Snakes and Bottles and Black Jack, Oh My

We got an inch of rain Saturday afternoon, and Sunday, it was close to 100°. The cows are hot, the humans are sweaty, and everyone’s thirsty.

 

So the other night, I went out with a bottle for Black Jack. He’s taken to napping in the shade by the grain bins, just outside our yard.

 

But before I even spotted him, I heard it, that unmistakable rattle.

 

On the Northern Plains, rattlesnakes are part of life. But hearing one right outside your yard? That’ll raise the hair on your neck.

 

I froze. Scanned the tall grass. Found the coiled-up culprit with his head lifted. Then I circled wide and went on to feed Black Jack.

 

He was too close to the house, but rattlesnakes serve a purpose in controlling gophers and prairie dogs.  If you give them some room, they don't like a lot of commotion, they'll leave.

 

Here’s our bottle calf turned ranch mascot, milk suds and all.

 

Why Your Beef is Worth the Wait

We picked up beef from the butcher today, getting ready for the next wave of deliveries.

 

And I wanted to share why your beef doesn’t ship the minute it’s harvested:

 

We dry-age every steer the old-fashioned way. We hang the whole carcass for at least two weeks, allowing 5–8% of its water to naturally evaporate.

 

What does that mean for you?

- Faster thawing when dinner plans shift

- Concentrated flavor — no water to dilute the taste

- Better texture — no steam in the pan

- No paying for water weight

 

Most beef these days is wet-aged: vacuum-sealed immediately and aged in plastic. It's faster. It's cheaper. But it’s not better.

 

Can you imagine the big 4 packers, where they handle more than 5,000 head a day, dry-aging each one for 2 weeks?

 

That’s not how we do things.

 

We do what’s best for the beef because you deserve meat that tastes like it used to.

 

Giveaway Winner, Finally!

After 3 tries, we finally got a reply from this month’s T Bar J Giveaway Winner:  Bob from Billings!

 

Turns out he had company over the 4th and hadn’t checked his email. Just a good reminder: keep an eye out at the beginning of each month. You might be the next one we’re trying to reach!

 

I can't believe with over 1,400 people entered in our giveaway, I picked one from Billings! We’re delivering his box Monday,  10 lbs ground beef, honey, and a T Bar J hat. Photos coming next week.

 

Trail Stick Update

We launched our All-Natural Trail Sticks last week… and they’re a hit. Orders are coming in daily, and even Granite Health + Fitness in Billings is carrying them at their front desk for post-workout protein.

 

Our new flavor, Jalapeño Cheese,  is ready this week! (Al’s favorite. I’m still team Original.) They're perfect for the pickup, the backpack, or the gym bag.

 

Grab a pack here

 

     Here’s Al out with the cows, enjoying one in the field

 

Pig Parade - Last Call

We’re just one week out from our local fair, which means the pig parade is wrapping up! If you want a half or whole pork share of clean, flavorful, pasture-raised pork, now’s the time to speak up.

 

Bundle your pork share with your beef share and get:

- $50 off a half pork share

- $100 off a whole pork share

 

Click here to get bacon in your freezer

Thanks for Being Here

This is my world,  the cows, the calf, the grass, the quiet, and sharing a piece of it with you each week means more than you know. Our T Bar J family adds so much to our days.

Thank you for trusting us to raise beef and pork for your table. We believe in what we do: clean, all-natural meat that supports your health and tastes the way it should.

 

I’ll be back in your inbox Saturday with a new Cut of the Week and another recipe to try.

 

P.S.
Have you received your beef? Tried our Trail Sticks? If so, would you consider leaving us a Google review? Even one review makes a big difference when someone’s searching for beef they can trust.

👉 Leave a Review for T Bar J Ranch

 

Thanks for being here and helping us grow.