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News and blog

Welcome to the blog.
Posted 5/26/2010 3:09pm by Ralph Mitchell.

We interupt our regulalry scheduled weekly update from Wild Type Ranch to bring you this news item:  Your local beef lady will not be at Thursday's Georgetown Farmer's Market due to her hearing before the US Senate Ag Committee.  No, we haven't been part of some big beef recall.  Instead, President Obama made good on his promise to include some "regular folks" in his administration and has named me (Sara) to the board of directors of "Farmer Mac".  Farmer Mac is the ag equivalent of Freddie Mac and Fannie Mae, and helps make loans available to rural farmers, ranchers and home owners.  I'm really excited about the opportunity this represents, and heartened that a small rancher/market vendor like me would be chosen as one of five public representatives on the board.

If you want to know more, read the Down To Earth blog on the visit to D.C.

WE WILL NOT BE AT THE GEORGETOWN MARKET THIS WEEK:  Due to the Washington visit, we'll miss the market this week.  You can catch us in Round Rock on Saturday or Sun City on Tuesday

SATURDAY IS ROUND ROCK MARKET DAY:  This Saturday, May 29, we'll be at the Round Rock Farmer's Market from 8-noon.  We'll have several grill-friendly specials for your Memorial Day cookout. 

SUN CITY FIRST TUESDAY COMING UP:  Don't miss out on a nice, cool morning market on Tuesday in Sun City.  We'll be there from 8-noon.

HELP US BY SHARING YOUR OPINION:  Local Harvest is a great resource for finding local food sources.  We get several new customers each year through them.  If you like our beef, please help us out by posting a review on the Local Harvest website under our listing: http://www.localharvest.org/farms/M16339

DOGGIE BONES ARE BACK:  Last month we had a few 8-12 inch whole leg bones for dogs.  We sold out so quickly, that we're going to carry them each month.  These marrow bones are great for dogs, but also make great soup stock.  They are individually packed and sell for $1.50/lb. 

MARKET TIMES AND LOCATIONS: Check out the Calendar page of the website for the most up-to-date schedule of markets and deliveries.  Below is our schedule for the next few weeks:
SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. NEXT DATE: May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, NEXT DATES: May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATE May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, June 13. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.
Quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 5/20/2010 11:28am by Ralph Mitchell.

As promised, here is the next installment on our series about how your beef is produced.  Today, we'll answer some common questions about ground beef.  If there is only one meat item you exclusively purchase from local producers, it should be ground beef.  First off, let me explain the major ways our ground beef is different than what you get in the grocery store:

•  Single Source:  Each batch of our ground beef is from a single animal; no co-mingling of beef from other slaughter house or animals. 
•  Fresh Frozen:  Our ground beef is packaged and frozen the day the beef is cut.  In stores that grind their own beef, ground beef is often made from cuts that have reached their expiration date.  Most other ground beef is made from trimmings gathered from multiple slaughter plants and may be several days old before grinding.
•  Quality Control:  A sample chub from each batch is cooked and drained.  We measure the amount of fat drained and weigh and taste cooked beef.
•  Completely traceable:We know the life history of each chub of ground beef we sell, including the  ID of the animal from which it was source, when it was harvested, how it tasted, etc.
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Now for some Frequently Asked Questions:
What's a "chub pack"?  A "chub pack" is a 1 lb tube-bag of ground beef. 
How long can I keep ground beef?  Because it is not vacuum sealed, our frozen ground beef is best used in 3 months, although it is safe up to 6 months in your freezer.  Once thawed, ground beef should be used in 3 days.
What is the % lean of regular and extra lean ground beef?  Because our ground beef is not produced by adding back a certain amount of fat trimmings (as is typical for grocery store beef), we do not have exact fat/lean percentages.  Our "regular" ground beef will be in the 85-90% lean.  "Extra lean" will usually be 95% or more lean.
What's in your hamburger patties?  Unlike some premade patties in the store which may contain fillers and seasonings, our hamburger patties are made only of our ground beef, with nothing added. 
Want to read more?  Check out our blog post on ground beef.

EXTRA-LEAN GROUND BEEF ON SALE THURSDAY AT GEORGETOWN MARKET:  Today only, we will have extra lean ground beef on sale for the same price as our regular ground beef.

SATURDAY IS BRAZOS MARKET DAY:  This Saturday, May 22, we'll be at the Brazos Valley Farmer's Market in Bryan.  Be sure to stop out and get stocked up on beef, 'cause we won't be there again until June 12.

HOW TO GET WHAT YOU WANT: (at least where our beef is concerned).  Now that summer grilling season is here, we occasionally sell out of our most popular cuts.  If you want to be sure you get your favorite cut of beef at the market, feel free to place an order ahead of time.  We fill orders in the order in which they are received.  You can view our order form on our web page and fax or e-mail us your order. Click here for a direct link to the order form.

MARKET TIMES AND LOCATIONS: Check out the Calendar page of the website for the most up-to-date schedule of markets and deliveries.  Below is our schedule for the next few weeks:
SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. NEXT DATE: May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, NEXT DATES: May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATE May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, June 13. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.
Quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 5/5/2010 1:20pm by Ralph Mitchell.
With the looming availability of our "Captain's Cut" top-shelf beef, we thought this would be a good time to explain our commitment to quality.  Over the next few weeks, we'll go into depth about various aspects of how your beef is produced.  Today, let's start with an outline of how we produce and sell consistently excellent beef:
  • Top genetics make top beef:  Our herd is primarily registered Angus or Red Angus stock from the top of their breed for marbling and tenderness. These genetics translate to tender, well-marbled beef even on a grass-based diet. 
  • Tasty feed makes tasty beef:  Our cattle are raised entirely on pasture, with the best grass and hay we can provide.  A varied, natural diet that includes "weeds" produces a full-flavored meat.
  • Management makes a difference:  The low-stress environment in which we raise our cattle translates to healthier cattle and higher quality beef.   
  • Dry-aging enhances:  Our beef is aged as whole sides for 14-21 days before it is cut. This further develops the flavor and increases tenderness.
  • Custom processing optimizes:  The types of beef cuts we get vary for each beef harvested.  Ultrasound images, tenderness tests and other measurements are taken on each beef before it is harvested.  These data are used to determine the best way have the beef cut, and to make sure that only well-marbled beef is ever made into steaks.
  • Taste-testing for Quality Control:  We perform side-by-side blind taste tests of steaks from every beef we harvest before any of the beef is sold.  We cook, drain and measure the fat on each batch of ground beef, as well as taste-testing.  Any beef that doesn't pass out taste-test is donated to the local food bank.
  • Customer feedback helps us refine:  Comments from our customers make our day.  We especially value feedback that lets us know how we can improve.  

NOTICE OF MARKET SWITCH MAY 8 AND MAY 15:  This Saturday(May 8th), while Sara, Eric and Alex are attending a karate tournament in Round Rock, Hona will be manning our booth at the Brazos Valley Market in Bryan.  We will not be at the Round Rock market on Saturday, May 8, but we will be in Round Rock on May 15.  Remember, you can visit the calendar page of our website for our current schedule at any time.   

MARKET TO MENU EVENT IN BRYAN ON SATURDAY:  The Frisnds of the Brazos Market and the TX Dept. of Ag will be teaching the community how to transform fresh local products (including our beef) into a spectacular meal  the whole family will love!  Chef Rachel from the Viallage Cafe will be demonstrating food preparation techniques from 9:30-11:30.  In addition, Pam Walker, author of Growing Good Things to Eat in Texas will be on site to sign books from 10-12.  The event will continue at the Village Cafe with a Locavore lunch and talk by Pam Walker.

CEDAR PARK AND RIATA DELIVERY DAY NEXT MONDAY: Monday is our monthly North Austin delivery day to Riata, the Arboretum and Cedar Park (Tillman PT).  We'll be delivering CSA packs and individual orders.  Orders must be placed by Sunday evening for delivery on Monday.

SPECIAL CUTS AVAILABLE THIS MONTH:
Sirloin  Tip Roast $8.00/lb
Shank "Doggie Bones": 8-inch leg bones make perfect dog treats $1.50/lb
Seven Steaks: A tasty, budget steak.  Not as tender as sirloin, but still great on the grill.  $6.00/lb

MOTHER'S DAY SPECIALS AT THURSDAY'S AND SATURDAY'S MARKETS: Be sure to stop by the Thursday Georgetown Market or the Saturday Bryan Market for market-specific specials on select steaks and other cuts.  Speaking from personal "Mom" experience, one of the best Mother's Day gifts is a great meal cooked with love by one's family. (And don't forget to do the dishes!).

LAST CALL FOR GROUND VEAL UNTIL SUMMER'S END:  We are at the end of our veal for this season.  If you would like our humane, pasture-rasied ground veal, be sure to pick some up at the markets this week or place an order for next week's delivery. 

MARKET TIMES AND LOCATIONS: Check out the Calendar page of the website for the most up-to-date schedule of markets and deliveries.  Below is our schedule for the next few weeks:
SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. NEXT DATE: May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, NEXT DATES: May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATE May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, June 13. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.
Quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/30/2010 1:04pm by Ralph Mitchell.

We'll be back at the Round Rock market this Saturday after a few weekends away.  We're entering the peak of the spring growing season, so you can get asparagus, strawberries, greens, carrots and much more.  Of course, we'll be there with our great beef, too.  Remember, the Round Rock market is under cover in the public parking garage, so rain or shine, you can shop in comfort.

LIVE OAK CHURCH DELIVERIES SUNDAY:  This Sunday is our once-a-month trip to Live Oak UU Church (3315 El Salido Parkway in Cedar Park).  We'll be in the parking lot from 12:00-12:30 making deliveries of beef.  We plan to have eggs and Dyer Cheese available, too.  Note that beef deliveries are by order only. 

FIRST TUESDAY MARKET DAY IN SUN CITY:  Next Tuesday, May 4, is our first Tuesday market day at Sun City.  Be sure to come out and stock up on beef.   

SECOND CALL FOR CAPTAIN'S CUT BEEF RESERVATIONS!
  Our Captain's Cut is exceptionally well-marbled (prime or nearly prime) and ultra-tender beef.  We have been waiting for the flush of spring green to add the final touch of flavor to our upcoming Captain's Cut Harvest, which will be ready May 24th.  
Captain's Cut beef is sold only by halves, quarters. eighths or a "Captain's Pack" (20 pounds, heavy on steaks).  Halves are $4.75 per pound of hanging weight, quarters are $8.00 per packaged pound, eighths are $10.00 per packaged pound and the Captain's pack is $250.  If you are interested in our Captain's Cut, you can download more information here, or email us.   


RECIPE OF THE WEEK: STUFFED HAMBURGERS  A new twist on a timeless favorite.  I like these stuffed with Dyer Dairy cheese. 
2 packages (8) Wild Type Ranch quarter pound patties, thawed
8 slices bacon, cooked and chopped
1 cup sharp cheese grated or crumbled (Dyer 7 pepper jack is my favorite)
Seasoned salt
Ground black pepper

Mix bacon and cheese.  Season one side of each patty.  Place seasoned side down and flatten patty slightly.  Place 1/4 of the bacon/cheese mixture on top of each of 4 patties.  Place a second patty, seasoned side out on top of each of the first 4 patties.  Pinch the edges well to seal.  Grill approximately 8 minutes per side.  
Serve on toasted bun, or eat "bareback".  Especially great topped with sliced avocado and/or sauteed mushrooms.  

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. NEXT DATE: May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, NEXT DATES: May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATE May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, May 2. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.
Quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/22/2010 9:29am by Ralph Mitchell.

Happy Earth Day!  From my point of view, there is no occupation that is more in touch with and dependent on, our Mother Earth than farming.  We are lucky to be able to eat the fruits of our labors, be they directly from the garden soil or through the animals we have nurtured.  The changes of the seasons, the health of our soil, the genetics of our cattle and how we treat them all are reflected in the taste and quality of our beef.  With our most recent harvest, we are able to detect a subtle change in taste resulting from the change in diet from alfalfa hay to fresh green grass and a panorama of other plants.  Did you know that the cattle preferentially eat many "weeds" in the spring as sort of a spring tonic?  The weeds provide vital trace minerals and many unknown compounds that the animals seem to crave after a dull, long winter diet.  
We’re in the best part of the year in Texas.  Bluebonnets and paintbrushes (best display in years) are just beginning to wane, but are being replaced by evening primroses and scores of different buttercups.  I expect we’ll be seeing the first Indian blankets soon.  The sky is filled with barn swallows bravely having aerial dogfights with the scissortails.  For better or worse, we’ve got enough mosquitoes to go around.  
We want to thank each of customers for participating in this wonder with us.  There is something special, almost sacred, about growing and sharing food.  Every day, but on this Earth Day especially, taste the sun and the earth in the food that you eat.  

CAPTAIN'S CUT BEEF IS COMING!  Several times a year, we harvest beef that is exceptionally well-marbled (prime or nearly prime) and has exceeded our standards for tenderness.  We call this our "Captain's Cut".  We have been waiting for the flush of spring green to add the final touch of flavor to our upcoming Captain's Cut Harvest.  Captain's Cut beef is sold only by halves, quarters. eighths or a "Captain's Pack" (20 pounds, heavy on steaks).  Halves are $4.75 per pound of hanging weight, quarters are $8.00 per packaged pound, eighths are $10.00 per packaged pound and the Captain's pack is $250.  If you are interested in our Captain's Cut, you can download more information here, or email us.  As mailing list members, you have first notification.  We will be making a general announcement next week.

BRAZOS WEEKEND:  We will be back at the Brazos Valley Farmer's Market this Saturday.  We'll also be at the Mesina Hof Wine and Roses festival Saturday afternoon.  Please note: After Saturday we will not be back in Brazos Valley until May 15th.  

RECIPE OF THE WEEK: ROASTED ITALIAN BEEF  This is an old recipe from my mother.  Dyuring harvest season, she would make big boneless rump roasts this way to slice and serve as sandwiches for the harvest crew.  It's a good way to use roasts as the weather warms up.
2.5-3 lb boneless Rump, Round or Pike's Peak roast
2 large onions, chopped
1 1/2 tsp salt
1 cup water
2 hot peppers
1/2 tsp garlic salt
1 tsp oregano
1/2 tsp basil
1 tsp Italian seasoning
Combine roast, onions, salt and water, cover and cook at 325 degrees for 2 1/2 to 3 hours or until tender.  Remove roast to cool and slice thin.  Add remaining seasonings except peppers to liquid (add more liquid if needed). Bring to a boil, add peppers pour over sliced roast, cover and refrigerate overnight.  To serve, warm  in 350 degree oven for 30 minutes.  Serve on toasted french buns with juice.


MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 24, May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, May 2. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/15/2010 1:03pm by Ralph Mitchell.

I'm a firm believer in maintaining balance in one's life (even if I'm not always so good at doing so).  I also happen to feel that the outside of a horse is good for the inside of a person.  Consequently, we're taking a rare weekend off to attend a Parelli Natural Horsemanship workshop.  We will not be at any markets this weekend.  We will, however, be at the Georgetown market this afternoon and Sun City on Tuesday.  If you're craving our beef between Thursday and Tuesday, you can get your fix at the Serendipity Festival at the Community Montessori school in Georgetown, at Dyer Mercantile in Georgetown or at Village Foods in Bryan.  

DYER CHEESE AT GEORGETOWN AND SUN CITY THIS COMING WEEK:  We are stocked up with five different varieties of Dyer Dairy cheese this week.  One really special variety is a fresh batch of Asiago which has been aged 8 months at room temperature.  Aaron Dyer says this may be his best cheese yet.  Stop out at the market this afternoon for the best selection.  We'll also be selling cheese at Sun City on Tuesday.

GEORGETOWN AND SUN CITY MARKET SPECIALS THIS WEEK:  We're still running specials on a number of cuts.  We are nearing the end of the veal supply until late this summer, so be sure to get some of our humanely raised pastured veal while you can. 
   Brisket $3.50/lb (save $1.00/lb)
   Ground Veal $5.00/lb (save $1.50/lb)
   Chili Beef $4.00/lb (save $0.75/lb)
   Top Round Roast $5.00/lb.  This lean boneless cut is versatile for roasting or use it for London Broil
   New York Strip Loin Roast $12.00/lb--the next best thing to a standing rib roast.

SERENDIPITY FESTIVAL APRIL 17:  We are proud to once again be providing our delicious, grass-raised hamburgers for the Serendipity Festival at the Community Montessori School in Georgetown.  There will be hands-on educational, science and art activities, plus live music.  Admission is free and the festival runs from 11-3 pm.  Although we can't be there in person this year, be sure to pick up a special Wild Type Ranch coupon at the hamburger stand when you attend.      

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 20th, May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 24th, May 8th.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, May 2. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/9/2010 5:23pm by Ralph Mitchell.

Market season is in full swing! This weekend we will be at the Round Rock market for the first time this season.  Our boys, Eric and Alex, will have a bountiful harvest of fresh spring greens from their 4-H project garden to sell along side our usual beef and veal offering.  The Round Rock market runs from 8-noon in the public parking garage on Bagdad in downtown Round Rock.  

ROUND ROCK MARKET SPECIALS THIS WEEKEND:  We're running specials on a number of cuts Saturday.  We are nearing the end of the veal supply until late this summer, so be sure to get some of our humanely raised pastured veal while you can. 
   Brisket $3.50/lb (save $1.00/lb)
   Ground Veal $5.00/lb (save $1.50/lb)
   Chili Beef $4.00/lb (save $0.75/lb)
   Top Round Roast $5.00/lb.  This lean boneless cut is versatile for roasting or use it for London Broil
   New York Strip Loin Roast $12.00/lb--the next best thing to a standing rib roast.

LIVE OAK (CEDAR PARK) DELIVERIES SUNDAY: We will be making deliveries Sunday after church, from 12:00-12:30 in the parking lot of Live Oak UU Church.  The church is at 3315 El Salido Parkway in Cedar Park.  Orders for Sunday need to be placed by Saturday evening.

ARBORETUM AND TILLMAN (CEDAR PARK) DELIVERIES MONDAY:  Monday is our monthly delivery day to Riata, the Jolleyville HEB/Brick Oven and Tillman Physical Therapy in Cedar Park.  Orders should be placed by Sunday night for Monday delivery.

SERENDIPITY FESTIVAL APRIL 17:  We are proud to once again be providing our delicious, grass-raised hamburgers for the Serendipity Festival at the Community Montessori School in Georgetown.  There will be hands-on educational, science and art activities, plus live music.  Admission is free and the festival runs from 11-3 pm.  Although we can't be there in person this year, be sure to pick up a special Wild Type Ranch coupon at the hamburger stand when you attend.      

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 20th, May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 24th, May 8th.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, April 12. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, April 11. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, April 12 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mail sara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 3/30/2010 2:27pm by Ralph Mitchell.

This week marks the beginning of the market season for the Georgetown Farmer's Market Association.  This Thursday, we'll be at the downtown Georgetown market in San Gabriel park from 3:30-6:30 and at the Sun City market next Tuesday from 9-noon.  We've missed our friends (both customers and vendors) and look forward to a great market season.  
The Georgetown Farmer's Market Association sponsors four markets (Sun City, Georgetown, Round Rock and Taylor).  The Association is bigger and more active than ever.  Be sure to check out the newly renovated GTFMA website for a list of vendors, maps, a producer's blog, recipes and photo gallery.  
This season, we will be at the Thursday market most every week, and will be alternating weeks at the Sun City Tuesday morning market and Round Rock Saturday market.  Check the calendar page of our website for exact schedule and updates.   

SPECIALS THIS WEEK:  Be sure to stock up on this week's specials while you're at the market.  Specials will be good at the Georgetown, Brazos and Sun City markets this coming week.
Brisket $3.50/lb (save $1.00/lb)
Ground Veal $5.00/lb (save $1.50/lb)
Chili Beef $4.00/lb (save $0.75/lb)

NEW RECIPES ON OUR WEBSITE:  Hona has again been busy this week updating the recipe section of our website.  http://wildtyperanch.com/recipe  The recipes are indexed by the cut of beef, so next time you don't know what to do with cutlets or veal cubes, you know where to go for inspiration.  

CORNED BEEF:  Last week we tried home-made corned beef for the very first time.  It was absolutely fantastic in flavor and tenderness.  The beef is cured with the naturally occurring nitrites in celery, so it won't be bright pink, but will have a rosy-grey tone as it cures.  Here's the recipe, adapted from one I found at Nourished Kitchen:

3-5 lb Wild Type Ranch beef brisket 
½ cup sea salt
½ cup Penzey's Corned Beef Spice (mustard seed, bay leafs, all spice berries, cloves, coriander, peppercorns etc.)
2 cups fresh whey [I get mine by straining home-made Dyer-dairy yogurt ]
2 cups celery juice [approximately juice of one large bunch of celery]
Rinse the beef brisket and pat it dry.
Stir ½ cup sea salt with ½ cup pickling spice together and vigorously rub it into the beef.  
Set the beef in a lidded bowl or crock,[or use a 2-gallon ziplock bag] and pour two cups fresh whey as well as two cups fresh celery juice over the beef to cover.  If the mixture of fresh whey and celery juice does not completely submerge the meat, add enough filtered water to cover.
Weigh down the beef with a clean ceramic plate or other weight, cover your pot or bowl securely.
Cure in the refrigerator 7-14 days, turning daily.  You may speed the curing process by setting in a cool room for the first 24-48 hours.
Cook as typical corned beef.  We boiled ours with fresh spices, onions, malt vinegar and golden syrup (or honey).  


MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks.

 

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 6, April 20th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 3, April 24th .  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, April 12. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, April 11. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Tuesdays by arrangement
Community Montessori School, Georgetown:  Tuesdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, April 12 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

OUR BEEF AT RETAIL:  Check out the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays 4:30-7 pm , Saturdays 9 am-7 pm and Sundays 10 am -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  www.wildtyperanch.com.beef  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 3/26/2010 10:37am by Ralph Mitchell.

We don't use non-therapeautic (routine) antibiotics on our ranch.  We will use them to treat an animal that is sick, if that seems to best for the animal.  I blogged about the issue on our DownToEarth blog.

My own viewpoint is that this is a whole-systems issue, not one that can be addressed piecemeal.  A ban on routine antibiotic use must coordinate with adjustments in production systems resulting in less stress to the animal, less exposure to disease and an overall healthier environment.  These adjustments will also likely result in an increase in the price of meat.  If the ban is passed, there will be casualties; animal and business.  I think it's an adjustment worth making, but it must be made intelligently and wholistically.

See our Down To Earth blog for the whole post.

Posted 3/24/2010 5:18pm by Ralph Mitchell.

One of our customers is an aspiring writer who recently moved to Austin.  She is honing her skills and exploring our community all at the same time.  

I spent some time with her in February talking about the ranch, our philosophy, etc.  She wrote a very nice piece about it on her blog.

Getting out and talking with people is one of my favorite parts of being a direct-to-consumer food producer.  I get a chance to be an educator (and often the pupil at the same time).  My days at the farmer's markets always bolster my faith in humanity.  Even though I come home tired, I am also energized by the good people with whom I interact.