All the cattle on our ranch are identified by a specific number. Registered cattle must be permanently identified, so we either put a tattoo in their ear, or a freeze brand on their side. The brass irons are cooled in a bath of methyl alcohol and dry ice. We also put our legal identifying brand on their hip. Immediately after applying the iron, the skin layer is frozen, which changes ..read more

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Kids...Cows...and Grass...I didn’t choose that name by accident. Those are three of the things I am most passionate about, and in my life, they are all very intertwined! It is not a surprise that our main source of labor on the ranch is our family ..read more

 This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Sustainability is such a complex idea! Everyone around seems to be talking about sustainability. Ranchers and farmers are focused on being sustainable—and that means taking care of the land, cattle, and people, and it also means being profitable ..read more

This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.That big belly is not because she is pregnant, but instead it is her 4-part stomach filling up with grass and helping her make delicious Beef! Upcycling!Recycling, upcycling, composting, using less and doing more.....those words and ideas are all ..read more

Seriously, I NEVER exaggerate...well, mostly never...almost never, but THIS stuff is awesome! I have made it for years and given it for gifts.  After receiving a mason jar of this seasoning for a Christmas gift, my friends start dropping hints about July 15 that they are starting to run low on my seasoning. We use it on everything--especially beef on the grill. But it is great on pork and ..read more

 This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. How long does it take to make a steak? First question—are you Team Medium-Rare like me? If you are, then it takes about twelve minutes to make a delicious Porterhouse Steak! My favorite way is grilled over charcoal with a bit of woodsmoke, but ..read more

Less than 4% of the original Tallgrass Prairie remains in America and most of that is in the Flint Hills of Kansas. The prairie is comprised of native grasses--not planted by any human. Even though it was designed by Nature, it is mankind's responsibility to help maintain the prairie.  "If we want it to be here for the next generation, and the next generation, then we gotta do what Mother ..read more

Often the first sign of a cow in labor is her raised tail. She will look for a place to be alone. The membranes may appear as a water "balloon" that will burst and you can then see the calf's front feet. I usually don't get to see calves actually born. We have about 300 calves on our ranch each year, but when I see a cow in labor, I leave her alone to have her calf and I return in about 30 ..read more

I love, love, LOVE fresh garden produce! But I really don't have time to grow a large garden. That confession is really difficult for me. You see, my grandma was a committed gardener. My mom is an excellent gardener and I'm pretty mediocre! The previous two generations relied on garden produce to feed their families, but I have a really good supermarket just a short drive away. (well, my ..read more

It all started in 1986--I went to Japan to promote Kansas beef in the Daiei supermarkets and I was hooked! Through the years, communication has changed and consumers have changed. I often hear criticism for the "Millennial" consumer, and I vehemently disagree! These young people are interested in many of the things that farmers and ranchers also care about:  protecting the environment, caring ..read more