Wondering thru Wyoming last week, Eve and I took note of some amazing effects humans have had on their ecosystems. 

If you've been around SonRise for more than 5 minutes, you know we are zealots for environmentally conscious, personally responsible food production.  To be honest, I never thought I would find myself here. Our type - the Cowboys - don't usually stop to see a flower in bloom, or take the time to frolic in wheat fields.

Its usually "boots and spurs". Big diesel trucks and spittoons - "yeh haw"... "get them dawgees in" and ropen' calves.

Were sort of weird here at SonRise - we don't fit the cowboy, rough and tumble mold (but we are Cowboys, none-the less), nor do we fit into the "envro-wako" mold either (but, just for the record, I do love trees). We are a hi-bred mixture of libertarian-environmentalist, lunatic Ranchers.

My philosophy is one of balance. We are big on personal responsibly, liberty and care for the creation. I feel a deep concern for were "we" are going. I am not a full-on "Green New Deal" type, nor do I believe we should coat the earth in glphosate. I think we need to take a real hard look at our food systems and make a difference at the ground level - no pun intended. And if you know nothing else about my philosophy, know this - I firmly believe Government does not have the answers! You needed look any farther than the USDA's disastrous polices thus far, to know and understand that real healing of our earth will not happen at the hand of the bureaucrat or legislators. You wont get change, like we want, with more rules - you will get it with dollars spent in the right direction. Don't like Cargill, or Perdue or Tyson's raping of the earth - well then, don't give them a single red cent. Invest in a ecologically minded, non-chemical, non-industrial Farm or Ranch.

Ok. Rant over... sorry.

Anyway, the trip last week was really productive. We originally ventured out to see a unique irrigation system located at a friend's Ranch in Wyoming. He is one of the few Ranches that operate like we do and we really enjoyed seeing him. ​Our upcoming San Diego operation will use his irrigation system to grow grass for our finishing operation, and you (our beloved customers and followers) will be able to come out and see it in real time. Imagine that - getting to see where your food is grown! 

We can't wait... it's going to be great.

So then, all the destruction of our grasslands in Wyoming and the abysmal failures of the Forrest Service in Yellowstone, got me to thinking about our Saticoy grazing unit (Unit IV) just north of L.A. It burned this last summer and it was a huge blessing. The following videos will explain why.

Before the burn this unit carried 16 Cows - SIXTEEN! On 240 acres... now, with our grazing management it is carrying 34 Cows and their calves... Look, I don't do this to toot my own horn here, I am just saying that we can have healthy ecosystems and healthy people and... healthy cows if we just put in the work do manage correctly. 

Here is how this works.

Burn. Manage with Cattle. Re-grow the ecosystem. Remove the Cattle. Re-balance (add or subtract Cow to balance growth)

Its really simple and requires thought, effort and vision, but, it works. 

What we are seeing in the growth of grass at Unit IV is nothing short of miraculous. The cattle, if used properly, gently caress the seed bed to instigate growth. Some species of grasses can be dormant for up to 150 years. That means, that if we manage this properly, we can re-generate the grassland on this unit back to, or near, pre-European times (think West Coast here). The cattle will preform the same function as the bison did.

How we do this is half "Art", half "Science" and a whole lot of "figure it out as you go". We move the entire herd, water, fence, electric charges, hoses, etc - all at once. We rebuild it in the next rotation without allowing the cows to "back Graze" or re-trample the area they just left. 

This ecological messaging is the perfect method to keep the grass healthy and vibrant. 

Think of it like this... you have some money in the bank (your grass base) and you make interest on it each month (your grass growth). You want to purchase something, so you have two choices; first, you can empty your account and spend it all... but that creates a problem. If you do that, you will not be receiving interest payments any longer. 

Nature is a neat creature. In this case she will be kind enough to replace your base savings amount each year. But it will only be enough to barely get by - about the same as all the interest combined. You'll never get ahead. 

Option two: Try just living off the interest. Reduce the number of Cows to match just what the growth is on the pastures. Don't try to graze all the grass. Leave a whole bunch. In fact, I tell my students to feel like they are "wasting grass" when they leave a pasture. A little too much is better than not enough. 

The next year (during the rebound/regrowth season), when nature makes her annual deposit, it will just add to your nest egg. This is a mentality shift from cattle management (being a Cowboy) to grass management (being an "environmentalist") 

Back to the task at hand. We want Ranchers to act like Ranchers. Work. Move your cattle. Make a difference. Think. Behave globally. Stop leaving cattle on pasture to compress soil, create erosion and destroy the ecosystems they were created to enhance. 

And for Pete's sake - if it burns, get cattle on it within the next growth cycle so the brush doesn't come back to create another burn hazard.

Lets take a break this week from examining the terrible condition of our Nation’s food production for a great steak. In fact, there is no problem, so far as I know, that cooking and eating a great steak can’t solve.

I tend to use only salt my steaks. A really good, high quality salt such as Himalayan Pink Sea Salt can usually be found at a natural grocer. More exoctic salts exsit, to be sure, but they are hard to find and unless you are a real steak effecanato, you will not notice the difference.

If your steak is from SonRise Ranch, it will be dry aged. Dry aging is a process of curing, that occurs before the steak is packaged. Dry aging reduces moisture by 12 to 15% and enzymes inside the meat activate to soften the muscle fibers making the steak more tender. In this sense a Top Sirloin is magically elevated in tenderness to a New York. A New York becomes a Filet and a Filet becomes something out of this world. Further, this moisture inside the muscle can be likened to following distance for a Semi-Truck on the freeway. Less of it and you are more likely to wreck your steak.

So, you must cook a dry aged steak more carefully by methodically planning the overall process. I don't want to complicate this, but I have seen a fair share of customers, all too familiar with cooking the poorest quality store bought, industrial, wet aged meat, purchase a $50 Rib Steak from us only to ruin it by accidently turning it into shoe leather on their grill. The principles cooking for industrial, corn-fed, feedlot beef are far different than true Grass-fed & finished, dry aged beef. The saying we use is "Low and Slow" - use a low heat, and plan on a longer cook time.

If you like more than just salt, here is a nice mixture of spices that seem to bring out the grass-fed & finished flavors with exuberance and flair. Begin by mixing up a batch of our special seasoning in the following portions. Each “part” can be a teaspoon or some other standard measurement – thus allowing you to “scale” up or down without doing math…

• SonRise Recommended Steak Rub


• 6 parts Himalayan Pink Salt (Reserve this - see note below)
• 4 parts Organic Paprika
• 2 parts Ground Pepper
• 1 part Organic Garlic Powder
• 1 part Organic Onion Powder
• ½ part Organic Coriander
• ½ part Organic Turmeric

Note: Salt tends to wick moisture. In order to avoid this we recommend coating the steak first, in the ingredients listed above without using the 6 parts salt. Then rest between 30 minutes and overnight. The salt should be added just prior to searing the steak (step 4 below)

To cook a Dry-Aged Steak properly we recommend the following...

1. Thaw and bring to room temperature. Do not cook a cold steak, or a warm steak - beginning temperature is very important.

2. You can submerge your vacuum sealed steak in a cold sink of water to thaw quickly, but only if the bag has a water tight seal - otherwise, water will seep into your bag and make your steak wet and soggy.

3. Melt Lard or Tallow in a very hot cast iron skillet on the stovetop, while simultaneously preheating your oven to 400 degrees.

4. Salt and if necessary season the steak - rub the seasonings in vigorously. This will help transfer the favor deep into the muscle. Just prior to the next step apply the reserved Salt to the exterior of the steak.

5. Sear the steak on very high heat (500 degrees or more) for 1 to 1:30 minutes each side. Look for a "crisp" crust on the steak. The room will fill with smoke, so be sure to have the overhead fan on. Have you ever driven by a steakhouse during dinnertime? The smoke is billowing out of the overhead vent. I usually open a door, so my wife doesn't come streaking down the stairs when the smoke alarm goes off... 
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6. Transfer the skillet to the oven (now at 360 degrees), or to a preheated Salt Block and cook as follows...

*Doneness                                        **Cook Time 
Rare                                                  3 mins
Med                                                  5 mins
Well (not recommended)          7 mins

*These numbers are for a average thickness steak (1 to 1.5") and may very slightly - experiment around by 15 seconds or so, and become an expert. It will be well worth your time.
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**Hint - use a timer for this, and be very exact.