Well, we are happy to report that we have sold out of all our Black Angus freezer beef for 2020!  Honestly, what a strange (in an awesome way) year it has been!  With everyone at home cooking - as well as the price of our collective groceries on the rise, we can see how $4.50/lb looks good on your grocery budget! 

We have been very happy to participate in filling your freezer in 2020 and so look forward to hearing from our customers on special recipes to make those particularly interesting cuts... Flank Steak anyone?

Due to the overwhelming demand for our freezer beef this year, we have been able to organize our yearlings so that we can make some available for processing end of October with an early November delivery date.

If you are interested in grass-finished Black Angus beef, look no further! 

Thank you to all our customers who purchased our freezer beef for mid-May delivery!  Next step is to get those Butcher instructions into us - if you haven't already!  We will be back to you shortly with the weights of your orders and our anticipated delivery date.

For those of you who we had to disappoint with the "Sold Out" sign, we are now working on our mid-August orders.   Based on the interest in our beef this year, I would not delay getting your request (deposit) into us so that you won't be disappointed by another "Sold Out" sign!

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...

When you go out and buy your steak or roast, you can only expect consistent results if you know:

• Grade (very important),
• Aging (very important),
• Diet (important),
• Genetics (less important) and
• Age of the animal (less important)

When a store advertises “…cut from “A” or “higher grade”, it really means it is a crap shoot as to what you are getting. Consequently, your cooking and taste results will vary.  We like to compare it to your internet service. When you want to get online and you don’t know if you will get ‘dial up’, ‘cable’, ‘high speed’, or ‘satellite’ service, your results will truly be inconsistent. Most stores do not know (nor can they) what age of animal their meat comes from, since most meat is sold through brokers and can not be ‘source verified’. As with farmers markets and smaller local stores, management makes it their business to know who is growing their vegetables or is raising the meat they sell.

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.