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.

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

January is made for simple, warming meals that stretch—especially when you’re stocking the freezer and planning ahead. This beef & barley soup is one pot, freezer-friendly, and

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

When you think of steak, ribeyes and strips often get the spotlight — but chuck steak deserves its place at the table. At Big Horn Mountain Farms, our pasture-raised Wagyu-Angus

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

October 10 marks World Mental Health Day, a global call to awareness and connection. As we reflect on mental wellness, a simple truth emerges: what we eat supports how we feel.

Few cuts can match the deep, rich flavor of beef short ribs. At Big Horn Mountain Farms, our pasture-raised Wagyu-Angus short ribs are marbled to perfection, making them

The arm roast, cut from the shoulder, is naturally full of flavor with just the right amount of marbling. When cooked low and slow, it turns into a melt-in-your-mouth meal perfect for family dinners or Sunday gatherings.

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

Tender beef and pork meatballs made with Big Horn Mountain Farms meats, served over whole-grain pasta with a simple side for a hearty, balanced family dinner.

At Big Horn Mountain Farms, we believe every bite should fuel your body and your life. That’s why we created our Primal Ground Beef Blend—85% Wagyu Angus beef plus 10% liver and 5%

This approach is about more than grass.

Wagyu is famous for marbling, but here’s the part most folks don’t know: a lot of that marbling is monounsaturated fat—the same heart-smart fat found in olive oil.

Cubed steak is mechanically tenderized, which makes it perfect for quick frying and smothering in gravy.