L Bar Beef

10/26/2026

Freezer restocked, all your favorites are back, and dinner just got a whole lot better. Come grab yours before they’re gone again!

Order online to beat the rush and we’ll have it bagged and ready for you - link in the comments.

10/24/2026

Our friends and customers in SD, the Hotchkiss, have a great set of Beefmaster x Angus steers available for November delivery. If you are looking for feeder calves that will turn the crank, convert, stay healthy, grade and yield; don’t miss these! Link to the Superior Country page in the comments.

10/21/2026

10/16/2026

Another sale down, and another in the works!

Our 65th bull sale is in the books, and thanks to our incredible customers, we recorded our second-highest sale average ever! The sale ring may be quiet for now, but the work behind next year's offering is already in full swing.

Plus, check out this week's recipe, specials, and more from the ranch. Read it at the link in the comments!

If you haven’t already, hit the link below to sign up for our newsletter and other updates from L Bar Beef!
https://linktr.ee/LBarBeef

10/15/2026

Recipe of the Week - Sticky BBQ Short Ribs with Loaded Baked Potatoes & Creamy Coleslaw

The Beef
- Season L Bar Beef Short Ribs generously with Beau's Blend and let sit for 30–45 minutes.
- Preheat the smoker to 250°F, using oak or hickory for a rich, smoky flavor.
- Place ribs bone-side down and smoke for 3–4 hours, until a deep bark develops.
- Brush generously with your favorite barbecue sauce mixed with a little honey and apple c***r vinegar.
- Continue smoking until the ribs are probe-tender, typically around 200–205°F internal temperature. Allow roughly 6–8 hours total, depending on thickness.
- Brush with one final coat of sauce and let it caramelize for 10–15 minutes.
- Rest for 20–30 minutes before serving.

The Plate
- Bake large russet potatoes at 425°F for 50–60 minutes, until fluffy inside with crispy skins.
- Split and load with butter, sour cream, shredded cheddar, chopped green onions, and crispy bacon.
- Toss shredded cabbage and carrots with mayo, apple c***r vinegar, a little sugar, and cracked black pepper for a tangy coleslaw.
- Serve the sticky, smoky ribs alongside the loaded potatoes and cool, creamy slaw. Keep extra barbecue sauce handy!

Better Beef. Better Meals. Make dinner count.

10/02/2026

A year of work. 90 minutes in the sale ring.

This Saturday marks our 65th bull sale. In this week’s newsletter, we reflect on the work it takes to get here—and, more importantly, how blessed we are to get to do it.

Plus, this week’s recipe, specials, and more from the ranch. Link in the comments!

If you haven’t already, hit the link below to sign up for our newsletter and other updates from L Bar Beef!
https://linktr.ee/LBarBeef

09/30/2026

Recipe of the Week - Cast Iron Beef Liver with Caramelized Onions & Mashed Potatoes
The Beef
- Pat L Bar Beef liver dry and season with Beau’s Blend.
- Melt butter in a cast iron skillet over medium-high heat.
- Sear liver for about 2–3 minutes per side, until nicely browned on the outside but still tender inside.
- Remove from the skillet and let rest briefly before serving. Don’t overcook it—liver gets tough quickly.

The Plate
- In the same skillet, slowly cook sliced onions in butter until soft, golden, and caramelized.
- Serve the liver topped generously with the caramelized onions.
- Pair with creamy mashed potatoes and buttery green beans.
- Spoon a little of the buttery onion pan drippings over the liver and potatoes and finish with cracked black pepper.

Better Beef. Better Meals. Make dinner count.

09/18/2026

The Final Cut

Sale day is getting close! This week, we're taking you behind the scenes as we put our bulls into sale order and get them in front of the camera for film day—the final steps in preparation before they sell and head off to their new homes.

Plus, check out this week's recipe, specials, and more from the ranch. Read it at the link in the comments!

If you haven’t already, hit the link below to sign up for our newsletter and other updates from L Bar Beef!

https://linktr.ee/LBarBeef

09/16/2026

Recipe of the Week - Cast Iron Sirloin Tip Steak with Ranch Potatoes & Garlic Green Beans

The Beef
- Season the sirloin tip steaks generously with Beau’s Blend and let them sit for 30–45 minutes before cooking.
- Heat a cast iron skillet over high heat with a tablespoon of L Bar Ranch Gold Beef Tallow.
- Sear steaks for 2–3 minutes per side until a deep brown crust develops.
- Reduce heat and add a little more tallow, smashed garlic, and fresh rosemary. Baste for another minute.
- Pull at 125–130°F for medium-rare and rest for 8–10 minutes.
- Sirloin tip is lean, so don't overcook it. Slice thinly against the grain before serving.

The Plate
- Toss quartered red potatoes with melted L Bar Ranch Gold Beef Tallow, Beau’s Blend, garlic, and rosemary. Roast at 425°F for 30–35 minutes until crispy.
- Sauté fresh green beans in a cast iron skillet with tallow, sliced garlic, salt, and cracked pepper until tender-crisp.
- Spoon a little of the warm garlic-herb pan drippings over the sliced steak.
- Finish everything with flaky salt and serve hot.

Better Beef. Better Meals. Make dinner count.