Life on The Ranch

-Cascade County, Montana-

quality family time with montana steak n meats

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.

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.

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.

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.

quality raised grassfed and grain finished beef montana

Ranch Beef

Cattle are primarily fed grass and forage, which is more natural for their digestive systems and often results in healthier animals and higher-quality meat.

Cattle have access to pasture, which allows for natural behaviors, better animal welfare, and a more humane environment.

We prohibit the use of antibiotics and hormones, emphasizing natural growth and health management.

Considered more sustainable, as it can enhance soil health, promote biodiversity, and reduce chemical runoff.

Grocery Beef

Cattle are often fed a diet high in grain and by-products, which can lead to faster weight gain but may contribute to health issues like acidosis.

Cattle are typically kept in confined spaces, with limited access to the outdoors. This can lead to stress and higher susceptibility to disease.

There is a higher likelihood of antibiotic and hormone use to promote growth and prevent disease in crowded conditions.

Often criticized for its significant environmental footprint, including greenhouse gas emissions, water usage, and pollution from waste.

OUR RECIPES

Montana Style Beef Stew

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)

Instructions:
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.

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.

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.

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.

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.

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

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

Filet mignon: Pan-seared with garlic butter

This lean, tender cut is excellent for a quick sear. The rich butter sauce adds flavor and moisture.
Ingredients: Filet mignon, butter, garlic, fresh rosemary or thyme, salt, and pepper.
Instructions:
Let the filets come to room temperature and season generously with salt and pepper.
Sear in an oil-coated cast-iron skillet over high heat for 2–3 minutes per side until a brown crust forms.
Lower the heat and add butter, garlic, and herbs. Baste the steak with the melted butter for 1–2 minutes.
Let the steak rest for 5 minutes before serving.

Tri-Tip Asian Stir Fry

For a tender beef tri-tip stir-fry, it's crucial to slice the meat thinly against the grain. This recipe includes a simple marinade to enhance flavor and tenderness, along with a classic Asian-inspired sauce and an assortment of crisp vegetables.
Ingredients
For the marinade
1–1½ pounds tri-tip roast, thinly sliced across the grain
1 tbsp soy sauce
1 tsp cornstarch
For the sauce
¼ cup beef broth
¼ cup oyster sauce
2 tbsp soy sauce
1 tsp sugar
1 tsp toasted sesame oil
1 tsp cornstarch
For the stir-fry
2 tbsp vegetable oil, divided
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 large head broccoli, cut into florets
1 red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
Cooked white rice, for serving
Instructions
Marinate the beef: In a medium bowl, combine the thinly sliced tri-tip with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Toss to coat the beef evenly, then set aside for at least 15–20 minutes.
Make the sauce: While the beef marinates, whisk together the beef broth, oyster sauce, soy sauce, sugar, sesame oil, and cornstarch in a separate small bowl. Set aside.
Cook the beef: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it begins to shimmer. Add the marinated tri-tip in a single layer and cook for 2–3 minutes, until browned but not fully cooked through. Remove the beef from the pan and set it aside.
Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the same wok. Add the broccoli florets, bell pepper, and onion. Stir-fry for 3–5 minutes, until the vegetables are crisp-tender.
Add aromatics: Push the vegetables to one side of the wok. Add the minced ginger and garlic to the clear space and cook for 30 seconds until fragrant.
Combine and finish: Return the cooked beef to the wok with the vegetables. Stir well to combine. Give the prepared sauce another quick stir, then pour it over the beef and vegetables.
Thicken the sauce: Bring the mixture to a simmer, stirring constantly, for about 1 minute or until the sauce thickens and coats all the ingredients.
Serve: Remove from the heat and serve immediately over hot, cooked rice or noodles.

Classic T-Bone Recipe

Ingredients
- 1 T-bone steak (1.5 inches thick)
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic (smashed)
- Fresh rosemary or thyme (1 sprig)
- Kosher salt and black pepper

Instructions

1. Prep the Steak: Take the steak out of the fridge 30-60 minutes before cooking. Pat dry and season with salt and pepper.

2. Preheat the Oven: Place a cast-iron skillet in a cold oven and preheat to 450°F (232°C).

3. Sear the Steak: Heat oil in the skillet over high heat. Once smoking, add the steak and sear for 2-3 minutes on each side until browned. Sear the edges as well.

4. Add Aromatics: Lower the heat to medium. Add butter, garlic, and herbs. Baste the steak with the melted butter for about a minute.

5. Finish in the Oven: Transfer the skillet to the oven. Cook for 6-8 minutes for medium-rare (120-125°F). Adjust for desired doneness.

6. Rest the Steak: Move the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes.

7. Serve: Slice off the bone and serve with pan juices.

Internal Temperature Guide
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well done: 160°F

Herb Crusted Beef Tenderloin Roast

This recipe uses a simple-yet-flavorful rub to complement the tender beef, which is seared to develop a caramelized crust before finishing in the oven.
Ingredients
1 whole beef tenderloin (about 2.5–3 lbs), trimmed and tied
2 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Instructions
Prep the tenderloin. Let the tenderloin sit at room temperature for 30–60 minutes before cooking to ensure it cooks evenly. Pat the beef completely dry with paper towels. If the tenderloin is an uneven thickness, tie it with butcher's twine every 2 inches to help it hold its shape.
Make the rub. In a small bowl, combine the olive oil, minced garlic, kosher salt, black pepper, rosemary, thyme, and parsley (if using). Stir until a paste-like rub is formed.
Season the beef. Rub the herb and garlic mixture evenly over the entire surface of the tenderloin.
Sear the tenderloin. Heat a large, oven-safe skillet (cast-iron is ideal) over medium-high heat. Add the beef and sear for 3–5 minutes on each side until a deep brown crust forms.
Roast the tenderloin. Transfer the skillet directly to a preheated 425°F (220°C) oven. Roast for 35–45 minutes, or until an instant-read thermometer inserted into the thickest part reaches your desired doneness.
Rest the beef. Remove the tenderloin from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15–20 minutes. This is a crucial step that allows the juices to redistribute for a moist, tender result.
Slice and serve. Remove the twine, then slice the tenderloin into medallions and serve.
Internal temperature guide
Remember that the tenderloin's temperature will rise as it rests, so pull it out of the oven a few degrees early.
Rare: 120–125°F (pull at 115–120°F)
Medium-rare: 130–135°F (pull at 125–130°F)
Medium: 140–145°F (pull at 135–140°F)

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

dinner with quality steaks and meats delivered to your door

Life on The Ranch

Heritage. Cattle. Montana.

OUR RECIPES

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

Heritage.
Cattle.
Montana.