The Black Smoke Barbecue Podcast · April 9, 2025 · 1 hr 10 min

Ep 65: The Story Behind Ratcliff Premium Meats w/ Kimberly Ratcliff

In this episode of the Black Smoke Barbecue Podcast, host Brandon and guest Alton engage in a lively discussion with Kimberly Ratcliffe, CEO of Ratcliffe Premium Meats. They explore Kimberly's transition from a corporate career to ranching, the history of Canyon Creek Ranch, and the evolution of Ratcliffe Premium Meats. The conversation highlights the importance of community upliftment through quality meat production, education in meat science, and the collaboration between athletics and agriculture. Kimberly shares her passion for customizing meat purchases and the role of food in uniting communities, especially within HBCUs. The episode also emphasizes the significance of women in barbecue and the importance of supporting each other in the industry. In this engaging conversation, the speakers delve into the intricacies of the meat industry, discussing unique cuts, sourcing challenges, and the joy of community gatherings centered around cooking. They share insights on the impact of media exposure on business growth, the organic development of a meat company, and the importance of understanding the meat supply chain. The discussion also touches on cooking techniques, the significance of community engagement through ranch tours, and promotional offers for listeners. In this engaging conversation, Kimberly Ratcliff, Brandon, and Alton discuss the importance of returning to natural foods, the rising trends in bone marrow and broth, and innovative cooking techniques. They explore the growing popularity of smoked oxtail and jerky, while also promoting unique cuts like T-bones. The discussion wraps up with thoughts on future collaborations and the importance of sharing culinary experiences. Chapters 00:00 Introduction to Black Smoke Barbecue Podcast 02:58 Transitioning from Corporate to Ranching 06:12 History of Canyon Creek Ranch 09:07 The Evolution of Ratcliffe Premium Meats 11:48 Community Upliftment through Meat 14:58 Education and Partnerships in Meat Science 17:59 Athletics and Agriculture Collaboration 21:01 The Role of Food in Community Unity 24:11 Customizing Meat Purchases 27:06 Women in Barbecue and Community Engagement 32:45 Exploring Unique Meat Cuts and Sourcing 34:34 The Joy of Community Gatherings and Cooking 36:40 Media Exposure and Its Impact on Business 39:08 Overcoming Challenges in the Meat Industry 42:15 The Organic Growth of a Meat Business 45:40 Understanding the Meat Supply Chain 46:41 Cooking Techniques and Meat Quality 48:42 Engaging the Community with Ranch Tours 50:53 Promotions and Offers for Viewers 54:13 The Return to Natural Foods 57:00 Exploring Bone Marrow and Broth Trends 01:00:00 Innovative Flavors and Cooking Techniques 01:02:01 The Rise of Smoked Oxtail and Jerky 01:04:58 Promoting T-Bones and Unique Cuts 01:06:00 Closing Thoughts and Future Collaborations