There’s a saying that goes - we don’t know what we’ve got until it’s gone.

Well that doesn’t apply here. But losing the good ones hurts all the same.

He wasn’t excited about getting down on a wild cow, but he had no rope… and no other choices.

“Nope… You’re gonna die if you’re waiting for me to come get you,” Lupe said.

“Well if the saddle’s gone, I ain’t staying up there!”, said Jayco.

Grass-fed beef cooks roughly 30% faster than conventional grain-fed beef.

We’ve been beef lovers for a long time, but have only started consuming grass-fed beef for about 2 or 3 years. Some people say the flavor profile is different and although I won’t disagree with that, I think that when raised properly, the difference is very subtle.

The primary difference we’ve experienced is how to cook grass fed beef.

It’s been 2 years… plus over 180 years because our family has been raising beef here in South Texas since the 1830’s. But, we’re focusing on the 2-Year Anniversary right now. We’ve been selling beef directly to consumers - our community and to you - for 2 years.

And we’re PUMPED.

Why? Because we have come a LONG WAY in a short period of time.

We’re focused on grass - Not the kind that’s trying to be legalized in states all across the country. We’re focused on the grass in our pastures that gets converted into delicious beef. Producing the best grass fed beef available is priority #1. Does that make us cattle ranchers? Yes, but these days we feel like we’re equal parts rancher and farmer - grass farmer.

Here’s to a beautiful Father’s Day weekend! Here’s to fantastic weather for all of our outdoor activities. And here’s to kids that go and do rather than sit and stare.

Some people LOVE grass fed beef. Some people HATE grass fed beef. Some people love AND hate grass fed beef! How can one grass fed beef cut be the best beef we have ever had, and the next cut of grass fed beef almost make us swear off of beef all together?!?

Behold: The Twinkie Burger!

Alternative protein sources are a very trendy subject right now. Plant-based meats are showing up in our Little League World Series commericals and landing on our fast-food chain menus. Lab-constructed proteins are right behind them and the companies profiting from both efforts would have you and I believe that this trend is due to consumer demand.

BUT… consumer’s want 2 things:

Our daughters went back to school today. We’re proud of their academic progress and can not wait to hear about what excites them, interests them and challenges them.

Having said that - We wish it was still Summer! … And here are the top reasons why:

Straight from the cookbooks out here on the ranch! This first recipe comes from Tonni O’Brien’s cookbook and is from, you guessed it… her great friend Alicia Howard’s mom - Dianna Howard, founder of the Texas Culinary Heritage Association. Dianna’s an amazing culinary artist and her meatloaf is outstanding! Click to get the recipe…

This post is not about “How to beat the heat”. It’s about how to handle the heat.

Heat advisories were issued all over South Texas today with heat indexes ranging from 110 degrees to 119 degrees. If you’re out on the ranch like we are, you are NOT going to beat that kind of heat. So here are some tips to handling the South Texas summer heat: