Behind The Meat

Meet the ranch, explore Wyoming Wagyu + Angus beef and Heritage pork, and find the shopping option that fits your kitchen.

Pork fat can be rendered into useful cooking lard. Learn the difference between common types of pork fat, how rendering works, and practical ways to use it.

Fresh, cured and smoked describe processing—not quality. Learn what the words mean, how products overlap and when pork still needs cooking.

Cattle and hogs both forage, but they interact with pasture in very different ways. Here is what each animal does best—and why management matters more than choosing a winner.

Why Big Horn Mountain Farms chose a Mangalitsa × Old Spot cross for pasture life, useful fat, flavorful pork and whole-animal value.

What does Wagyu + Angus tell you about your beef? Learn how parentage, F1 crosses, Fullblood ancestry, and DNA testing fit together.

At Big Horn Mountain Farms, pasture is not a backdrop. It is a changing resource that has to be observed and managed. Weather, soil moisture, plant growth, group size and the hogs’ behavior all influence when a paddock needs rest.

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 important role.

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

Every beef has its own story—and its own rib-cut photo. See what marbling shows, how carcass numbers connect the photo to your share, and what to check when buying bulk beef.

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