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About Big Horn Mountain Farms
Premium & Provenance
What Makes Meat “Premium”?
True premium meat starts long before it reaches your plate.
Marbling 101, How Beef Is Judged, and Why We’re Proud of 2024
Ribeye (Bone-In) Marbling 101: Why It Matters for Flavor, Tenderness, and Juiciness If you’ve ever wondered why one steak melts in your mouth while another puts up a fight, the answer is marbling —those fine white streaks of intramuscular fat that create tenderness, juiciness, and rich flavor. In the U.S., marbling is central to how beef is graded (Prime, Choice, Select), with higher marbling almost always meaning a better eating experience. Internationally, Japanese Wagyu is
Regenerative Pastures: Healing the Land, Raising Better Beef
This approach is about more than grass.
Best sellers
"I am writing to express how wonderful our beef is. We are very happy with our purchase."
-Carla Dunham
Bulk buyer
How to Use Beef and Pork Fat at Home: Tallow, Lard, and a Better Wild Game Blend
Good beef fat can be rendered into tallow for roasting, frying, and cooking from scratch. Pork fat can be turned into lard for pastry, potatoes, beans, tortillas, and everyday stovetop cooking. And for hunters, added fat is often what turns lean deer or elk into a burger or sausage blend that cooks properly and eats well.
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