How Harvest Season Shapes the Flavor of Your Beef and Pork

Most people don’t think of meat as a seasonal product — but it absolutely is.

Just like wine reflects the vintage and vegetables reflect the growing season, our beef and pork carry the signature of the Wyoming land, forage, and mountain weather at harvest time.

Here in Buffalo, Wyoming (82834) — nestled in the shadows of the Bighorn Mountains — our cattle and hogs graze across nutrient-dense pasture shaped by elevation, sunlight, and the seasons. That means when you take a bite, you’re tasting more than meat — you’re tasting the land itself.

Beef: More Than Just Marbling

We raise a Wagyu/Angus cross, designed to thrive on grass in Wyoming’s dynamic climate. Our cattle are pasture-raised and grass-finished (or grain-finished, your choice), harvesting at the peak of each season to maximize flavor and fat quality.

Spring Harvest (April–June)

• Pasture: Soft, green grasses like orchard grass and western wheatgrass

• Flavor: Mild and grassy, with delicate fat and sweet minerality

• Texture: Tender and approachable — great for steak lovers new to grass-finished beef

• Fat: Yellow-tinted from early spring beta-carotene

Spring beef reflects new life and lush pasture — it’s our cleanest, mildest flavor of the year.

Summer Harvest (July–August)

• Pasture: Drier, more fibrous grasses and legumes like clover and alfalfa

• Flavor: More herbaceous or mineral-rich with a firmer bite

• Challenge: Summer heat can limit feed intake — careful finishing ensures full flavor and marbling

• Best for: Searing, burgers, and slicing thin over salads or tacos

Fall Harvest (September–November)

• Pasture: Dense fall forage — clover, native legumes, late-summer grasses

• Flavor: Bold, complex, rich in omega-3s; may include earthy or “marine” notes

• Perfect for: Braises, slow roasts, and flavor-forward eaters

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

Winter Harvest (December–February)

• Diet: High-quality hay and stockpiled pasture

• Flavor: More mellow and mild, with firmer fat due to cold temps

• Use: Stews, braised short ribs, and other hearty meals

We only harvest in winter when our animals are fully finished — no shortcuts, even when the snow flies.

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Pork: Rooted in Wyoming Tradition

Our pasture-raised hogs thrive on open land, garden extras, windfall fruit, and clean Wyoming air. Like our beef, they reflect the season they’re harvested in.

Spring Pork

• Feed: Young forage, roots, bugs

• Flavor: Mild, fresh, slightly grassy

• Best For: Grilling, sausage, spring celebrations

Summer Pork

• Feed: Foraged greens, feed grains, heat-adapted diet

• Flavor: Light, variable depending on temp and stress

• Use for: Quick-cook meals, sliced chops, grilling

Fall Pork

• Feed: Acorns, squash, garden surplus, native mast

• Flavor: Nutty, rich, full-bodied — the true seasonal peak

• Fat: Creamy and dense — perfect for bacon, charcuterie, and slow cooking

Fall pork is our most flavorful — ideal for roasts and charcuterie kits.

Winter Pork

• Feed: Stored roots and grain

• Flavor: Mild, warming, comforting

• Use: Pâtés, soups, and slow simmered dishes

What It Means for You as a Customer

When you buy from our ranch, you’re getting meat that reflects:

• The wild Wyoming land

• The natural rhythm of the seasons

• The careful finishing and stewardship we put into every harvest

• No feedlots. No shortcuts. Just meat with a sense of place.

How to Cook with the Seasons

Season	Meat	Best Prep
Spring	Beef & Pork	Grilling, fast-cook cuts, sausages
Summer	Beef	Searing, burgers, fajitas
Fall	Beef & Pork	Braising, roasting, curing
Winter	Pork	Slow cooking, stews, pâtés

Taste the Land in Every Bite

In Buffalo, Wyoming, meat is more than food — it’s the result of careful breeding, wild forage, clean mountain water, and good stewardship. When you taste our beef or pork, you’re tasting the legacy of this place.