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Welcome to the blog.
Posted 5/5/2010 1:20pm by Ralph Mitchell.
With the looming availability of our "Captain's Cut" top-shelf beef, we thought this would be a good time to explain our commitment to quality.  Over the next few weeks, we'll go into depth about various aspects of how your beef is produced.  Today, let's start with an outline of how we produce and sell consistently excellent beef:
  • Top genetics make top beef:  Our herd is primarily registered Angus or Red Angus stock from the top of their breed for marbling and tenderness. These genetics translate to tender, well-marbled beef even on a grass-based diet. 
  • Tasty feed makes tasty beef:  Our cattle are raised entirely on pasture, with the best grass and hay we can provide.  A varied, natural diet that includes "weeds" produces a full-flavored meat.
  • Management makes a difference:  The low-stress environment in which we raise our cattle translates to healthier cattle and higher quality beef.   
  • Dry-aging enhances:  Our beef is aged as whole sides for 14-21 days before it is cut. This further develops the flavor and increases tenderness.
  • Custom processing optimizes:  The types of beef cuts we get vary for each beef harvested.  Ultrasound images, tenderness tests and other measurements are taken on each beef before it is harvested.  These data are used to determine the best way have the beef cut, and to make sure that only well-marbled beef is ever made into steaks.
  • Taste-testing for Quality Control:  We perform side-by-side blind taste tests of steaks from every beef we harvest before any of the beef is sold.  We cook, drain and measure the fat on each batch of ground beef, as well as taste-testing.  Any beef that doesn't pass out taste-test is donated to the local food bank.
  • Customer feedback helps us refine:  Comments from our customers make our day.  We especially value feedback that lets us know how we can improve.  

NOTICE OF MARKET SWITCH MAY 8 AND MAY 15:  This Saturday(May 8th), while Sara, Eric and Alex are attending a karate tournament in Round Rock, Hona will be manning our booth at the Brazos Valley Market in Bryan.  We will not be at the Round Rock market on Saturday, May 8, but we will be in Round Rock on May 15.  Remember, you can visit the calendar page of our website for our current schedule at any time.   

MARKET TO MENU EVENT IN BRYAN ON SATURDAY:  The Frisnds of the Brazos Market and the TX Dept. of Ag will be teaching the community how to transform fresh local products (including our beef) into a spectacular meal  the whole family will love!  Chef Rachel from the Viallage Cafe will be demonstrating food preparation techniques from 9:30-11:30.  In addition, Pam Walker, author of Growing Good Things to Eat in Texas will be on site to sign books from 10-12.  The event will continue at the Village Cafe with a Locavore lunch and talk by Pam Walker.

CEDAR PARK AND RIATA DELIVERY DAY NEXT MONDAY: Monday is our monthly North Austin delivery day to Riata, the Arboretum and Cedar Park (Tillman PT).  We'll be delivering CSA packs and individual orders.  Orders must be placed by Sunday evening for delivery on Monday.

SPECIAL CUTS AVAILABLE THIS MONTH:
Sirloin  Tip Roast $8.00/lb
Shank "Doggie Bones": 8-inch leg bones make perfect dog treats $1.50/lb
Seven Steaks: A tasty, budget steak.  Not as tender as sirloin, but still great on the grill.  $6.00/lb

MOTHER'S DAY SPECIALS AT THURSDAY'S AND SATURDAY'S MARKETS: Be sure to stop by the Thursday Georgetown Market or the Saturday Bryan Market for market-specific specials on select steaks and other cuts.  Speaking from personal "Mom" experience, one of the best Mother's Day gifts is a great meal cooked with love by one's family. (And don't forget to do the dishes!).

LAST CALL FOR GROUND VEAL UNTIL SUMMER'S END:  We are at the end of our veal for this season.  If you would like our humane, pasture-rasied ground veal, be sure to pick some up at the markets this week or place an order for next week's delivery. 

MARKET TIMES AND LOCATIONS: Check out the Calendar page of the website for the most up-to-date schedule of markets and deliveries.  Below is our schedule for the next few weeks:
SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. NEXT DATE: May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, NEXT DATES: May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATE May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, June 13. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.
Quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/30/2010 1:04pm by Ralph Mitchell.

We'll be back at the Round Rock market this Saturday after a few weekends away.  We're entering the peak of the spring growing season, so you can get asparagus, strawberries, greens, carrots and much more.  Of course, we'll be there with our great beef, too.  Remember, the Round Rock market is under cover in the public parking garage, so rain or shine, you can shop in comfort.

LIVE OAK CHURCH DELIVERIES SUNDAY:  This Sunday is our once-a-month trip to Live Oak UU Church (3315 El Salido Parkway in Cedar Park).  We'll be in the parking lot from 12:00-12:30 making deliveries of beef.  We plan to have eggs and Dyer Cheese available, too.  Note that beef deliveries are by order only. 

FIRST TUESDAY MARKET DAY IN SUN CITY:  Next Tuesday, May 4, is our first Tuesday market day at Sun City.  Be sure to come out and stock up on beef.   

SECOND CALL FOR CAPTAIN'S CUT BEEF RESERVATIONS!
  Our Captain's Cut is exceptionally well-marbled (prime or nearly prime) and ultra-tender beef.  We have been waiting for the flush of spring green to add the final touch of flavor to our upcoming Captain's Cut Harvest, which will be ready May 24th.  
Captain's Cut beef is sold only by halves, quarters. eighths or a "Captain's Pack" (20 pounds, heavy on steaks).  Halves are $4.75 per pound of hanging weight, quarters are $8.00 per packaged pound, eighths are $10.00 per packaged pound and the Captain's pack is $250.  If you are interested in our Captain's Cut, you can download more information here, or email us.   


RECIPE OF THE WEEK: STUFFED HAMBURGERS  A new twist on a timeless favorite.  I like these stuffed with Dyer Dairy cheese. 
2 packages (8) Wild Type Ranch quarter pound patties, thawed
8 slices bacon, cooked and chopped
1 cup sharp cheese grated or crumbled (Dyer 7 pepper jack is my favorite)
Seasoned salt
Ground black pepper

Mix bacon and cheese.  Season one side of each patty.  Place seasoned side down and flatten patty slightly.  Place 1/4 of the bacon/cheese mixture on top of each of 4 patties.  Place a second patty, seasoned side out on top of each of the first 4 patties.  Pinch the edges well to seal.  Grill approximately 8 minutes per side.  
Serve on toasted bun, or eat "bareback".  Especially great topped with sliced avocado and/or sauteed mushrooms.  

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. NEXT DATE: May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, NEXT DATES: May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATE May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, May 2. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.
Quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/22/2010 9:29am by Ralph Mitchell.

Happy Earth Day!  From my point of view, there is no occupation that is more in touch with and dependent on, our Mother Earth than farming.  We are lucky to be able to eat the fruits of our labors, be they directly from the garden soil or through the animals we have nurtured.  The changes of the seasons, the health of our soil, the genetics of our cattle and how we treat them all are reflected in the taste and quality of our beef.  With our most recent harvest, we are able to detect a subtle change in taste resulting from the change in diet from alfalfa hay to fresh green grass and a panorama of other plants.  Did you know that the cattle preferentially eat many "weeds" in the spring as sort of a spring tonic?  The weeds provide vital trace minerals and many unknown compounds that the animals seem to crave after a dull, long winter diet.  
We’re in the best part of the year in Texas.  Bluebonnets and paintbrushes (best display in years) are just beginning to wane, but are being replaced by evening primroses and scores of different buttercups.  I expect we’ll be seeing the first Indian blankets soon.  The sky is filled with barn swallows bravely having aerial dogfights with the scissortails.  For better or worse, we’ve got enough mosquitoes to go around.  
We want to thank each of customers for participating in this wonder with us.  There is something special, almost sacred, about growing and sharing food.  Every day, but on this Earth Day especially, taste the sun and the earth in the food that you eat.  

CAPTAIN'S CUT BEEF IS COMING!  Several times a year, we harvest beef that is exceptionally well-marbled (prime or nearly prime) and has exceeded our standards for tenderness.  We call this our "Captain's Cut".  We have been waiting for the flush of spring green to add the final touch of flavor to our upcoming Captain's Cut Harvest.  Captain's Cut beef is sold only by halves, quarters. eighths or a "Captain's Pack" (20 pounds, heavy on steaks).  Halves are $4.75 per pound of hanging weight, quarters are $8.00 per packaged pound, eighths are $10.00 per packaged pound and the Captain's pack is $250.  If you are interested in our Captain's Cut, you can download more information here, or email us.  As mailing list members, you have first notification.  We will be making a general announcement next week.

BRAZOS WEEKEND:  We will be back at the Brazos Valley Farmer's Market this Saturday.  We'll also be at the Mesina Hof Wine and Roses festival Saturday afternoon.  Please note: After Saturday we will not be back in Brazos Valley until May 15th.  

RECIPE OF THE WEEK: ROASTED ITALIAN BEEF  This is an old recipe from my mother.  Dyuring harvest season, she would make big boneless rump roasts this way to slice and serve as sandwiches for the harvest crew.  It's a good way to use roasts as the weather warms up.
2.5-3 lb boneless Rump, Round or Pike's Peak roast
2 large onions, chopped
1 1/2 tsp salt
1 cup water
2 hot peppers
1/2 tsp garlic salt
1 tsp oregano
1/2 tsp basil
1 tsp Italian seasoning
Combine roast, onions, salt and water, cover and cook at 325 degrees for 2 1/2 to 3 hours or until tender.  Remove roast to cool and slice thin.  Add remaining seasonings except peppers to liquid (add more liquid if needed). Bring to a boil, add peppers pour over sliced roast, cover and refrigerate overnight.  To serve, warm  in 350 degree oven for 30 minutes.  Serve on toasted french buns with juice.


MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon. May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, May 1, May 8.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 24, May 15.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, May 2. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/15/2010 1:03pm by Ralph Mitchell.

I'm a firm believer in maintaining balance in one's life (even if I'm not always so good at doing so).  I also happen to feel that the outside of a horse is good for the inside of a person.  Consequently, we're taking a rare weekend off to attend a Parelli Natural Horsemanship workshop.  We will not be at any markets this weekend.  We will, however, be at the Georgetown market this afternoon and Sun City on Tuesday.  If you're craving our beef between Thursday and Tuesday, you can get your fix at the Serendipity Festival at the Community Montessori school in Georgetown, at Dyer Mercantile in Georgetown or at Village Foods in Bryan.  

DYER CHEESE AT GEORGETOWN AND SUN CITY THIS COMING WEEK:  We are stocked up with five different varieties of Dyer Dairy cheese this week.  One really special variety is a fresh batch of Asiago which has been aged 8 months at room temperature.  Aaron Dyer says this may be his best cheese yet.  Stop out at the market this afternoon for the best selection.  We'll also be selling cheese at Sun City on Tuesday.

GEORGETOWN AND SUN CITY MARKET SPECIALS THIS WEEK:  We're still running specials on a number of cuts.  We are nearing the end of the veal supply until late this summer, so be sure to get some of our humanely raised pastured veal while you can. 
   Brisket $3.50/lb (save $1.00/lb)
   Ground Veal $5.00/lb (save $1.50/lb)
   Chili Beef $4.00/lb (save $0.75/lb)
   Top Round Roast $5.00/lb.  This lean boneless cut is versatile for roasting or use it for London Broil
   New York Strip Loin Roast $12.00/lb--the next best thing to a standing rib roast.

SERENDIPITY FESTIVAL APRIL 17:  We are proud to once again be providing our delicious, grass-raised hamburgers for the Serendipity Festival at the Community Montessori School in Georgetown.  There will be hands-on educational, science and art activities, plus live music.  Admission is free and the festival runs from 11-3 pm.  Although we can't be there in person this year, be sure to pick up a special Wild Type Ranch coupon at the hamburger stand when you attend.      

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 20th, May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 24th, May 8th.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, May 10. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, May 2. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, May 10 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 4/9/2010 5:23pm by Ralph Mitchell.

Market season is in full swing! This weekend we will be at the Round Rock market for the first time this season.  Our boys, Eric and Alex, will have a bountiful harvest of fresh spring greens from their 4-H project garden to sell along side our usual beef and veal offering.  The Round Rock market runs from 8-noon in the public parking garage on Bagdad in downtown Round Rock.  

ROUND ROCK MARKET SPECIALS THIS WEEKEND:  We're running specials on a number of cuts Saturday.  We are nearing the end of the veal supply until late this summer, so be sure to get some of our humanely raised pastured veal while you can. 
   Brisket $3.50/lb (save $1.00/lb)
   Ground Veal $5.00/lb (save $1.50/lb)
   Chili Beef $4.00/lb (save $0.75/lb)
   Top Round Roast $5.00/lb.  This lean boneless cut is versatile for roasting or use it for London Broil
   New York Strip Loin Roast $12.00/lb--the next best thing to a standing rib roast.

LIVE OAK (CEDAR PARK) DELIVERIES SUNDAY: We will be making deliveries Sunday after church, from 12:00-12:30 in the parking lot of Live Oak UU Church.  The church is at 3315 El Salido Parkway in Cedar Park.  Orders for Sunday need to be placed by Saturday evening.

ARBORETUM AND TILLMAN (CEDAR PARK) DELIVERIES MONDAY:  Monday is our monthly delivery day to Riata, the Jolleyville HEB/Brick Oven and Tillman Physical Therapy in Cedar Park.  Orders should be placed by Sunday night for Monday delivery.

SERENDIPITY FESTIVAL APRIL 17:  We are proud to once again be providing our delicious, grass-raised hamburgers for the Serendipity Festival at the Community Montessori School in Georgetown.  There will be hands-on educational, science and art activities, plus live music.  Admission is free and the festival runs from 11-3 pm.  Although we can't be there in person this year, be sure to pick up a special Wild Type Ranch coupon at the hamburger stand when you attend.      

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks:

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 20th, May 4th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 24th, May 8th.  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, April 12. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, April 11. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Thursdays, by arrangement
Community Montessori School, Georgetown:  Thursdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, April 12 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mail sara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays (except Wednesday) 10-7 pm , Saturdays 9 am-7 pm and Sundays 1 pm -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  our website  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 3/30/2010 2:27pm by Ralph Mitchell.

This week marks the beginning of the market season for the Georgetown Farmer's Market Association.  This Thursday, we'll be at the downtown Georgetown market in San Gabriel park from 3:30-6:30 and at the Sun City market next Tuesday from 9-noon.  We've missed our friends (both customers and vendors) and look forward to a great market season.  
The Georgetown Farmer's Market Association sponsors four markets (Sun City, Georgetown, Round Rock and Taylor).  The Association is bigger and more active than ever.  Be sure to check out the newly renovated GTFMA website for a list of vendors, maps, a producer's blog, recipes and photo gallery.  
This season, we will be at the Thursday market most every week, and will be alternating weeks at the Sun City Tuesday morning market and Round Rock Saturday market.  Check the calendar page of our website for exact schedule and updates.   

SPECIALS THIS WEEK:  Be sure to stock up on this week's specials while you're at the market.  Specials will be good at the Georgetown, Brazos and Sun City markets this coming week.
Brisket $3.50/lb (save $1.00/lb)
Ground Veal $5.00/lb (save $1.50/lb)
Chili Beef $4.00/lb (save $0.75/lb)

NEW RECIPES ON OUR WEBSITE:  Hona has again been busy this week updating the recipe section of our website.  http://wildtyperanch.com/recipe  The recipes are indexed by the cut of beef, so next time you don't know what to do with cutlets or veal cubes, you know where to go for inspiration.  

CORNED BEEF:  Last week we tried home-made corned beef for the very first time.  It was absolutely fantastic in flavor and tenderness.  The beef is cured with the naturally occurring nitrites in celery, so it won't be bright pink, but will have a rosy-grey tone as it cures.  Here's the recipe, adapted from one I found at Nourished Kitchen:

3-5 lb Wild Type Ranch beef brisket 
½ cup sea salt
½ cup Penzey's Corned Beef Spice (mustard seed, bay leafs, all spice berries, cloves, coriander, peppercorns etc.)
2 cups fresh whey [I get mine by straining home-made Dyer-dairy yogurt ]
2 cups celery juice [approximately juice of one large bunch of celery]
Rinse the beef brisket and pat it dry.
Stir ½ cup sea salt with ½ cup pickling spice together and vigorously rub it into the beef.  
Set the beef in a lidded bowl or crock,[or use a 2-gallon ziplock bag] and pour two cups fresh whey as well as two cups fresh celery juice over the beef to cover.  If the mixture of fresh whey and celery juice does not completely submerge the meat, add enough filtered water to cover.
Weigh down the beef with a clean ceramic plate or other weight, cover your pot or bowl securely.
Cure in the refrigerator 7-14 days, turning daily.  You may speed the curing process by setting in a cool room for the first 24-48 hours.
Cook as typical corned beef.  We boiled ours with fresh spices, onions, malt vinegar and golden syrup (or honey).  


MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks.

 

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 6, April 20th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES April 3, April 24th .  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, April 12. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, April 11. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Tuesdays by arrangement
Community Montessori School, Georgetown:  Tuesdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, April 12 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays 4:30-7 pm , Saturdays 9 am-7 pm and Sundays 10 am -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  www.wildtyperanch.com.beef  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 3/26/2010 10:37am by Ralph Mitchell.

We don't use non-therapeautic (routine) antibiotics on our ranch.  We will use them to treat an animal that is sick, if that seems to best for the animal.  I blogged about the issue on our DownToEarth blog.

My own viewpoint is that this is a whole-systems issue, not one that can be addressed piecemeal.  A ban on routine antibiotic use must coordinate with adjustments in production systems resulting in less stress to the animal, less exposure to disease and an overall healthier environment.  These adjustments will also likely result in an increase in the price of meat.  If the ban is passed, there will be casualties; animal and business.  I think it's an adjustment worth making, but it must be made intelligently and wholistically.

See our Down To Earth blog for the whole post.

Posted 3/24/2010 5:18pm by Ralph Mitchell.

One of our customers is an aspiring writer who recently moved to Austin.  She is honing her skills and exploring our community all at the same time.  

I spent some time with her in February talking about the ranch, our philosophy, etc.  She wrote a very nice piece about it on her blog.

Getting out and talking with people is one of my favorite parts of being a direct-to-consumer food producer.  I get a chance to be an educator (and often the pupil at the same time).  My days at the farmer's markets always bolster my faith in humanity.  Even though I come home tired, I am also energized by the good people with whom I interact.

Posted 3/24/2010 3:04pm by Ralph Mitchell.

After last summer's drought, I swore I'd never again complain about too much rain.  However, I did observe that it was significantly more windy and wet last Saturday at the Brazos market than I'd prefer.  We nearly blew away, drowned and froze, all in the space of 15 minutes.  Because we had to pack up early, we have decided to come back to the market again this weekend, even though we were not originally scheduled to be there.

SPECIALS THIS WEEK:  Be sure to stock up on this week's specials while you're at the market.
Brisket $3.50/lb (save $1.00/lb)
Ground Veal $5.00/lb (save $1.50/lb)
Chili Beef $4.00/lb (save $0.75/lb)

CHECK OUT THE RECIPE PAGE ON OUR WEBSITE:  Hona has been busy this week updating the recipe section of our website.  http://wildtyperanch.com/recipe  The recipes are indexed by the cut of beef, so next time you don't know what to do with cutlets or veal cubes, you know where to go for inspiration.  

GEORGETOWN FARMERS' MARKET SEASON IS APPROACHING:  The Georgetown Farmer's Market season opens Thursday April 1, with the downtown Georgetown market in San Gabriel park from 3:30-6:30.  This season, we will be at the Thursday market most every week, and will be alternating weeks at the Sun City Tuesday morning market and Round Rock Saturday market.  Check the calendar page of our website for exact schedule and updates.

MARKET TIMES AND LOCATIONS: I’ll do my best to keep everyone updated on our schedule through e-mails and the Calendar page of the website.  Below is our updated schedule for the coming weeks.

SUN CITY FARMERS’ MARKET:  Sun City Social Center (2 Texas Drive) 9-noon.  April 6, April 20th.
GEORGETOWN (SAN GABRIEL PARK) FARMERS’ MARKET:  300 E. Morrow.  Every Thursday, 3:30-6:30.
ROUND ROCK FARMERS’ MARKET:  Downtown public parking garage.  8-noon, Saturdays April 10, May 1.
BRAZOS VALLEY FARMERS MARKET:  Saturdays 8-noon, NEXT DATES March 20, April 3, April 24th .  Corner of Texas Ave. and William J. Bryan Pkwy

Deliveries:
Arboretum/Riata area: 2nd Mondays of each month: NEXT DATE Monday, April 12. 11:00-11:20 at 12357 Riata Trace Pkwy (Riata Office Complex)  11:30-11:45 at the Arboretum Brick Oven;  (orders only)
Live Oak UU Church: 3315 El Salido Parkway, Cedar Park, NEXT DATE Sunday, April 11. 12:05-12:30.
Dyer Dairy Mercantile:  7801 E Hwy 29, Georgetown,  Tuesdays by arrangement
Community Montessori School, Georgetown:  Tuesdays, by arrangement
Tillman Physical Therapy: 2519 S. Lakeline Blvd, Suite 100, Cedar Park, 2nd Mondays of each month, 1:30-2:00; NEXT DATE Monday, April 12 (orders only).
By Arrangement:  At the ranch in Cameron.  Please call 512-826-2218 or e-mailsara@wildtyperanch.com to arrange.

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.
  • Village Foods 1760 Briarcrest Drive, Bryan, carries our beef in a special freezer for “Natural Beef”, across from the fresh meat case.  Village Foods has been great about working with us and other local suppliers.
  • Dyer Mercantile (7801 E. Hwy. 29, Georgetown) carries our beef in the “Wild Type Ranch” chest freezer.  Regular hours are weekdays 4:30-7 pm , Saturdays 9 am-7 pm and Sundays 10 am -6 pm.  Other hours may be available by appointment.
  • Village Café 210 W 6th St, downtown Bryan is now featuring our beef on some of their menu items. 

TO ORDER: visit  www.wildtyperanch.com.beef  or e-mail beef@wildtyperanch.com .     Click here for a direct link to the order form.

See you at the market!

Sara, Ralph, Eric and Alex.

quality cattle, quality beef

2039 CR 140
Cameron, TX 76520
Phone (512) 826-2218
Fax (866)-305-3891

www.wildtyperanch.com
www.downtoearthblog.com:  

 If you prefer not to receive e-mails from Wild Type Ranch, let us know by sending an e-mail to beef@wildtyperanch.com

Posted 3/19/2010 8:42am by Ralph Mitchell.

Saturday's Specials at the Bryan Market:

$1.00 per ppund discount on

Beef Brisket

Ground Veal

Chili Beef