Branding & Beef

Last week I left off talking about sharing some beef facts & branding calves. We call it “branding season” because it is a season in our life that we really look forward to. It’s that “light at the end of the tunnel” after many months of cold weather, feeding cows, moving snow and watching those momma cows bring babies into the world. For the new folks in town, every ranch has one or several brands that are registered to them through the State of MT that they will use. Rancher’s brand their livestock for quick visible identification and proof of ownership. Every spring, neighbors gather and share the work to brand the newly born calves before they head off to summer pasture. It is one of our most favorite times because we get to see neighbors we haven’t been around for weeks, maybe months! We get to rope, fellowship and gather around a delicious meal afterwards.

Did you know? Beef stands out amongst other types of protein by having 25g of protein in just 3oz!

Are you intimidated by those fancier sounding beef cuts? Flank steak. Brisket. Porterhouse steak. Prime Rib. Don’t be!! I made a Tri-Tip steak this week. The Tri-Tip comes from the bottom portion of the sirloin which is located in the hindquarters. We ended up eating it THREE different ways. Steak Salad, Steak sandwiches and steak tacos on corn tortillas with the last of it.