There are several cuts we stock but have never tried in our home kitchen. Being stuck at home seemed like a great time to explore some of these strange cuts...

This is a go-to classic for any time of the year. You can make it spicy or mild depending on your preferences. We use sirloin tip steaks but flank, flat iron...

Today's recipe showcases one of our unique cuts: Korean style short ribs. This style of short ribs are sliced thin, 1/4-1/2 inch thick, and are perfect for ...

Impress your family and friends with this whole shank osso bucco recipe (regular osso bucco also works well if we don't have the whole shank in stock). Affe...

We've been absolutely blown away by the support of our community these last few days. Small farms, businesses, and restaurants have been working together to ...

As the news is flooded with closures, concern, and panic, our family farm continues chugging along. We are, of course, paying attention to the news and work...

One of the goals of our website is to provide a catalog of some of our favorite recipes. We made this delicious dish just last weekend and its perfect for t...

Last week we put out a survey on our Instagram page asking what you'd like to know about our farm. We received so many great questions! Here are the answer...

This summer, we had the opportunity to be involved in a really neat project with some local filmmakers from Dream Lens Media. The Local Origins project explo...

This past weekend we opened our farm store up for a few hours and invited you to come purchase some beef for your holiday celebrations. What we didn't reali...

"What steak should I get?" "Which steak is best?" "What's your favorite steak?" I get these questions all the time at the farmers' market! One of the uniqu...

While we primarily think of ourselves as beef farmers, our other livestock play an important role in regenerating and healing the land. They are also super t...

Hesitant to buy beef out of a trailer? Not sure what to buy or how to cook it? Overwhelmed by the crowds, baby strollers and cheese curds at the downtown mar...

Here we go! As I enter my fifth year of full-time farming, I've decided to add blogging to my list of farm tasks. The goal of the blog is to give you insig...