Many people ask us how things have changed for us during these Covid-times.
Well: the sun keeps rising, the calves keep coming (up to 70 on the ground now!), horses are getting bored with their daily non-routine as spring weather brings on its own spectacular changes - and everyone needs to be fed! This time of year (from November to May) is known as 'down-time' for us. Despite some very late nights in the barn managing our calving routines; with daily chores we are in our regular annual ranching-isolation mode.
We have been very careful to make sure when we are off-ranch, we practice social-distancing, curb side pick-up, and any visiting to the Ranch has been limited. But like I said before, life goes on here and the livestock must be cared for! So I guess nothing has changed, while everything has changed.
On that note, we will update all of our customers who ordered for mid-May delivery with our delivery protocol. We do have a SIDE left of our May inventory, so if you still wish to order, we have availability as a SIDE or 2 SPLITS! Just let me know if you want to participate!
In the meantime, be good to one another, enjoy your time together getting reacquainted with each other!
and yes... wash your hands!
We need to receive your intention to order (deposit) by March 15th if you want to participate in the May delivery of our fabulous freezer beef!
Don't be disappointed!
Here is a doneness chart to help you know when to pull your roasts or steaks from the heat! The temperatures in this chart are final doneness, so you need to remove your beef about 5-10°F before these temperatures are reached.
And not to forget your ground beef...
YES, YOU NEED FREEZER SPACE! The rule of thumb is one cubic foot of freezer space for every 25-30lbs of packaged meat.
YOU REALLY SHOULD INVEST IN A MEAT THERMOMETER! The only way to tell if beef is done is by the internal temperature, not the color or the cook time! The temperature of cooked beef will continue to rise as it rests. Here's a trick, remove beef from heat when the thermometer reads about 5-10°F lower than the desired doneness.
HAVE YOU TRIED A SMOKER? We absolutely swear by our smoker! We have placed some lesser value roasts in the smoker and had them turn out melt-in-your-mouth delicious!
WHAT ABOUT A SLOW COOKER? The average crock-pot can hold a 3-4lb roast! Just layer in your veggies, etc and let it cook all day! We hear nothing but good things about the "instant pot" - our daughter has one, we will let you know how that's going!
The portion cuts are what makes up your order. These cuts are wrapped in butcher paper, stamped (identify what's in the package on the outside of the package) and flash frozen - all based on your cutting instructions.
Sounds simple but here's the thing: many cuts of beef come from the same area of the primal - which means for instance, you cannot get a T-Bone Steak and Strip Steaks at the same time! But you can get Tenderloin and Strip Steaks!
Not only that, but one cut of beef can have several different names for example, a Strip Steak can also be called a NY Strip, KC Strip, or Hotel steak, just to name a few!. This causes problems when navigating through our cutting instructions. Talk about confusion!
When you go out and buy your steak or roast, you can only expect consistent results if you know:
Quality will be more consistent because you know the producer, who is ultimately directly responsible, and accountable, to you. As always and with everything, knowledge empowers. Cook roasts with a meat thermometer for best results.
A SIDE is divided into 8 areas or Primals:
There are three different weights that customers should be aware when it comes to purchasing freezer beef.
As always, please drop us a line if you have questions!
Sorry, as a rule, we do not offer Front Quarters or Hind Quarters