Cold Weather, Full Bellies, and a Well-Set Freezer

What’s Happening at the Ranch

Winter is reminding us much of the country that’s in charge this week.

We all know her, Mother Nature, and she is letting us know she’s the one making decisions.

So make sure you have a couple layers on before you grab your warmest hat, coat, mittens, and boots. And make sure to plug the truck in so it will start.

We’re bracing for a serious cold snap here, so yesterday was all about preparation — not panic.

We put out bales for bale grazing so the cows and heifers have three to four days of feed already in place.

That means full bellies, less stress, and no need to fire up the tractor or feed truck when temperatures drop well below zero.

Hydraulic hoses don’t love extreme cold — and ranchers don't like breakdowns in the middle of a storm — so planning matters.

Don't be fooled by the sun in these pictures; it is not balmy out!

Out here, feed is heat. Cows stay warm by eating, not by standing at the gate waiting for the tractor to show up to feed them.

We’ll still be out checking cows and heifers, chipping ice, and making sure everyone’s got water — but they’re set up the way cattle are meant to be: grazing, moving, and doing what they’ve done for generations.

This is the little heifers' first storm without their mother, so we put their bales by the Taj Mahal, their windbreak.

We didn't forget the steers: they got 2 bales of hay and a bale of straw because they like having a soft place to sleep.

Fritzie supervised the whole operation from the pickup seat, of course. Someone has to keep standards high.

❄️ Ice, Wind, and Real Ranch Work

I took pictures of the ice we chipped — thick enough to remind you why preparation beats reaction every time.

Cold weather doesn’t stop ranch work. It just rewards good planning.

Beef on the Move This Week

It’s been a busy shipping week, too:

• Beef headed out from Texas to Washington state — one customer even shared her delivery on Instagram, which we loved reposting.
• Several families called needing ground beef to bridge the gap while waiting on their summer beef shares.
• Others added cuts they already know and love — chuck roasts, briskets, round steak — because they cook what works for their families.

That’s the advantage of knowing your rancher. You don’t guess. You call. We figure it out together.

Beef Sticks Are Back (All Three Flavors)

We picked up a fresh batch of beef sticks this week — including Teriyaki, which has been flying out the door.

• New supply delivered to the Granite Health & Fitness in Billings (they were nearly out)
• Another gym restock headed to Gold Buckle Performance in Miles City
• More going out in beef steak boxes and beef shares

Original, Jalapeño/Cheese, and Teriyaki are all stocked and ready.