If These Old Walls Could Talk

Sometimes when we're moving cows, we pass a little piece of history that makes me wonder about the people who lived here before us... and how tough they were.

This week we moved the cows into a pasture where the old Wiig homestead still stands.

Fred Wiig and his family homesteaded this place in the late 1890s. They raised sheep, did a little farming, and built a log cabin with rounded logs and notched corners that fit together. That cabin is still standing today.

Fred also discovered a spring south of the homestead, and to this day it's called Wiig Spring.

Water was mighty important in those early days. Still is out here.

Having the paperwork signed and a dependable source of water could make all the difference between staying and moving on.

The larger house has a trapdoor in the kitchen floor where they stored food to keep it cool. Our own ranch house, now 117 years old, has one too.

And there's an old root cellar out there that I've never ventured into!

I made a short video of the homestead after we got the cows all moved.

Watch the Old Wiig Homestead Video

I wonder sometimes what those old walls would tell us if they could talk.

Those families helped build the Montana we know today. And every time we move cows past those old buildings, I'm reminded how fortunate we are to carry on a little piece of that American ranching heritage.

What's for Supper?

After a day of ranch work, I appreciate a supper that doesn't take all evening to prepare.

Last night I made Garlic Butter Steak Bites, roasted potatoes, and a fresh salad.

And you know what? Sometimes the simplest meals are the best.

I used our T Bar J Ranch sirloin steak, cut it into bite-sized pieces, and cooked it in a hot skillet with garlic and butter.

The potatoes went into the oven while I prepared the steak, and supper came together without much fuss.

Garlic Butter Steak Bites

Ingredients

• 1½ lbs sirloin steak, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• Fresh parsley or rosemary, if you have some

Directions

1. Pat the steak pieces dry and season with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the steak in a single layer, working in batches so the pieces brown instead of steam.
4. Sear the steak, turning to brown the other sides.
5. Reduce the heat and add butter and garlic. Toss the steak bites until coated in that delicious garlic butter, cooking to your preferred doneness. For food safety, whole-cut beef should reach 145°F and rest 3 minutes.
6. Sprinkle with parsley or rosemary and serve.

Amber's Tip: Patting your steak dry before cooking makes a big difference in getting a nice brown crust. Don't crowd the skillet! And if your steak is still slightly frozen, it's much easier to cut into nice, even cubes.

We enjoyed ours with roasted potatoes and a green salad. Nothing fancy, just a good supper.

A Little More Steak for Your Freezer

After a customer called asking about our Montana Steak Boxes, we took another look at our beef inventory.

And wouldn't you know it, we have enough premium steaks to put together three more Montana Steak Boxes!

Each box contains 15 pounds of premium T Bar J Ranch steaks, dry-aged, vacuum-sealed, and ready for your freezer.

$397 per box, shipping included.

If you've been thinking about putting some good Montana steaks in your freezer, we'd be happy to send a box your way.

Bring Home a Montana Steak Box

November 1 — Summer Beef Reservations Open!

This Sunday, November 1, we're opening reservations for our Summer 2027 Beef Harvest!

We have 19 steers planned for our summer harvest, with deliveries beginning in June.

Whether you're looking for an eighth, quarter, half, or whole beef share, you can reserve your family's Montana beef ahead of time.

And there's something else that's important to Al and me.

Through our Montana 5 for Those Who Served commitment, we donate 5 pounds of T Bar J Ranch ground beef in your name to the Montana Veterans Meat Locker for every beef share reserved.

It's our year-round way of thanking the men and women who have served our country.

We're proud to raise American beef, and we're grateful to the Americans who have served to protect the country we call home.

Because good Montana beef should feed more than just one table.

And to celebrate our November 1 opening, we're bringing back our Third Annual Prime Rib Roast Giveaway!

I'll share more details in Friday's Ranch Roundup.

Mark November 1 on your calendar. We'd be honored to help fill your family's freezer next summer.

Until then, I hope you enjoy a good supper and maybe a little Montana history along the way.

From our ranch to your table,

Amber, Al & Fritzie
T Bar J Ranch

P.S. Do you have an old homestead or family place with stories worth remembering? Tap reply and tell me about it. I'd love to hear your story.