Once you figure out how to cook it, the tri-tip is second-to-none for a flavorful, tender steak sandwich.  This easily overlooked cut of meat comes from the flank area of the animal, at the base of the sirloin.  It’s rich in flavor and can be nice and tender if cooked right. 

Many of you probably haven't heard of the Flatiron steak. I sure didn't. 

Grass-fed skirt steak:  easy to blow someone's socks off with.

Lee Reynaud (the "Cowboy Blogger") writes from the ranch:

We had an unexpected spring snowstorm this morning (4/27/12). 

Lee Reynaud (the "Cowboy Blogger") writes from the ranch:

Here's a shot of a moose cow and yearling calf behind the office this morning. 

Lee Reynaud (the "Cowboy Blogger") writes from the ranch:

A wind and dust storm blew up today.... 

Lee Reynaud (the "Cowboy Blogger") writes from the ranch:

Yesterday afternoon we had huge runoff here. It has slowed down this morning.

There is no substitute for grass-fed beef.  None.

If you live in the Front Range of Colorado and are interested in buying a half or quarter animal worth of grass-fed beef cuts, check out this post and download our PDF that explains the program and lets you order.