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Life on The Ranch

-Cascade County, Montana-

Supporting small farmers and ranchers preserves the heritage of cattle raising in the American West, where tradition and care for the land go hand in hand.  With firsthand cuts, ranchhand quality, we prioritize exceptional products to ensure that future generations can enjoy the authentic, sustainable fruits of our labor passed down through the years.

As a ranching family in Montana, our days revolve around the land, the cattle, and the knowledge passed down through generations.  We raise Angus cows, renowned for their marbling and the exceptional quality of their beef.  Originally from Scotland, Angus cattle were brought to the U.S. in the 1870s and quickly became famous for their juicy, tender meat.  The black Angus is especially prized for its rich marbling, which adds a succulent, flavor-packed taste to every bite.

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As a small ranch, we’re part of a larger movement in America where smaller operations like ours play a crucial role in the specialty beef markets.  While large-scale farms dominate overall production, small ranches focus on quality, sustainability, and humane practices.  Many of us, like our ranch, choose to raise grass-fed and grain-finished beef, combining the best of both worlds.  This method ensures a more natural product that’s also healthier, with lower fat and higher omega-3 fatty acids.

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The beef we produce reflects our commitment to quality and safety, with no need for added hormones and antibiotics.  Being in Montana gives us a special advantage.  Our vast, open spaces allow cattle to roam freely, leading to a low-stress life.  This natural environment reduces stress on the animals, resulting in better, all-natural beef, as less stress contributes to enhanced flavor.  The lush native grasses of bluegrass and wheatgrass, combined with the cool winters and mild summers, help our herds stay healthy and active, resulting in lean, full-bodied beef with a truly exceptional Angus flavor.

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Ranching for us isn’t just a job; it’s a way of life.  It’s about family, hard work, and a deep respect for the land and animals that sustain us.  Our small ranch is part of a long American West tradition that produces some of the finest beef in the country.  If you’re looking for high-quality beef raised with care and integrity, you can trust that Montana Steak N Meats is the perfect choice for your family and business.  You can taste the difference in our meat, knowing every cut tells the story of generations of ranching dedication and pride.

Heritage.
Cattle.
Montana.

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The Heartbeat of the Ranch: Family, Animals, and Adventure

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Montana Style Beef Stew

One of our favorite recipes to make is a Montana Style Beef Stew.  It's a flavorful and wholesome dish that’s perfect for experiencing the rich, tender qualities of our Angus beef.  Hearty meals like this are exactly what you need after a long day of working on the ranch!  

 

Here’s the recipe:

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Ingredients:

  • 2 lbs Angus beef stew meat (cut into 1-inch cubes)

  • 3 tbsp vegetable oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 4 large carrots, peeled and sliced

  • 3 medium potatoes, peeled and diced

  • 1 cup celery, chopped

  • 1 cup peas (frozen or fresh)

  • 4 cups beef broth

  • 2 cups water

  • 2 tbsp tomato paste

  • 2 tsp dried thyme

  • 1 tsp dried rosemary

  • Salt and pepper to taste

  • 2 tbsp flour (optional, for thickening)

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Instructions:

  1. Brown the Beef:  Heat 2 tbsp of oil in a large pot or Dutch oven over medium-high heat.  Add the Angus beef cubes and sear until browned on all sides.  Remove the beef from the pot and set it aside.

  2. Sauté Vegetables:  In the same pot, add the remaining 1 tbsp of oil.  Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.

  3. Add Liquids and Seasoning:  Stir in the tomato paste, dried thyme, rosemary, salt, and pepper.  Add the beef broth and water, scraping up any browned bits from the bottom of the pot.

  4. Simmer:  Return the browned beef to the pot.  Add the carrots, potatoes, and celery.  Bring the mixture to a simmer, cover, and cook on low heat for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

  5. Thicken Stew (Optional):  If you prefer a thicker stew, mix 2 tbsp of flour with a little water to make a slurry.  Stir it into the stew during the last 10-15 minutes of cooking.

  6. Add Peas and Adjust Seasoning:  About 5 minutes before serving, stir in the peas and check the seasoning.  Add salt and pepper to taste.

  7. Serve:  Ladle the stew into bowls and serve hot with crusty bread for dipping.

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Recipe of the Month

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