Behind The Meat

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.

What Makes Meat “Premium”? True premium meat starts long before it reaches your plate.

Fall is when our beef tells the fullest story of the land — high-elevation nights, sweet clover, and slow finish.

At Big Horn Mountain Farms, we believe good food is about more than what’s on the plate—it’s also about how it gets there.

Where Quality Begins At Big Horn Mountain Farms , “premium” isn’t a label — it’s a promise. Every steak, chop, and roast starts with natural, pasture-based care  that honors both the land and the animals. Our herds roam the Big Horn Mountain foothills , grazing on nutrient-rich grasses and legumes. The clean air, open space, and low-stress environment lead to healthier animals — and better-tasting meat. What “Natural Practices” Really Mean We never rely on shortcuts. Our live

Ribeye (Bone-In) Marbling 101: Why It Matters for Flavor, Tenderness, and Juiciness If you’ve ever wondered why one steak melts in your mouth while another puts up a fight, the answer is marbling —those fine white streaks of intramuscular fat that create tenderness, juiciness, and rich flavor. In the U.S., marbling is central to how beef is graded (Prime, Choice, Select), with higher marbling almost always meaning a better eating experience. Internationally, Japanese Wagyu is

This approach is about more than grass.

Sidebar: What This Means for Your Steak When you bite into a ribeye or burger from BHMF, you’re tasting the results of living soil. The minerals in our soil feed the grasses, which feed our cattle, which deliver a steak with real depth of flavor—and nutrition you can feel good about.

Life on the ranch is anything but boring – and now you can bring a little bit of it to your kitchen table, classroom, or art corner with our free Big Horn Mountain Farms coloring pages.

We believe in using the whole animal and encourage customers to explore a full range of cuts beyond familiar steaks and roasts. In addition to standard cuts, you may request options such as soup bones, organ meats, or specialty cuts when available.

We believe in using the whole animal and encourage customers to explore a full range of cuts and options beyond standard chops and roasts. In addition to traditional cuts, you may request extras such as bones, lard, or specialty by-products when available.