Thousands of attendees filled historic Stockyards City this past Saturday, October 17, for the annual Stockyards Stampede, a daylong celebration showcasing Oklahoma’s rich Western heritage and vibrant agricultural community. The festivities kicked off at 10:00 a.m. with the Slash O’ Ranch Longhorns parading down Exchange Avenue from the iconic Oklahoma National Stockyards archway. Visitors enjoyed a full lineup of family-friendly attractions, including pony rides, face painting, and hands-on agricultural education in the Kids Corral with Ag in the Classroom and the Oklahoma Department of Agriculture, authentic chuck wagon cooking demonstrations with tastings south of Ol’ Glory Hat Company, a Made in Oklahoma Market next to Little Joe’s Boots, and live music alongside the Little Miss and Mr. Stockyards City pageant at Rodeo Cinema. A focal point of the day was Oklahoma’s Best Beef Competition, where beef producers from across the state put their top cuts to the test, allowing attendees to purchase wristbands, sample delicious local beef, and vote for the winners, with proceeds directly benefiting the Oklahoma CattleWomen before the afternoon awards ceremony.
Oklahoma beef producers showcased their products at Oklahoma’s Best Beef Competition in Oklahoma City’s historic Stockyards City, where Whiskey Creek Cattle and Processing claimed first place, Anderson Family Ranch finished second, and Piguet’s Prime Time earned third place along with the People’s Choice Award.
Oklahoma Farm Report intern Haden Snelson caught up with the first place and People’s Choice winners to discuss their operations, what sets their beef apart and the importance of showcasing Oklahoma-raised beef.
Chance Combs of Whiskey Creek Cattle and Processing, located just west of Madill, Oklahoma, took home the competition’s top honor. Their operation raises cattle; processes beef and provides processing services for other producers who market their own products.
Chance Combs said the competition offered an opportunity to showcase their beef alongside other Oklahoma producers.
“We had a blast out here. There was a lot of good steaks cooked today, a lot of good products out there,” Combs said. “God’s good. He takes care of us and everything we do.”
When asked what helped Whiskey Creek earn the top spot, Combs credited a combination of seasoning and beef tallow produced at their processing facility.
“We’ve got some great seasoning that we carry in our retail. We put on that steak and then we topped it off with a little beef tallow that we render down at the plant,” Combs said.
Combs explained that their cattle operation utilizes grass and a feeding period of approximately 120 days. He also emphasized the importance of working with other producers, noting that the business processes beef for multiple operations.
“It’s a community effort for sure,” Combs said.
For Combs, the competition demonstrated the quality of beef produced across Oklahoma.
“This is Oklahoma and its beef country. It’s the best beef you’re going to get,” he said.
Anderson Family Ranch secured second place, while Piguet’s Prime Time of Vinita, Oklahoma, finished third and captured the People’s Choice Award, earning recognition from attendees who sampled the competing beef.
Carolyn Piguet and Dallas Greenwood represented Piguet’s Prime Time, an operation focused on producing high-quality beef through specialized genetics and careful cattle management.
Piguet said earning the People’s Choice Award was particularly meaningful because the recognition came directly from consumers who appreciated their product.
Greenwood attributed their beef’s quality to its genetics, explaining that the operation crosses Wagyu bulls with black baldy cows to produce beef with desirable marbling characteristics.
“It propels the marbling in it, and we don’t have to feed them as long as you would a full blood wagyu,” Greenwood said.
Piguet explained that the operation utilizes Hereford-Angus cross cows and has incorporated Wagyu genetics to improve meat quality. After initially using black Wagyu genetics, the operation transitioned to red Wagyu.
The cattle are born and raised on the farm, beginning on grass before transitioning to a corn-based finishing ration.
“I’m widowed. I’m taking care of my cows on my own,” Piguet said, explaining that Greenwood helps with feeding, hay and working the calves.
Greenwood, who has 29 years of experience as a meat cutter, also handles the cutting of the operation’s finished beef products.
Beyond producing award-winning beef, Piguet emphasized the importance of educating consumers about cattle production and animal welfare.
“Our cattle are well cared for, well taken care for,” Piguet said, adding that proper management contributes to the quality of beef reaching consumers.
The competition provided Oklahoma cattle producers an opportunity to highlight their operations, connect directly with consumers and demonstrate the quality and diversity of beef raised across the state.
