Grass-finished beef cooks differently — and if you treat it like grocery store steak, you’ll end up with something closer to jerky than juicy. From thawing slow to mastering the perfect sear (and avoiding the crime of well-done steak), these ranch-tested tips will help you turn healthy beef into a meal worth licking your plate clean.

A recap of the Elk Fire in the Bighorn Mountains and the effects on our family & livestock.

To make great beef, you have to take great care of your cattle. To take great care of your cattle means taking great care of your land.

Let's talk about the steps in the Beef Chain versus the significance of the Truly \ Beef - "Birth to Butcher" model. How many changes of...

Every July- if the bulls haven't already freed themselves from their all-male segregation in eager dedication to their annual job- we...

Here's a topic that gets me fired up: Antibiotics. Read this to know the Kerns' stance on antibiotics and enjoy your beef with confidence!

Once upon a time, I accidentally studied wine in the South of France. And it changed how I viewed... the beef industry?

Our first and second snow have already visited us here on the ranch. Dana threw all the gates open on our mountain permits last week to...

January was warm, open and spring-like, so the herd was able to graze the hillsides until about the 1st of February. The entire month of...

One thing that sets Truly Beef apart from the rest is that we dry-age our beef and we do this longer than most. But what is “dry-aged”...

When I was 20, I lived in a small town in the South of France called Aix-en-Provence. It was easily the most impactful year of my life.

Season's greetings Truly \ Beef supporters, old and new! So much has changed in the last year. Taylor and I look back and are baffled by...