Beef

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

See typical take-home beef ranges, cuts, and freezer-space needs for a quarter, half, or whole beef.

Fresh beef and processed meat are not interchangeable nutrition terms. Learn what processed meat means and why the distinction matters when reading health headlines.

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

A practical guide to cooking BHMF Wyoming Wagyu—our Wagyu × Angus beef—from steaks and burgers to roasts and braising cuts, with simple advice for getting the best from each cut.

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

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.

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

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

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

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

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

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

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

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.

This guide walks you through how to cook your beef depending on when it was harvested: spring, summer, fall, or winter — and what to expect in terms of flavor, fat, tenderness, and ideal prep.