The Cowboy Corner Edition 6 Vol.1

Posted by Connor McCauley on

March 16 2024

1.Ranch Story
2.Cut of the Month


Ranch Story

In my three years on the ranch, I have seen a lot. Frankly, there have been many things that I would have never experienced in my life if I had never come to the ranch. There are some breathtaking views and an incredible job where I get to play with large machinery and horses. However, none of those things top the life cycle and the newness of life that I get to see. There is nothing like seeing calves playing in the fields together, running into baby rabbits, or adopting a new puppy. This week, though, I was able to experience something completely new.

Our new horse, Little Dunn, decided to get it done (my choice words) and impregnate a few of our mares around the ranch. Get this: not just one, no, not two, no, not three, but impregnate four of our mares. Needless to say, this was not intentional on our end as much as it may have been intentional for him. All this meant he was sent to the vet soon afterward to be very intentionally neutered—no more unintentional foals (baby horses) for us.

Last week, Faith spotted out in the distance that our mare, Sweet Pea, had a filly (baby female horse) with her. I didn't meet the new foal immediately, but I saw her after she and Sweet Pea were pinned a few days later. This was one of the sweetest moments I've had on the ranch so far. There is a connection between humans and horses, and seeing a tiny, new foal was an extraordinary experience.

There is not much more to update you on currently. Faith did decide to name the filly Sunshine, which is a perfect name. Sunshine and Sweet Pea are pinned just so we can take care of them and love them. We will take all the necessary steps to ensure Sunshine grows into a strong and faithful companion for us.


Cut Of The Month

This week's cut of the month is the infamous N.Y. Strip. A cut that is known for its flavor and ability to hold in those amazing steak juices. These factors all stem from two things: the thickness of the cut and the fat cap that is rendered into the steak while it is cooking. The thick cut means the juices in the center of the cut are held in, and where some cuts lose this juiciness while cooking, the Strip holds onto them. Flavor has a lot to do with the portion of the cow the steak cut comes from. However, in the case of the N.Y. Strip, the fat cap adds an additional punch of steak decadence.

The N.Y. Strip is really for someone who enjoys a thicker-cut steak. Although this is not the most straightforward cut to cook, as it is so thick, you can get an excellent medium rare or rare cook to the steak. As you cut the steak, each piece will have a larger surface area of rareness than something thinner, like a ribeye. Another reason some people like the Strip is that the fat cap is on the edge versus the ribeye, where the fat is in the center of the steak. That makes the Strip a little bit more on the leaner side.

Overall, the Strip is a bit tougher to cook and may not be as tender as other steaks. However, those negatives are made up for in a fantastic rare/medium rare cook, locking in flavors/juices, and a fat cap that is easy to cut off after cooking (if the eater prefers that). At Tritail's, our Strips are well marbled, which helps our steaks stay tender compared to the other guys. Don't forget that with our premium black angus genetics, you get world-class flavor. Pick up 12 USDA prime or choice steaks at a great deal on our website. CLICK HERE

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