Well, what do you know, Fall is finally here on the ranch (or it was for a moment) …. I'm tired of the heat……maybe it’s the calm before the storm https://youtu.be/Gu2pVPWGYMQ
Who’s your daddy!
The baby calves are popping up everywhere in the Panoche Valley, the wineries are picking their grapes like crazy, the oak wood is cut and stacked, and some well appreciated cool crisp air is blowing in the wind, where the answers are found according to Bob Dylan - Bing Videos
Another way I know it’s fall is because Michael Venuti is blowing up my text excited to see how many of the new calves were sired with the help of his AI company (not Artificial Intelligence). At JNB Ranch we continue to implement the best practices of delivering some of the finest quality beef to our dedicated longtime and new customers. Our calves born this year (available in 2027) have a daddy named Fireball. Bull Search (absglobal.com) This bull has been described as; “#1 by a wide margin, continues to exceed expectations for performance, phenotypic quality and marketability”. I am happy to report to Michael "it was a good percentage this season".
Trim it up -
If you eat beef, you don’t mind a little fat, right? After all, that’s what gives it the great flavor. But here’s the deal folks, you still need to trim these cuts up to your personal liking (that's the fun part). Our beef is not processed like the big box stores. We leave a little extra fat on there to protect it while it’s in your icebox and allow you to trim to your preference. In my younger days I worked in a butcher shop, restaurants and in my fish market slinging fish, so I just understand that every piece needs a small tweak, trim or butterfly so it cooks correctly and is as tender as it should be. So, don’t forget to take a minute and get that piece just right. Added bonus……. your doggy will love you long time.
JNB Ranch beef never uses antibiotics or hormones. Our beef is pasture-grass raised, and grain finished right here on our ranch in Paicines, CA. There is a huge difference in quality compared to most store-bought beef. See for yourself -
Here is a picture of Ranch raised ground beef (left) vs Store bought ground beef (right)............
It's not just how it looks folks. Store-bought gets that red color from the addition of additives and preservatives like propylgatte and other ingredients I can't pronounce.
Ranch raised beef typically has a richer heartier flavor to it and retains more of the good stuff like natural healthy fats.
No comparison, not even in the same ballpark. Our ranch beef is so much tastier not to mention 100% more healthy in my opinion. Once you try our ranch beef it's hard to go back.
At least one thing is for sure, you know where this beef comes from.
Time for Time off
It was smokin’ hot across the western US this summer but standing in a small stream with a fly rod is always a good way to cool off. Connie and I were able to take some time to see the country. A special thank you to Bridgid for taking care of the horses, watching the ranch for us and not drinking all my beer in the downstair fridge – cheers!
We started the summer off with a two-couple road trip to Montana to meet up with two other families and our kids for a fishing trip along Rock Creek. Along the way and after Rock Creek we were able to reconnect with some old friends. Sammie in Elko showed us the hidden secret of the Star Restaurant. Nic in Bosie showed us a good time at a few of the local watering holes. We met Randy and Moose in Seely Lake for some margaritas. And Scott and Letty showed us a great time in Helena.
Here is Scott at his place in Helena sporting the world famous JNB Ranch cap. Scott and Scout took us out to the Missouri River for a day of fly-fishing and fun.
Early morning on the Blackfoot River with my boys
Buddy Bret with a nice one on the Beaverhead
A mighty fighter on the Jarbidge River
A nice one on the Missouri River
"Western all'Italiana" (Italian Style Western)
Whenever you hear the words Spaghetti Western most people think of Clint Eastwood and the western movies he made in his younger days. However, this may also be a loose description of my family and my wife Connie's family coming together. Both our grandmothers where excellent cooks as most grandparents are. They knew how to use some of the lesser cuts of meat and turn them into something very special. On my side we grew up with roast beef and pot roasts. My dad always made some great beef jerky as well (need that recipe dad). On Connie's side it was meatballs, pot roast and sausages cooked all day in the family sauce (still my kid's favorite meal).
Here is a shoulder roast I did the other night. I found this recipe in an old cookbook I had from way back. I have made this countless times, and it is easy-peasy and great for a fall evening. The chili sauce and Lipton soup mix gives it a rich, sweet and tangy flavor. Dice up the carrots, onions and celery and a can of beer is all the other liquid you need, but wine works great as well but......why waste that right? Sear the beef both sides and mix everything together. Put it all into the oven at 300 for 6 or 7 hours. You can use the leftovers for a great pasta sauce the next day………. see, Spaghetti Western.
Fall is creeping in so time to get out those big heavy pots, a great slow cook cut of JNB beef, a glass of wine, turn on the tunes and kick back.
Here is a new artist I just heard about. They have some great songs. If you're ever in New Orleans, look them up.
https://youtu.be/HjVeBavoBnM?si=cbxEDuD1WFiXbflV
Don't be shy
If you would like to get on our list for our pasture-raised and grain-finished beef, please email me. We are a small boutique ranch with a limited supply and sell out quickly.
This is some of best tasting and healthiest beef you can get.
A quarter beef typically will run about $1700.00 including the butcher, cut and wrapped.
The next available will be in April 2025
Info@jnbranchbeef.com
Enjoy the Season
Add comment
Comments