Dallas Smith, Creative Design Visit Cedar City · Brian Head Explore Local with Dry Lakes Ranch Beef Parowan, UT – Ready to meet a local business that is a truly unique "animal" among our incredible local shops? Because Dry Lakes Ranch Beef is a one-of-a-kind stop in downtown Parowan that we know you'll love! Join our team as we learn more about downtown Parowan's woman-owned and operated family-ranch-turned-meat shop. Find their product at local restaurants, take home a tallow soap, and give them a follow for some great humor and fun posts... Read More Written by Trust for Public Land The Trust for Public Land and its partners permanently protected 1,855 acres of Dry Lakes Ranch Dry Lakes Ranch in Iron County has hardly changed since it was first established in the 1890s. The original homesteader’s family continues to run a cattle and sheep ranch, using sustainable management practices to control erosion, restore vegetation, and maintain livestock at levels suitable for healthy habitat. The land boasts aspen and Douglas fir forests, meadows, creeks, and wetlands—rich habitat for a variety of birds and other wildlife. The ranch is also adjacent to the Cedar Breaks National Scenic Byway that runs through Cedar Breaks National Monument and Dixie National Forest... Read More Written by Jeff Richards Parowan’s Dry Lakes Ranch places 4th in prestigious ‘Best of the West’ beef-tasting competition CEDAR CITY — Parowan’s Dry Lakes Ranch recently placed fourth overall in a prestigious beef-tasting competition held in Wyoming. In double-blind taste tests conducted Saturday at the Rendezvous City Beef Roundup held at Central Wyoming College in Riverton, a panel of judges scored Dry Lakes’ meat among the top four in the open division of the “Best in the West” division, which included entries from top beef producers in 12 Western states... Read More Written by Jeff Richards Parowan cattle ranchers, helpers fill buckets with water to fight blaze near I-15 “A spark got under the wire,” Reyes Carballo said. “It was like a firework.” The men happened to be driving a truck equipped with a tank for delivering drinking water to cows. After calling 911 and summoning other assistance, they immediately began filling 5-gallon buckets with water to put on the fire. Kacie Carballo’s father, Kendall Benson, a former U.S. Forest Service firefighter, arrived shortly to help out, as did his son Jake Benson, along with a few other friends and neighbors. “All of those men did a great job and helped to keep it from spreading south towards town, as well as mitigating the loss and damage to our valuable pump,” Kacie Carballo said, adding that those fighting the fire were blessed to have the water that they had available in the truck. “The firefighters did a great job to put out the rest of it,” Reyes Carballo added... Read More Submitted by Iron County Commissioners Local Immigrant Cowboy Nominated For National Day Of The Cowboy FROM IRON COUNTY COMMISSION — Reyes Carballo was recently selected by the Iron County Commissioners as Iron County's Nominee for The Day of the Cowboy. Grit is one of the characteristics that exemplifies rancher and cattleman, Reyes Carballo, of Parowan, Utah. And, his grit didn’t come easy. As a young boy Reyes grew up chasing the pigs that enjoyed foraging around their farm, but he was often barefoot. He learned to rope early because his rope was his only play toy. During the school year he would ride to town with his mother and siblings in a wagon pulled by a mule... Read More By Chuck Wing Deseret News Top Utah photos of 2021: What Deseret News photographers saw this year For the past 12 months, there have been moments where life felt normal again. It was almost as if there wasn’t a worldwide pandemic going on at time. So in 2021, the talented photojournalists from the Deseret News got to return to what they love so much, documenting the world up close and personal through their cameras, capturing life as we know it today. Yes, they photographed the struggles of COVID-19, but throughout the year they also treated our readers to some very memorable moments filled with light, love and life. Here are 30 of the best images of the year taken by our staff photographers. ... See Photos By Editor-in-Chief The Heroes of Today: Cedar City’s Essential Workers “So many of those who are continuing to work during this pandemic are going unnoticed. But, I’d like them to know that I see them, and I pray for them,” said Kacie Carballo. “I am grateful for their fortitude and strength in a time when so many of us have none.” By Parowan & Brian Head Chamber of Commerce PAROWAN & BRIAN HEAD AREA CHAMBER BUSINESS DIRECTORY By Jennifer Weaver Grand champ steer sold 7 times at livestock show yields $21K for Cedar City man with ALS He was unaware he'd be the recipient of proceeds from the steer sale and was even more surprised of how the $21,000 was generated. Once Christensen donated the award-winning steer back, the following bidders followed her lead with Milt's Stage Shop buying it for $3,800 and then donating it back. The following bids followed: $4,200.00- Reyes & Kacie Carballo: steer donated back for resale $3,100.00- Mel Clark: steer donated back for resale $3,200.00- Michael Yardley Farms: steer donated back for resale $2,400.00- Bret Whittier: steer donated back for resale $2,300.00- Carter Cattle Company: steer donated back for resale $2,000.00 Hinton Burdick CPA: steer sent to butcher, processing fees and meat will be donated to Iron County Care and Share.

Flanken Ribs Beef Flanken ribs are used in many traditional Korean dishes. They can also be cooked over high heat on the grill. Flanken ribs are a well marbled piece with a great flavor. Shop Now! Korean Flanken Ribs (Galbi/Kalbi) By Courtney Odell

Prime Ground Beef Prime Ground Beef is an excellent option for many staple dinners. Prime ground beef make excellent smash burgers, meatloaf, lasagna, taco salad, spaghetti and so much more. Shop Now! Stovetop Burgers (How to Cook Burgers on the Stove) By Becky Hardin

Chuck Carne Asada Chuck Carne Asada slices offer a great option for a fast meal. Cooked hot and fast this cut provides a rich beefy flavor carne asada with great tenderness. Great for tacos and carne asada this is a great cut to keep in your freezer. Shop Now! Carne Asada By Lori Lange Lisa's Favorite Carne Asada Marinade By Lisa Arlotti

As a consumer, you need to know how to select healthy and high quality meat. Whether shopping with us, or another grocer, use our tips to deepen your understanding of beef. To play, press and hold the enter key. To stop, release the enter key. Raised in the U.S.A. As a consumer, you should be aware of the signs of a healthy animal protein product. And if you find yourself shopping elsewhere, we have some helpful hints that you can use. First, it is vital that you at least find a product that is BORN, RAISED, AND PROCESSED IN THE USA. As the law currently stands, meat from countries such as Argentina, Africa, and even China can be simply packaged in the U.S. and be labeled " Product of the U.S." thus, we recommend you specifically look for the words "born" and "raised in the U.S." on the packaging. Meat from livestock raised in the U.S. is fresher, to say the least. But also consider the living conditions from which cattle in third-world countries could be subject to. The U.S. also has stringent harvest rules and regulations that ensure livestock are handled and treated humanely during shipping, holding, and harvest. Furthermore, we have Federal Inspectors at our harvest facility who look at each carcass to ensure our product is safe and wholesome, every time. American beef is superior, why do you think we export most of it? Those around the world know the difference. That's why. Muscle Color Our cattle will have bright red, healthy colored muscle tissue. As a consumer, you should know that very dark red and dull meat denotes an animal that was unhealthy or stressed; it means that the animal has depleted its energy reserves prior to slaughter and the pH of the muscle structures have increased. This change in the pH could come from mis-handling, illness, old age, and even abuse. Not only is dark red meat unappealing, it also has a shorter shelf-life, tastes differently, and is tougher than typical beef. When you buy directly from us, you'll be able to rest easy knowing your meat came from animals who were well cared for and healthy. We stock our shelves with the best. We are never, ever going to have a low quality product in our store. We thoroughly vet the other producers that raise some of the meats we carry besides beef. If you purchase something in our shop, rest assured you are purchasing the best. It's great to have a friend in the meat business, isn't it? Bone Color Bright white bones and bright, clean bone marrow can tell you a lot! Young beef have clean, white bones with no ossification. In fact, young beef will still have cartlidge on the outter edges of their bones. The more pitting and blood you see in the bone and in the bone marrow, the older and more mature the beef animal was. This is one reason some cuts of meat are cut away from the bone. Be wary of meat from animals that are old, or have used up their energy reserves and are at the end of their life- the eating quality is quite low and can be unpleasant . Our beef cattle are never more than 26 months of age. No old cows with us! Marbling Marbling (intramuscular fat) is small white flecks of fat inside of the whole muscle cuts. A cut of meat with a lot of small flecks of marbling is an indication of high quality beef genetics, and also a beef that was offered a high quality diet. Marbling is responsible for a tender, juicy, and flavorful eating experience. The marbling also denotes a young animal. Some people don't like to buy beef with excess fat, especially on the outer edge of their cuts. But, don't be afraid of marbling! That's where your great eating experience originates. In fact, you won't even notice the marbling after cooking, as the fat will have rendered and only the flavor and juice remain . Yum!

Ribeye Filet Recipe Ribeye Filet is the eye of the ribeye steak. This portion of the primal delivers rich flavor, and tenderness of a traditional ribeye in a thick, center-cut portion. Well marbled and naturally juicy, this steak is great for grilling, or reverse-searing to your preferred temperature. Shop Now! Perfect Pan Seared Ribeye Filet By Ashley Manila

Sirloin Sizzle Steak Recipes Our Sirloin Sizzle Steaks are just a very thin sliced version of our original Top Sirloin Steak. They're perfect for a nice quick cook! Shop now! Sirloin Steak Sandwich by Homemade Home

Ribeye Steak Recipes Ribeye Steaks offer a marbling that is very exceptional. With fat that carries flavor the ribeye offers a great beefy and juicy steak. Cut from the rib section, the ribeye maintains a nice melt in your mouth fat and a great meat content. Cooked over an open flame, grilled, or pan seared the ribeye never disappoints. Shop Now! Grilled Ribeye Steak By Angela Ribeye Steak Recipe By Maya Krampf