Behind The Meat

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 guide will help you choose the right Wyoming Wagyu cut for grilling, roasting, braising and everyday meals.

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 finite amount of meat. Many popular cuts come from the same section of the animal, which means choosing one option may reduce or eliminate another. Understanding these relationships can help you make more informed decisions when filling out your cut sheet. The Rib Section This section produces some of

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 important role in beef flavor, tenderness, and juiciness. University extension resources note that grain-fed beef typically has more marbling, while grass-fed beef is generally leaner with less overall fat and marbling.

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, and easy freezer meals that do not require a last-minute grocery run. At Big Horn Mountain Farms, this is one of the best times of year to think about what you want in your freezer before summer fully arrives. Why May Is A Good Time To Stock Up May is National Beef Month, and it also marks the start

A snout-to-tail look at how we use every part of the hog—from roasts and bacon to broth bones, lard, and pigskin—so nothing goes to waste.

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, animal needs, and day-to-day consistency rather than chasing speed alone.

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.