Oxbow Cattle Company News Blog

Country Meets City

We were honored to have an article in Missoula Valley Lifestyle Magazine!    Chelsea Lyn Drake did a great job with the article and the photos Pamela Dunn-Parish took are wonderful, thank you both.  Missoula is our home and we feel so lucky to be able to be a part of this community.  Here is a link to the article Country Meets City.

Grass-finished Approach Supports Business

Melissa Hemken published an article on us for Western Farmer-Stockman.  You can view the article here.

Blue, Pepper, & Buck

We had the privilege to start our three-year-old horses, Blue & Pepper, with the legendary horseman Buck Brannaman last July, and an article about this experience was published in the 2014 November/December issue of Eclectic Horsemen.  We really love this form of horsemanship as it puts the horse first and forces the human to communicate with the horse in terms that they understand as opposed to attempting to force the horse to do what you want.  This serves the horse better and in turn serves the human better; a win/win situation.  This is no simple task and requires a life-long commitment to be humble, learn and listen to the horse.  We believe in applying this attitude and stockmanship to our cows as well, with the result being quiet, happy and trusting cows.  Hope you enjoy the article.

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How much beef is in an 1/8th?

One of the hardest things about buying bulk beef is knowing how much you should order.  For example, an Oxbow 1/8th of beef is between 65-70 lbs, but what does that really mean when you are placing frozen steaks, roasts and burger in your freezer?  Here is our attempt to explain this.

The 1/8ths we have been selling have been around 1.5-2 cubic feet.  What does that mean?  Well, a traditional freezer that sits above your fridge is over 4 cubic feet, so an 1/8th of beef will fit in it no problem…unless your freezer is jam- packed with other delicious food.  Listed below is the composition of the last few 1/8th we have sold:

 

  • – Rib Eye steaks 3-4
  • – NY Strip steaks 3-4
  • – Sirloin steaks 2
  • – Tenderloin steaks 1-2
  • – Flat Iron, Flank or Skirt steak 1
  • – Top Round (London Broil) steak 2-3
  • – Bottom Round steak 2-3
  • – Stew meat 2
  • – Brisket 1
  • – Rump roast 1
  • – Chuck roast 2
  • – Arm roast 1
  • – Ribs 2
  • – Burger 22-25lbs

To determine the size of a 1/4 or 1/2 you can double or quadruple the 1/8th information for the most part.  If you have any questions please contact us.

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We were featured on KBGA – Word of Mouth

Last fall we were featured on KBGA – Word of Mouth.  Also included was our processor, Superior Meats, and one of the restaurants in town that featured our beef, the Red Bird.  Here is a link to the radio program, Word of Mouth – Food.

Modern Stockmen

In the spring of 2014, just after getting our feet on the ground, literally and figuratively, we had an article published in the Missoula Independent.  Unfortunately Bryce has moved on, but Wendy and Bart are continuing the mission.  The article was titled  “Modern Stockman” by Erika Fredrickson.

ox · bow
/ 'äks,bō /
An abandoned channel in the course of a river, shaped like a U. We graze our cows on the ancient "oxbows" of the Bitterroot River, where these sub-irrigated fertile remnants of the Bitterroot provide lush feed for grass-finishing cattle.