Dear Friends and Partners,
Welcome to Alderspring’s weekend edition newsletter! Thank you for partnering in what we do!
Below you can find our featured deals, Glenn’s weekly story, and a suite of pics about work on the ranch this week!
This Week’s Story: “Bees, Blossoms and Beauty”
Weekend flash deal: 15% off ground chuck and the Delmonico!
Plus this week’s coupon cuts – the short loin sale: 15% off leaner and regular New York’s, T-Bones, and Porterhouse steaks!
Scroll down for Glenn’s weekly story and updates from the ranch this week!
A QUICK SUMMARY OF THIS WEEK’S FEATURED CUTS:
Remember, only you newsletter readers have access to these discounts!
Next shipping day is March 20th! Get your order in by Sunday at midnight to have it shipped the next day.
FLASH DEAL FOR THIS WEEKEND ONLY! 15% OFF GROUND CHUCK AND DELMONICO STEAKS
And this week (until Sunday the 19th at midnight MST) you can save 15% on the following for our short loin sale:
- Both leaner and regular New York steaks.
- T-bone and porterhouse steaks.
We have new product and restock announcements this week, including a refresh on sixteenths and ribeye steaks! Also a large tenderloin restock, get them while they last! Click the button below for more details!
If you have any questions, observations, or comments, just send Kelsey an email at help[at]alderspring[dot]com.
This week on the ranch…
There’s Wesley, working with Josh to get stock water setup for the beeves on their newest paddock over at the home ranch. As spring approaches and things begin to warmup, the beeves are less likely to want to eat this dry stockpile grass, so the goal is to take advantage of it while things are still getting cold at night. The stockpile is a great way to supplement in addition to the hay we feed every day. The stuff they don’t eat will be absorbed and help feed the soil.
Water’s flowing! This particular stock tank is filled from a warm spring just on the edge of this field. They ran hose and used a portable Honda pump (the same kind we use on the range every summer) to get water flowing from the spring into the tank. They’ll be checking to make sure things are running smoothly and that it doesn’t freeze up every day when teh herd is checked and fed.
Meanwhile in the Lemhi Valley, construction continues on the new freezer. That’s Montana, measuring before cutting one of the pieces that will eventually make up the walls. We’ll be sharing more on this project down the road – but it is a great option to save money by not buying a costly freezer.
The gluing process is quite lengthy and meticulous. Scott, Montana, and Jed have been working hard to get this thing put together.
Scott, manager of the ranch in the Lemhi Valley, took this photo on a daily herd check. Right now there are mostly late calving mama’s over there. In just a few short weeks there will be calves running around as well!
Want to follow along more day-to-day? Find us on Instagram and Facebook.
Quote of the Week
“True life is lived when tiny changes occur.”
— Leo Tolstoy
This week’s story: “Bees, Blossoms and Beauty”
Dear Friends
It’s late night on a Friday, and warmer airs finally cool to frozen as the faint crescent moon rises in the East.
Our cattle graze stockpile grasses and windrowed lines of hay the crew fed. Both grass sources are from organic pastures raised by us on Alderspring, and must pack some serious flavor and energy by the way the cattle happily graze the forage down…and by the condition they are in even at this late winter stage.
After years of managing the grass through short duration, long rest period grazing, we find that our cattle maintain higher levels of wellness. And it’s not only them: it’s also the badgers, the squirrels, the rough legged hawks, the foxes, the birds and the bees.
Come with me on a story of what Caryl and I found two years ago on a flower-rich spring on the steep mountainsides of Idaho under snow-capped peaks; we weren’t the only ones enjoying the flowers!
Happy Trails,
Glenn
Read the story on our blog by clicking below!
And that’s it for this week!
Thanks again for partnering in what we do!
Glenn, Caryl, cowgirls and cowboys at Alderspring.
We’ve been crafting our pastured protein here in Idaho’s Rocky Mountains for nearly 30 years and delivering it direct to our partners for nearly as long. This is wild wellness, delivered from our ranch to your door.
We love your steaks stew meat , clean liver but have a big important question for you. Your ground beef is very high in fat as the pan during cooking is swimming in fat. Do you have more lean ground beef. I have had to place the ground meat in a strainer and rinse it under hot running water to defat it!! I hate to loose the flavor of the meat but this has been truly necessary to prevent us from eating all the fat. Please inform us of how to order leaner ground meat from you. Thank you. We very much appreciate your raising principles.. The Beaudoin’s ( Bill and Maryellen).
Hi Maryellen! Thanks for this comment!
You’re not the first to be confused on the ground beef…I’ll make a little infographic about it to put on the product page after this to help clear things up for folks. BUT, here are the details on the different types of ground beef! To answer your question, yes, we have leaner options available. You can get it in pretty much whichever leanness percentage you prefer). I’ve listed the types below from leanest to fattiest:
Leanest: Extra Lean Ground Round. This is made from the “round” part of the beef, which is one of the leanest cuts. It is about 97% lean (3% fat).
Lean: Ground Chuck and Ground Sirloin. These two types come from the “chuck” and “sirloin” cuts. Chuck has more flavor intensity, sirloin is quite mild. The sirloin is SLIGHTLY leaner than the ground chuck, but they are quite similar.
“Regular” ground. This is comparable to what you’ll typically get at the grocery store. It is about 85% lean (15% fat). We also sometimes get a box of this that is a bit on the leaner end. If you specify in your order comments that you’d prefer leaner ground beef, we will do our best to pick leaner packages for you!
“Fatty Ground” and “Ground Brisket.” These are similar in fat content and both higher in fat (around 80% lean). We love the fatty ground or ground brisket for burgers or sausage-making because of the higher fat content, but if you’re not wanting fat drippings in the pan, this isn’t a great option for you!
And finally, “Magnum Fatty” is our fattiest ground (around 75% lean). Still makes a great burger! But likely not what you’re looking for!
I hope that helps! Thanks again for the comment!
When is your next shipping date after Mar. 20? I’m waiting for my replacement credit card to arrive next week.
Hi Ron! Next one is March 27, and the one after that is April 3rd.