Behind The Meat

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.

A holiday ham should feel effortless, generous, and worthy of the table. For Easter, the best choice is often the one that gives you a beautiful centerpiece without adding unnecessary work to the day. At Big Horn Mountain Farms, our hams are smoked and fully cooked, ready to eat or reheat . Who Our Ham Is Best For Our smoked, fully cooked ham is a strong choice for the host who wants an Easter meal that feels special without feeling complicated. It is ideal for gatherings tha

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.

Retail pricing often focuses on individual cuts. Bulk pricing focuses on average cost per pound across the animal.

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

Bulk beef is not a reactionary purchase. It is a planning decision.

The difference is marbling, fat composition, and melt. Here’s how to taste it—and cook it—on purpose.

At Big Horn Mountain Farms, our cattle and hogs are pasture-raised and finished with non-genetically modified feed. They are raised without antibiotics or hormones.

Nose-to-tail cooking sounds ambitious, but at home it’s simply this: use the valuable parts that make your kitchen run smoother. Fat becomes cooking oil. Bones become broth. Organ cuts become a few reliable, repeatable meals. Below is a beginner-friendly roadmap—plus a request list you can use for your next bulk order.

At Big Horn Mountain Farms, we believe premium meat should come with real transparency: who raised it, how it was raised, and where it was processed. That’s not a trend for us. It’s the standard.

When harvest day comes, we don’t just see ribeyes and roasts — we see broth, braises, dog treats, handmade tallow, and meals that stretch a little further.

Here is a comprehensive list of cuts divided by primal section, including a description for each cut.

Every animal we raise represents time, care, and resources: pasture, feed, water, fencing, local processing, and daily hands-on work.

Each time someone adds a colored ornament to our wooden Christmas tree, BHMF will donate one pound of beef or pork to a local food bank right here in Johnson County.

Bring a little ranch cheer to your holiday season with our free Big Horn Mountain Farms coloring pages.

And it’s beautiful in a way that reminds us why we do this work.

Rendered beef fat, or tallow, was once a staple in every household — and it’s making a comeback. Pure tallow burns clean and bright in candles, making it an eco-friendly alternative to petroleum wax. It’s also rich in vitamins A, D, E, and K, making it a nourishing base for soaps, lotions, and balms.

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.