It’s a good time to be a cowboy.
LAVINA — Payday. Time to saddle up the horses and call the neighbors, roundup the pickups and every available trailer, feed everyone breakfast, and later, cold beer once the calves have shipped and wages for a year’s labor are in the rancher’s calloused hand.
Cattle graze on the Pitchfork Ranch’s roughly 120,000 acres outside Meeteetse, Wyo. Ranch owner Lenox Baker is one of 15 Wyoming ranchers to partner with Wyoming Gourmet Beef to provide locally sourced beef to grocers, restaurants and hotels in Wyoming and eventually across the country.
LAKE YELLOWSTONE HOTEL, Yellowstone National Park — When David Fales sat down for a hamburger at the Lake Yellowstone Hotel last spring, he told no one who he was.
Cattle graze on the Pitchfork Ranch’s roughly 120,000 acres outside Meeteetse, Wyo.
Members of the Bowen family were photographed in their home. Pictured from left, are: Tami, Brock, Codie, and Scott. The Bowens sell Tami’s Grass-fed beef.
The Bowen family — Tami, her husband, Scott, and children Codie and Brock — are out for a walk at their ranch near Pompeys Pillar.
After visiting the Bowen Cattle Co. ranch near Worden on a recent spring day, I began thinking about how the beef industry is slowly but surely diversifying, and that society may benefit because of it.
Red-hued calves that started life frolicking on the Bowen ranch last April will spend the next two years grazing on pastures, without ever eating a mouthful of corn or setting foot in a crowded feedlot.
Tanya Flowers shows a variety of meats in the Ranch House Meat Co. store.
Tanya Flowers stocks a cooler at Ranch House Meat Co.
Whenever Shane and Tanya Flowers sell their locally raised meat at the Yellowstone Valley Farmer’s Market, shoppers invariably ask when they’re planning to open a Billings storefront.
CHEYENNE, Wyo. — The Wyoming Beef Council invites Wyoming residents to submit original beef recipes that can be prepared and cooked in 30 minutes or less for a chance to have it profiled in the state’s beef promotion efforts.
Following hot, seared and roasted on the heels of the booming popularity of fresh local produce, specialty meats, while sometimes a little more expensive, are carving out a growing place at dinner tables in Billings, with a growing number of local businesses ready to serve them up.
Tanya Flowers, co-owner of Project Meats, stocks a cooler at Ranch House Meat Co., the company's new retail store in Billings.
Dear Joyce: I am writing to you to see if you have heard of or have a recipe for Mulligan Stew.
The Montana Beef Council has teamed up with Wendy’s to promote North American beef this month. The campaign will feature the Wendy’s ciabatta bacon cheeseburger.