The Cowboy Corner Edition 1 Vol.2

My apologies, TriTails enthusiasts,

It has been such a long time since I’ve last written to you! These past few months have kept us quite busy, largely thanks to the amazing amount of sales we’ve been making. If no one has told you yet, let me be the first: thank you. TriTails continues to grow into a larger and more significant part of our ranching operation.

For Our New Readers

Before we dive into ranch updates, I’d like to take a moment to introduce ourselves for anyone reading this newsletter for the first time. For those of you who regularly follow along, feel free to skip ahead.

The story of Harrell Ranch begins in 1917 when it was established by Ed Harrell. Four generations later, the ranch remains in the family and is now operated by Sam Harrell. His wife, Mary, is the matriarch of the ranch. Their daughter, Helen, runs the website, marketing, and other retail-oriented operations.

I’m Connor, the writer of these newsletters. I’m originally from Pennsylvania, but I met Helen at a ski resort in Colorado, and—after a long story—married her. You may also hear about Faith and Aaron Rice, Sam’s daughter and son-in-law, who both play essential roles as a cowboy and cowgirl on the ranch.

TriTails Premium Beef came to life 100 years after Ed Harrell founded the ranch. The purpose of TriTails is to give the public a high-end beef product that we know we can produce and source ourselves. Our mission is to bring the focus of beef back to the rancher.

Winter Updates

The most exciting news: Faith had her baby! Both she and the baby are healthy and doing well. Bringing in the next generation has brought so much joy to all of us. I’ll share more updates about her growing family in the future.

TriTails has been busier than ever! We’ve recently partnered with the podcast And We Know. If you’re interested in conservative media, we encourage you to check them out. We’re also exploring new marketing and advertising opportunities. If you have any ideas, please share them in the comments section!

Lastly, keep an eye out for our Inauguration Day Sale on the 20th!

Cold Weather and Cold Work

On January 9th, Amarillo and the surrounding areas experienced a significant snowstorm. While the snow was fantastic news for the wheat planted in the fall, it added challenges for ranch work. Cattle still need to be fed and watered, which means plowing through snowbanks and navigating icy roads.

Imagine you sleep all night and wake up thirsty, only to find your pipes frozen. That’s how cattle feel if we don’t get the job done. Early mornings mean getting out to chop ice—literally breaking through frozen water troughs with an axe. Afterward, we fish out the ice chunks with a pitchfork and toss them away so the cattle have clean, safe access to water. It’s a workout, but it’s necessary.

Feeding cattle in the snow is another big task. With no grass available, they rely on the hay we baled weeks prior. Our cowboy Roger loads up the feed truck, heads to the pastures, and rolls out the hay bales so the cattle can eat.

Do Cattle Get Cold?

A common question I hear is, “Don’t cattle get cold?” Cattle are surprisingly resilient in winter thanks to their thick skin and coats. Their fur traps air pockets, which insulate them during snowstorms. Additionally, a cow’s core temperature is 101°F, and their digestion generates significant heat to keep them warm. That’s why food is so crucial during the colder months.

Hard Work and Good Steaks

At the end of a long day working in the snow, there’s nothing quite like coming back to a cozy house and a hot meal. But it’s worth remembering the grind and sacrifice it takes to care for our cattle. Ranchers give so much to ensure the cattle are healthy and happy—from waking up early in freezing storms to chop ice, to rolling out hay in icy pastures. Stewardship is a core part of the job, and we work hard to give our animals the best lives possible.

In turn, the cattle give back to us at the end of their lives. It’s a relationship built on care and respect—one that ensures every TriTails steak is not just delicious, but a product of dedication and hard work.