Meanwhile, Back at the Ranch… Paying Attention

What’s Happening at the Ranch

Before the weekend fills up and the world gets loud, take a peek at the ranch.

Every day we are taking care of the land and our soil, our cattle, and our meat-eating friends.  Glad you are here!

Winter feeding looks a little different out here right now.

Instead of rolling hay out every day, we’re bale grazing the heifers on this native pasture. It’s a way to feed the cattle and care for the land at the same time. The hay provides ground cover and litter to protect the soil, and what the heifers leave behind adds natural fertilizer. Come spring, that combination helps this pasture recover stronger and more resilient.

It’s a slower, more intentional way to feed — fewer trips, less disturbance, and better care for the ground that feeds our cows year after year.

And now… an official name 🖤

This young heifer officially has a name.

Scar-let.

That name came from Teresa, who summed it up perfectly,

a reminder of the recovery after we focused on the problem — Rip, and then the fix — Stitch.

Scar-let is healing well, eating strongly, and moving in the right direction. She’s a good reminder that on the ranch, progress doesn’t always look perfect — but with time, care, and attention, it shows up just the same.

Thank you, Teresa, for a name that fits her story so well.

Orders & what’s coming next

Otherwise, it’s been a steady shipping week here. We sent out steak boxes along with more beef sticks, and it’s always good to see familiar names come back around.

We’re also working on a new beef stick variety that a number of you have asked for — a straight jalapeño beef stick, without cheese. Some folks want a little heat without dairy, and we’re glad to offer an option that meets that need.

 We’ll share more once those are ready.

Real food, real work — and why it matters

This winter, we’ve had some really good conversations happening — here at the ranch, at a couple of local gyms, and with people who care deeply about where their food comes from and who it supports.

For us, ranching has always been about responsibility — to the land, to the animals, and to the people we feed. That sense of responsibility is also why supporting our veterans matters so much to us.  Why do we give to Montana veterans every time we sell a beef share?

The flag you see in our posts isn’t a decoration. It’s a reminder of the values we were raised with — service, grit, showing up when it’s hard, and taking care of each other. Those same values guide how we ranch and how we do business.

We’re especially grateful for Kieran McKeag, our T Bar J hammer thrower, who’s been sharing his training and fueling journey and introducing a whole new group of athletes to ranch-raised beef. Watching him connect discipline, recovery, and real food has been fun, and we appreciate the energy he’s bringing. 

If you’re on Instagram, he’s worth following.

And it’s not just athletes noticing the difference.

Here’s a note we received recently after shipping a Montana Steak Box and beef sticks to Texas:

5-star review we received this week:

We couldn’t be more excited about our Montana Steak Box!

"We received our Montana steak box all the way from Montana to Texas last week! Everything arrived frozen with the most beautiful steaks I’ve ever seen! The kind of steak you spend $60 or more on at a fine restaurant! T Bar J included recipes, honey (from the ranch!), and a variety of beef sticks!

The customer service is excellent! Amber stayed in touch from the moment we placed our order all the way through delivery! You won’t believe how many steaks you get in a Montana Steak box!

We can’t wait for Texas to thaw out so we can enjoy T Bar J beef right off the grill!

We are placing another order next month for a 1/8 side! I won’t shop anywhere else for beef and neither should you!"

                                                   The Giddy Texan

Hearing feedback like that never gets old. It reminds us why we do the extra work — from how we raise the cattle, to how we pack the boxes, to staying in touch through delivery.

Good beef doesn’t come from shortcuts. It comes from paying attention — day after day — and building from the ground up.