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We are moving on from Open Space Meats

Posted by on Nov 26, 2017 in Change, Life, Ranch, Rebranding | 0 comments

We Move On… As of December 1, 2017 we are letting go of Open Space Meats. What? Why? We are letting go and picking up a new identity; an identity that is truer to who we are. We are not changing our values, our production methods, or our philosophy. We are just changing our name; but before we go forward, let’s first go back. We started Open Space Meats in 2006 with three head of cattle and a couple hundred acres of pasture we rented from some friends. 2006 was before Omnivores Dilemma; before the “Food Movement”, “Locavore”, or “Farm to Table” were familiar terms. When we started, there were about a half a dozen grass fed beef producers in CA mostly selling sides and quarters of beef to their neighbors. Our goal in starting our business was to be different. We wanted to sound like we knew what we were doing and we wanted to sound professional – thus the name “Open Space Meats”. It sounded like the name of a company, not some little family farm. But that’s who we are: a small family farm, not some slick, cool corporation. Since then we have grown, built and improved on what we do. We still have more to do, we still have improvements to make and we always want to be striving to do better. We need to be true to who we are. That is why we are changing our name to Mariposa Ranch. In two words Mariposa Ranch says who we are (Ranchers), where we are from (Mariposa), and what we do (Ranch). We weren’t blessed with some of the advantages newer grass fed beef companies have, such as Venture Capital money from the Silicon Valley. We don’t have a billionaire owner that we could draw on to hire marketing people, salespeople, or digital media specialists. But we do have who we are, we have our integrity, our commitment to the environment we work in and the animals we care for. We are passionate about what we do, we want to the opportunities we have been given and make it better for the next generations to come and we feel we can best do that as a family ranch. We intend to honor family ranches, because it is still important that there continue to be family ranches who want to produce something great and share that with their customers! Wish us luck as we embrace who we’ve always...

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Spring Forward, Fall Back. A Rumination.

Spring Forward, Fall Back.  A Rumination.

Posted by on Nov 9, 2017 in Family, Life, Ranch | 0 comments

Yes. I am a rancher. Yes. I am aware it is ironic that a guy who raises cows uses the term “rumination”. Yes. I did it on purpose. Yes. It is supposed to be a joke. No. I don’t have lots of friends. Why do you ask that? Honestly I LOVE the fall. The rain is coming the calves are being born and soon the grass will be green. Add in that it is football season and there is not much better; except…. Going back to standard time. Seriously, why? I am a morning person. I get up at 4:45 (#getafterit) on some days I am on my way to the ranch to get started at first light. Most morning I am at the gym for a 5:30 work out. I know what it is like to get up before dawn, and I am cool with it. I like getting up in the dark. Most people who get up early like watching the sun rise. It feels good, it feels like a fresh beginning. It feels like I had enough self discipline to get out of bed (discipline=freedom) and that feels good. I DON’T LOVE that it is now dark at 5:00 in the afternoon. I can deal with the dark at the beginning of my day. At the beginning of the day you know the sun will rise, there is hope, there is promise. At the end of the day when it is dark; It just looks like defeat. Especially when it is barely 5:30 and I still have work to do. I understand that some people are night owls and that’s OK with me. But ranch work in the dark with nothing but more dark on the way? That sucks. Let’s just all agree to save daylight all year. Maybe that means some morning activities are going to go down before sunrise. Good. The dark and cool before sunrise holds promise for the day to come. The dark of 5:30 in the evening? That is just too early to surrender....

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Cuban Shredded Beef

Posted by on Nov 1, 2017 in Recipes | 0 comments

This recipe was adapted from The Little Spice Jar YIELD: 10-12 SERVINGS CUBAN SHREDDED BEEF (DUTCH OVEN or SLOW COOKER) prep time: 10 MINS cook time: 2 HOURS AND 15 MINS FOR A DUTCH OVEN ~or~ 6 HOURS ON LOW HEAT FOR A SLOW COOKER total time: 8 HOURS AND 25 MINS   Cuban Shredded beef made in a Dutch oven (or the slow cooker). We sear the meat and then slow cook it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice! INGREDIENTS: FOR SEARING THE MEAT: 6 whole cloves garlic 2 1/2 lbs. Open Space Meats Grass Fed Beef Chuck Roast or Flank Steak 1 tablespoon olive oil FOR THE CUBAN SHREDDED BEEF: 2 (8 ounce) cans tomato sauce OR 16 ounces of spaghetti sauce (I was out of tomato sauce) 1 green bell pepper, thinly sliced (I omitted these – hubby’s not a fan of bell peppers) 1/2 medium onion, thinly sliced 1 (4 ounce) can chopped green chilies 2 tablespoons tomato paste 2 teaspoons EACH dried oregano AND salt 1 tablespoon EACH ground cumin AND white vinegar 1/2 teaspoon red pepper flakes 1/4 cup chopped cilantro + more for serving DIRECTIONS: SEARING THE MEAT: Take the Open Space Meats Grass Fed Beef Chuck Roast and using a small paring knife, make 3 small ‘x’ marks into the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with salt and pepper to taste. Heat the olive oil in a Dutch oven (or a large, deep skillet). Add the beef in one piece and fry on each side for 5 minutes, turning when the exterior is browned.                                      ***This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing***   FOR THE CUBAN SHREDDED BEEF: Heat oven to 275F Chop the remaining 3 cloves of garlic into thin slices and add to the Dutch oven (or slow cooker) along with all the remaining shredded beef  ingredients. (If using a slow cooker, you can use a 6 quart or a 3 quart slow cooker.) Cover and roast in a 275F oven for 2-hours and 15-minutes.  (Or cook in a slow cooker on the low setting for 6-7 hours.) When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired. TO SERVE: Serve over a bed of rice with black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are...

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