Well, it's getting close to that time of year again
so, I figured we should start with the beef this time.
WOWWWW. What a tasty piece of beef. Keep up the great work!
With every bite Meg is …mmmm, this is definitely one of the best steaks I’ve ever had. She’s spot on.
The burger is the best tasting around!
I love that its local and I know exactly where its coming from.
Some kind words from our past clients - we appreciate the feedback very much
For a breakdown of how it all works just go to our BUY IT page
Based on the feedback from our customers, this year’s beef was the best so far. We made some different suggestions on how each buyer may like it cut and wrapped. Everybody loves steaks and the burger but not everyone knows how to or enjoys cooking some of the other cuts. So, this year we took some of the lesser cuts and just made more hamburgers out of it and everyone loved it. The hamburger has always been a hit. One of our best customers buys a half beef each year and pulls out the Ribeye's, New Yorks, Filet and basically has the rest ground into burger.
With the grass coming early this year, our thought is to leave the steers a month or so longer on the grass, get them a little fatter and then finish them between four and five months on grain. This will push the delivery date for our beef to around early July 2026.
If you’re interested in ¼, ½, or a whole beef around July 2026 let me know asap and I’ll make sure you are on the list (it does sell out each year early). This truly is farm totable stuff. No hormones, antibiotics or any of the other junk
And now, if you want to catch up a bit on ranch happening's, well........read on my friends.!
Tom Petty knows what I mean........
We just turned the corner on our 9th year at the ranch. Hard to believe how fast it all goes. I'm still going the extra mile at my mortgage bank, Blue Adobe Mortgage and being focused on our small cattle operation has been a good way to spend those last nine years. Good for the soul, good for the balance, good in every way. I look forward to continuing to work at getting better in both areas in the coming years.
After our first attempt was rained out, and we will take that all day long, we ended up getting perfect day to brand cattle a few weeks later.
Many of our friends and family came out to give a hand with the cattle, share a few stories and have a tasty BBQ.
We could not do this each year without the help of our neighbors, family and friends (and I'm not just saying that) so we THANK YOU all so very much.
Connie and I feel so fortunate to live in this community surrounded by the beauty of the people that live here and land we are surrounded by.
Chris and Dago - nice work on the Q
....and Andre and Yvette (I saw you), and all the rest who helped
What’s new on the ranch –
Our horses Rio and Shorty have been getting a lot more attention with the warm weather this winter and the new arena. Some arena work mixed with some ranch work has helped us a lot on our own ranch. Thank you to our trainers Christina and Paula who had their work cut out for them a few years ago. We are nearing the end of winter and heading into spring. With the rain and warm weather, the grass is looking great, and the cattle are happy happy happy!
With the latest water project, we can now get water to every part of the ranch and utilize a pasture that wasn’t getting the best use with the cattle. The ultimate idea there is that we hope to run a few more head in the coming years.
The new barn trumped the new kitchen remodel. Connie's idea....... just saying. The barn will be enjoyed equally as well and maybe more. Our horses think they moved uptown now that they all have a place to get completely out of the elements when they want. It’s much more functional in every way. A big “Thank You” to all the folks that brought the project together including Connie, Wyatt, Paul, Bret, Sammy and I’m sure a few more folks.
Our new bull comes from Leachman Cattle and was bought at the big bull sale at the 101 Livestock Auction. He looks great and is backed up by some super good genetic traits. Can’t wait to see his calves next year. More about Leachman Cattle here - Home - Leachman Cattle - Fort Collins, Colorado
May your journey be interesting, you embrace the unexpected and find joy in the process.
Here's a great one from Glen Campbell
If you would like to get on the 2026 list (or 2027 list)-
Our ranch to your table
Our local ranch raised beef continues to be a hit and we have a growing list of customers who understand there is just nothing like the quality you can get from local pasture raised & grain finished ranch beef.
You cannot buy this in the store. No hormones or antibiotics and raised right here on the JNB Ranch in the beautiful Panoche Valley of San Benito County.
Reach out now to get on our list for 2026 JNB Ranch Beef. A $350 deposit is required for each quarter beef. info@jnbranchbeef.com
Also, don't forget to follow us on Facebook at
Boerlin JNB Ranch Beef
or click here
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