People in eastern Montana live where the best beef in the country is raised. They deserve to eat that beef. We believe that whole-heartedly – even in the worst of the winter when outside feeding cows. Those might not be the best days on the ranch, but it’s worth it when we are delivering our natural, ranch raised beef to our neighbors.
What our beef is
First, our beef is all natural. That means we never ever feed antibiotics. Our operation is small and isolated enough that we don’t have to plus we really think it’s a bad idea.
Does that mean we don’t treat sick cattle with antibiotics? Of course that is not would be mean! Longhorns are hardy cattle that rarely get sick. However, on the rare instance we give them antibiotics, then we exceed the mandated withdrawal times by many multiples. We do routine vaccinations against disease and treat for parasites.
We also don’t use artificial growth hormone implants.
Our cattle are pasture raised and grass fed until a few months before processing when we add corn to their diets to increase taste and tenderness.
Our fat cattle (think steaks and roasts in addition to ground beef) are around 2 years old when butchered. That’s a year older than most beef and while it is expensive on our end, we think the beef is much more flavorful.
What our beef is not
Let’s be honest. This section could become a long list of, well, icky things that can happen with beef from all over the world that ends up in the commercial meat system here in the US. That doesn’t sound appealing though so we’ll skip that.
One thing our cattle are not is big. Most two year old steers would be huge. The problem, we think, about a huge steer is that means the traditional cuts of steak will also be huge. Like flop off the side of your plate huge. And if you like steaks cut thick, and we really do, then those steaks will be too big to eat in a meal. We think thick steaks should be a reasonable size.
In addition to not having antibiotics or growth hormone implants, our cows live life without a bunch of stress. It’s nice here. No one ever handles our cows who has a temper or even gets in a hurry. Really, life is just pretty nice and peaceful for our cattle. No one who learned to work cattle from Merle Aus ever handled cattle roughly. He was the master at handling cattle quietly and without stress; we still do it that way.
Your beef buying choices
Our beef is processed by one of a few very good, very clean, very competent and trustworthy local processors who are not high-volume enough to be federally inspected. Why mention that? It adds a wrinkled to our selling beef. We can only sell live cattle. That means once the cattle are at the processors, we eat whatever isn’t already sold.
Keep an eye out for our dog treats which can be made with beef we haven’t sold in advance.
By the whole, half or quarter
Traditionally, ranches sell beef by whole, half, or quarters. This is a simple, straightforward way to sell beef. It also gives the customer a nice variety of cuts. If you like some steaks, some roasts, and some hamburger, this is the choice for you. Of course you can also order sausage, jerky, soup bones and more. Our processors will help you if you aren’t accustomed to coming up with your own cutting instructions. Those instructions will help you get exactly what you want. For example, some people love beef roast. Others only like a few roasts, more steaks and more hamburger. (I’m a steak and burger person.) It’s your choice!
The size of a steer will vary. Sometimes a lot. However, we usually estimate that a quarter will give you about 90 pounds of processed meat. Your processing choices will affect that to an extent as well. We’ll weigh your wrapped meat at the processors and you’ll pay our current rate for that poundage. Any extra charges for jerky, sausage or other specialties you order will be passed on to you and you will be charged for the amount of beef that went into the product. For example, it takes around 2 pounds of beef to make a pound of jerky so you’ll pay us for the 2 pounds plus the extra processing. But jerky is so worth it!
Many ranches charge a lower price per pound on the hanging weight which is roughly a third heavier than the eventual processed weight. Then the processing costs are paid by the buyer. There is logic to this pricing mechanism. The only reason we don’t charge that way because it is so complicated. We hate complicated. Simple is best. So we pay the processing and you pay our price per pound on the meat you receive.
What you should do to enjoy our delicious beef
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