F5 Ranch

02/10/2025

Wagyu is considered a delicacy in Japan and around the world due to its high-fat content. It’s fascinating that we willingly pay more for poison.

Cows are biologically designed to eat grass. The Wagyu breed has been selectively bred for higher fat content, it’s fed grain until it becomes obese, resulting in extreme marbling like this.

Omega-3 to Omega-6 Ratios:
• Grass-fed beef: 1:2 to 1:4
• Wagyu (grain-fed): 1:10 to 1:20 (high in pro-inflammatory omega-6s)

Whenever I’ve eaten Wagyu, I feel noticeably inflamed the next day, an all-over puffiness in my body. Old injuries, niggles, or even arthritis like symptoms may flare up. The sensation on my face the morning after reminds me of the swelling and slight numbness you get after a bee sting. A sign of increased water retention and systemic inflammation.

This isn’t just a Wagyu problem, all grain-fed beef contributes to this imbalance, but Wagyu takes it to the extreme. The key is to listen to your body. Pay attention to how you feel after eating heavily processed or unnatural foods. Even natural foods that your body may not be adapted to digest well.

There’s no universal diet. There’s only your inner guidance, leading you to the most nutrient dense foods that YOU can digest.

02/03/2025

Looking for spring chicks? Here’s your N Idaho source … great folks

12/27/2024

That’s a cowboy!

12/23/2024

11/30/2024

We had such a hard time getting on the schedule for local commercial butchers that we decided to process these ourselves, and had an idea…

What if … we set up a commercial butchering facility on our ranch and had buyers come out to participate in the slaughter and butchering processes?

It would save money for buyers on processing costs. They would know exactly how things were processed and have complete certainty that they were getting their meat, and all of it. I used a commercial butcher for a lamb several years ago and only got 3 legs back, 100% positive it had 4 when we dropped it off!

Customers could buy one of our steers, or even buy their own. They could keep it on our ranch for however long and could help harvest and process it whenever they were ready. Who knows, we might even set up cabins for people from out of the area that are serious about the quality of their meat, and really want to participate in this process.

How we do things:

Steers are humanely dispatched in the field, no adrenaline and stress from transporting or being in a slaughter house. No 💉’s, hormones or antibiotics. Grazed on fields that are 100% chemical free, water from streams and spring fed ponds. 100% grass fed and finished to preserve the naturally balanced omega 6 and 3 ratios that are better than Turkey or Chicken (Grain/corn finishing throws the balance off). The Beef is aged for 2 to 3 weeks before we cut and wrap it.

I’d like to hear from folks, even if you’re not local to North Idaho, is this something that you would do? What questions or constructive criticism do you have about our idea?

06/20/2024

Some of the new faces on our ranch this year … Each born in a world that has everything they need, balanced with a natural amount of danger and risk.

except for Cisco, he’s just always up for a picture.

05/12/2024

Met up with part of my tribe in the Oregon Outback for the White Rock Gathering … a full week of learning and improving primitive skills. It’s hard to understand unless you’ve been to a camp like this, but they are great!

Looking forward to being back up in Idaho tomorrow and seeing the rest of my tribe … I miss those Buckeroos!