2018 Gathering Yearlings:

The culmination of a year’s worth of work starts with gathering yearlings for harvest, to supply our Mountain Beef family and friends with an annual supply of nutritious grass-fed, grass-finished beef.  Our teenagers set out on horseback to gather and trail 150 head of yearlings, which are 18 month old calves, that graze summer pasture on the Zumwalt prairie.

They trailed them 16 miles to the home ranch where the mobile slaughter unit harvests the yearlings.  This is one of the many responsibilities our children have on the family ranch.  

Thirsty Cattle

Carne Asada:

DIRECTIONS:

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Mix well.

Add the flank steak to the resealable bag. Seal it tightly. Ensure that all the meat is exposed to the marinade. Refrigerate for at least 2 hours, or overnight.

Heat grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Carne Asada can be ruined by the last step of the process.  The grain of the steak can be identified by lines in the meat... make sure to cut across the grain and not with the grain to insure a flavorful and tender experience.

INGREDIENTS:

4 tbls lime juice - preferably fresh
4 tsp. crushed garlic
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak

Wolves vs. Cattle

The balance of wildlife and the animals that humans depend on can be tricky. Mark Ramsden of Mountain Beef tells some of the dangers of wolf packs to the cattle his family grazes in the Hells Canyon region of Washington and Oregon.