Wyoming Shoppers Keep Returning To This Family Ranch For Its Exceptionally Lean Ground Beef

Every cut of beef from this ranch hangs and dry-ages for 21 days before anyone slices it. That includes the steaks, sure.

But it also covers the beef that becomes their lean 90/10 ground beef.

I can’t help but think that’s a lot of patience for burger meat. Most of the cattle are born and raised on the family’s own ground in southeast Wyoming.

As it happens, the same family has worked this land since 1910. They grow organic grains and hay right on the ranch to feed the herd.

That’s a short trip from field to freezer.

What happens when a family that’s serious about cattle decides to sell straight to your kitchen? I’d say your weeknight tacos are about to get a serious upgrade.

A Ranch Family Has Been Working This Ground Since 1910

Few businesses can point to more than a century of roots in the same soil. Wyoming Pure Natural Beef can, thanks to the Goertz family and their long run near Wheatland.

The family started raising cattle and wheat on their farm and ranch back in 1910. That’s older than most of the roads you’d drive to reach them.

For decades, they did what ranchers do. They grew crops, raised cattle, and sold through the usual channels.

Then in 2004, Cindy Goertz and her husband launched Wyoming Pure Natural Beef. The goal was simple: get their own beef straight to the people eating it.

I’ve always felt that kind of history matters at the dinner table. When the same family raises the animal and sells the meat, nobody gets to pass the blame.

That accountability shows up in small ways. The business stays family-owned and family-operated today.

So when you open a package of their ground beef, you’re holding a slice of Wyoming ranch history. It just happens to be vacuum-sealed and ready for the skillet.

Not bad for a story that began with wheat fields and a few good cows. Over a hundred years later, the cows are still the main characters.

That Lean 90/10 Ground Beef Is The Reason Folks Keep Coming Back

Lean ground beef often gets a bad reputation. People assume less fat means less flavor and a dry, crumbly burger.

The 90/10 Lean Ground Beef here is built to change that thinking. The ranch describes it as a leaner choice that still brings great flavor and performance.

That performance part counts in a busy kitchen. Lean beef shines in chili, pasta sauce, tacos, and stuffed peppers where extra grease isn’t welcome.

You’ll spend less time draining the pan. You’ll also get more beef and less puddle in every pound.

Want a little more richness? Their regular ground beef runs about 85/15, which suits juicy grilled burgers nicely.

There’s also an Ancestral Blend Premium Ground Beef for anyone feeling adventurous. Three options means you can match the beef to the meal instead of settling.

Here’s a practical tip for lean ground beef. Cook it over medium heat and avoid pressing down on patties, so the juices stay put.

A splash of broth also helps in skillet dishes. With quality beef this lean, small tricks go a long way toward a truly great dinner.

Twenty-One Days Of Waiting Makes A Real Difference

Patience isn’t usually the first word tied to beef. At this ranch, it might be the most important one.

After processing, the beef dry-ages for 21 days. That step boosts both flavor and tenderness before any cutting begins.

Processing happens at 307 Meat Company in Laramie. It’s a USDA-inspected facility, so the work meets federal standards.

Dry-aging works slowly. Moisture leaves the meat and natural enzymes go to work, which deepens the beefy taste.

Most grocery store beef skips this step entirely. It simply takes too long and costs too much for big operations.

Once aging wraps up, the beef gets cut and vacuum-sealed. Then it’s frozen to lock in freshness until it reaches your kitchen.

Vacuum sealing is a quiet hero here. It helps guard against freezer burn, so your beef tastes right even weeks later.

A smart move is thawing packages overnight in the fridge. That gentle approach keeps texture intact far better than a rushed microwave defrost.

Three weeks of waiting at the plant, one night of waiting at home. That sounds like a fair trade for a much better dinner.

Prairie Grass First, Grain Finish Last

Out on the southeast Wyoming prairie, these cattle eat grass for most of their lives. It’s a pretty good gig if you’re a cow.

The herd is made up of Angus and Red Angus cross cattle. Both breeds are well known for producing flavorful, well-marbled beef.

About four months before processing, the menu changes. The cattle move to a carefully crafted grain mixture for finishing.

That finish creates beef with superior marbling and steady quality. It’s a blend of two approaches that many beef fans appreciate.

Even better, much of that feed grows right on the ranch. The family raises certified organic wheat, oats, barley, millet, and hay.

So the grain in that finishing ration isn’t a mystery. It often comes from fields within sight of the cattle eating it.

Why should a burger lover care about any of this? Consistent feeding leads to consistent beef, batch after batch.

That means your favorite chili recipe tastes the same in March as it did in October. Reliability like that is underrated, especially when dinner needs to just work.

No Synthetic Hormones And A Clear Rule On Antibiotics

Reading labels can feel like decoding a secret message. This ranch makes its approach refreshingly easy to understand.

Their cattle are raised without synthetic hormones or antibiotics. That’s the core promise behind the word natural in Wyoming Pure Natural Beef.

What happens if an animal gets sick? It still receives care and treatment, because good ranchers look after their herd.

Any animal treated with antibiotics gets separated. It’s then sold through conventional markets instead of under the ranch’s own label.

I appreciate that honesty. It shows the rule is about the product, not about withholding care from a sick animal.

The ranch also states that it does not use mRNA vaccines in its cattle. For shoppers who track that detail, it’s spelled out plainly.

All of this matters when you’re feeding a family. Knowing exactly how your beef was raised makes the shopping decision much simpler.

A good habit is asking these same questions anywhere you buy meat. Few sellers answer as directly, which makes this ranch stand out in a crowded freezer aisle.

Rotational Grazing Keeps The Land Happy Too

Good beef starts with good dirt. The Goertz family seems to take that idea seriously.

The ranch uses rotational grazing, which means cattle move between pastures. Each field gets time to rest and regrow before the herd returns.

Think of it like letting a lawn recover after a backyard barbecue. The grass bounces back stronger when it isn’t trampled every single day.

Cover crops play a part as well. They help protect soil health and support a wider mix of plants and wildlife.

These eco-friendly practices aim for biodiversity and a healthy environment overall. Land cared for this way can keep producing for generations.

That fits a family that has already farmed here since 1910. They clearly plan on sticking around a while longer.

For shoppers, this adds another reason to feel good about dinner. Your lean ground beef supports a ranch working to protect its own ground.

It’s a nice bonus when your weeknight spaghetti helps a Wyoming prairie stay healthy. Few pasta sauces can claim that kind of backstory, and even fewer can prove it.

The Freezer Lineup Goes Way Beyond Burger

Came for the ground beef? You might leave with a whole cooler full of extras.

Wyoming Pure Natural Beef offers a wide spread of steaks and roasts. Ribeyes, New York strips, sirloins, and more fill out the lineup.

Then come the snacks. Beef jerky, snack sticks, and summer sausage make road trips and lunchboxes far more exciting.

Breakfast gets covered too, with beef bacon and breakfast sausage. Yes, you can start and end the day with the same ranch.

Beef hot dogs round out the cookout crowd. Even pets get a turn, since the ranch also sells pet food.

Planning ahead? Bulk packages come in eighth, quarter, half, or whole cow amounts.

Bulk buying is great for big families or serious meal preppers. Just measure your freezer first, because a half cow takes up real space.

A smart starter move is ordering a few different items in one box. Try the lean ground beef alongside a steak and some jerky.

You’ll quickly learn which favorites deserve a permanent spot in your freezer rotation.

Your Doorstep Might Be Closer Than You Think

Living hours away from Wheatland doesn’t put this beef out of reach. The ranch has worked out several ways to get it to you.

Local pickup is available at 621 Slater Rd, Wheatland, WY 82201. Hours can shift, so call (307) 331-1176 before you head out.

Free local delivery reaches Wheatland and Cheyenne on qualifying orders. Casper gets monthly deliveries for bulk orders too.

Outside Wyoming? Nationwide shipping runs through UPS.

Orders ship out on Mondays and Tuesdays. That timing helps packages avoid sitting in warehouses over the weekend.

The beef travels frozen in insulated packaging. During hot summer weeks, it’s still smart to grab your box quickly after it arrives.

If a package feels partly thawed, the ranch notes meat that’s still cold to the touch can usually be refrozen. That’s a handy rule to remember.

One more tip for regular buyers. Combining items into a single larger order can make shipping more practical, especially if you live far from Wyoming and want to stock up for the month.

Plan A Wheatland Stop And Bring A Cooler

Wheatland sits in southeast Wyoming, surrounded by wide-open farm and ranch country. It’s exactly the setting you’d expect for beef this rooted in the land.

A pickup trip makes a fun detour for anyone traveling through the area. Just remember the business runs weekday hours and closes on weekends.

Bring a cooler with ice packs, even for a short drive. Frozen beef stays happiest when it stays frozen.

Plan your list before arriving. Knowing whether you want lean ground beef, steaks, or a bulk package keeps things quick and easy.

Some popular cuts can sell out, so flexibility helps. Having a backup choice in mind saves a little disappointment.

Once home, label your packages by date. Rotating older items to the front of the freezer keeps everything tasting its best.

Then comes the best part: cooking. Lean ground beef from a century-old Wyoming ranch makes even a simple taco night feel special.

Honestly, that might be the real secret behind Wyoming Pure Natural Beef. Great beef turns ordinary dinners into ones people remember and ask for again.