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.

Beef contains both saturated and unsaturated fats. Here is what that means, why cuts differ and how beef can fit into an overall eating pattern.

A factual look at the protein, iron, zinc and vitamin B12 found in beef—and why portion, cut and overall diet still matter.

See typical take-home beef ranges, cuts, and freezer-space needs for a quarter, half, or whole beef.

Fresh beef and processed meat are not interchangeable nutrition terms. Learn what processed meat means and why the distinction matters when reading health headlines.

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

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

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.