Cut of the Week: Prime Rib and we have our 1st Winner

We’ve got two big things happening this week, and both involve Prime Rib:

🎉 Congratulations to Laurie P.
Our 1st Prime Rib Giveaway Winner!

Al drew her name from everyone who reserved their Summer 2026 beef share early, and Laurie’s it this week!

But don’t worry, we’ll draw one more Prime Rib winner next Friday.

Why This Week Matters

We ship calves on Thursday morning, and need to know how many of you want beef next summer so we keep back enough steers.

This isn’t just about saving your spot; it’s about eating better, planning, and knowing your rancher.

Prime Rib Roast

Tender. Juicy. Bold. It’s no wonder this cut gets center stage on so many holiday tables.

Where It Comes From: The rib section, between the chuck and loin. Richly marbled and full of flavor, it’s the same cut as Ribeye Steaks… just left whole for slow roasting perfection.

Prime Rib = Rib Roast = Standing Rib Roast

How to Cook the Perfect Prime Rib

Ingredients:

1. 1 rib roast (5 lbs is a good starting size )
2. 2 tbsp kosher salt
3. 1 tbsp black pepper
4. 2 tsp garlic powder
5. Optional: fresh rosemary or thyme

Directions:

1. Bring to room temp: Remove from fridge at least 1 hour before cooking.
2. Preheat oven to 450°F.
3. Season: Rub roast generously with salt, pepper, and garlic powder.
4. Roast:
1. i. 15 minutes at 450°F
2. ii. Lower the heat to 325°F and roast until the internal temperature is:
  1. i. 120°F = Rare
  2. ii. 130°F = Medium Rare
  3. iii. 140°F = Medium
5. Rest: Let the roast sit 20–30 minutes before carving. Don’t skip this step—resting seals in the juices.

Why Reserve Your Summer Beef This Week

✅ Enter the Prime Rib Giveaway
✅ Help us decide how many steers to keep back
✅ Get your name on the list before sorting on Wednesday
✅ Lock in your U.S. beef supply for 2026
✅ Eat clean, local, family-raised beef, no feedlots here

Veterans Meat Locker Deadline — Ends Sunday

This weekend is the final chance for your order to count toward our Montana Veterans Meat Locker donation.

For every beef share purchased, we’ll donate 5 pounds of ground beef in your name to feed a veteran here in Montana, no red tape, just gratitude in action.

It’s one more way to stock your freezer and make a difference before the weekend’s over.

Think About It

When you buy beef in bulk:

✔️ You spend less per pound
✔️ You save time
✔️ You go to the store way less often
✔️ You avoid impulse buys & takeout
✔️ You know exactly where your meat came from

And every bite tells a story, our ranch, our land, our all-natural beef.

See the Shares Available & Reserve Yours

From Our Ranch to Your Table

If you want to talk things over or have questions, please call. We’re happy to help you pick the share that fits your family best.

P.S. We will draw one more Prime Rib winner next week. But we sort calves on Wednesday. If you're planning on eating T Bar J beef next summer, this is the week to speak up.