Intentional from the onset, in 2015 owners Mark and Susan Goss embarked on their restaurateur journey with the goal of creating the restaurant they wanted to frequent. Their travels and preferences for local cuisine kept bringing them back to a lofty outcome, but the desire did not allow for any shortcuts. During beginning phases of research, the first step in action towards sourcing premium quality meats within an ecosystem reminiscent of centuries-long livestock rearing processes became clear. What needed to happen first? They needed to buy a ranch!
Pecan Valley Ranch
The ranch, known as Pecan Valley Ranch, is a little over 500 acres several miles west of Henryetta, Oklahoma, on the border of Okmulgee and Okfuskee counties. There Mark and Susan have been able to pursue their dream of raising cattle, hogs and chickens in a humane, sustainable way according to organic principles.
After a period of rejuvenating the land, they successfully began to produce livestock that lives up to all of their ambition. Now, in order to bring their particular brand of deliciousness to the public, they opened Livegrass Butcher + Bistro in Edmond, Oklahoma on June 30, 2020.
It all starts at the ranch. Phillip is the guy who makes sure the Livegrass herds have the best possible lives they can. Born in Okmulgee County, Phillip has known his way around a ranch since he was knee-high to a heifer.
Josh, also known to his social media followers as @chefporkbelly, joined our team to become the food creator and flavor guru. To convince Josh to join the team Mark and Susan gave Josh a shopping bag full of their meats and asked him to fo play and see what he thought. A few days later Josh called to say that he was on board.
If he looks familiar to you it’s because he has been a fixture in the Oklahoma City food scene for a long time. Or maybe it’s because you recognize him from his successful star turn as a finalist on the 10th season of Top Chef on the Bravo! network.
With over 30 years of experience, from Chartwell (UCO, Rose State), Goldies Patio Grill, and Social Capital OKC, Jimmy is the guy who makes all the trains run on time. He knows the systems—from ordering to staffing—that it takes to make a successful foodservice operation hum.
Long-time Oklahoma City advertising professional, Skip looks after branding and marketing and takes care of many behind-the-scenes tasks necessary to bring the brick and mortar butcher shop and bistro to fruition.