Buying Local Beef
Buying Local Beef
Have you ever wanted to buy local beef or a “half cow” but dont know where to start? Look no further. I wrote this post to make it clear what to ask for. Understanding the process from steer ranch to table can help you appreciate the value of supporting local ranchers and making informed choices about the beef you consume!
Why Support Local Ranchers?
Supporting local ranchers is not only about getting high-quality meat; it's also about investing in your community and the local economy. By purchasing beef directly from ranchers in your area, you're supporting small-scale agriculture, preserving open spaces, and contributing to the sustainability of your region's food system.
Benefits of Buying Local Beef
Freshness: Local beef is often fresher than meat purchased from large-scale distributors, as it typically travels shorter distances from farm to table.
Transparency: Buying directly from ranchers allows you to know exactly where your meat comes from and how it was raised.
Customization: Many local ranchers offer the option to customize your order, allowing you to select specific cuts and portions (usually only sell full, ½, or ¼ beef) that meet your preferences.
Reduced Environmental Impact: Local meat production typically involves shorter transportation distances, reducing carbon emissions and environmental impact compared to mass-produced meat that travels long distances.
Healthier and Safer: Local beef is often raised with fewer preservatives compared to mass-produced meat, offering a healthier and safer option for consumers.
Price Comparison: The cost of purchasing a quarter or half cow from a local rancher typically ranges between $6.00 to $9.00 per pound. This price includes a variety of cuts, such as steaks, roasts, and ground beef. At a grocery store, high-quality, grass-fed beef can cost anywhere from $9.00 to $15.00 per pound, depending on the cut. Even conventional store-bought beef is usually priced around $5.00 to $8.00 per pound, which aligns with local beef pricing.
Grass-Fed vs. Corn-Fed
One important consideration when buying beef is whether the cattle were grass-fed or corn-fed. Grass-fed beef typically contains less fat and has a different flavor profile compared to corn-fed beef. Grass-fed beef is often considered more environmentally sustainable and may contain higher levels of certain nutrients like omega-3 fatty acids.
Tip: This may seem like a silly thing to point out but you MUST have a second freezer for storage! HERES a video on storing a half cow in a freezer.
Weight
When purchasing beef, understanding the journey from steer to table is necessary. Butchers transform a 1,300(ish)-pound beef animal into a carcass, removing the hide, head, and internal organs, resulting in an average carcass weight of about 806 pounds. This "dressing percentage" can vary based on factors like hide thickness and feeding methods. The carcass, containing fat, bone, connective tissue, and meat, undergoes a 14 to 21-day chilling and aging process to develop flavor and tenderness. About 21 percent of each carcass consists of inedible parts, leaving approximately 640(ish) pounds of edible beef product. These products include premium steaks like Filet Mignon and ground beef, with roughly 35 percent converted into ground beef!
Talking to Ranchers!
When purchasing beef from a local rancher, here are some tips to make it seem like you know what the heck you are talking about!
What Are the Cattle Fed?
Grass-Fed: Ask if the cattle are raised on a grass diet from start to finish. Grass-fed beef is often leaner and has a distinct flavor profile.
Grain-Fed: If the cattle are fed grain, inquire about the type of grains and the duration of grain feeding. Grain-fed beef typically has more marbling and a richer taste.
How Are the Cattle Finished?
Grass-Finished: This means the cattle are fed grass their entire lives and are also finished on grass. Confirm if they are purely grass-finished for a leaner beef option.
Grain-Finished: If the cattle are grain-finished, ask about the finishing period and the grains used. This can affect the flavor and tenderness of the beef.
What Is the Time Frame for Processing?
Availability: Ask when the next batch of beef will be available. Some ranchers have specific seasons or times when their beef is ready.
Processing Time: Inquire about how long it will take from placing your order to receiving the beef, as well as where the beef will be butchered. This helps you plan your purchase and storage.
What Is the Pricing Structure?
Quarter to Full Beef: Shields Valley Ranch has a great article HERE to compare prices with different bundles. Generally, beef is purchased as a full beef, ½ beef, or ¼ beef (~150-650 pounds of edible beef, depending on the size of the animal), but some producers allow for the purchase of selected cuts or smaller packages. Understanding the cost breakdown will help you make an informed decision on what you want to order!
Additional Fees: Inquire about any additional fees for processing, packaging, or delivery.
How Much Beef Should I Order?
Portion Sizes: Ask about the different portion sizes available. You can often purchase a quarter, half, or whole cow, depending on your needs and freezer space. HERE is a really helpful video for seeing how much is in Half a Beef!
Cut Options: Find out what cuts are included in your order and if you have the option to customize your order.
Is Delivery Available or Is Pickup Required?
Delivery Options: Some ranchers offer delivery services, either for free or for an additional fee. Ask about the delivery radius and schedule.
Pickup Locations: If delivery isn't available, ask where and when you can pick up your order!
Payment
Cash, Card, Venmo?
Different Cuts of Beef:
Chuck: Located in the shoulder area, perfect for slow cooking methods.
Rib: Upper back area, ideal for grilling or roasting.
Loin: Along the spine, containing tender and desirable cuts.
Round: Rear leg, best suited for slow cooking or thinly slicing.
Brisket: From the breast area, rich and flavorful, often smoked or braised.
Flank and Skirt: Thin cuts from the abdominal area, intense beef flavor, best cooked quickly over high heat.
Local Ranchers in Montana
Shields Valley Ranches in Wilsall
Lucky Cross Beef in Lewistown
Wickens Ranch in Winifred
Feddes Family Meats - Amsterdam Meat Shop near Bozeman
Hagerman Ranch in Big Timber
Stillwater Murray Grey Beef in Bozeman
Cowgirl Meat Co in Big Timber
Darlington Ranch Co. in Big Sandy
Little Creek Feed in Townsend - Storefront with local food and animal feed, as well as smaller local beef packages.
Buying beef from a nearby rancher is a traditional and sustainable approach to meat consumption. It eliminates the need to transport live animals to distant feedlots and processing plants, reducing carbon emissions and promoting local economies. By supporting local ranchers, you not only access high-quality meat but also foster community health and vitality. So, when you're in the market for beef, consider reaching out to a local rancher. It's an opportunity to make conscious choices that benefit both you and your community, ensuring a more direct and rewarding meat-buying experience!
Check out https://www.ediblebozeman.com/local-guides/local-meats/ for a longer list.
Helping with branding and vaccines at Rock Creek Cattle Co!
As cheesy as this is… Heres a mock conversation of a phone call you’d be having.
Customer: "Hi, my name is ****, and I’m interested in buying beef from your ranch. I’ve never done this before and wanted to ask a few questions to understand the process."
Rancher: "Of course! I’d be happy to help. What would you like to know?"
Customer: "First, can you tell me what your cattle are fed and how they’re finished?
Rancher: "Our cattle are grass-fed for most of their lives, and then we finish them on grain for the last 3-4 months. This gives the meat a good marbling and flavor, but if you’re interested in 100% grass-fed, we have that option as well."
Customer: "What about the time frame? How long does it take from the time I order to when I’ll receive the beef?"
Rancher: "Typically, we process cattle every few months, so depending on when you order, you’re looking at about 2 to 4 weeks. We’ll butcher, dry-age the meat for tenderness, and then package it up for you."
Customer: "How much beef would I be buying? I’ve heard some ranchers sell by the quarter, half, or whole cow?"
Rancher: "Exactly. You can choose a quarter, half, or whole cow. For reference, a quarter cow is about 150 pounds of meat. It’s perfect if you have some freezer space but don’t want to buy too much."
Customer: "How does the pricing work? Are there any extra fees?"
Rancher: "We charge by hanging weight, which is the weight of the carcass after it’s been dressed. That usually comes to about $5.50 per pound, but that doesn’t include butchering, which can add another $0.75 to $1.00 per pound. We do offer free local delivery, though."
Customer: "Thanks! I do have a freezer, so I’m thinking a quarter cow could work for us. One last question—do I get to choose the cuts?"
Rancher: "Yes, you can customize your order. We’ll send you a cut sheet to fill out once the beef is ready for processing, so you can decide on steaks, ground beef, roasts, and more."
Customer: "That sounds perfect. I appreciate you walking me through everything! I’ll discuss with my family and get back to you soon."
Rancher: "No problem, happy to help! Just give us a call when you're ready, and we’ll get you on the schedule."
Make the call, you got this!
MP’s Rules of Hosting
If you know me, you know I LOVE a good dinner party. Growing up, my parents always hosted BBQs, themed gatherings, holiday celebrations, and game day watch parties. My mom made it seem so low-stress and effortless, and I’m thankful I grew up with such a great example.
Hosting a memorable and meaningful dinner with family and friends can be so rewarding. I promise the more parties you have, the easier it gets. I truly believe the small details add up…. are these tips necessary? Absolutely not. But do they elevate your event? YAS!
Tips for Brides: I put everything I could think of hosting-wise on my registry, and it was such a hit! If you send me a text or email, I’m happy to share my Crate & Barrel registry! Here is an Amazon list I started that has some of my favorite kitchen and hosting items.
Step 1: Choose the right Invite and pick a theme
Digital Invitations such as Paperless Post or Evite which are both free apps! If youre having more than 10 people I highly suggest using one of these so you dont stress yourself out trying to keep track of everyone. The app also saves the event on Apple or Google Calendars with reminders. If less than 10 are attending, I usually make a Canva invite. They have some simple free options!
Details to Include:
Date & Time: Choose a date that works for most and set a start and end time.
Location: Provide clear directions and any parking info.
Dress Code: Suggest attire to match the theme (e.g., "Festive Floral” or “Pizza & PJs” ).
What to Bring: Specify if guests should bring anything (e.g., a bottle of wine, dessert, or a small dish).
When asking guests to bring something, I usually try and be specific so its not Italian Night and someone shows up with chips and salsa. I am SO thankful for all my friends because they are always happy to bring a side, bag of ice, dessert or WINE! ILY… you know who you are!
Is this considered simple?! Asking for a friend….
Step 2: Create a Checklist
Confirm Guest List: Make sure to confirm RSVPs so you know how much food to buy.
Menu Planning: Unless there's a food allergy or sensitivity, I usually cook what I'm in the mood for. (Side eye to the "I don't like mushrooms or tomato people.")
Shopping List: Write down everything you need, from groceries to decor items.
Here are some 2024 ideas I’m currently loving!
Build Your Own Pizza
French and Wine Pairing
Homemade Pasta Night
Garden Harvest Dinner
Step 3: Design Your Table to the Theme
Tablecloths & Runners: Over the years, I’ve collected tablecloths and runners during holiday or week sales at Hobby Lobby. It’s nice to have a few basics like white, pink, summer, and winter themes. Avoid the cheap ones—invest in good quality tablecloths that are easy to wash on delicate!
Centerpieces: Fresh flowers from your garden or grocery store bouquets split into smaller vases work wonders. Candles for dinner add so much warmth and
Place Settings: Use your best dishes and silverware. Mix and match if necessary, but keep it cohesive with similar color tones. Always use cloth napkins—they make a difference. I love the ones from Target. Napkin rings might not add much flair, but placing them on the plate rather than to the side with silverware on top looks great!
Glassware: Invest in beautiful wine glasses that you love. Handblown is the way to go for a touch of sophistication. Two high-end brands to consider are Riedel and Zalto. Ideally, you should have separate glasses for white and red wine. However, if you're on a space or price budget, there are versatile glasses that work as an "in-between."
Step 4: Set the Table
Step 5: During the Event
Welcome Drinks: Greet your guests with a signature cocktail or mocktail to set the tone for the evening.
Introduce Guests: Make sure everyone knows each other to create a warm and friendly atmosphere.
Serve Food: Serve dinner buffet-style or in courses, depending on your preference and the nature of the gathering.
Engage: Be present and engage with all your guests, ensuring everyone feels included and welcome.
Clean Up & Thank Yous: Hand-wash and return any plates or dishes people have brought to the event.
Step 6: Quick Clean… this is v controversial
Tidy Up During the Event: I personally clean up major messes as they happen, toss all garbage, load the dishwasher, and wipe down counters. You'll thank yourself the next day! Most of my girlfriends prefer to clean up the next day to enjoy the company more, but I get serious anxiety when I go to sleep with a messy ass house! Neither way is right or wrong, but if you want help, communicate it. Play some fun music and pour another drink—your friends won't judge!
Step 7: The Wrap Up
Send Thank You Texts: Send a thank you message to your guests, expressing how much you enjoyed their company and share the pictures from the event!
Hosting Checklist
1 Day Ahead
Clean house.
Prepare sauces, soups, and chilled items.
Chop, peel, and prep fruits & vegetables.
Morning of the Party
Prep garnishes and cover with a wet paper towel.
Pre-cook any food possible. This reduces stress immensely!
Set the table.
Afternoon of the Party
Tidy up, declutter, and spot-check decorations.
Assemble hors d'oeuvres and store them in the refrigerator.
Set outdoor decorations and lighting.
3 Hours Before
Set up kitchen equipment for cooking (pots, pans, serving plates).
Get yourself ready!
1 Hour Before
Adjust the thermostat. A fireplace sets a cozy winter mood!
Place water pitcher, butter, sauces, and salt & pepper on the table.
Start cooking what you can. I’m still figuring out how to keep things warm without overcooking, so no solid advice there!
30 Minutes Before
Turn on music and outdoor lighting.
Fill water glasses.
Decant wine if needed and take hard alcohol out of the freezer.
Light candles and adjust dimmers.
Fill the ice bucket.
Pre-heat oven if needed.
During the Party
Set out hors d'oeuvres when the first guest arrives. No one likes sweaty meat or cheese, so don’t set out too early.
Follow your written timeline for cooking and serving. I find having a paper recipe handy helps because my ADHD makes it easy to lose my phone while juggling conversations and serving.
Serve hors d'oeuvres 30 minutes into the cocktail hour. Serve dinner around one hour in; it drives me crazy when dinner is served at 8:30 pm on a weeknight unless specified as a late-night event.
As a social media lover, take pics!
Prior to seating, fill water glasses and serve dinner. Designate one or two people to help serve food. As the host, find an appropriate time after an hour to start clearing dinner plates and bring out dessert!
Thanks for reading and I hope you found it helpful! I would LOVE to hear your tips to hosting a beautiful dinner party!
Bozeman History
This town holds SUCH a special spot in my heart, and I can't wait to share its story with you!
Let's wind the clock back to a time long before paved roads and busy city streets, to an era when the land we now call Bozeman was roamed by indigenous peoples such as the Shoshone, Nez Perce, Blackfeet, Flathead, Crow Nation, and Sioux. They named the area "Valley of the Flowers," now known as the Gallatin Valley, where Bozeman stands tall and proud today.
Fast forward to July 1806, when William Clark, of the legendary Lewis and Clark Expedition, ventured through this picturesque valley. His journal entries offer a glimpse into the future, describing the pristine land that would later become Bozeman.
Enter the legendary figure of John Bozeman, a pioneer from Georgia with a spirit as wild as the untamed frontier. In 1863, alongside his partner John Jacob, he blazed a new trail off the Oregon Trail, known as the Bozeman Trail. This rugged path wound its way through the Gallatin Valley, leading to the gold-rich town of Virginia City. It was along this trail that the foundations of BZN were laid.
In August 1864, John Bozeman, along with Daniel Rouse and William Beall, officially founded the town of Bozeman. Their vision was bold and ambitious, declaring Bozeman as the gateway to the mountains, ready to welcome adventurers and fortune seekers alike.
Despite the closure of the Bozeman Trail in 1868 due to Red Cloud's War, the town continued to flourish, drawing settlers with its fertile land and promise of a new beginning. By the turn of the century, Bozeman's population had grown to 3,500 residents, fueled by the completion of the Northern Pacific Railroad in 1883 and the establishment of Montana Agricultural College in 1893!
Gallatin County, named after Albert Gallatin, Secretary of the Treasury under President Madison, teems with history. From its earliest Native American inhabitants to the arrival of European fur trappers and the gold rush that sparked the birth of Bozeman, every chapter in its story is woven into the fabric of Montana's rich tapestry.
The branches of healthcare and education sectors started in 1912, Dr. J.F. Blair and Elizabeth P. Blair transferred the Bozeman Sanitarium property to the Trustees of the Bozeman Deaconess Hospital, making a legacy of healthcare in the community under the stewardship of the Deaconesses of the Methodist Episcopal Church. Bozeman witnessed the establishment of the Agricultural College of the State of Montana in 1893, later known as Montana State College and eventually renamed Montana State University in 1965.
So there you have it, a glimpse into the remarkable history of Bozeman, Montana. I will list places you can find out more about Montana history!
The Gallatin History Museum, nestled within the confines of the old county jail at 317 W. Main Street! Here, visitors can immerse themselves in a treasure trove of artifacts and over 20,000 photographs dating back to the city's earliest days! The museum itself is an architectural gem, offering glimpses into the past with its preserved jail cells and the solemn site of Gallatin County's final execution! Plan for 1-2 hour here.
Meanwhile, the Museum of the Rockies, on Kagy Boulevard, has THE MOST impressive dinosaur fossil collection which most of the bones were found IN the state! They have an assortment of local history exhibits with rotational exhibits. Step back in time at the Living History Farm and Paugh Regional History Hall, shows the early Montana life resonate through the ages. In the summer check out the Lewis and Clark Expedition keelboat replica! I usually tell people to plan for 2-3 hours here. They also have a lot of local events around the holidays to make sure to check out the monthly schedule!
For those who want a guided, interactive experience, the Extreme History Project offers an array of AMAZING walking tours through their website, Adventures Through Time. Explore the grounds of Sunset Hills Cemetery or themed walking tour downtown. With costs ranging from $7 to $25 and reservations are needed. Visit their website for a comprehensive list of available tours and embark on a captivating adventure through time!
Winter Farmers Market
As the temperatures drop and the snow is heavy Montana, the winter farmers' market doesn’t hibernate! Instead, it offers a unique and local shopping experience even in the winter months.
Bozeman Farmers Market continues to offer fresh and seasonal produce during winter. Enjoy a variety of root vegetables, winter squashes, and hearty greens that are not only delicious but also packed with essential nutrients to keep you healthy through the cold season!
1. Root Vegetables:
Root vegetables like carrots, beets, turnips, and parsnips thrive in the cold climate, offering both flavor and nutrition.
2. Cruciferous Vegetables:
Cruciferous vegetables such as Brussels sprouts, broccoli, cauliflower, and cabbage add a hearty touch to winter meals.
3. Leafy Greens:
Leafy greens like kale, collard greens, Swiss chard, and spinach provide essential vitamins even in colder months.
4. Winter Squash:
Winter squash varieties, including butternut squash, acorn squash, spaghetti squash, and pumpkin, offer a rich and comforting addition to seasonal dishes.
Supporting Local Agriculture & Artists:
Winter farmers' markets provide a direct link between consumers and local farmers, helping sustain the agricultural community year-round. By purchasing from local vendors, you contribute to the growth of the regional economy and ensure the longevity of Montana's farming traditions.
Other Products:
Beyond fresh produce, Bozeman winter market showcases a diverse range of bread products. Discover handmade crafts, candles, local honey, art (shoutout Lucy Hammett), preserves, mushrooms and other one-of-a-kind items that make for perfect additions for your winter hosting parties, attending parties or gifts!
Reduced Environmental Impact:
Winter farmers' markets offer a more sustainable shopping option, allowing you to enjoy fresh, locally sourced goods without the environmental cost.
Don’t forget about your Saturday morning routine at the Winter Market! If you haven’t yet, check out the new website for the full calendar (HERE).
Get a little sneak peek of some of the vendors who will be there on the “Meet the Vendors!” page on the website- Meet the Vendors. This page will give you a little biography about each vendor and some sweet photos of their product, their business, or of the people who are bringing you fresh produce and other products to you weekly!
See you there!
Montana Agates
The Pike family story is intertwined with these amazing rocks. My grandma Carol spent her childhood in a house that her dad transformed into a rock store, right there at the front! He had a real appeal for hunting, collecting and selling agates. Now, I've got some true treasures—a stunning collection of jewelry, unique horse-head bookends, and eye-catching display pieces, all crafted from these unique rocks. But the crown jewel!? It's a vintage poster made by my great-great-grandpa. Once upon a time, it graced the walls of Glendive, MT, and neighboring towns!
Yellowstone River
Exclusive to the banks and beds of the Yellowstone River and its tributaries, these agates carry an ancient legacy. Formed around 60 million years ago during volcanic upheavals in what is now the Yellowstone National Park area, these agates boast a remarkable appearance. Their translucent gray hues, laced with brown streaks and delicate moss-like dendritic patterns, narrate an age-old tale etched in stone. Whether shaped into unique creations or left on display as is, these agates tell a story as old as time itself. As you stroll along the riverbanks, surrounded by a variety of rocks like jasper, petrified wood, and quartz, the Montana moss agate stands out!
My great-great-grandfather, a true Montana pioneer, had an exceptional talent for discovering those agates. When I walk along the Yellowstone River, where he spent much of his time, it always fills me with a sense of peace and a connection to his enduring spirit.
Pike Family History
It all begins with an idea.
Our family's Montana legacy traces back to the Twedt migration from Minnesota, a history that spans continents and generations, anchored in Aslo, Norway. By the late 1800s, our ancestors established a prosperous dry goods store in Minneapolis in 1882, carving their place in the busy city. However, the allure of the Homestead Act of 1862 proved to be irresistible. Eager for change, my family ventured westward, drawn by the untamed beauty of Montana! The land that was assigned by the government was located in Intake, nestled between Glendive and Sydney. This was the American Dream—an opportunity filled with hope and a future they were determined to shape as Montanans in the wild West!
Intake, Montana, earned its reputation for resilient yet challenging terrain, with dry lands stubbornly suited for wheat and grass cultivation. In the face of these conditions, our family forged ahead, creating a self-sustaining farm that cared for chickens, cows, pigs, and horses. However, the early 20th century brought a dark chapter to our family's history—the Spanish Flu pandemic of 1918-1919. This catastrophic period cast a shadow over the hope and vitality of the state, leaving an indelible mark on the community. Tragically, the outbreak claimed the life of my great-great-great grandfather in 1937, an event that profoundly impacted our family and tested our resilience in the midst of adversity.
The Great Depression brought both trials and triumphs to our family's door. While my great-grandfather worked in West Glendive as a mechanic, his heart remained in Intake at the homestead, where he returned, braving hardships, to mend the family's trucks and farming equipment. Meanwhile, the women were carving their own paths. My great-grandmother's determination led her to pursue higher education at Western (Dillon), where she started on a journey, working as a housekeeper at an B&B to fund her teaching degree. Her return to Intake as the lead teacher at the local schoolhouse not only educating children but also represented as a role model for young women in the face of challenging times.
Lives lived with hope, determination, and an unwavering commitment to the land we called home. May their stories be a beacon, guiding us through the winds of change, reminding us that, in the heart of Montana, the Pike family legacy endures!
Grandma Carol and her Family in front of the Lutheran Church