Blog - Dos Lobos Ranch, LLC

What "Pasture Raised" Really Means (and What It Doesn't)

If you care about how your food is raised, it’s worth understanding what pasture-raised actually means — and what it doesn’t.

How to Cook Organ Meats (Without Making Them Weird)

When organ meats are sourced well and cooked simply, they’re some of the most flavorful, versatile, and nutrient-dense foods you can buy.

Kunekune Pork vs Conventional Pork: What Makes It Different?

If you’ve never heard of Kunekune pork, you’re not alone. Kunekune pork tastes better, cooks differently, and is increasingly sought after by chefs and home cooks alike.

Grass-Fed vs Grass-Finished Beef: What's the Difference (and Why It Matters)

If you’ve shopped for beef from farms or farmers markets, you’ve probably seen the terms grass-fed and grass-finished used interchangeably. They sound similar — but they do not mean the same thing.

Why Pasture-Raised Meat Costs More (and Why It’s Worth It)

If you’ve ever compared pasture-raised meat to grocery store prices, you’ve probably asked the same question many customers do: “Why is pasture-raised meat so much more expensive?”

Our Farm in Review of 2025

As we say goodbye to an incredible 2025 for our farm, we're still gobsmacked by what all we achieved and what lies ahead for 2026.

Soil Health, Nutrient Density, and Fly Control -- Our Secret Ingredient

Our secret to both fly-free cattle and adding sugar to the grazing forage on pasture!

Business Changes: Discontinuing Pastured Chicken

We decided to make a business decision and cut pastured chicken from our list of meats that we raise based solely on the fact that it doesn't sell well. We are however doubling down on pork and beef as we sell that hand-over-fist.

2025 Turkey Breeding Experiment Results

The birds didn't hit the mark this year on their butcher weight because we changed feeds. So, that made me nervous and drove us to poison test the smallest bird in our kitchen last night (it was under 6 lbs.). Here's what we found.

The Physics of Meat Tenderness and Why Genetic Testing Matters

We've all experienced the difference: one steak is fork-tender and buttery, the next is chewy and dry. The difference isn’t luck — it’s science, and it starts long before the meat hits your plate.