The Nuttall’s are more than a beautiful family living the grassroots lifestyle from a time when values, honor, and love prevailed; they are a team. Logan comes from a ranching family in Fallon, Nevada. He was a rodeo star in high school, calf roping his way to the High School Rodeo National Finals. After graduating, Logan continued to follow his passion by purchasing his own cows. He’s managed his own cattle ranch ever since. Dallice grew up on her family’s cattle ranches in Vina and Susanville, California. She’s a 7th generation cattle rancher with an impressive resume including service as the National Beef Ambassador for the American National Cattlewomen’s Beef Association.
Dallice and Logan Nuttall
The two met at a branding in 2010 in what can only be described as every single cowgirl’s dream for a country western love story. Two years later the couple were married on Dallice’s family ranch in Vina. While Dallice had been a member of the Western Grassfed Beef rancher’s team since 2005 as part of her family’s ranch, she and Logan joined as their own team in 2012. They started their marriage in love, and ready to build a life together.
In January of 2014, Logan and Dallice welcomed the first child into the world: a son they named Franky. They had their second child in February of this year, another boy! They named him Clayton. They take the boys with them to brandings, to check cows, and along for the ride on the daily tasks of ranching.
Recognizing the importance of ranching, living off the land, and continuing the legacy, the couple are introducing the boys at a very early age. Franky, at two and a half years old, loves riding horses and is sure to point out any “Tows” he sees (cows). When asked why they do what they do, the couple replied, “Both of our families have ranched for a long time, and they loved the lifestyle. They wanted their kids to grow up with the same lifestyle. There is nothing better than getting to spend every day outside riding horses and working cows.”
Logan and Dallice split their time between their California ranches in Susanville and Vina. They follow the cows from summer to winter pasture, enjoying a crisp fall in the High Deserts and a lively spring in the valley. Logan’s typical day is going out first thing to check the heifers and change water. Next he heads out to Pete’s Valley where the mother cows live. He checks the cows and changes their water. Meanwhile, while also wranging the kids, Dallice helps Logan with the cows and irrigation, works on cattle records, book keeping, and maintaining the business as a whole.
The Nuttall’s spend a lot of time and energy making sure their cattle live healthy, happy, full lives. When asked why grass fed beef is important to their family, Logan and Dallice said, “It’s nice that we have the opportunity to raise grass-fed and finished cattle because we don’t have to worry about huge cattle market fluctuations. Our cattle are contracted ahead of time. This allows us to concentrate on caring for our cattle all the way through their life span, and send them straight off the pasture to harvest. It is a unique opportunity in the cattle industry and a huge perk to us.”
The Nuttall’s were kind enough to not only open their home and lives to us, but also their recipe card index! This is one of Dallice’s favorite Pioneer Woman recipes with a few tweaks and a grass fed twist.
Grass Fed Beef Meatball Sandwiches
Submitted by Dallice Nattall, Rancher for Western Grassfed Beef
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
1 lb 100% Western Grassfed Ground Beef
1/2 cup Panko or other unseasoned bread crumbs
1 Clove of garlic, minced
1/2 tsp Salt
Black pepper, freshly ground
1/2 cup Milk
2 tbsp Olive oil
1/2 Medium onion, diced
1 jar Marinara sauce
4 French sandwich rolls, sliced
4 Provolone cheese slices, each cut in half to make 8 total
1. Combine grass fed ground beef with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands, mixing well.
2. Roll meat mixture into heaping tablespoon-sized balls. Set aside.
3. Heat olive oil on a large skillet over medium heat. Add onions, cook for one minute.
4. Add meatballs to skillet, between the onions, to brown for one minute. (You may need to do this in two batches depending on the size of your skillet. Once you’ve browned the meatballs, return all of them to the skillet.)
5. Pour the jar of marinara into the skillet over the meatballs and onions. Gently shake pan to mix and settle the sauce.
6. Cover the skillet and simmer for 20 minutes.
7. Grab your French sandwich rolls, and put a slice of Provolone on both the top and bottom of each roll.
8. Spoon 3 meatballs with sauce onto the bottom bun, and cover with the top bun.
Serve immediately, and enjoy!
Thank you Logan and Dallice, for dedicating your lives to providing the food on our tables, and for doing it the Western Grassfed Beef way.
The Nuttall Family