Built for the Long Haul

What’s Happening at the Ranch

Winter tried to remind us it’s still February this week.  You'd better grab a sweatshirt and something hot to drink.

 

We had one proper snow day — heifers huddled, protein pellets poured, and that quiet only fresh snow brings across the pasture.

 

Even when grass is dormant, they're still growing. So we supplement. Because what you build now shows up later.

 

That’s something ranching teaches you over and over again.

 

Al had a birthday this week

Last year on his birthday, the actual temperature was –39°.  This year? Nearly 60°.  Almost a 100-degree swing.

 

Montana keeps you humble.

 

We went to town for lunch — $72 later (drinking water included), we were reminded again why we believe in stocking the freezer.

 

That night, we cooked New York steaks at home.

 

Salt. Heat. Butter. Done.

 

Simple meals taste better when you know where they came from.

 

It’s been an easier week overall. The snow came and went. The cattle are content. Miss Scar-Let’s stitches are staying in a bit longer — slower healing than we hoped, but steady.

 

Some weeks are dramatic.

 

Some weeks are just steady.

 

And steady is good.

 

Built for the Long Haul

Ranching isn’t about quick results.

 

It’s about feeding well through winter.
Growing strong cattle.
Stocking the freezer before you need it.

 

Next week we’re sharing something built exactly for that mindset — simple, slow, steady winter cooking that feeds you well without rushing the season.

 

We’ll tell you more on Monday.

 

Whether you’re digging out of snow or already seeing hints of spring, February has a way of reminding us to plan ahead.

 

P.S. We have one whole and one half beef available before June, along with a few 1/4 shares. Once they’re spoken for, that’s it until summer processing.