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Posted 6/1/2016 8:57pm by Ralph Mitchell.

A June message to our loyal customers...

This year is going by at what appears to be an ever-increasing speed. We've had 27 inches of rain already this year here at the ranch, which is about the same as this time last year. It's interesting to reflect that in the years 2008 and 2011, we got just over 22 inches total for each of those years. The place just now is as green as can be, and the cattle love it! We much prefer to have a mud problem than having to endure a dust problem.

Wild Type Ranch will have a full market presence at the Brazos Valley Farmer's Market at (500 Nth Main) Downtown Bryan this Saturday, June 4th from 8:00 AM to 12 noon. This market is a special anniversary event for the Brazos Valley Farmers Market, celebrating its (I think) 20th birthday. Organizers have planned for a bigger and grander than normal celebratory market this Saturday, so if you can make it, come on out and enjoy the atmosphere. The vegetables and other wonderfully fresh locally produced food are always excellent quality and value.

To join in with the festivities, Wild Type Ranch will be giving away, to one lucky winner, a 10-pack of our delicious 1 pound chubs of ground beef, complete with a WTR branded insulated tote-bag to keep it cold on the journey home. Total value, $72.50. Be sure sure to enter the drawing at our Wild Type Ranch stall to have a chance to win this prize.The drawing will be held after the market closes, so no-one needs to remain at the market longer than needed, and the winner notified by email. The prize will be presented at a mutually agreeable time and place.

A free branded insulated tote bag will be provided free with any pack purchase. This includes Value, Variety, Grill and Ground Beef 10-pack purchases. These tote bags are also available for purchase for $5. Very handy items in the summer heat.

We usually do our monthly deliveries around the third week of every month, so we will be back at the Brazos Market (deliveries only) between 10:00 AM and 11:00 AM on Saturday June 18th. This may suit some of our CSA customers a bit better.

Last month we wrote "Good news, we have VEAL! This veal is simply excellent. It was harvested while nursing from its mother and grazing our pastures that are currently so rich in typical Spring grasses and beautiful lush stands of Arrow Clover and wild alfalfa.

With the wet weather that we have enjoyed, the pastures are powering and the taste profile from this veal reflects that. The flesh is juicy, tender, and is slightly darker than veal is typically. It also has a more complex, sweeter taste, especially the fat. It is absolutely delicious! You can order an eighth of this veal right here... We will have cuts available at the Brazos Farmers Market."

We have sold much of this veal but still have two 1/8ths (each 25.7 pounds) available. We have lowered the price to the CSA pricing of $9:00 per pound. These 1/8ths are on our website for $231.30. If you have room in your freezer, you won't regret buying this.

We have CSA packs available for our CSA subscribers, as well as Value , Variety and Grill Packs. These represent an inexpensive and great way to enjoy a few of our quality products, giving yourself some choice of cuts, available to you right there in your freezer.

Should folk in the Bryan/College Station region feel the need for smaller quantities of our beef, we have two retail outlets that you can choose from. Car parking is ample and easy at both outlets.

Village Foods and Pharmacy is now open at the new premises. We have stocked their freezers with a relatively wide selection of our beef products. They are easy enough to find at the corner of E 29th and Broadmoor, right next to St Joseph's hospital. (Actual address is Suite 100, 3030 E 29th Street, Bryan). If they don't have what you need, PLEASE discuss this with them so that they can stock it.

Brazos Natural Foods at 4303 S Texas Ave, Bryan have stocked some selected inventory in the freezers there and they will be happy to order in specific cuts to suit your requirements. Should you find that they have not got what you need in stock, PLEASE let them know so that they can expand their inventory.

For Georgetown and Round Rock customers,The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown has a freezer stocked with our products. Now, that's a great little shop worth the visit!

SPECIALTY ITEMS!  Based on customer demand, we have a variety of specialty items available through the value and specialty cut page of our online store.
 
Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised. Due to the growers-only restrictions at the Brazos Market, this product is not available for individual sale at the Brazos Market.  $7.50 per package (approx. 1 lb).
 
Marrow Bones: With folk taking a keen interest in the health benefits of bone broth, we have have asked many times about marrow bones. We are now offering a 3-3.5 pound package of marrow bones (aka doggie bones).   The cost is $9.00 per 3-3.5 lb package. Please note, these are not soup bones with the flesh, but bare bones full of marrow. There are only a very limited quantity of these packs available.

Our beef jerky makes a great, healthy and locally produced snack.  Because it is smoked, dried and naturally cured (similar process to our summer sausage), it can be safely stored at room temperature for up to a week.  We recommend refrigeration if it will not be consumed within a few days. (Almost out of stock, more on the way, but it might be next month before we have it. Sorry!)

We have grass-fed beef pan sausage available. Also called breakfast sausage, this fresh tasting sausage has a nice bite to it, no nitrites or MSG, and is available in 1 pound packs. Perfect for breakfast, lasagna or put it on your pizza. Our labels have been approved, but we are waiting on our next batch just now. Not many left!)

Halves, quarters and eighths: With our supply secured for the coming year, we are once again able to offer bulk beef in odd-numbered months starting in July. You may reserve a half, quarter or eighth beef in the online store, up through the next 12 months. A $250 deposit is required to hold your spot. July halves, quarters and eighths have already been sold. This is a great way to get quality natural grass-fed beef at the lowest price available from us.

Want to buy a half beef, but don't have the freezer space?  We still have a few openings in our popular Cow-share program (formerly known as the CSA/subscription program).  Through this program, you commit to purchasing approximately a half-beef, but receive it in smaller amounts (18-20 lbs at a time) and on your schedule.  Each month, you elect to purchase a pack (share), (or skip a month if you've still got plenty on hand) and pick it up at one of our regular delivery points.  Once you've met the 8-pack minimum, your $155 enrollment fee converts to a deposit that will be applied to your last pack should you decide to leave the program.  For more information, see the Subscription page on our website.  To enroll and order your first pack, go to the cow-share order page.

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

Thanks for supporting us, and preferring sustainable, naturally produced, healthy, local food!
 
The Wild Type Ranch Team (Ralph, Sara, and Cathy)

P.S... Check out and 'Like' our Wild Type Ranch Facebook page!

Deliveries:

The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  10:00-10:20
Tuesday June 21st between 10:00 and 10:20 AM
 
Arboretum Brick Oven  (next to Jolleyville HEB)
Tuesday June 21st between 11:00 and 11:30 AM
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664:   In the parking lot outside the Exchange Church
TuesdayJune 21st between 12:00 Noon and 12:20 PM
 
Temple: 902 S. Main, Temple  
Thursday June 23rd between 11:30 and 11:45 AM
 
Brazos Farmer's Market 
500 N. Main, Downtown Bryan
June 4th,  8:00 am to 12:00 noon. We will have a full market presence at this market.
June 18th, 10:00 AM to 11:00 AM (Delivery of orders only
 
By arrangement at the ranch (please e-mail beef@wildtyperanch.com to schedule)
Posted 5/26/2016 9:34pm by Ralph Mitchell.

Dear CSA members,

Your loyalty and support is so appreciated. Thank you!

Last month we had some exciting news... We had VEAL available, with CSA members being offered it first at the CSA discounted price of $9 per pound for a veal eighth, before it was offered to our other non-CSA customers.

Surprisingly, we still have two eighths available. You can order this in place of your regular CSA if you wish to.

This veal is simply excellent. It was harvested while nursing from its mother and grazing our pastures that are currently very rich in typical Spring grasses and beautiful lush stands of Arrow Clover and wild alfalfa. With the wet weather that we have enjoyed, the pastures are powering and the taste profile from this veal reflects that. The flesh is juicy, tender, and is slightly darker than veal is typically. It also has a more complex, sweeter taste, especially the fat. Absolutely delicious!

We had to wait an extra month for a harvest slot with our processor, so it was marginally larger than typical. The veal eighths weigh 25.7 pounds and are available from our CSA Order page for $231.30 per eighth. Once they are gone, there won't be any more for some months. Highly recommended!

Once again it is time to reserve your monthly cow-share (CSA) packs for June.  While we intend to have a full market presence at The Brazos Farmer's Market on Saturday, June 4th, our normal (third week of the month) delivery schedule for June begins Tuesday, June 21st. So, if you're not quite ready for a pack this month, you can order for July from our website.  Please remember to place all orders through the Members-only order page.  

We still have a few openings in the CSA program for new monthly CSA subscribers, so if you have friends who want to enroll, please direct them to the CSA order page.

Items available through the member page: To simplify your ordering process, our most popular items are available through the CSA member order page.  10-packs of ground beef, jerky, summer sausage, pan sausage, marrow bone packs and naturally cured pork bacon as described below. (Note, We have been told that our summer sausage will be in late this week, but as yet haven't seen it. Next general email should have more news.)

Pork Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos market, this product is not available for purchase outside of packs at the Brazos market. $7.50 per approximately 1 lb package

Marrow Bones: We don't typically include these in the CSA packs, because they have no meat on them.  Marrow bones make fabulous beef broth and are available through the CSA member order page.  $9.00 per 3-3.5 lb package. These are very limited in supply, so it's 'first in first served'.

Thanks for your continued support and patronage,

the Wild Type Ranch team 

 

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

Brazos Farmer's Market, .  
at 500 N. Main 
June 4th  8:00 am to noon. We are planning to have a full market presence at this market.
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664: 12:00-12:20.  In the parking lot outside the Exchange Church
Tuesday June 21st
 
Arboretum Brick Oven  (next to Jolleyville HEB) 11:00-11:30: 
Tuesday June 21st
 
Temple 902 S. Main, Temple   Thursdays  11:30-11:45
Thursday June 23rd
 
The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  Tuesdays 10:00-10:20
Tuesday June 21st
 
By arrangement at the ranch (please e-mail beef@wildtyperanch.com to schedule)
Posted 5/6/2016 5:11pm by Ralph Mitchell.

Greetings to customers and folk interested in our naturally raised beef.

We've not been resting here at the ranch. Mother Nature has been very kind to us this year and the place is looking beautiful! If you didn't see it, there is an article that shows some of our recent efforts right here on our website.

April disappeared in a flash, and now May is already looking very busy for us here at Wild Type Ranch. We have a lot of wonderful primary growth on our pastures from the significant rains that we've enjoyed. Just now we are shredding the pastures to lay down a lot of that growth to encourage the summer grasses to have their day in the sun and do what they do best. We are hoping to bale some of the winter rye-grass.

Last year we had a mighty rain event on May 23rd, the creek flooded and that was the end of our aspirations for hay. The grass was laid down by the water, it stayed down and blocked the summer 'coastal' from coming up. This year we are hoping to bale that same area.

The May delivery schedule begins on Saturday the 14th. We will have a full presence at the Brazos Farmers Market. Austin/Round Rock/Georgetown deliveries will happen on Tuesday May 17th. Temple deliveries on Thursday May 19th.

Good news, we have VEAL! This veal is simply excellent. It was harvested while nursing from its mother and grazing our pastures that are currently so rich in typical Spring grasses and beautiful lush stands of Arrow Clover and wild alfalfa. With the wet weather that we have enjoyed, the pastures are powering and the taste profile from this veal reflects that. The flesh is juicy, tender, and is slightly darker than veal is typically. It also has a more complex, sweeter taste, especially the fat. It is absolutely delicious! You can order an eighth of this veal right here... We will have cuts available at the Brazos Farmers Market.

We have CSA packs available for our CSA subscribers, as well as Value and Variety Packs. These represent an inexpensive and great way to enjoy a few of our quality products, giving yourself some choice of cuts, available to you right there in your freezer.

Should folk in the Bryan/College Station region feel the need for smaller quantities of our beef, we have two retail outlets that you can choose from. Car parking is ample and easy at both outlets.

Village Foods and Pharmacy is now open at the new premises. We have stocked their freezers with a relatively wide selection of our beef products. They are easy enough to find at the corner of E 29th and Broadmoor, right next to St Joseph's hospital. (Actual address is Suite 100, 3030 E 29th Street, Bryan)

Brazos Natural Foods at 4303 S Texas Ave, Bryan have stocked some selected inventory in the freezers there and they will be happy to order in specific cuts to suit your requirements. Should you find that they have not got what you need in stock, PLEASE let them know so that they can expand their inventory.

SPECIALTY ITEMS!  Based on customer demand, we have a variety of specialty items available through the value and specialty cut page of our online store. Sadly we are out of summer sausage just now, waiting on the new batch to be shipped from our processor. 

 
Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos Market, this product is not available for individual sale at the Brazos Market.  $7.50 per package (approx. 1 lb.).
 
Marrow Bones: With folk taking a keen interest in the health benefits of bone broth, we have have asked many times about marrow bones. We are now offering a 3-3.5 pound package of marrow bones (aka doggie bones).   The cost is $9.00 per 3-3.5 lb package. Please note, these are not soup bones with the flesh, but bare bones full of marrow. There is a very limited quantity of these packs available.

Our beef jerky makes a great, healthy and locally produced snack.  Because it is smoked, dried and naturally cured (similar process to our summer sausage), it can be safely stored at room temperature for up to a week.  We recommend refrigeration if it will not be consumed within a few days.

We have grass-fed beef pan sausage available. Also called breakfast sausage, this fresh tasting sausage has a nice bite to it, no nitrites or MSG, and is available in 1 pound packs. Perfect for breakfast, lasagna or put it on your pizza. Our labels have been approved, but this product has a label from our processor while ours get printed. It states that there is MGS added, but this is not the case with our beef pan sausage.

Halves, quarters and eighths: With our supply secured for the coming year, we are once again able to offer bulk beef in odd-numbered months starting in July. You may reserve a half, quarter or eighth beef in the online store, up through the next 12 months. A $250 deposit is required to hold your spot. May halves, quarters and eighths have already been sold. This is a great way to get quality natural grass-fed beef at the lowest price available from us.

Want to buy a half beef, but don't have the freezer space?  We still have a few openings in our popular Cow-share program (formerly known as the CSA/subscription program).  Through this program, you commit to purchasing approximately a half-beef, but receive it in smaller amounts (18-20 lbs at a time) and on your schedule.  Each month, you elect to purchase a pack (share), (or skip a month if you've still got plenty on hand) and pick it up at one of our regular delivery points.  Once you've met the 8-pack minimum, your $155 enrollment fee converts to a deposit that will be applied to your last pack should you decide to leave the program.  For more information, see the Subscription page on our website.  To enroll and order your first pack, go to the cow-share order page.

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

Thanks for supporting us, and preferring sustainable, naturally produced, healthy, local food!
 
The Wild Type Ranch Team (Ralph, Sara, Cathy and Christi)

P.S... Check out and 'Like' our Wild Type Ranch Facebook page!

 

Deliveries:

The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  10:00-10:20
Tuesday May 17 between 10:00 and 10:20 AM
 
Arboretum Brick Oven  (next to Jolleyville HEB)
Tuesday May 17 between 11:00 and 11:30 AM
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664:   In the parking lot outside the Exchange Church
Tuesday May 17 between 12:00 noon and 12:20 PM
 
Temple 902 S. Main, Temple  
Thursday May 19 between 11:30 and 11:45 AM
 
Brazos Farmer's Market, .  
at the NEW downtown Bryan location 500 N. Main 
May 14,  8:00 am to 12:00 noon. We will have a full market presence at this market.
 
By arrangement at the ranch (please e-mail beef@wildtyperanch.com to schedule)
Posted 4/29/2016 10:32am by Ralph Mitchell.

Dear CSA members,

Thank you once again for your loyalty and support.

We have some exciting news... We have VEAL available, with CSA members being offered it first at the CSA discounted price of $9 per pound, before it is offered to our other non-CSA customers. You can order this in place of your regular CSA if you wish to.

This veal is simply excellent. It was harvested while nursing from its mother and grazing our pastures that are currently very rich in typical Spring grasses and beautiful lush stands of Arrow Clover and wild alfalfa. With the wet weather that we have enjoyed, the pastures are powering and the taste profile from this veal reflects that. The flesh is juicy, tender, and is slightly darker than veal is typically. It also has a more complex, sweeter taste, especially the fat. Absolutely delicious!

We had to wait an extra month for a harvest slot with our processor, so it was marginally larger than typical. The veal eighths weigh 25.7 pounds and are available from our CSA Order page for $231.30 per eighth. Once they are gone, there won't be any more for some months. Highly recommended!

Once again it is time to reserve your monthly cow-share (CSA) packs for May.  While we intend to have a full market presence at The Brazos Farmer's Market on Saturday, May 14th, our normal (third week of the month) delivery schedule for May begins Tuesday, May 17th.  So, if you're not quite ready for a pack this month, you can order for June from our website.  Please remember to place all orders through the Members-only order page.  

We still have a few openings in the CSA program for new monthly CSA subscribers, so if you have friends who want to enroll, please direct them to the CSA order page.

Items available through the member page: To simplify your ordering process, our most popular items are available through the CSA member order page.  10-packs of ground beef, jerky, summer sausage, pan sausage, marrow bone packs and naturally cured pork bacon as described below. (Note, this month we are out of summer sausage, waiting on an imminent new shipment. Sorry!)

Pork Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos market, this product is not available for purchase outside of packs at the Brazos market. $7.50 per approximately 1 lb package

Marrow Bones: We don't typically include these in the CSA packs, because they have no meat on them.  Marrow bones make fabulous beef broth and are available through the CSA member order page.  $9.00 per 3-3.5 lb package. These are very limited in supply, so it's 'first in first served'.

Thanks for your continued support and patronage,

the Wild Type Ranch team 

 

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

Brazos Farmer's Market, .  
at the NEW downtown Bryan location 500 N. Main 
May 14th  8:00 am to noon. We are planning to have a full market presence at this market.
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664: 12:00-12:20.  In the parking lot outside the Exchange Church
Tuesday May 17th
 
Arboretum Brick Oven  (next to Jolleyville HEB) 11:00-11:30: 
Tuesday May 17th
 
Temple 902 S. Main, Temple   Thursdays  11:30-11:45
Thursday May 19th
 
The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  Tuesdays 10:00-10:20
Tuesday May 17th
 
By arrangement at the ranch (please e-mail beef@wildtyperanch.com to schedule)
Posted 4/13/2016 10:19am by Ralph Mitchell.

By Ralph Mitchell

It has now been more than ten years that we have been working this wonderful piece of Central Texas land that we have called both Wild Type Ranch and “Home”…

As is normal for properties, plant and equipment, maintenance is the key to getting a longer than a typical life expectancy. I guess that applies to us as people too. Sadly, in September 2012 I didn’t heed that advice and I had the accident that I had always expected to avoid. I tipped our four-wheeler over at speed. It landed on me and I spent the next eight days in the hospital and the following eight weeks totally resting due to two broken vertebrae and some busted ribs, taking the total of ribs broken in the previous seven years to eight. Ribs never fully heal, as I am reminded every day. My entire back was every shade of black, purple and blue after the accident. The damage to my spine changed my life. I was semi-incapacitated and had limited functionality, especially my legs and lower back. I was so grateful that I could walk at all. I’m not sure that I’d be a very good paraplegic. These quad-bike accidents often kill the operator.

This event totally changed the dynamic here at Wild Type Ranch. It turned out to be a paradigm shift. We had suffered through the drought the previous year and had to sell a portion of our breeding herd, with the intention of building it back up once again when we had grass once more. With my limited mobility, that wasn’t so feasible. So our grass-fed beef sales experienced times of scarcity as Sara worked on other areas that demanded her time. Our customer base understandably diminished, and 180 acres of our best land in our creek bottom turned to jungle, as there was no way that I was able to manage it. After three years of this, I was eventually resigned to living with a significantly reduced physical capacity, as my recovery appeared to have plateaued out and I was never comfortable going too far away from my vehicle. I never knew when my legs would get very tired and stop working. I kept a walker handy and usually took a walking stick with me. I lost a significant amount of my strength and fitness and gained weight. Not good!

There can be ‘swings and roundabouts’ in life. I visit my two sons and two grandkids every year, leaving the Texas heat and getting a few weeks of winter in Tasmania. Last year I saw my doctor there who referred me to the Tasmanian Spinal Clinic in Hobart after some MRI imaging of my spine revealed problems. The specialist at the clinic set it up for me to have some injections into the nerve bundles going down my legs on the day before I flew home to Texas. It was uncomfortable, expensive, and I was warned that IF it worked, I would probably not get full capacity back and that after a few months the effect would diminish.

Well, that wonderful man is a miracle worker. After about a month, my legs came back strong and I found that I was capable of doing so much more. My fitness improved, weight came off and once the temperatures made working outside easier, I found that I was once again able to push out a ten hour day. Sitting (bouncing around) for hours on a mower or tractor perhaps isn’t the best way to spend my time, considering the spinal damage left by the accident, but with some help, I was able to clear away the jungle in those 180 acres, shredding and slashing weeds that were taller than the tractor and so thick that it was very hard to see ahead. I spent days cutting weeds around the creek at a slow crawl, reclaiming all of that wonderful land. With some rain, and the weeds laid down as mulch, the grass has returned so strongly that it is a sight to behold.

Of course, we don’t have sufficient cattle of our own to utilize it all effectively, so we have partnered with fellow rancher Christi, who moved her herd over to Wild Type Ranch for a couple of months before winter. That herd got fat while they nipped it all down perfectly, and calves born after arriving here have simply powered along compared to the ones born before the mamas got onto such good pasture. Some of that herd has recently returned to the ranch here (after being fed hay over winter elsewhere) to take advantage of the unbelievable spring growth, with even more pressure needed just now to avoid having to mechanically cut it to allow the summer grass to take off. Some of those beautiful calves will be a part of our beef program next year. Looking good!

With two separate herds on the property, our attention became focused on the fences. Many fences are quite old. The boundary fence along our road frontage is at least 32 years old, and some other fences may well be a lot older. There is no way that we have the resources to replace them, so it all gets back to maintenance, and some active lateral thought processes to strengthen the fences at minimal expense for maximum effect and durability. As Sara has often said, I don’t tend to let the way that it has been done previously get in the way of my thinking. That can be the case. In this case it is very true.

Last year I visited New Zealand to visit family, and also spent time in country Victoria and Tasmania, in Australia. I paid some serious attention to the way that they build their fences, and after some research, decided to experiment with the New Zealand style of placing batons on the wires between the posts, often on slick wire (non-barbed). Here batons are called ‘stays’, but I adapted a different method to the Texan way of wiring the cedar wood stays to the wire fences. Both achieve a similar objective, which is to gain some tension back in the wires of the older fencing, and to prevent the cattle pushing their head through the wires, as of course, the grass is always greener on the other side. I felt that batons and pneumatically driven staples would be infinitely faster than cedar stays and the laborious wiring required to attach them. Batons don’t typically touch the ground, so don’t tend to rot. I used treated pine, so they should last very well.

I purchased a new DeWalt table-saw after my old one got a brief glimpse of what I was about to ask of it and immediately died, emitting lots of smoke before the breaker switch shut it down. I bought a staple gun that fires out fencing staples in the same way that a typical nail gun is used for framing in construction. I researched the few alternative brands and finally settled on the cheapest one available. I bought it from Amazon.com for $359. It’s the ‘Freeman Pneumatics PFS9 9 Gauge Fencing Stapler’. It went against some valid concerns, such as that I might just be buying trouble, or that “the good is the enemy of the best” as a dear friend once told me. But the few reviews online were positive and I went with this gun that is $440 cheaper than the next alternative. Oddly enough, Amazon didn’t sell the appropriate staples for it then, although they have recently made 9 gauge Freeman staples available. I sourced New Zealand designed Stockade staples that fitted the Freeman gun from Southwest Agricultural Supplies in San Antonio. I was able to order them on their website and have them delivered within a day or two. The folk there were extremely helpful, especially Erin, who does such a great job with the website there. She helped me with the Texas tax exempt bit and adjusted the price a little so that we all benefited from the business. I enjoyed our email correspondence.

So, I got my equipment sorted out for the trial run. I mounted my aging gasoline powered compressor on my even more elderly trailer, fitted a retractable air-hose to the trailer, and then started to cut my many 2” x 2” x four foot long batons from treated 2” x 4” (then 2” x 6” as I tried to reduce the cost) lumber that I had delivered. I stacked the cut batons carefully onto a pallet on the trailer and took the whole system down to the fence-line that I have repaired more than any others over the years, from cattle busting through it.

It wasn’t easy. The hose and loaded staple gun are heavy! Especially as you have to hold it horizontally. I’m not considered a small man by anyone, but the act of placing the baton through the wires of the fence, then holding it into position while I lined up the wire for the staple, then pulled the trigger tired my arms and lower back incredibly quickly. I managed about 25 batons before I was exhausted and cramping really badly. The concussion of each staple hitting the baton hurt my hand a lot after a few times, so I eventually used a welding glove with some sponge rubber taped into the palm to absorb the blow. That helped a lot. What helped even more was keeping the batons soaking wet. Way less concussion, and the staples went in deep without cracking the baton. But the batons were much heavier. The scratches on my arms from barbed wire and briars came with the territory, but then the gloves helped there.

I’m the only one here at the ranch much of the time. If I don’t do what needs to be done, 98% of it will never get done, so I stay busy, I need to think well ahead and ration my time and energy intelligently. I have to confess that after those first batons, I wondered how I was ever going to manage to attach all of the required batons to the miles of degraded fences that we needed to have strengthened up. So to suggest that I was discouraged a little at that first attempt would be an accurate assessment. But I’m a stubborn Antipodean, and dogged determination won through. Each time I went out, I paced myself better and put more batons on the wires than the previous day. I rested my arms and lower back when they were burning from extreme effort. Sometimes I rested for a whole day before I went back out.

For Sara’s horse paddock, I painted one surface of the planks with white paint for enhanced visibility before I ripped them. I started closer to the house and my workshop, so that if I needed to fine-tune my system I didn’t have a long way to come back to do so. I needed to do so once or twice, but I found that once I got into the rhythm, I was eventually able to go most of a day and ventured further and further away.

I had some assistance from Christi on three of the fences, especially the hardest one that I deliberately left until last. It was difficult to remain near the fence due to cactus, mesquite, chaparral and other brush, so walking both the batons and the staple gun on extended air-hoses to the fence over seriously uneven ground was somewhat taxing. Her assistance really made a difference and we finished that stretch in a shorter time than we expected. I have to admit that, physically, I 'hit the wall' about 300 feet from the end and had to push on through. Christi was encouraging, she had the batons laid out, and she pulled the air-hose around for me. She had extra staples with her when I ran out, it helped so much. I so enjoy working with a thinking person who is engaged with the task at hand. We have a healthy partnership. Once we were finished, I didn’t do too much for the next couple of days, I was just way too sore. But I got there. I made it. I had hit the wall and still ran my personal marathon…

So, to date, I have attached an astonishing (to me!) 1830 batons over several miles of fence in less than two months. My legs haven’t failed me. The $260 table-saw cut each baton full length without any problems. Still going strong. The Freeman gun has been brilliant. It has fired around 10,000 staples with only one jammed staple and is still working as well as it did when new. The reviewers were right. All the perimeter fences are strong and sound once again and the weakest cross fence on the property looks like it will last quite a lot longer now. The costs are around $1.90 per baton, but the total cost of all the tools, batons and staples is much less expensive than replacing just one of the longer fences. The fences are more visible and look so much more attractive too. My ten year old compressor needed a little encouragement here and there, but worked just fine through the days that I was fencing. I had to replace the pull-starter once, as I repeatedly started it rather than leave it running all the time. I added some carb cleaner to the fuel when it showed some signs of becoming sluggish.

The bonus is that I’ve shed another ten pounds of weight and feel so much fitter and stronger than when I started. My 2XL shirts are looser around the middle and much tighter across the shoulders. I tend to think that that’s not too bad an effort for a guy in his sixtieth year, who was resigned to never being able to work like this ever again… I can’t wait to show the images to my Tasmanian doctors who made it possible!

We’re truly blessed. Thanks for listening to my story... Every bit is true.

Posted 4/12/2016 1:40pm by Ralph Mitchell.

April is going by quickly, and next week we begin our April deliveries on Tuesday 19th. We are planning to have a full presence at the Brazos market on April 23rd. We have good inventory available, so now is a good time to consider your needs for our tasty and healthy beef products.

We have CSA packs available for our CSA subscribers, as well as Value and Variety Packs. These represent an inexpensive and great way to enjoy a few of our quality products, giving yourself some choice of cuts, available to you right there in your freezer.

Veal! Yes! We will have veal available again. As soon as we get the processed weight available to us, we will be opening up opportunities on-line to buy an eighth, a quarter or a half of this veal, via our website. If you wish to put your name on a waiting-list, please email us at beef@wildtyperanch.com. We will notify you directly by email as soon as we open up the veal page for orders. It will be first in, first served.

Once it's gone, there won't be another one for at least three months or more. A word of warning though, we are totally dependent on our processor to have it ready in time for next week's deliveries. We are confident that this will be the case but cannot guarantee it.

Please check our webpage from April 16th to order online: http://www.wildtyperanch.com/store/veal

Should folk in the Bryan/College Station region feel the need for smaller quantities of our beef, we have two retail outlets that you can choose from. Car parking is ample and easy at both outlets.

Village Foods and Pharmacy is now open at the new premises. We have stocked their freezers with a relatively wide selection of our beef products. They are easy enough to find at the corner of E 29th and Broadmoor, right next to St Joseph's hospital. (Actual address is Suite 100, 3030 E 29th Street, Bryan)

Brazos Natural Foods at 4303 S Texas Ave, Bryan have stocked some selected inventory in the freezers there and they will be happy to order in specific cuts to suit your requirements.

SPECIALTY ITEMS!  Based on customer demand, we have a variety of specialty items available through the value and specialty cut page of our online store. Sadly we are out of summer sausage just now, waiting on the new batch to be shipped from our processor. 
 
Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos Market, this product is not available for individual sale at the Brazos Market.  $7.50 per package (approx. 1 lb.).
 
Marrow Bones: With folk taking a keen interest in the health benefits of bone broth, we have have asked many times about marrow bones. We are now offering a 3-3.5 pound package of marrow bones (aka doggie bones).   The cost is $9.00 per 3-3.5 lb package. Please note, these are not soup bones with the flesh, but bare bones full of marrow. There is a very limited quantity of these packs available.

Our beef jerky makes a great, healthy and locally produced snack.  Because it is smoked, dried and naturally cured (similar process to our summer sausage), it can be safely stored at room temperature for up to a week.  We recommend refrigeration if it will not be consumed within a few days.

We have grass-fed beef pan sausage available. Also called breakfast sausage, this fresh tasting sausage has a nice bite to it, no nitrites or MSG, and is available in 1 pound packs. Perfect for breakfast, lasagna or put it on your pizza. Our labels have been approved, but this product has a label from our processor while ours get printed. It states that there is MGS added, but this is not the case with our beef pan sausage.

Halves, quarters and eighths: With our supply secured for the coming year, we are once again able to offer bulk beef in odd-numbered months starting in July. You may reserve a half, quarter or eighth beef in the online store, up through the next 12 months. A $250 deposit is required to hold your spot. May halves, quarters and eighths have already been sold. This is a great way to get quality natural grass-fed beef at the lowest price available from us.

Want to buy a half beef, but don't have the freezer space?  We still have a few openings in our popular Cow-share program (formerly known as the CSA/subscription program).  Through this program, you commit to purchasing approximately a half-beef, but receive it in smaller amounts (18-20 lbs at a time) and on your schedule.  Each month, you elect to purchase a pack (share), (or skip a month if you've still got plenty on hand) and pick it up at one of our regular delivery points.  Once you've met the 8-pack minimum, your $155 enrollment fee converts to a deposit that will be applied to your last pack should you decide to leave the program.  For more information, see the Subscription page on our website.  To enroll and order your first pack, go to the cow-share order page.

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

Thanks for supporting us, and preferring sustainable, naturally produced, healthy, local food!
 
The Wild Type Ranch Team (Ralph, Sara, Cathy and Christi)

P.S... Check out and 'Like' our Wild Type Ranch Facebook page!

 

Deliveries:

The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  10:00-10:20
Tuesday April 19 between 10:00 and 10:20 AM
 
Arboretum Brick Oven  (next to Jolleyville HEB)
Tuesday April 19 between 11:00 and 11:30 AM
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664:   In the parking lot outside the Exchange Church
Tuesday April 19 between 12:00 AM and 12:20 PM
 
Temple 902 S. Main, Temple  
Thursday April 21 between 11:30 and 11:45 AM
 
Brazos Farmer's Market, .  
at the NEW downtown Bryan location 500 N. Main 
April; 23rd,  8:00 am to 12:00 noon. We will have a full market presence at this market.
 
By arrangement at the ranch (please call or e-mail to schedule)
Posted 4/6/2016 4:59pm by Ralph Mitchell.

Greetings loyal CSA customers.

Firstly, let us here at Wild Type Ranch thank you for your loyalty and support. It makes all of our hard work worthwhile when we have customers coming back again and again for a product that we continue to strive to improve. It's not an easy industry to be totally committed to, but we surely are committed to bringing you beef that has been raised solely on what it can eat from our organically fertilized pastures.

Once again it is time to reserve your monthly cow-share (CSA) packs for April.  Our delivery schedule for April begins Tuesday, April 19th.  So, if you're not quite ready for a pack this month, you can order for May from our website.  Please remember to place all orders through the Members-only order page.  

We still have a few openings in the CSA program for new monthly CSA subscribers, so if you have friends who want to enroll, please direct them to the CSA order page.

Items available through the member page: To simplify your ordering process, our most popular items are available through the CSA member order page.  10-packs, jerky, summer sausage, pan sausage, marrow bone packs and NEW naturally cured pork bacon as described below.  Although we cannot sell bacon individually at the Brazos market, it can be included in Member orders through this page. (Note, this month we are out of summer sausage, waiting on a new shipment. Sorry!)

Pork Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos market, this product is not available for purchase outside of packs at the Brazos market .  $7.50 per approximately 1 lb package

Marrow Bones: We don't typically include these in the CSA packs, because they have no meat on them.  Marrow bones are available though the CSA member order page, or through the packs or value and specialty cuts page.  $9.00 per 3-3.5 lb package. These are very limited in supply, so it is "first in first" served.

Thanks for your continued support and patronage,

the Wild Type Ranch team 

 

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

Brazos Farmer's Market, .  
at the NEW downtown Bryan location 500 N. Main 
April 23  10-11 am. We have a full market presence at this market.
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664: 12:00-12:20.  In the parking lot outside the Exchange Church
Tuesday April 19th
 
Arboretum Brick Oven  (next to Jolleyville HEB) 11:00-11:30: 
Tuesday April 19th
 
Temple 902 S. Main, Temple   Thursdays  11:30-11:45
Thursday April 21st
 
The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  Tuesdays 10:00-10:20
Tuesday April 19th
 
By arrangement at the ranch (please e-mail beef@wildtyperanch.com to schedule)
Posted 3/22/2016 1:32pm by Ralph Mitchell.

The first quarter of this year has almost gone. The grass is absolutely powering at Wild Type Ranch, happy cattle and fast growing calves are doing so well here! It has been a very busy time here, as we've been working very hard doing some overdue work maintaining fences, improving and strengthening them to keep our infrastructure in good shape. We need to do this while the ground is soft and the temperatures bearable for hard physical labor. Ranching isn't easy, but the rewards are worth the effort. Especially when we can provide a great product to our loyal customers.

Value and Variety Packs: At Wild Type Ranch, we have some inventory remaining in our freezers and have some Value and Variety Packs available. These represent an inexpensive and great way to enjoy a few of our quality products, giving yourself some choice of cuts, available to you right there in your freezer.

Our delivery schedule for April is up on our website calendar. We are planning to have a full presence at the Brazos market on March 26th and also April 23rd. Details below.

In our last newsletter we announced "Veal! We are planning to have veal available from our next harvest."... We have had to delay that veal harvest by a month due to limitations on our spaces available at the processors. We will have the veal available after April.

Should folk in the Bryan/College Station region feel the need for smaller quantities of our beef, we have two retail outlets that you can choose from. Car parking is ample and easy at both outlets.

Village Foods and Pharmacy is now open to the public and in full swing there at the new premises. We have stocked their freezers with a relatively wide selection of our beef products. They are easy enough to find at the corner of E 29th and Broadmoor, right next to St Joseph's hospital. (Actual address is Suite 100, 3030 E 29th Street, Bryan)

Brazos Natural Foods at 4303 S Texas Ave, Bryan have stocked some selected inventory in the freezers there and they will be happy to order in specific cuts to suit your requirements.

SPECIALTY ITEMS!  Based on customer demand, we have a variety of specialty items available through the value and specialty cut page of our online store..  
 
Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos Market, this product is not available for individual sale at the Brazos Market.  $7.50 per package (approx. 1 lb.).
 
Marrow Bones(Sorry, sold out just now. Very popular!) So many of you have asked about marrow bones, that we are now offering a 3-3.5 pound package of marrow bones (aka doggie bones).   $9.00 per 3-3.5 lb package

Our beef jerky makes a great, healthy and locally produced snack.  Because it is smoked, dried and naturally cured (similar process to our summer sausage), it can be safely stored at room temperature for up to a week.  We recommend refrigeration if it will not be consumed within a few days.

We have grass-fed beef pan sausage available. Also called breakfast sausage, this fresh tasting sausage has a nice bite to it, no nitrites or MSG, and is available in 1 pound packs. Perfect for breakfast, lasagna or put it on your pizza. Our labels have been approved, but this product has a label from our processor while ours get printed. It states that there is MGS added, but this is not the case with our beef pan sausage.

Packs: We have Value, Variety and Marrow Bone packs.  They can be purchased through our online store.

Halves, quarters and eighths: With our supply secured for the coming year, we are once again able to offer bulk beef in odd-numbered months starting in July. You may reserve a half, quarter or eighth beef in the online store, up through the next 12 months. A $250 deposit is required to hold your spot. May halves, quarters and eighths have already been sold. This is a great way to get quality natural grass-fed beef at the lowest price available from us.

Want to buy a half beef, but don't have the freezer space?  We still have a few openings in our popular Cow-share program (formerly known as the CSA/subscription program).  Through this program, you commit to purchasing approximately a half-beef, but receive it in smaller amounts (18-20 lbs at a time) and on your schedule.  Each month, you elect to purchase a pack (share), (or skip a month if you've still got plenty on hand) and pick it up at one of our regular delivery points.  Once you've met the 8-pack minimum, your $155 enrollment fee converts to a deposit that will be applied to your last pack when you decide to leave the program.  For more information, see the Subscription page on our website.  To enroll and order your first pack, go to the cow-share order page.

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

Thanks for supporting us, and preferring sustainable, naturally produced, healthy, local food!
 
The Wild Type Ranch Team (Ralph, Sara, Cathy and Christi)
 
Brazos Farmer's Market 
at the NEW downtown Bryan location 500 N. Main 
Full Farmer's Market presence March 26th.
 
The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  Tuesdays 10:00-10:20
Tuesday April 19
 
Arboretum Brick Oven  (next to Jolleyville HEB) 11:00-11:30: 
Tuesday April 19
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664: 12:00-12:20.  In the parking lot outside the Exchange Church
Tuesday April 19
 
Temple 902 S. Main, Temple   Thursdays  11:30-11:45
Thursday April 21
Brazos Farmer's Market, .  
at the NEW downtown Bryan location 500 N. Main 
April; 23rd  8:00 am to 12:00 noon. We have a full market presence at this market.
 
By arrangement at the ranch (please call or e-mail to schedule)
Posted 3/8/2016 1:08pm by Ralph Mitchell.

Time to reserve your monthly cow-share (CSA) packs for March.  Our delivery schedule for March begins Tuesday, March 22.  So, if you're not quite ready for a pack this month, you can order for April from our website.  Please remember to place all orders through the Members-only order page.  

We still have a few openings in the CSA program for new monthly CSA subscribers, so if you have friends who want to enroll, please direct them to the CSA order page.

Items available through the member page: To simplify your ordering process, our most popular items are available through the CSA member order page.  10-packs, jerky, summer sausage, pan sausage, marrow bone packs and NEW naturally cured pork bacon as described below.  Although we cannot sell bacon individually at the Brazos market, it can be included in Member orders through this page.

Pork Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos market, this product is not available for purchase outside of packs at the Brazos market .  $7.50 per approximately 1 lb package

Marrow Bones(Sorry, sold out this month. Very popular for making bone broth!) So many of you have asked about marrow bones, that we are now offering a 3-3.5 pound package of marrow bones (aka doggie bones).  We don't typically include these in the CSA packs, because they have no meat on them.  Marrow bones are available though the CSA member order page, or through the packs or value and specialty cuts page.  $9.00 per 3-3.5 lb package

Thanks for your continued support and patronage,

the Wild Type Ranch team 

 

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

Brazos Farmer's Market, .  
at the NEW downtown Bryan location 500 N. Main 
March 26th  10-11 am. We have a full market presence at this market.
 
Round Rock:  Renaissance Square Shopping Center, 1601 S Interstate 35, Round Rock, TX 78664: 12:00-12:20.  In the parking lot outside the Exchange Church
Tuesday March 22
 
Arboretum Brick Oven  (next to Jolleyville HEB) 11:00-11:30: 
Tuesday March 22
 
Temple 902 S. Main, Temple   Thursdays  11:30-11:45
Thursday March 24
 
The Mercantile at Dyer Dairy 7801 E. Hwy 29, Georgetown, TX  Tuesdays 10:00-10:20
Tuesday March 22
 
By arrangement at the ranch (please e-mail beef@wildtyperanch.com to schedule)
Posted 2/25/2016 8:45am by Ralph Mitchell.

February is almost gone, it feels like this year is going by at quite a rate! We have plenty of lovely green winter rye-grass starting to really power along, and our new calf crop are growing so fast! So far we have our first nine calves on the ground and looking so good! Happy cows with happy calves are a joy to watch, especially when there is plenty of fresh grass.

Value and Variety Packs: At Wild Type Ranch we have new inventory in our freezers and have some Value and Variety Packs available. These represent an inexpensive and great way to enjoy a few of our quality products, giving yourself some choice of cuts, available to you right there in your freezer. There are other cuts and packs available at our online store as well.

Our delivery schedule for February started on the 23rd. Please note that we will only be at the Brazos Market to deliver orders from 10:00 am to 11:00am on February 27th, but are planning to have a full presence at the Brazos market on March 26th. Details below.

Looking forward to March, there is news that will please some of our loyal customers...

Veal! We are planning to have veal available from our next harvest. That means that around the last week of March, we will have veal in our inventory for sale. There will be an eighth and a half available. More on that in our next newsletter.

March delivery dates will be dependent on when our next harvest is available to us from the processor, either the week beginning March 21, or the following week beginning March 28th.

Should folk in the Bryan/College Station region feel the need for smaller quantities of our beef, we have two retail outlets that you can choose from. Car parking is ample and easy at both outlets.

Village Foods and Pharmacy is now open to the public and in full swing there at the new premises. We have stocked their freezers with a relatively wide selection of our beef products. They are easy enough to find at the corner of E 29th and Broadmoor, right next to St Joseph's hospital. (Actual address is Suite 100, 3030 E 29th Street, Bryan)

Brazos Natural Foods at 4303 S Texas Ave, Bryan have stocked some selected inventory in the freezers there and they will be happy to order in specific cuts to suit your requirements.

SPECIALTY ITEMS!  Based on customer demand, we have a variety of specialty items available through the value and specialty cut page of our online store..  
 
Bacon:  We are offering naturally cured, smoked pork bacon.  The same local meat processor that makes our jerky and summer sausage uses a similar (no nitrate, no MSG) vegetable curing process to make bacon.  The pork used to make the bacon is sourced by the processor and not raised by us.  The pigs are conventionally raised.  Due to the growers-only restrictions at the Brazos Market, this product is not available for individual sale at the Brazos Market.  $7.50 per package (approx. 1 lb.).
 
Marrow Bones:  So many of you have asked about marrow bones, that we are now offering a 3-3.5 pound package of marrow bones (aka doggie bones).   $9.00 per 3-3.5 lb package

Our popular Summer Sausage is back in stock after being absent for a while. Made from our grass-fed beef, it is made with no added nitrites or MSG, cured with celery and other vegetable seasonings.

Our beef jerky makes a great, healthy and locally produced snack.  Because it is smoked, dried and naturally cured (similar process to our summer sausage), it can be safely stored at room temperature for up to a week.  We recommend refrigeration if it will not be consumed within a few days.

We have grass-fed beef pan sausage available. Also called breakfast sausage, this fresh tasting sausage has a nice bite to it, no nitrites or MSG, and is available in 1 pound packs. Perfect for breakfast, lasagna or put it on your pizza. Our labels have been approved, but this product has a label from our processor while ours get printed. It states that there is MGS added, but this is not the case with our beef pan sausage.

Packs: We have Value, Variety and Marrow Bone packs in stock!  They can be purchased through our online store.

Halves, quarters and eighths: With our supply secured for the coming year, we are once again able to offer bulk beef in odd-numbered months. You may reserve a half, quarter or eighth beef in the online store, up through the next 12 months. A $250 deposit is required to hold your spot. March and May halves have already been sold, as well as the March quarter. This is a great way to get quality natural grass-fed beef at the lowest price available from us.

Want to buy a half beef, but don't have the freezer space?  We still have a few openings in our popular Cow-share program (formerly known as the CSA/subscription program).  Through this program, you commit to purchasing approximately a half-beef, but receive it in smaller amounts (18-20 lbs at a time) and on your schedule.  Each month, you elect to purchase a pack (share), (or skip a month if you've still got plenty on hand) and pick it up at one of our regular delivery points.  Once you've met the 8-pack minimum, your $155 enrollment fee converts to a deposit that will be applied to your last pack when you decide to leave the program.  For more information, see the Subscription page on our website.  To enroll and order your first pack, go to the cow-share order page.

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

Thanks for supporting us, and preferring sustainable, naturally produced, healthy, local food!
 
The Wild Type Ranch Team (Ralph, Sara, Cathy and Christi)
 
Brazos Farmer's Market 
at the NEW downtown Bryan location 500 N. Main 
Delivery of orders only! February 27th, 10:00 am to 11:00 am.
Full Farmer's Market presence March 26th.
 
 
By arrangement at the ranch (please call or e-mail to schedule)