Beef

A practical ranch-kitchen recipe for beef top round roast from Big Horn Mountain Farms in Buffalo, Wyoming.

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.

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.

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.

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

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.

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.

Tenderloin needs very little fuss. A quick, hot sear and spoonful of aromatic butter make it an elegant dinner without a complicated recipe.

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.

Brisket rewards patience. With a simple salt-and-pepper crust and steady low heat, this hardworking cut becomes deeply flavorful and tender.

Turn homemade beef bone stock into onion gravy for roasts, mashed potatoes, and meatloaf. A practical nose-to-tail recipe from Big Horn Mountain Farms.

A standing rib roast turns a holiday gathering into a special occasion. This simple garlic-herb preparation lets rich Wagyu + Angus beef take center stage.

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.