Charles Darwin claimed that those most fit win to the struggle for survival were those best able to adapt to their environment.  We've certainly had our share of lessons in adapting in the six years we've had the ranch, but none moreso than this year.  

We've weathered this year's drought, so far, but are having to adapt to stay in business.  We have worked to be sustainable so as to produce what our cattle eat.  With no rain, though, we've had to adapt by buying in hay from Colorado, Kansas and South Dakota.  We're even piping water to the pastures from the municipal supply.  Hay is costing twice (or more) what it usually does.  Normally, we can graze 2/3 of the year without feeding hay.  We've now been feeding hay for 18 months with only occasional breaks for grazing.  

Last Friday, we bid goodbye to most of our mature cows.   They are headed to another grass-based producer in Arkansas. At least our investment in great beef genetics will continue to provide dividends to consumer and producer alike.  We have kept a handful of our best mamas, all of our cattle scheduled for harvest for the coming year and our young heifers.  We've stockpiled enough hay to get through the next year with our reduced herd.  

Economically, we've had to adjust by raising our prices.  Although we love what we do, both of us work full time at producing and marketing our beef, knowing that every pound we sell currently costs us more than its selling price.  We have calculated and estimated and projected, and have come up with a price list that shares the risk of surviving through the coming drought/recovery years.  We're satisfied with covering our costs while we see how things develop, and that's pretty much where we set our prices.  When the rains come, we hope to be in place with a once-again-viable business.

The new prices will go into effect with the November markets.  We will honor the old prices for any orders placed with us at least 24 hours before any November market.  In addition, the CSA, half, quarter and eighth prices have increased by less than the cut prices.  The decreased labor in selling in bulk is being passed on to our customers.  This is a great time to consider filling your freezer or joining one of the CSAs.

Thanks goes out to all of our customers who have shown their concern for our wellfare and encouraged us over the past year.  If we didn't deal with such wonderful people in our daily life, we wouldn't be making such efforts to continue.

 

• Tenderloin Roast:  This is the most tender roast possible.  Typically cut into filet mignon steaks, this smaller roast is easy to cook, and goes great with a number of sauces.  We carry this roast in stock in 1.5-2 lb sizes.  Special orders can be placed for sizes up to 4-5 lbs.  
• Strip Loin Roast:  This boneless roast comes from the same cut as the New York strip steak.  Strip loins are an excellent carving roast, and come in sizes from 2-9 lbs.  We will carry a few of these in stock, but special orders are recommended. 
• Standing Rib Roast:  This is the queen of holiday beef roasts.  This bone-in roast is often called "Prime Rib Roast", and is usually served rare to medium.  Leftovers of rare or med-rare roast can be sliced and quick-grilled for a fantastic steak.  Standing rib roasts range from 3-18 lbs and are special order only.

Sun City and Round Rock special orders can be place through November 8 for delivery in November.  Special orders for December need to be placed by November 23rd.

LAST MARKETS OF THE SEASON:  The Round Rock, Georgetown and Sun City market season runs through November, so the upcoming dates for those markets will be the last for the season.  We will continue to make deliveries to the Round Rock and Georgetown sites once per month through the winter.  The winter schedule will be finalized and posted on the website calendar soon.

 

GIFT CERTIFICATES AVAILABLE:  Why not give someone the gift of great beef this holiday?  We have gift certificates available in any amount or for specific packs/items etc.  We are offering a special "Trial Subscription" gift certificate this year, which is 3-months prepaid monthly or bi-monthly CSA, with no deposit.

Wild Type Beef no longer at Stover Bros.  Please note that Stover Bros. is no longer using Wild Type Ranch beef for their burgers.  Thanks to all of you who were loyal WTR burger fans!  You can still purchase our beef through the meat department at Village Foods.

 

OUR MARKET AND DELIVERY SCHEDULE:

Thursday Nov 10 Tillman PT Delivery (2519 S. Lakeline Cedar Park) 12:45-1:15

Thursday Nov 10 Georgetown Farmer's Market 3:30-6:30 San Gabriel Park

Monday, Nov 14; Riata Bar and Grill (12221 Riata Trace Pkwy, Austin) 10:45-11:00

 

At Dyer Dairy Mercantile, weekly by arrangement

Pickup is also available most times by arrangement at the ranch. Please call 512-826-2218 or e-mail sara@wildtyperanch.com to arrange. 

Check out the Calendar page of the website for the most up-to-date schedule of markets and deliveries.  

OUR BEEF AT RETAIL:  Check out  the retail outlets that carry a selection of our beef.  If they don’t have what you want, just ask, and we’ll do our best to start stocking it.