On today’s episode, I’m taking you on a tour of beef cuts! I’m explaining the eight main beef primals—chuck, rib, loin, round, flank, short plate, shank, and brisket—and how they break down into familiar cuts. I’ll share cooking tips, emphasizing grilling techniques and recipes like barbecued chuck roast, grilled flank steak, and corned beef brisket. I hope this episode inspires you to try new beef cuts, especially during grilling season! 

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On today’s episode, we have a special guest, Steve Grandinetti. Steve is our cow haul driver and I thought it’d be super interesting to hear from someone in the trucking industry and how legislation is affecting them. Specifically, the financial strain of maintaining compliance with state regulations, the high costs of fuel, and the slim profit margins in cattle hauling. The episode emphasizes the interconnectedness of industries and the impact of regulations on the cost of goods.

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On today’s episode, we’re doing something a little different. We have Bailey Holloway as a guest on the show to ask me questions from her perspective as a consumer. Bailey owns Emerald Honey Photography and Half Baked Homestead (the sourdough bread that comes in our beef boxes!). Bailey asks me questions and I share my answers about a wide variety of topics, including transitioning from ag education to ranching, the intricacies of running a ranching business with my husband, our decision to pursue direct-to-consumer sales, the unpredictability of ranching, and misconceptions about animal welfare. We also dive into motherhood, the role of faith in our lives, and goals. 

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Connect with Bailey:

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On today’s episode, we’re talking about the important topic of product labels. Specifically, labels on beef and knowing where your beef comes from. Understanding what the different labels mean and the new legislation and its impact on the beef industry and consumers. Ultimately, buying your beef directly from a farm or ranch will provide you the most awareness and transparency.

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On today’s episode, I’m talking all about 2A Beef. I’m sharing all about our cow-calf operation including our grain finishing approach, the certification programs we adhere to, and the feeding regimen and dry aging beef process that ensures beef quality. 

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Welcome back to Confessions From The 2A Ranch Wife! It’s been a few years since we’ve released an episode, so I figured why not kick off 2024 getting back into the swing of podcasting! So on today’s episode, I’m going to reintroduce the cowboss and I as we share our story from the beginning. We did an interview last summer with our video producer and it captured our story so well. So this audio is from that video and it covers our history, challenges we’ve faced as first generation ranchers, and our passion and dream of creating a legacy for our son.

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Impostor Syndrome.....  Now you are probably wondering what the heck this has to do with beef?  Maybe you have heard of this on the Gram or Facebook, but really it is exactly what the words state.  It is being something that your NOT.  And in the beef world, we have been faced with this in the form of The Impossible Burger or Beyond Beef Burger.  Now whatever your status of meat lover or vegetarian connoisseur, as always I respect your choice.  But this month we dive into what all this Impostor Meat is all about.  The name may imply beef, but in fact, it is the farthest thing from it.  

Coming in HOT with all the facts, tune into

For all the episode notes and handouts visit : https://2abeef.com/impostor-syndrome-the-real-beef-deal/

Ready to start 2020 with a few secrets to making life a little simpler?  How about easier?  Less stressful?  Ranch wife, mom, sister, all the single ladies!  Whomever you are, whatever season you are in, whatever state you reside, I hope some of these tips help make life a little sweeter.   These may be coming from a ranch wife but can easily apply to any walk of life.  At the end of the day, ranch wife or not, we are all in it together.

 Simple. 

Easy. 

Quick.

You got this friend!  And please, share some of your life hacks as well!!!

Ever wonder what the label means on the beef or food you consume?  How about as a producer where to start?  Today we are talking about labels, and I don't mean the kind we hashtag with on social media.  These are the labels and certification processes that are on the beef we produce.  

Wondering where to start?  

Which one do I choose?

Today we tackle a game plan and strategy of the many options out there and where to even begin.  Tune into the podcast to learn more and head on over to the website for all episode info and links! 

Have you ever found yourself standing at the meat counter, at the grocery store, wondering- Is this safe to eat?  Do you ask yourself where this food was raised or processed?  How about reading something on Facebook or the Gram and throwing out every item in you kitchen that has that ingredient on the list?  I know I have.  And as embarrassing as it may be to admit,  I have fallen victim a time or two to the fear based anti-agriculture marketing.

On the flip side, I have also been the one who has stood on her soap box and said,  "People need to be educated about where their food comes from!"  This last month has been a bit humbling for this ranch wife.  Join me today as I share the last few months of my ag education journey.  From my Masters of Beef Advocacy training, to SWAT showing up at the court house during a harvest facility meeting, to the smack in the face about my misconception about GMO's.  

As always I am here to share with you all things agriculture, beef, and of course those ranch wife confessions.