Behind The Meat

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.

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.