posted on
June 26, 2024
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Drunken Bourbon Meatballs w/Raspberry & Mango
Imagine the American West before fences. Endless grasslands stretched to the horizon, wide open and free. Livestock moved with the rhythm of the land, guided by skilled herders who understood how to work with nature—not against it. There were no steel posts, no wires, no grids—just animals, people, and a shared understanding of movement and timing. This was the original way of livestock management: intentional, responsive, and deeply in tune with the land. Fences, as we know them, are a relatively modern invention—useful, yes, but they’ve also made us more stationary and more separated from that old rhythm. At Cunningham Pastured Meats, we’ve found a way to return to those roots—while stepping into the future. We're excited to announce that we’re implementing virtual fencing through a company called Halter. Using GPS-enabled collars and gentle cues, Halter allows us to move animals exactly where we want them—no wire, no posts, no daily labor of setting up temporary fencing. Instead, we can offer fresh pasture every single day, ensuring the herd always has access to the cleanest, most nutrient-rich feed available. This also means animals no longer backtrack over soiled ground, which improves animal health, grazing efficiency, and soil vitality. What once took hours of manual fencing can now be done with a tap of a screen—giving us more time to focus on care, stewardship, and improving the land. See video of us putting collars on our cattle here<<<< Here’s what this means for you: Fresher feed = healthier animals and better quality meat.Daily movement mimics natural grazing, regenerating the land.Less stress, better welfare for the animals.Greater flexibility to adapt to weather, pasture conditions, and herd needs. This is a new chapter for us, and we’re excited to see where it leads. We’ll be learning as we go—and we’ll keep you updated as this journey with virtual fencing unfolds.
🔪 How to Cook the Perfect Tri-Tip Roast: Grill Method (Santa Maria Style): Season generously with salt, pepper, garlic powder, and paprika (or your favorite rub). Let it rest at room temp for 30–60 minutes.Sear over high heat (about 500°F) for 4–5 minutes per side to get a good crust.Move to indirect heat (around 350°F), close the lid, and cook until internal temp reaches 130–135°F for medium-rare (about 20–30 minutes).Rest for 10 minutes, then slice against the grain into thin strips. Oven-Roasted Method: Preheat oven to 425°F.Season roast and sear it in a cast iron skillet with a little oil for 3–4 minutes per side.Transfer skillet to oven and roast for 15–25 minutes, until internal temp is 130–135°F.Let rest and slice against the grain. Watch a Video Here: Pro Tips:✅ Always use a meat thermometer for best results✅ Tri-tip has two different grain directions – rotate your slicing angle halfway through✅ Pairs perfectly with chimichurri, roasted veggies, or a smoky BBQ sauce
Even in this modern day and age... Farming is hard. Farmers and ranchers frequently encounter a variety of stress-related challenges. These include significant financial burdens resulting from high levels of debt, fluctuations in market prices for their agricultural products, social isolation, pressures of keeping the family farming legacy running, stigma associated with mental health issues, and reliance on uncontrollable factors such as weather conditions. Due to this extreme stress, farmers and ranchers experience depression and suicide rates that are double those of the average person. Every season, those in agriculture face new uncertainties and challenges. Will it be a mild or rough winter? Will we have a storm that wipes out my crops? Did that hot, dry summer last year cause my cattle to not get bred? There was a fire on the range where I run my cattle, and now I don't have enough feed for all my cows. What will commodity prices be when I'm ready to sell? Unfortunately, our pasture-raised chicken provider, Brian, recently experienced a disaster. When chicks first arrive on the farm, they are too fragile to be put directly on pasture. Therefore, they spend their initial weeks inside a brooder, where the temperature is consistently maintained until they are old enough to tolerate outdoor living conditions. These cozy houses are typically heated with propane heaters or heat lamps. However, a downside to this heating method is that it can pose a fire hazard. A good friend's shed burned down because a heat lamp fell during the night and ignited a fire. Unfortunately, Brian experienced a fire incident. Fortunately, none of his other brooders caught fire, and the local fire department was able to contain the blaze quickly. It's truly heartbreaking to lose an entire batch of chickens; the stress and weight of that loss can be incredibly overwhelming. Though Brian is good at persevering, it doesn't lessen the financial impact that this type of event can cause. Brian works hard through the hottest summer months to provide us with the highest quality chickens you can find in the area. Despite this setback, his first batch of chickens was already out of the brooders on pasture, so we will be receiving our first batch of fresh chickens the second week of June. Brian is best supported by your loyal purchases of his delicious chicken. Season after season, he dedicates himself to raising chickens on pasture, ensuring that you receive the highest quality chicken for your family. Your continued support of our business is what keeps us going, helping us navigate both emotionally and financially challenging times. Thank you for your continued support! ❤️
