Paladin Farm & Cattle

06/02/2026

OKC Farmers Public Market

06/02/2026

Starting Wed June 3rd, you can now get 100% American Wagyu from Paladin Ranch in Oklahoma City.

We’ve been invited to the new Wednesday summer market at
OKC Public Farmers Market and we’re bringing the same premium Tajima Wagyu you’ve been getting in Lawton — ribeyes, tenderloins, ground beef, and more.

First market: Wed June 3 · 4:00 – 7:00 pm · OKC Public Farmers Market (downtown)

05/29/2026

Making some whipped steak butter for the Farmers Market. 2 oz free with every steak purchased - while it last!

05/18/2026

Big win for local meat:

Important information regarding USDA Food Safety and Inspection Service - Product Origin Claims including "Product Of USA, "Made in the USDA," and any state claims such as "Made in Oklahoma"

What is Affected
-Products under mandatory FSIS inspection such as beef, pork, chicken, goat, lamb, meat sticks, jerky, sausage, etc.
-Products processed in a federally inspected facility

Associated Regulation - 9 CFR 412.3 https://www.ecfr.gov/current/title-9/chapter-III/subchapter-E/part-412/section-412.3

Key Points Affecting the Made in Oklahoma Label
-Single ingredient products such as steak, ground meat, etc. can only carry the label if the animal was born, raised, slaughtered and processed in the state
-Multi ingredient products such as jerky, meat sticks, sausage, etc. can only carry the label if the animal meets the requirements above AND ALL OTHER INGREDIENTS IN THE PRODUCT ORIGINATED IN THE STATE - this includes everything except spices and flavorings. In addition, the product must be prepared and processed in the state.

What We Know
The federal government is aware that this could have a financial impact on companies if they must alter their packaging. They are also aware that this rule could significantly impact state-branded programs with a long history of investment in public promotion. FSIS has indicated that their priority is on the Product of USA piece and not the state-branded piece of the rule at this time. We are maintaining communication with FSIS and will communicate any changes or adjustments to this rule that will be taking place.

If you encounter any issues regarding the Made in Oklahoma brand on your label of federally inspected meat products, please reach out to Meriruth directly so she can route your issues to the proper channels.

Walke Meat Company

Due to aggressive automated scraping of FederalRegister.gov and eCFR.gov, programmatic access to these sites is limited to access to our extensive developer APIs. Please visit FederalRegister.gov API documentation or eCFR.gov API documentation to learn more about how to access the API.

05/10/2026

❤️ This Mother’s Day, give Mom a taste of something truly extraordinary. My bride of 30 years asked for some Denver steaks, homemade mashed potoatoes w/ cheddar & sourcream and herbs, fried okra, country style green beans, and not have to clean the kitchen!

From our pastures in Southwest Oklahoma to your table — Paladin Ranch 100% American Wagyu Denver Steaks.

These cuts are special. Rich, deeply marbled, and packed with that signature Wagyu buttery tenderness that makes every bite unforgettable. Whether Mom loves to grill, pan-sear, or create a special dinner, these Denver steaks turn an ordinary meal into a memory she’ll cherish.

As a Service-Disabled Veteran Owned ranch, we pour pride and care into every animal we raise. This weekend only, we’re bringing these beautiful Wagyu Denver Steaks to the Lawton Farmers Market.

What are you serving your special mom this Mother’s Day? Drop your answer below 👇 We’d love to hear your plans!

Tag a friend who needs to treat their mom this weekend ❤️
See you Saturday morning at the Lawton Farmers Market (8am–1pm).

Paladin Ranch — Oklahoma Raised • Veteran Owned • Real Wagyu Done Right.

05/02/2026

Whipped steak butter recipe:

Ingredients (16 oz / 4 sticks butter)
• 16 oz (4 sticks / 454g) unsalted butter, softened
• Garlic option 1 – Jarred Minced Garlic (recommended if you have it): 3–4 tablespoons jarred minced garlic�(This replaces the 6–8 fresh cloves. Jarred is a bit milder and wetter, so we use a generous amount.)
• Garlic option 2 – Garlic Powder: 2–2½ teaspoons garlic powder�(Start with 2 tsp and taste — powder is very concentrated.)
• 2 tsp dried parsley
• 4–6 tsp dried chives (≈ 1⅓–2 tbsp)
• 2 tsp dried thyme
• 1–2 tsp dried rosemary (crushed, start with 1 tsp)
• ½–1 tsp onion powder
• 3 tbsp Worcestershire sauce
• Juice of 1 lemon (3–4 tbsp) + optional zest
• 2–3 tsp kosher salt (to taste)
• 1–2 tsp black pepper
• Optional: 2 tsp Dijon mustard, red pepper flakes, etc.
Instructions
1. Whip the softened 16 oz butter on medium-high for 6–8 minutes until light and fluffy.
2. Add your chosen garlic form + all the dried herbs, onion powder, Worcestershire, lemon juice/zest, salt, and pepper.
3. Mix on low until fully combined. Scrape the bowl and taste — this is especially important with jarred or powdered garlic.
• Jarred minced: It can be a little sharper or more “canned” tasting, so you may want an extra squeeze of lemon or pinch of salt.
• Garlic powder: It blends smoothly but can taste stronger after chilling, so start conservative.
4. Shape into logs (or container) and refrigerate at least 4 hours, preferably overnight. The dried garlic forms need time to fully meld and lose any raw/powdery edge.
Quick Tips for Best Flavor
• Jarred minced garlic: Drain off any excess oil from the jar before measuring if it looks very oily. It works great and gives a closer flavor to fresh.
• Garlic powder: It makes the butter smoother (no little chunks), but the flavor is more roasted/mellow. If it tastes too mild after chilling, you can mix in another ¼ tsp the next day.
• Both versions will still be delicious on steak — the rosemary, thy

04/29/2026

Full blood Tajima heifers - will be going to the sale barn next week. If you want any of them before then price is the first comment. No they are not registered. You can DNA check then register them yourself if you like. As of today, they weigh 400-600 lbs with the average right at 500. I have 12 head.

04/28/2026

People sometimes ask about the background for our 100% American Wagyu beef - so here is a update on how we produce it.

We breed our Wagyu beef right here in Oklahoma - it's not an internet special from some unknown feedyard. We produce both full blood and F1 crosses.

The livestock are weaned around 6-7 months of age and placed on pasture with access to our high quality daily ration. We adjust the feed and how much over 4 different phases to end up with a live weight of around 1,500 lbs at about 28 months of age. We do NOT use growth hormones, steroids, or give them any of the crazy shots. We do NOT use medicated feed. All that increases our production time and input cost.

We then transport to Walke Meat Company for processing - they have a great track record of producing our USDA certified Wagyu beef. And yes, the USDA does have a rule on what is called Wagyu. It's either Fullblood (i.e. 100% Tajima) or an F1 cross (with 50% Tajima or higher genetics).

We then hang the beef for up to 2 weeks (unless a customer request longer or shorter). Then it's cut into steaks and the other value added items you see from us. I prefer the F1 cross (Tajima bull and Angus cow) because you loose a bit of the Kobe super richness and inject some of that fantastic Angus beef taste, but not enough to over power the Kobe flavor.

So that's a glance at how we raise our Wagyu beef. If you've not ever tried our Wagyu, then you stop by the Lawton Farmers Market just about any Saturday from 8-1 and try some of our fresh cooked samples.

04/27/2026

Rare Wagyu Special Alert from Paladin Ranch! 🐂✨

We rarely run sales — we usually sell out of our 100% American Wagyu as fast as we can process it. But right now we have an overproduction on hand, so instead of slowing down, we’re passing the savings on to you!
Special Running Now:

Buy 2 Get 1 FREE on individual premium cuts
30% OFF halves and whole beef shares

This is your chance to stock up on true A4-level American Wagyu — that famous buttery, melt-in-your-mouth marbling with rich umami flavor and incredible tenderness.
Oklahoma raised. Veteran owned. Raised with care on our ranch near Medicine Park/Lawton.
📸 Check out the flyer for full details + mouthwatering photos of our Ribeyes, Tenderloin Filets, and Denver Steaks!
How to Get Yours:

Comment “MEAT” or DM us
Message us on Facebook
Find us at the Lawton Farmers Market
Order online at paladin.farm

These deals won’t last long — once this inventory is gone, we go back to regular pricing. Don’t miss out on some of the best Wagyu you’ll ever taste!
Tag a friend who loves steak! 🔥