The Truck Smelled Amazing Yesterday
We made a run to the butcher yesterday and brought home a fresh batch of ranch beef sticks.
If you’ve ever ridden in the pickup for that trip, you know the smell — smoky, savory, and hard to ignore.
This round includes the regular favorites:
- • Original
- • Jalapeño Cheddar
- • Teriyaki
And we also tried two new flavors:
- • Straight Jalapeño (no cheese)
- • Ghost Pepper for those who like a little more heat.
They’re the kind of snack that disappears pretty quickly once a box gets opened.
Perfect for the pickup console, a gym bag, or a long day outside.
Beef sticks coming home from the butcher
Cut of the Week (Sort Of)
Beef sticks may not look like a traditional cut, but they start the same way everything on this ranch does — with carefully raised Montana beef.
When a beef is processed for beef sticks, the premium steaks like Ribeye, New York, and Tenderloin are set aside.
Everything else — round, roasts, and pieces that would normally become ground beef — is ground and turned into these beef sticks.
So when you’re eating one of these sticks, you’re essentially eating the same beef that would make an excellent hamburger.
The same ranch beef we trust for our hamburgers — just turned into a snack you can take anywhere.
They aren’t made from leftover trim. They’re made on purpose from the same ranch beef we feed our own family.
Fueled up for Nationals
Fuel for Nationals
Some of you saw the photo we shared of Kieran, our T Bar J Hammer Thrower, getting ready for Nationals.
Ranch beef sticks have been helping fuel those training days.
We even asked folks if we should send him another box before the competition — and the votes are leaning toward yes.
We may have to include the Ghost Pepper ones; we only made a small experimental batch this time.
But his friends are saying: "Send him those!"
The Pig Parade Is Coming
Around here, we’ve also started talking about something we call the Pig Parade.
Each year we purchase a limited number of pigs at the Stillwater County Fair, and those eventually become the pork shares that head out to families later in the fall.
Those pork shares won’t ship until September, but we’ll begin taking deposits on April 1.
Since the number of pigs available at the fair is limited, families usually reserve their share early.
More on that soon.
Until then, we’ll keep checking cows, packing boxes, and enjoying a few beef sticks along the way.
P.S. You can see the current beef stick flavors here:
We made that small experimental batch of Ghost Pepper beef sticks this time. If you’re someone who likes a little heat, you might enjoy them.
