Beef Guide

Why beef? For over 15 years our focus was grazing ecology and cost of production. We did not think of our end product as meat, but rather as calves or yearlings. Several years ago, we began selling custom beef and putting quarters in our own freezer and we discovered the joy of matching meat cuts to methods of preparation. Like many beef consumers, we had forgotten about soup bones, short ribs and arm roasts. We pretty much grilled steaks and burgers and baked an occasional roast. I tried to grill our first set of short ribs and about caught the house on fire as the grill flared up from dripping fat. As we learned to produce a quality meat product straight off the ranch, we also learned ways to prepare that product. We want to share our insights on cuts and preparation as we share our product.  We’ll start with this guide to cuts and some general preparation thoughts and build into recipes for individual cuts. Enjoy!