Curious how our beef gets to your table? It's a 2 year process to bring the retail-ready beef cuts into our Farm Store & ultimately, into your home and it all happens within 60 miles of Springfield, MO.

What happens when a pandemic strikes, beef demand skyrockets and all of a sudden I'm at home all day teaching and wrangling children full-time? In my case, I turned to Maddy our nanny/babysitter and said, "hey do you want to start working for Blue Silo helping me process orders?" Maddy has been working behind the scenes for the last few months, and now's the time for you to see how she helps us bring our beef to your dinnertable!

We're seeing an influx of new customers looking for local beef at a time where grocery store shelves are nearly empty. Here's a story about how we pivoted in this unprecedented time to make sure our shelves remain stocked, now and throughout the rest of 2020.

From a steaming pot of soup to boosting the flavor of rice, there are so many ways to use beef stock in the kitchen. I don't have lots of time to spend watching over a simmering pot of beef stock, so I got creative & developed this process for making my own homemade stock using the convenience of my freezer and the hands-off cooking of my slow cooker.

The idea to start Blue Silo Beef all started with a fence and a pen of bulls. Asking "What if" and choosing to buck the normal cow-calf ranch business model in favor of selling direct-to-consumer started us down the path of running Blue Silo Beef as a component of our ranch operation.

Make it easy to find what you need the moment you open the freezer! I'm sharing my secrets to keeping our full freezers organized.

Our beef is truly a cut above! Learn about the different parts of our white label and what it means to you as the consumer