While I am not passionate about backyard grilling, I do enjoy it...and I bet you do too. As we are nearing the end of the traditional “grilling season” in Northern climates, there’s no need to stop grilling just because football season has started, the kids are back in school, etc. In fact, temps have cooled slightly…and the days and nights are 100% perfection.

In any season, grilling elevates the flavor of meat and creates a unique connection with the food that indoor cooking often lacks. Plus, the experience of gathering with family and friends, enjoying a cold drink, and engaging in lively conversation while watching over the grill, is simply unbeatable.

Whether you’re a grilling pro or just starting out, here are some essential tips to help make your next barbecue a hit.

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​Happy Independence Day!

Sending warm wishes your way for this special day.

Have any exciting plans lined up?  




On the ranch, we’re planning on a few visits with friends and family, some fireworks and hoping for normal weather conditions and as always…everyone staying safe and injury free.

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But with so many varieties of red wine available and many ways to prepare beef, answering which wine to serve with what entrée becomes trickier. There are some basic rules (more about rules later) to follow when pairing wine with beef, but there are few other ways to discover what type of wine to serve with your next meal. Have fun. Don’t stress. Enjoy and “Play Your Own Game”!

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WHAT TEMPERATIRE SHOULD I COOK MY GRASS-FED BEEF?
The same as any other type of beef:  Cook your beef to the correct internal temperature:
Rare = 135-139°
Medium Rare = 140-143°F
Medium = 144-150°
Medium Well = 150-160° (if you must)
Well = 160° + (if you must)

Please note: Grass-fed beef will retain its pink color at higher temperatures.

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