Cameron and Deborah Fitch have established a 30-30-30-10 philosophy when it comes to the quality of the beef they are putting on plates in their restaurants and selling to their consumers. Fitch Ranch sees all segments of the supply chain with a cow-calf operation, a processing facility, and multiple restaurants which is why they’ve set such high standards for their end product. Hear their story from the days when Deborah was a vegetarian to today as they operate a Certified Angus Beef and USDA inspected processing plant.