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We work to produce a Regenerative Product through careful Animal and Land Stewardship by addressing causes rather than symptoms. In doing so we will continue to contribute to healthy land, animals and customers who are interested in advancing our community and environment health. Read this fact and a great indicator of why we are on this planet! Do you know that the Human nose is extremely sensitive to Geosmin (can be an indicator of good soil health) and is able to detect it at concentrations as low as 5 parts per trillion (the good Lord did this by design)! It is our responsibility as humans to take care of the world we live in and beef has a great part to play in regenerating healthy food and healthy range lands. We have a little history as well, our beef is Home grown on a Ranch that was established in 1876 (read our historical fact) and located in the Black Hills of South Dakota. We have a pristine deep water source and a diverse selection of forage (Plant Based Regenerative Solar Power Energy) that our harvesters ( beef) utilize to provide a healthy food source. Check out more info on GEOSMIN below! WOW
Our grass fed beef and pasture pork is a healthy protein that is truly plant based via our efficient harvesting methods (cows)! Additionally, there are some interesting studies that conclude it's not red meat but the other items in humans diets (as well as sleep deprivation and lack of exercise) that are effecting the health and vitality of humans today! Click to learn more.
We are members of the Grassland Coalition and are working to improve our grassland eco system by utilizing our herd to manage weeds, soil health, and plant diversity which improves wildlife habitat. Additionally, we are working with the Audubon Society and the Western Sustainability Exchange to continue our education and improve our skill sets (see the links below for more info).
Historical Fact - As documented in the Book "The Black Hills Or Last Hunting Grounds of the Dakotas by Annie Tallent" page 273. On August 20th 1876 a band of natives raided the Ranch stole over 150 head of horses 100 of which went to Red water and the rest where driven towards Deadwood than through main street. That is when Rev. Henry Weston Smith "Preacher Smith" was killed by the group that went through down town deadwood. Page 273. 5 men where shot and killed that day including Preacher Smith. Preacher Smiths Monument is located on HWY 85 South of ranch near the top of the hill before you reach deadwood.
Beef Facts - For additional helpful information on the benefits of eating and supporting the beef industry go to "beefitswhatsfordinner.com".
Conservation... here is are some interesting reads (see below). Cows are an effective player in the effort to reduce CO2 in the atmosphere via green grasses and healthy soils. CO2 has a lifespan of 1,000 years, but amazingly, it is captured by plants through photosynthesis. Carbon from CO2 is stored in plants as cellulose from which carbon is sequestered or stored in soil organic matter. Unlike other Greenhouse gases, methane state in the atmosphere for 10 years before it is oxidized and converted into carbon dioxide and water. When a cow eats forage, she consumes cellulose and other carbon hydrates, which contain some of the carbon that originated in the atmospheric CO2. A small amount of that carbon becomes methane which enters the atmosphere from belches and manure. Sources of nitrous oxided, the exact source of nitrous oxide are not fully understood yet (re: Woods Hole Oceanographic Institution - Currently researching this very subject). Soil Carbon storage is enhanced by five core practices, Minimum Soil Disturbance, maximum crop diversity, covered soil, year round living roots, and integration of cattle and other grazing livestock. The cow improves soil carbon storage capabilities in several way (re: Gary Price 77 Ranch). In proper grazing systems a grazing animal normally removes 1/3 of the plant stimulating growth, more growth captures more CO2. Hoof action loosens soil creating better conditionsplant growth and incorporating dead plant matter into the soil. A cow also helps cycle nutrients back into the soil via manure and urine. Cows and plants have a symbiotic relationship in the way they feed each other their required nutrients. Healthy soils can also help increase water retention in the soil which helps grow healthy grass and animals.
These are the typical cuts of pork. The terminology may change from region to region. There are between four and six large cuts: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. We typically see specific cuts at the store which are used to obtain different kinds of meat, such as tenderloin and ham.
Chuck Meat
Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1″ thick and containing parts of the shoulder bones, and is often known as a “7-bone steak,” as the shape of the shoulder bone in cross section resembles the numeral ‘7’. This cut is usually grilled or broiled; a thicker version is sold as a “7-bone roast” or “chuck...
Ribs Steak
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or “ribeye” was originally, as the name implies, the center portion of the rib steak, without the bone. It is considered a more flavorful cut than other...
Short loin
is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster’s Dictionary defines it as...
Sirloin Steak
In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak”....
Top sirloin
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the...
Bottom sirloin
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. The meat is often used to cook the tri-tip and flap steak. The meat is considered lean and chewy.
Tenderloin
Tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the “tail”. The smaller, pointed end—the “tail”—starts a little past the ribs, growing in thickness until it ends in the “sirloin” primal cut, which is...
Round Steak
A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the “round” bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking...
Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be...
Beef Plate
In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it...
Flank steak
The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as sobrebarriga, literally meaning “over the belly”. A thin flank steak in South America is known as a matambre.A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried,...
Beef Shank
The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of...
