
Our Practices

Our Practices
Local Raising and Processing Beef
We use local butchers with USDA inspection.
After slaughter, beef is dry aged two weeks to start the curing process and make the beef more tender.
This is followed by the beef being cut up and packaged according to YOUR taste. Or you can use Alan’s recommendation of 1 -inch steaks and Asian ribs.
Unfortunately you cannot get all steaks out of the animal; usually 20% Steak, 30% roasts, 10% short ribs, 40% ground and 10 percent other cuts like soup bone, brisket, stew meat, etc.

Our Practices
Natural, Cattle as Friends
We strive to gently handle our livestock and have designed our corral and working facilities with the principles of Temple Grandin. We keep noise to a minimum.
We never use hormones and if we need to use an antibiotic, we do not sell that cow under our label.
No mRNA vaccines.
We practice rest/rotational grazing on our pastures both private and public land.
We have Beef Quality Assurance Certification.

Practices
Ethical = Conservation
The beaver dam analog (BDA) shown here holds water back and prevents stream erosion while creating a home for wildlife. In the past 22 years of managing Bennion Ranch, we have worked government agencies because we live in an area with the threatened Western Sage Grouse.
In 2007 we put together a comprehensive plan to remove Juniper, reseed rangeland, build fences, fence off streams, place troughs away from creeks, manage grazing, address erosion, etc.
Our first NCRS project had 22 different projects to implement. About that time we were named Ranchers of the Year by the Society for Range Management. Elizabeth organized a meeting with neighboring ranchers to let them know about agency programs to help them accomplish conservation projects.
