Behind The Meat

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

Learn what cuts can come with a half or whole hog, how much freezer space to plan, and how cut-sheet choices affect your pork.

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

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.

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.

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

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

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

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

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

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.

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.