Brad Bellah
"Raising my kids where so many generations of my family grew up and raised their own families adds an element to life that few people today get to experience. It is something I do not take for granted. The one room schoolhouse that my Pop and his nine siblings attended sat on a ranch my dad now runs."
Bellah Family Ranch
Throckmorton, TX
Cow/Calf Ranch
Cows are bred and calves are born and raised every year on cow-calf farms and ranches, spending time grazing on grass pastures within sight of their mothers.
Backgrounding
Between 6-12 months of age, cattle spend time at stocker and backgrounder farms and ranches where they graze on a variety of pastures. Here they gain weight and convert forage and grass into lean protein.
Feedyard
Cattle spend their final 4-6 months at a feedyard being fed a scientifically-balanced diet and receiving daily care.
Young Father Returns Home to Carry on Family Ranch
Brad Bellah is the sixth generation to live and work on his family’s cattle ranch. After graduating from Texas Tech University, he had plans to head to the big city and start a career, but the opportunity to return to his hometown and carry on the family legacy presented itself.
Learn how Brad and his wife, Molly, are raising their own children and defining their own success back on the ranch!
Meet Your Rancher:
Why did you decide to move back to the farm after college?
Brad Bellah (BB): I always knew I would move home eventually, but thought it would be after I had done something else for five or 10 years. Despite my plans, I moved home right after college. My dad needed help, and I needed a job. It has worked out really well, and I couldn’t imagine myself doing anything else.
How are you working to build on your dad’s legacy on your family’s ranch?
BB: My ultimate goal is to not only maintain, but also improve and grow what my father and grandfather have built. I’m constantly striving to do better.
You and your wife, Molly, have twins. What does it mean to you to be raising them on your family farm?
BB: Raising my kids where so many generations of my family grew up and raised their own families adds an element to life that few people today get to experience. It is something I do not take for granted. The one room schoolhouse that my Pop and his nine siblings attended sat on a ranch my dad now runs. I can’t put into words how I feel when my dad and I ride past those school steps, and I can’t wait for the day when the twins are riding alongside us.
What does sustainability mean to you?
BB: I want to ensure that future generations of my family will be able to feed future generations of America. I do my part in ensuring that by managing resources both for what’s needed today and what will be right for tomorrow.
How important is animal welfare on your ranch?
BB: As an animal caretaker, it’s second nature and a priority for me to make sure our cattle aren’t stressed or uncomfortable. We’re constantly consulting with professionals for advice and best practices, including our veterinarian and cattle nutritionist as well as animal handling experts like Temple Grandin. We also learn from the teachings of the late Bud Williams, who was another well-known proponent of low-stress livestock handling.
What is your favorite cut of beef and how do you like it prepared?
BB: Nothing in this world compares to a medium-rare Ribeye Steak on the grill.
Editor’s Note: Brad is featured in a documentary that focuses on the next generation of farming and ranching, Farmland, now available on Netflix and DVD. You can view the trailer here https://vimeo.com/90611052. For more information, visit www.farmlandfilm.com.
Ribeye Steaks with Fresh Tomato Tapenade |
Ribeye Steaks with Fresh Tomato Tapenade |
Add a burst of freshness and color to grilled Ribeye steaks with a fresh tomato and olive tapenade.
Smoky Chipotle Pot Roast |
Smoky Chipotle Pot Roast |
Give your favorite Pot Roast a smoky, spicy boost with chipotle powder and a can of tomatoes with green chilies. Fork-tender deliciousness awaits.
Spicy Grilled Ribeye Cap with Avocado-Mango Salad |
Spicy Grilled Ribeye Cap with Avocado-Mango Salad |
Often considered the best part of the Ribeye, this steak gets rubbed and grilled then topped with a cooling salad.