A few weeks ago, our first beef harvest of the 2026 season took place. The beef is currently dry aging and should be available at the growers market in the coming weeks.
Every year feels a little different. Rainfall changes, grass changes, cattle markets change, customer demand changes. Some years move quietly along and others seem to shift all at once. This season already feels more like the latter.
Over the last several years, we’ve watched more and more families move toward grassfed beef, especially ground beef. What was once an occasional purchase for many families has increasingly become a weekly staple. Ground beef has steadily become one of the most dependable staples in many households.
At the same time, the broader cattle market has changed considerably across the United States and much of North America. Herd sizes remain tight, demand continues to be strong, and raising cattle on grass in a dry climate has never been a particularly simple endeavor. Even with all the modern systems surrounding food production, much of it still comes back to rain, pasture, timing, and patience.
One thing we have learned over the years is that customers overwhelmingly gravitate toward certain cuts while others move much more slowly. As a result, we’ll likely simplify portions of our beef program this season and focus more heavily on the cuts people use and enjoy most regularly.
The season always begins quietly, but there is already a lot taking shape this year. We’ll share more details as we progress, but we wanted to give everyone a small early glimpse into this year’s harvest and some of the changing realities surrounding beef production here in the Southwest.
More soon.
Kenny & Brenna
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