All Posts

Not every beef bone does the same job. Learn which bones add marrow, body, meat and deep beef flavor—and how to choose the right mix for your kitchen.

Pork fat can be rendered into useful cooking lard. Learn the difference between common types of pork fat, how rendering works, and practical ways to use it.

A practical ranch-kitchen recipe for pork spare ribs from Big Horn Mountain Farms in Buffalo, Wyoming.

Fresh, cured and smoked describe processing—not quality. Learn what the words mean, how products overlap and when pork still needs cooking.

Learn how to turn leaf fat, back fat or clean pork trim into lard using gentle heat, careful straining and cold storage—without scorching or exaggerated health claims.

Freeze homemade beef or pork bone stock in practical portions for rice, gravy, soup, and pan sauces. Get cooling, labeling, and cooking tips from BHMF.

Cattle and hogs both forage, but they interact with pasture in very different ways. Here is what each animal does best—and why management matters more than choosing a winner.

Kabob meat is useful beyond summer grilling. Make a warm skillet dinner with beef cubes, peppers and onions, and learn why kabob meat and stew meat cook differently.

Why Big Horn Mountain Farms chose a Mangalitsa × Old Spot cross for pasture life, useful fat, flavorful pork and whole-animal value.

Grass-finished and grain-finished beef can differ nutritionally, but the differences are more nuanced than many marketing claims suggest.

What does Wagyu + Angus tell you about your beef? Learn how parentage, F1 crosses, Fullblood ancestry, and DNA testing fit together.

At Big Horn Mountain Farms, pasture is not a backdrop. It is a changing resource that has to be observed and managed. Weather, soil moisture, plant growth, group size and the hogs’ behavior all influence when a paddock needs rest.

Beef contains both saturated and unsaturated fats. Here is what that means, why cuts differ and how beef can fit into an overall eating pattern.

Put your venison or elk to work with a hearty chili recipe featuring BHMF Hunter’s Grind, beans, tomatoes, and warming spices. Serves 6–8.

Explore BHMF’s non-GMO beef feed blend, from corn and peas to hay and Wyoming grass, and learn how nutrition supports growth, finishing, and marbling.

A practical guide to pork cut-sheet choices, from chop thickness and roasts to bacon, ham, sausage, bones, fat and package size.

A factual look at the protein, iron, zinc and vitamin B12 found in beef—and why portion, cut and overall diet still matter.

Pork kidney fat, often called leaf fat, is prized for rendering into mild cooking lard. Using this cut is a practical way to get more from the whole animal.

A few slices of Heritage pork bacon bring plenty of flavor to this filling skillet. Finish with eggs for a satisfying ranch-style breakfast.

For an easy weeknight favorite, high heat and a thin patty create the brown, savory edges people love. Use loose ground beef or gently reshape a packaged patty if needed.