Dad's Legit Sirloin Tip Carne Asada
Growing up as a family completely removed from the cattle industry or raising beef, my dad always followed a flamboyant but also semi-traditional style of prepping family meals. Like many, it was a normal affair to go to the local supermarket to pick up groceries for the next few days and experiment with what cuts are best for what meals.
November on the Ranch
Many months at the ranch are a blur, in a good way. Dad and I don’t really have a day of the week—the same cows need to be fed and taken care of whether it is Monday or Sunday. So, it is easy to get caught up in the rush of things and let time fly by without remembering what happened. That being said, while writing this blog post, I tried to reflect back on how special November was.
A Fun Little Family Update
As a young guy, I’m definitely not going to act like I’ve got it all figured out. One thing I’m confident about, though, is that it’s important to stop and appreciate what you get to do, where you get to do it, and who you’re doing it with every now and then.
Chase's Top Notch Birria Tacos
This recipe features one of our bottom round roasts. On a commercial animal, or one that hasn’t been raised quite like ours, this is a tough, you better slow cook it, kind of roast. However, as you can see below the roast off of this animal is marbled more than most of the high priced steaks you’d get at a downtown restaurant.
Meet Lola
Meet our girl Lola, just like every animal in the herd, every calf has a very unique personality. Since Lola was a bottle calf we got to raise her from the beginning. With feeding her a bottle morning and night as well as spend a lot of time with her we quickly learned her unique quirks. Lola here is by far the most attached bottle calf we have ever had.
Elevate Your Steak Experience with Palouse River Premium Beef
I first discovered Palouse River Premium Beef at a CougsFirst! event, where I had the pleasure of meeting local rancher Richard Griffiths III. I was immediately struck by his passion and commitment to quality and sustainability. Griffiths III is redefining what it means to produce premium, local beef right here on the Palouse. - Eric Hollenbeck – Moscow, Idaho
Hay Season Has Come to a Close
The last few bales were picked up out of the field the other day so hay season is officially over. Being a city kid, cutting a bunch of grass is a lot more complicated than I figured it would be.
A Feast to Remember with Palouse River Premium Beef Flap Steak
This past spring, I ventured into the mountains to forage fresh morels, eager to pair them with a flap steak from Palouse River Premium Beef. Let me tell you—don’t sleep on this cut of meat! - Eric Hollenbeck – Moscow, Idaho
Moving the Girls to Fresh Pastures
After a long time feeding the herd at the barnyard it is always so rewarding to get the cows out to pasture and see all the ladies, their kids and a happy bull in a big field of green grass.
Meet Butterscotch
Meet Butterscotch this dashing half wagyu half red Devon steer! Have you ever been around a person who is just too cool for pretty much everything? The whole group will be totally stoked up over something and they’re just chilling out and couldn’t be bothered? Well that’s Butterscotch and this video sums it up perfectly.
Collagen-Rich Beef Broth
Finally - I did it! I perfected my collagen-rich beef broth. Turns out, all I needed was to start with Palouse River bones! This broth is truly made with love from start to finish. - Kari, Olympia, WA
They were here so fast, were packed well and it was all AMAZING!
“I first tried Palouse River Premium Beef from a sample I received at an event. It was ground Wagyu and was delicious. When it came time for Christmas dinner this year, I knew exactly where to go and contacted Richard…”
Grind Texture Descriptions
Here at PRPB we have worked with several different USDA processors in search for the best fit for both of us. We have found that at Pure Country Harvest while on that quest we have sold ¼ and cuts to a variety of people/customers, many repeat, I would get feedback about packaging, detailing, etc.
He even invited us out to his ranch to meet the herd and see the operation, my toddler loved it!
“Palouse River Beef is not only delicious, but extremely unique. We prefer a more coarse grind and Richard was more than willing to accommodate…”
Meet a Cow Monday - KW35
Meet KW35, normally young heifers who have not had a calf yet are wild and crazy, they don’t know us and are a bit flighty by nature.
We Moved the Ladies Out to Pasture
After a long time feeding the herd at the barnyard it is always so rewarding to get the cows out to pasture and see all the ladies, their kids and a happy bull in a big field of green grass.
We are fortunate to have such a high-caliber and unique beef available locally
“We first experienced Palouse River Premium Beef after Richard let us try some following a conversation we had in our business. We were blown away by the decadence of the hamburger, and the flavorful juiciness of the steaks. We had never experienced anything like it…”
Meet a Cow Monday - Bruce
This stud is a half Wagyu half red Devon bull who is a smoke show and a half if you ask me.
I have never seen or experienced a steak of this quality.
“I have had beef all over the world, including premium restaurants in Japan, Italy, and the U.S., not to mention home-grown beef from our family farm…”
Meet a Cow Monday - Clifford
Cliff is a Red Devon bull that’s new to us this season but is ready to meet some gals and leave his mark on the herd.