Recipe

A practical ranch-kitchen recipe for pork spare ribs from Big Horn Mountain Farms in Buffalo, Wyoming.

Freeze homemade beef or pork bone stock in practical portions for rice, gravy, soup, and pan sauces. Get cooling, labeling, and cooking tips from BHMF.

Kabob meat is useful beyond summer grilling. Make a warm skillet dinner with beef cubes, peppers and onions, and learn why kabob meat and stew meat cook differently.

Put your venison or elk to work with a hearty chili recipe featuring BHMF Hunter’s Grind, beans, tomatoes, and warming spices. Serves 6–8.

Pork kidney fat, often called leaf fat, is prized for rendering into mild cooking lard. Using this cut is a practical way to get more from the whole animal.

A few slices of Heritage pork bacon bring plenty of flavor to this filling skillet. Finish with eggs for a satisfying ranch-style breakfast.

For an easy weeknight favorite, high heat and a thin patty create the brown, savory edges people love. Use loose ground beef or gently reshape a packaged patty if needed.

Tenderloin needs very little fuss. A quick, hot sear and spoonful of aromatic butter make it an elegant dinner without a complicated recipe.

Brisket rewards patience. With a simple salt-and-pepper crust and steady low heat, this hardworking cut becomes deeply flavorful and tender.

Turn homemade beef bone stock into onion gravy for roasts, mashed potatoes, and meatloaf. A practical nose-to-tail recipe from Big Horn Mountain Farms.

A standing rib roast turns a holiday gathering into a special occasion. This simple garlic-herb preparation lets rich Wagyu + Angus beef take center stage.

A practical guide to cooking BHMF Wyoming Wagyu—our Wagyu + Angus beef—from steaks and burgers to roasts and braising cuts, with simple advice for getting the best from each cut.

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.

Heritage pork can cook differently from very lean grocery-store pork. Learn practical ways to prepare BHMF Mangalitsa × Old Spot pork, from chops and ham steaks to bacon, roasts and ground pork.

For this recipe, we researched several well-known steak taco styles and built two versions that work beautifully with our Wyoming Wagyu-Angus flat iron steak. One leans bright and

Good beef fat can be rendered into tallow for roasting, frying, and cooking from scratch. Pork fat can be turned into lard for pastry, potatoes, beans, tortillas, and everyday

Some cuts of beef are famous. Ribeye. Tenderloin. Brisket. Others remain largely unknown outside professional kitchens — despite being prized by chefs around the world. Sweetbreads

This method builds depth naturally — and finishes with roasted bone marrow placed directly onto the chop while it’s still hot, allowing it to soften and gloss the surface like silk.

Learn how to cook top round steak the right way with a garlic herb marinade recipe. Discover where this lean, flavorful cut comes from and why it benefits from marinating.