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You reserve your beef based on its hanging weight, but the amount of packaged beef that goes into your freezer will be less than that number.

Summer may still be visible across the ranch, but preparation for fall and winter has already begun. Here is how pasture recovery and careful grazing decisions fit into that work.

Not every beef cut should be cooked the same way. Some cuts shine with quick, high heat, while others become tender and flavorful after several hours of slow cooking. This simple guide will help you choose the right Wyoming Wagyu cut for grilling, roasting, braising and everyday meals.

One of the most common questions we hear from bulk beef buyers is: "If I select this cut, do I still get that cut?" The short answer is: not always. Every beef animal contains a finite amount of meat. Many popular cuts come from the same section of the animal, which means choosing one option may reduce or eliminate another. Understanding these relationships can help you make more informed decisions when filling out your cut sheet. The Rib Section This section produces some of

Oxtail may not be the first cut that comes to mind for summer, but it deserves a place on the table. When cooked low and slow, oxtail becomes tender, rich, and deeply flavorful. The meat pulls beautifully from the bone, making it perfect for sliders, sandwiches, rice bowls, or any recipe where slow-cooked beef can shine. For this summer recipe, we are turning Big Horn Mountain Farms oxtail into tender shredded beef sliders with peach barbecue sauce and a crisp slaw. It is ric

This guide will walk you through everything you need to know about preparing grass-fed beef, from selecting the right cuts to cooking techniques that honor the animal and the land.

For this recipe, we researched several well-known steak taco styles and built two versions that work beautifully with our Wyoming Wagyu-Angus flat iron steak. One leans bright and traditional with citrus, chile, and tomatillo salsa. The other is creamier and more modern with chipotle crema and cilantro-lime slaw.

Why We Finish Retail Beef With Non-GMO Grain Finishing matters because it affects the final eating experience. Marbling, the small flecks of fat within the muscle, plays an important role in beef flavor, tenderness, and juiciness. University extension resources note that grain-fed beef typically has more marbling, while grass-fed beef is generally leaner with less overall fat and marbling.

May has a way of changing how people cook. The meals get a little simpler. The grill gets used more often. Families start thinking about burgers, steaks, ribs, pork chops, roasts, and easy freezer meals that do not require a last-minute grocery run. At Big Horn Mountain Farms, this is one of the best times of year to think about what you want in your freezer before summer fully arrives. Why May Is A Good Time To Stock Up May is National Beef Month, and it also marks the start

Simple rule to remember The leaner the beef, the more help it may need. The more marbled the beef, the more restraint it deserves.

Our approach is built around intentional animal care and practical ranch stewardship, with a focus on quality over volume. That includes paying attention to pasture conditions, animal needs, and day-to-day consistency rather than chasing speed alone.

Good beef fat can be rendered into tallow for roasting, frying, and cooking from scratch. Pork fat can be turned into lard for pastry, potatoes, beans, tortillas, and everyday stovetop cooking. And for hunters, added fat is often what turns lean deer or elk into a burger or sausage blend that cooks properly and eats well.

At Big Horn Mountain Farms, we think the best way to talk about regenerative farming is simply: stewardship you can see over time. It is not a buzzword. It is a management mindset that prioritizes land health, water, and long-term productivity.

Mangalitsa pork earns attention for a reason. It is a heritage breed long associated with rich fat development and premium eating quality, and modern research continues to show meaningful differences in marbling and pork quality traits compared with leaner commercial breeds.

Direct sourcing is often framed as a trend. In reality, it is a

“Pasture-raised” gets used often, but not always clearly. Here’s what the term means at Big Horn Mountain Farms, how it relates to other meat claims, and why buying direct gives you a better understanding of what you’re bringing home.

Some cuts of beef are famous. Ribeye . Tenderloin . Brisket . Others remain largely unknown outside professional kitchens — despite being prized by chefs around the world. Sweetbreads fall squarely into that category. Despite the name, sweetbreads are not bread at all. They are a traditional delicacy prepared from the thymus gland , most often from young cattle. When properly prepared, sweetbreads develop a crisp golden exterior and an exceptionally tender interior with a mil

This method builds depth naturally — and finishes with roasted bone marrow placed directly onto the chop while it’s still hot, allowing it to soften and gloss the surface like silk.

Learn how to cook top round steak the right way with a garlic herb marinade recipe. Discover where this lean, flavorful cut comes from and why it benefits from marinating.

Traceability has become a popular phrase. At its core, it simply means this: you know where your food came from.