You had me at barbeque

So, spring has sprung (in most places of the country)!  In South Dakota that means it can be 80 degrees or 20 on any given day of the week – last week was 77, today we woke up to snow.  

This time of year also means beef time! We have another batch of beef finding its way to homes and barbeques across the country. Our quarters are delivered, and we are beginning to sell our sampler packs available once again.  

This year, we changed our bundle a bit in anticipation of grilling season. But what we didn’t change is that it is still the same prime registered Angus, dry aged to perfection beef. Even better – no hormones, steroids or antibiotics. Just beef. Really, good beef.  Here is what you get:

·         One Package Ribeyes – two steaks per

·         One Package NY Strip – two steaks per

·         One Package Sirloin – two steaks per

·         18 One-pounds Packages Ground Beef

What is better, no trip to the store needed.  We can ship to anywhere in the continental United States… Price for the bundle delivered to your door is $299.00. (Call or email me if you are local and can come pick up as we offer discounts.)

NOTE: I have a few packages of stir fry and kabob meat from one quarter. Let me know if you are interested.  And, I also have about ten roasts available. For those of you thinking Roasts and summer don’t mix… ah but they do. I cube mine, marinate in balsamic dressing with peppers and onions and Nick grills in a basket. Good stuff. 

We look forward to hearing from you! 

I'm all about that beef, 'bout that beef - no turkey...

I’m happy to announce that the bundles are back - just in time for the holidays! Each bundle is approximately 20 pounds of dry-aged succulent Angus beef and priced at $299, which includes shipping.  Gift messaging is available in the event you would like to say “Happy Holidays” with the gift of beef.  Please see below for picture and product contents.

The Ponderosa sampler pack - available for a limited time!

The Ponderosa

• 2 NY Strip steaks
• 2  Ribeye Steaks
• 2 Roasts
• 1 pound stir fry meat
• 1 pound kabob meat
• Paula’s pick – either soup bone or short ribs (based on availability)
• 8 pounds Ground Beef

Please send me an email at phaiwick@gmail.com if you are interested or would like more information.  (They went very quickly last time so be sure to act quickly.)

Thank you for a wonderful year!

Given Thanksgiving is upon us, I would be remiss if I didn’t thank our customers for making this a truly wonderful and exciting year.  As I write this, there are people enjoying our beef in ten states, including Georgia, Iowa, Indiana, Maryland, Minnesota, New Jersey, New York, North Carolina, South Dakota, and Virginia. Thank you so very much for your business and support!

Summer and the Roastest with the Mostest

The summer came and went by too quickly– camping trips, time at the pool, my first ever garden, the state fair, walks/bike rides on our dirt road… all of those things made it wonderful.

What else made it wonderful??? I discovered some new ways to make roast beef, which I have to share because I have heard from some people “I don’t know what I would do with the roasts.”  That sounds like crazy talk to someone who grew up with a freezer full of beef and a mother who used roasts as the "go to" for an easy dinner. ("Oh I guess I'll just make a roast for dinner." - actually, supper...)

Not believing me? Well here are not just ONE but TWO of my favorite creations this summer–

Fool Proof Roast

• Preheat your oven to 500 degrees (yee gad you say… well keep reading)

• Take a roast – any kind (I used a rump roast).  Make sure it has good marbling (the ones with no marbling are the toughest and much better for the crock pot).

• Sprinkle generously with salt and pepper and place in a roasting pan. (NOTE: I also like to do potatoes at the same time so get those ready too)

Before...

• Put the uncovered roast (and potatoes if you have them) in 500 degree oven.  Shut the door and DO NOT open again.

• After closing the oven door, turn oven down to 400 degrees.

• Cook 7 minutes per pound. Yes – you have to do math. What I mean is that if it is 3 pounds, then you let it cook for 21 minutes.  If you like yours a little more pink, do 6 minutes / pound, which is what I did for results below. MAKE SURE TO SET YOUR TIMER SO YOU DON’T FORGET.

• Once timer goes off, turn off the oven completely and leave the roast in the oven for 90 more minutes. Again - do not open the oven door.

• After the 90 minutes are over, take the roast out of the oven – let sit for 15-20 minutes before slicing.  The keeps the juices in.

• Once fully rested, slice against the grain… and ENJOY!

Showtime!

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Too many steps? Ok and even EASIER one is below. It is something I just made up when I had a bunch of peppers from the garden that I needed to use up before we went camping.  I threw some stuff in a gallon zip lock bag and had no idea how absolutely yummy this was going to be.

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Balsamic Beef Bites and Peppers

• Take a roast – any kind.  My favorite for this recipe is sirloin tip but really any kind works.
• Once thawed, slice into bit sized cubes (kabob-like) and place in a one gallon ziplock bag.
• Crush garlic, slice onions and peppers (I like a variety of colors) and add to the bag,
• Pour one whole bottle of balsamic dressing into the bag and squish up to incorporate throughout.

Snug as a bug in a rug

• Marinate at least 8 hours – I prefer 24 hours, if possible.
• Fire up the grill, place contents in a grilling basket and cook it up. (for best results, do not dump all at once… put in a layer at a time, remove and put in covered dish and repeat with remaining.

The wood from the fire gives extra flavor - but it is still equally awesome over a grill at home.

• Note – I serve this with orzo (either warm or chilled) that has been tossed with some olive oil, Parmesan cheese, and fresh basil.  It was a hit with everyone and has been on heavy rotation ever since.

Bon appetite! I was especially psyched because everything except the orzo was from our ranch.

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So there you have it...

Rethinking roasts?  I hope so.  I know just the place to get some... give me a call and I can hook you up!

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You got beef with me?

If not, you should.

I am happy to report that as of today, people in Atlanta, New Jersey, North Carolina, Virginia, Washington DC, and South Dakota are getting ready to enjoy their first dinner from Haiwick Heritage Ranch. We made shipments and deliveries earlier this week. 

And for those of you wondering, "how much is a quarter?"  One quarter fits in two of these boxes with coolers inside (outside dimensions 24x17x18). Nick and I got to know these boxes very well on Tuesday as we prepared for shipment - the total weight including the beef, box, cooler, and ice packs was 70 pounds. Multiplied many times for each of our shipments and deliveries. NOTE TO SELF: take younger help next time to help with lifting and moving.

This little beefy went to Virginia, this little beefy went to Georgia...

It has been awesome to watch this whole process end to end, know the steps and see everything happen with our own eyes. We were involved every step of the way - we even went to the butcher to watch the beef being cut and packaged. It was really insightful to see it done and learn how all the cuts of beef are made. Even more exciting was seeing how the meat marbled. PRIME! Did you know less than 3% of beef produced is in fact prime?

Rib-eye anyone? Yes, please!

Another exciting moment has been seeing our USDA-approved label on the beef. After seeing our family produce high quality livestock for years, only to be sold to another step in the supply chain, it was great to get the “credit” for it by having our very own label and name stamped on the package.

If only Grandma and Grandpa Haiwick could see this - their brand and name all fancy on a label.

In the event you are bummed you didn’t get in on this first shipment, there is hope! We will have another batch in the fall, but we need to know soon if you are wanting to reserve a quarter or side.

Is that still too long?  Never fear! We have some beef set aside to do 22 pound Sampler Packs. We know that for some of you 125-140 pounds of beef sounds like a lot. So in an effort to start you off, we want to introduce you to a smaller version of that. This is approximately what you would be getting.  But hurry - supplies are limited!

Meet (or meat?) our limited edition sampler pack. 2 Roasts; 2 Sirloin Steaks; 2 NY Strip Steaks; 2 Ribeye; 1 Tenderized Round Steak; and 10 Packs of Ground Beef.

If you are interested in either a fall order or the Sampler Pack, send me an email (phaiwick@gmail.com) or give me a call and tell me that you want to have “beef with me”… and maybe even a soup “bone to pick.”

Ground Beef - the other red meat

Everyone recognizes the burger as one of the most all-American meals. Who can argue? There are days when the ONLY THING that will satisfy my hunger is a nice juicy cheeseburger. That is all well and good, mind you.  Unfortunately though, I have realized that aside from burgers, I take ground beef for granted. Even more upsetting is that there is sooooo much more that ground beef can be.

I think it all started in the 1950s with cream of mushroom soup and the hotdish or casserole.  Almost everything began with hamburger, cream of mushroom soup or tomato sauce and then some two or three other ingredients. But I have been challenging myself these past few months, and I never realized how much fun I could have and how much yumminess I could create with good old ground beef. 

Ok there are the basics – spaghetti with meatballs, tacos, lasagna, chili, meatloaf… you get the picture.  But then, things get exciting.  English pasties, Moo Shu Beef Lettuce Cups, Lebanese Meat Loaf, Beef Stuffed Mushrooms, Kheema with Kale and Peas… hungry yet?  

Ask most people and they will point to rib-eye steak, prime rib or a good filet as their favorite cut. However, I challenge you to check out the wonders and the sheer diversity of ground beef. Next time you have the ho-hum blahs with what to make for dinner, head to Pinterest (I’ve started a section with some of my favs) or just go to Google and do your own searching. I bet you will be surprised at the many ground beef recipes you find that tempt your taste buds. Added bonus: most are quick and easy. Even bigger bonus: you will be doing yourself a treat because ground beef is high in protein, iron and those wonderful B-vitamins.

So happy exploring and experimenting.  Once you find your own new favorites, share your results here or on my FB page.  Let’s discover yumminess together!

Here we go!

If you had told me when I was 16 that I was going to return to the family ranch, I would have said, "You ARE crazy!"  What happened some 25 years later?  Several things...

Living on the East Coast for almost 20 years made me miss sunsets, small talk, wide open spaces, quiet, (insert many many more items). While I enjoyed my corporate career and the successes I had achieved, I loved being home more than anything. Not only did I miss the prairie, but I got a knot in the pit of my stomach every time I thought about our family's ranch "dying" or being bought by someone outside of the family. I have had such a huge sense of pride in the hard work that went into making this ranch a home and a business for three generations. My grandparents successfully battled the depression and Dirty 30's; and my parents stayed afloat during the farm crisis of the 80s when many others weren't so lucky. Not only did the ranch survive, they made it better than ever. I want that all to continue to mean something.

So that explains moving back - what about our business?

Well, I will never forget the first time I went to buy meat in a grocery store on the East Coast It looked nothing like I had grown accustomed to when we had one of our critters butchered.  I always wondered where it came from.  I had no idea if it was even from the US.  More importantly, how many critters were in my two pounds of ground beef?  What did it eat? Was it treated humanely? What drugs was it given?  All this made my head swirl.  I started noticing how many people wanted answers to the same questions I had.  Many were going to markets with huge mark-ups hoping that would provide t peace of mind. I sampled - but the quality just wasn't what I was used to having.

Fast forward to 2010. My mom passed away, I had another child and the gears really start to churn. We just have to move back.  But "what will we do?" seems to be an obvious question and then the answer: sell food direct from our prairie to your plate.

Here we are in 2014 - it took a few years to get our plans in place but we made it. I am thrilled that everything is coming to fruition (a bit nervous too) and I am hopeful you will give us a chance to provide your family with high quality, safe, confinement free, hormone free beef - fresh from God's country.