Dry Age

Dry aging meat is how beef has been cured for centuries. It has became popular in resent years in contrast to wet aging, which is really just a way for packers to make the way they cut and ship meat within 24 hours sound good. Dry aging, on the other hand, is a natural way for meat to break down over time and become more tender and flavorful. 

The old-timers always said to hang your beef for 14 days. I like to shoot for 21. This grass fattened carcass has been hanging for 25 days. 

The key to good dry aging is a controlled cooling room. I like the temperature to be between 36 and 40 degrees. Good air flow is also necessary. Humidity is another great factor. 75-80% seems to be ideal. 

Dehumidifying a cooler is not an easy task. This is because the process of pulling moisture out of the air involves cooling the air for the water to separate. When you are slightly over freezing already, dehumidifiers tend to freeze up before they do much good. We found this bad boy last winter and she has really been working well. Although, occasionally we do have to let her defrost. There is actually a lot of moisture in hanging carcasses that needs to be removed for good curing. 

Surface mold overtime is not uncommon at all. Dry aging seals the outer layer of the fat or meat and allows the muscle to naturally break down without drying out.

This chuck roast is just as tender and moist as can be. 

Aging beef is noticeable. Most meat at the super market has not been aged at all. Dry aging allows nature to run her course. In time she breaks down the muscle fibers and allows meat to naturally become tender. Quality beef takes quality time to cure. 

Detachment

 St. Anthony, pray for us!

           https://youtu.be/KjuVDHAIY74         

Relational Reality

 The Trinity is a mystery to be explored.

           https://youtu.be/jwscehBNpNU         

Retreat

Last week the Diocese of Cheyenne priests went on their annual five day retreat. Most of the boys went down to Colorado Springs. Chief and I, however, drew the lucky card of going to Our Lady of the Pines in Story, WY.

Absolutely beautiful. The wildflowers reminded me of my childhood summers in the southern Big Horns. 

We first had to reconnoiter this new land. 

Turns out there was an military battle here between the calvary and the Indians. 

Westward expansion did not come without cost. 

Beside restful waters He leads me. 

He leads me on the path of righteousness.

The water I shall give him will become a spring of water welling up to eternal life. 

The Lord knows what we need before we do. Retreats get us square in the saddle with Him. Time alone in the mountains with nothing but beef, a horse, and Jesus in the Eucharist, couldn't have been more ideal. Now let's get to work. 

Love Language

Listen to the Advocate and not the Accuser. 

           https://youtu.be/cjbkgJDZnPk         

Kurt

It's been real partner. So long. 

           https://youtu.be/v8UC9mndorw         

Universal

The truth can unite; it can also divide.

           https://youtu.be/iksycRRcGEA         

The Need becomes the Call

When the Holy Spirits moves, may we act.

           https://youtu.be/9kYZ3mUaU6U         

Band of Brothers

Kurt is getting married this weekend so we thought we better throw him a Wyoming Catholic Cowboy bachelor party. The plan was originally to go up to a branding together in Montana, but the rain put the kibosh to that. We didn't give up though, just shifted gears.

So we turned to the faithful ranchers on the Belle Fourche, John and Sue Raney. They welcomed us with open arms and showed us hospitality as if we were Christ himself.

The boys' sleeping quarters was a camping castle. Chief and Joe seemed to approve. 

Of course we had to jam out. Shane and Joe kept us entertained throughout the night.

Talk about summer time... The bbq ribs and corn on the cob were outstanding. 

And as promised, the skies did open up this morning. From the nose of my trailer where I holed up for the night, it sounded like a monsoon.

After Mass, John cooked us up a ranch breakfast that rivaled Lula Belle's. 

With a little break in the rain, we went in search of the cows. Chief and Shane were ready to run. Cows are all accounted for. 

Band of brothers.

Here's to you Kurt. Lord knows the world needs more Catholic Cowboy husbands. We've done all we can to form you for this moment. Now go on and make your father proud. 

Wait

Patience prepares our hearts for God's gifts. 

           https://youtu.be/adG8Wq6nYro         

 

Sunrise Branding

The Kinstetter branding is one of my favorites. Always good company and a smooth operation. This year was no exception.

Wanting to share the wealth, I picked up my buddy Nick Curley in Moorcroft on my way out to the ranch. Don showed him the ropes. 

Let the fun begin. The crew alternates in and out and from one job to another so no one gets too tired. Here Don and Chris lay the Milliron C on the first volunteer. 

Greg makes sure all the heifers get ear tagged.

Nick drew the tough card. He handled it well though. I, on the other hand, mostly held up a fence post. 

The feast afterwards isn't the only reason we come out, but it is one.

No better way to spend a Saturday morning in May than at a branding. The country side looks like Ireland around here. Thanks be to God for blessing us with rain. Even though it is a Memorial Day weekend, we will gladly have our picnics rained out this year. 

Road Trip

Dave and I had been getting a bit stir crazy with all this nice spring weather, so we decided to hit the road. Because of last year's drought, Doug Carr had the bulk of his cow herd in Atkinson NE and they were in need of branding. So we waited till school got out and grabbed Paul and headed east.

The scenery was beautiful everywhere we turned. I handled the wheel. At one point Dave was worried that we were gonna run out of gas. I told him Paul could walk if need be. 

We drove through Winner SD, which is my buddy Chad's old stomping grounds. The boys sure like to farm around these parts. 

After we met the rest of the crew for a short night's rest in Atkinson, we headed out to the ranch bright and early. The first order of business was to pour the cows. 

Then came the branding. Doug got onto a guy who custom brands for people. He brought out two portable hydraulic tables with a tub to mill the calves around. The greatest asset he brought, though, were the 4 high school boys. They kept the chutes full.

Paul chose the cush job of running the table. Not sure he got any cow manure on him the whole day. 

Dave was entrusted with giving shots.

While I was stuck holding the back legs, watching Doug castrate and drinking smoke all day. 

Mike got the top hand award. If we weren't there to slow him down, he'd have a calf turned, branded, and out the gate in 30 seconds. 

Without the boys, though, we'd still be there. 

Eventually Paul did get dirty as he gave us all a lesson in wrestling the ornery ones. 

Next stop was Kimball NE. After driving through the Sandhills and crashing in North Plate for the night, Dave and I continued on to visit my aunt and uncle. This was the highlight of Dave's trip. Being a wood turner himself, he thoroughly enjoyed seeing Uncle George's shop and picking his brain. 

Uncle George does some amazing and super creative work.

My highlight was seeing Aunt Jan. It's like visiting with my Grandma once again. 

To top off the trip we attended my buddy Seth Hostetler's priestly ordination in Cheyenne. To commemorate the occasion I got me a new straw hat. Well done ol' son, I'm proud of you.

1000 miles later and we're back home. It's good to see the country side and breath the fresh air. Changes your perspective on life. People are down on the world, and I get it. But choose to look at life through your good eye. It's a lot greener.