February Snows

In January we received a bit of snow here in southern Colorado, but we are very far behind for the winter and are hoping for more. Thinking back over all the winters when we hoped the snow would finally stop and when shoveling the walks one more time seemed monstrous, we find ourselves stunned that we could be hoping for a blockbuster snow. But the Southwest is suffering and we are praying for moisture on all fronts.

We moved our cows from Missouri to Oklahoma late last year, and now Oklahoma is dry, dry, dry. Our cows are doing fine so far, thank God. Seems like in the cattle business, as in all walks of life, while we would like to control the inputs and the outputs God reminds us constantly that He will always have the last word.

Allan began his quest many years ago when we were in the commodity beef business. From a client he was guiding during hunting season he learned about grass finishing beef and the health benefits. It just made so much good sense to him. After much coaxing he finally convinced me to take a look at the research, and to try out grass finished beef. From the first bite till now we have been 100% convinced that the meat from animals finished on high quality grasses have the richest and best flavor, and despite what folks would have you believe, are very tender.

The end of February we are planning a run to Denver, so any of you along that route can receive delivery then. We have so many wonderful customers in New Mexico and are hoping to increase our central and northern Colorado customer base this year. Help us spread the word!

Regular price is $3.99 per pound, but for this month, on orders of 100 pounds or more, we are lowering the price to $2.99 per pound. If 100 pounds is too much for you, we encourage you to find a friend or two to share it with so that you can take advantage of this great savings. This offer cannot be combined with the 15% custom package discount, but if you want to add additional selections to your order you will receive 15% off on those items.

We have whole racks available, as well as smaller racks of two, four and six ribs. Don't miss this opportunity to purchase the premier lamb cut at a discount price.

Saute a medium chopped onion and two large stalks of chopped celery in a small amount of olive oil. Add soup bones or tail (either beef or lamb works great), add lots of water, two small cans of tomato sauce, a couple teaspoons of salt, pepper to your taste, and some lemon pepper if you like it. If you have another spice you like the taste of throw a little of that in too. I sometimes add a beef bouillon cube or two for extra richness. Boil this for hours, until the meat falls off the bone. Add water from time to time if it gets too low. Take the meat and bones out of the broth and cool, then crumble meat into small pieces and put back in pot. Add a potato or two chopped up into small cubes and a one pound bag of frozen mixed vegetables. Add any other chopped up vegetables that you have on hand. Also add one small can of chopped tomatoes, or some fresh chopped ones if you have them. Continue cooking until the vegetables are tender. Always check to make sure the broth is salted to your taste as it is cooking. That's it. Ready to serve and OH SO DELICIOUS. This is a basic recipe - have fun adding to and adjusting for your own tastes.