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Ranch To Freezer

One of the best things about getting your own beef or hog is that you can get it cut however you like.  If you want 2-inch thick pork chops – you got it!  You want 40 Ham steaks – you got it!  If you want the sweet cheeks – you got it!  Rib steaks wrapped individually – you got it!  Throw in some sausage and jerky – you got it!  You want extra lean burger – you got it!

You get the picture!

We work with local ranchers and farmers to help them find buyers for their livestock and then custom process the livestock per the customer’s wants and desires.

A few of the growers we work with still have quality spring beef and hogs available at butcher weight.

Recent Reviews:

Put that tax return to work for your family!

Please contact us at any of the provided contacts below, we look forward to hearing from you!


Phone: 307-883-2397

Address: 50 Westwood Ln, Thayne, WY 83127



It’s Hog Season!

Butcher Hogs weigh 265-275 lbs. (preferred butchering weight – not to fat, but yummy bacons!)

Hogs have the highest meat to hoof weight ratio of all animals that we butcher.  That means you get more product per $ spent.  A hog that is butchered at the right weight will yield up to 70%.


$230 to purchase hog directly from rancher to get it delivered to The Block for processing.

+/- $150 to process without ham or bacons cured.

+/- $200 to process with hams and bacons custom cured and smoked.

We also have several excellent beef options for your consideration:

  • Grass Fed, Pasture Raised, or Grain Finished.
  • Whole, Half, or Quarter.

Please call or e-mail for the latest beef prices.  Prices vary significantly depending on what you are looking for in our beef.


Celebrate Like an Irishman!

How to Make Homemade Cornbeef

 St. Patty’s Day is just around the corner.  March 17th!   Having spent a great five (5) years of my life in Butte, America I can’t help but have look forward to celebrating with the Irish, and the Finn’s the night before for St. Uhro’s Day.  OOOOOHHHHHH

Usually I cook up some homemade Pasties, but this year I am going to try making homemade cornbeef.  I got this recipe from an old neighbor in Butte and can attest to its yumminess factor – well that was after a few green beers….

We are going to place an order for briskets this week.  The more we can order, the better the price.  Please call or e-mail on pricing questions.  We also have a couple bison briskets in stock if you want to walk on the wild side.  Just imagine the hash soaking up the hangover the next day!

Please contact us at any of the provided contacts below, we look forward to hearing from you!


Phone: 307-883-2397

Address: 50 Westwood Ln, Thayne, WY 83127



  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped


  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.


  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.


  • Pairs well with dark beer – specifically, Guinness!


St. Uhro?

The Block – 2018 Retail Store Pricing

We are pleased to expand our retail offerings for 2018.  Products include grass fed – pasture raised bison and high quality beef jerky, summer sausage, steaks, roasts, burger, and breakfast sausage.  Our custom made pork bratwursts (Praire Dogs!) and bacon are top sellers.  Please see the updated 2018 pricing below.

Come see us at the plant, e-mail or call us!  We can also assist with specialty orders.  We plan to keep this line of products continuously stocked at the plant and add seasonal offerings fro time-to-time.

Currently open 9 AM to 5 PM Weekdays through early summer.

Thank you,

Tylee Williams

2018 Retail Pricing.JPG

Please contact us at any of the provided contacts below, we look forward to hearing from you!


Phone: 307-883-2397

Address: 50 Westwood Ln, Thayne, WY 83127


Bison – The Healthy Red Meat

Next time you’re looking for a low-fat meat to have for dinner, try a bison stir-fry, bison cooked in the slow cooker, pasta sauce with ground bison or a bison meatloaf. This nutritious meat is lower in fat than beef and lower in cholesterol than chicken, making it a healthy alternative to these more commonly consumed meats. Just remember that the low-fat content makes it easy to overcook bison — pay close attention while cooking your meat, and cook slowly over low heat to avoid serving tough bison.

Bison is a superb alternative to industrially produced meat from domestic livestock. Nutritionally, you get more protein and nutrients with fewer calories and less fat. People are rapidly discovering the deliciously healthy taste of bison. Bison meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef.

Table Mountain Bison


We searched far and wide to find a bison grower that met our criteria.  Tom Laurion and his wife Kay Firchow, owners of Table Mountain Bison LLC, are both distinguished professional wildlife biologists with a love for all animals.  Their bison herd is managed like a wild herd in a stress free environment on their ranch located along the Pogo Agie River, at the base of the Wind River Mountains, just west of Lander, WY.  All bison are field harvested to avoid undue stress on the animals.  Tom and Kay also share our love for snow machines, horses, mules, and exploring the back-country.  We are pleased to be working with them.

“We raise our bison on grass pasture and grass hay in winter, no hormones, no anti-biotics, and currently no deworming. We do not condition or finish our butcher animals with supplements or grain.  We do fecal analysis for parasites 2-3 times a year, our parasite loads are way below recommended treatment levels. We will consider deworming if our parasite loads change. We let bison be bison, they run in one herd, we do not wean and separate age classes. They are in family groups, and out in pasture 100% of the time.”

– Kathy and Tom



  • Grass-fed Bison provides nutrient dense, low fat, low cholesterol meat with as many Omega-3s per serving as salmon, and three to six times the amount of omega-3s as grain fed animals.


  • It contains the highest-know levels of the fat-blocker and anti-carcinogen, CLA (conjugated linolaic acid). Research on CLA is showing evidence that CLA has the potential to reduce the risk of cancer, obesity, diabetes, and a number of immune disorders.


  • It also has high concentrations of selenium, a natural trace element that acts as a mood elevator. The original “happy meal”. In research conducted by Dr. Martin Marchello at the Carrington Research Extension Center, grass fed Bison was determined to contain as much as four times more selenium than grain fed Bison.


  • Bison fits the dietary recommendations of the American Heart and American Diabetes associations.


  • Grass-fed Bison contains four times the amount of vitamin E found in grain fed beef. It is also a rich source of the vitamin beta-carotene, a vital antioxidant which reduces the risk of cancer by preventing cell degeneration.


Amino acids are well known as the building blocks for protein and bison delivers all of the essential amino acids our bodies need. The protein-related role of amino acids is critical in support of our over-all health including a healthy nervous, detox and digestive system and especially the health of our immune system. Bison also has a high ratio of healthy fatty acids like Omega-3.

In addition, bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. According to the USDA, bison is clearly the better choice with significantly less fat and calories, less cholesterol and bison contains higher amounts of protein, iron and vitamin B-12 than beef, pork, chicken and salmon.

Part of the reason for bison’s high nutritional value is because of how they are raised. Bison are handled as little as possible. Bison are not domesticated, they spend their lives on grass, with very little or no time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones. The members of the National Bison Association (NBA) feel so strongly about this that the NBA bylaws oppose the use of these substances in the production of Bison for meat.

Integrating bison into your weekly meal plan has obvious health benefits and ensures you are getting the best protein possible. Experience no guilt only the delicious goodness with the protein powerhouse only bison can deliver.


Bison meat has been found to help fight cancer and is an excellent choice for those trying to lower their cholesterol, fight disease, build muscle and stay healthy while still enjoying red meat. This means you can enjoy bison jerky and bison steaks while staying on a healthy, low-fat diet.

Studies have been performed at many major universities, (Cornell, University of Utah, University of South Dakota, Penn State and University of Bristol in England) which all confirm that bison are very high in essential fatty acids. Bison meat has an excellent ratio of Omega-3 to Omega-6 acids and contains much more CLA (conjugated linoleic acid or “good fat”) than was previously known. CLA enhances the body’s ability to promote a healthy metabolism and fight disease.


Many processed foods, baked goods and microwaveable foods are loaded with what nutritionists deem “bad fat.” Trans Fatty Acids or (TFAs) form when edible oils are heavily processed through hydrogenation (adding hydrogen to fat molecules). This makes fats last longer in a semi-solid state without growing rancid. However, altering fat structure through hydrogenation in effect strip-mines the healthy oils.

Several human clinical studies have shown that the CLA (conjugated linoleic acid) or “good fat” available in bison meat and elk meat may reduce body fat, while still preserving muscle tissue. The human body cannot produce CLA. It can only be obtained through diet or supplements.

Bison meat can also help heart disease sufferers by reducing LDL (low-density lipoprotein) cholesterol levels. By eating five ounces of bison meat four to five times per week, LDL can be reduced by 40-45% over about a six-month period.

So You Want To Grow Your Own Pork!?!

How to Choose Pig Breeds For Your Farm, Homestead, or Backyard

It’s the time of year when you need to start thinking about purchasing piglets for next year’s bacon supply or to win 4H shows later this summer.  Presented below are few interesting facts and perspectives to help focus your search for the perfect pig.

When the time comes, don’t forget the second part of the equation – selecting the butcher that will turn your hog into perfect packages of deliciousness.  The Block welcomes your home grown pigs and can put you in touch with quality growers if you would prefer to purchase a commercially raised local hog.  We offer humane slaughtering and quality processing, curing, and smoking services.  Trust The Block with your Hams and Bacon!


The worldwide swine population is over 1-Billion. That’s a lot of pigs!  It’s not surprising given how yummy pork is and how effect pigs are at building tasty meat from varied diets.  They don’t need the large range and pastures of other ungulates and contrary to popular belief can be raised quite cleanly.  Compared to beef, which produce 45-50% product from a hanging carcass, a pig carcass is over 70% usable in Western cultures, and over 85% in Asian cultures.  Aside from 4H, the reasons to raise your own pig are twofold: first, with millions of urban pigs currently kept in inhumanely small gestational crates, you can feel better about eating bacon from a pig who had the best possible life and death, and second, lovingly farmed pigs provide some of the sweetest companionship in the world.

It’s important to know what you’re getting into, though. Pigs, says Fairview grower Dayne Campbell, can be “totally destructive.”  They can wreck 200-acres overnight, but they are gregarious, chatty, smart, a joy.  God had a sense of humor when he made pigs, and you have to have a sense of humor when you own them.”

With a lifespan of at least 10-years, a pet pig is a big commitment. Outdoor pigs need a nice dry place to sleep, like a straw-filled shed or doghouse. Indoor pigs need comfortable, soft bedding — large crates or dog beds work well. As natural herd animals, pigs like company, so much so that pig owners report it’s often easier to keep two (2) pigs than just one (1).  And your pigs will need space to exercise. The major problems with pigs of all kinds, says Dr. John Carr, a veterinarian specializing in pigs, is that “the adults are generally overfed.” In other words, don’t let your porker become a porker!

Regardless of breed, feed your pigs specialized feed and supplement their diet with vegetarian kitchen scraps or produce from your yard. Read on for more tips on finding the right porcine pal for you.

So, you’ve decided that pigs are a good choice for your homestead or small farm, and you want to raise them for meat. You’re wondering: what breed do I get? What breeds are available? What are the pros and cons of different pig breeds?

Commercial Pigs

“Factory” raised pigs, raised in large quantities on the mega hog house, are designed for optimal meat production but are pretty dry, bland and tasteless. And they may not do as well on a homestead or small farm operation, as you may give your pigs more room to roam, and factory breeds may lack some of the more traditional pig behaviors and instincts.  They will require vast amounts of feed and may not be as adaptable to eating brush and pasture as heritage breeds.

Commercial pigs also tend to be leaner than their heritage breed counterparts.

Heritage Pig Breeds

It’s likely that as a small farmer, you will want to raise a heritage pig breed. Tamworth, Large Black and Berkshire are common heritage breeds used on the small farm, and all make excellent free-range pork. You may also find someone selling a cross breed, such as a Tamworth-Berkshire. Nothing wrong with buying a mixed-breed pig as long as you aren’t starting your own pig-breeding operation (not recommended for beginners!).

A heritage breed is a breed that was developed before commercial farming became popular. These are old-time pigs that were raised in backyards and barnyards in Europe and America, pigs that were selected for their ease of rearing, their tastes, and their hardiness. Heritage breed hogs have the ability to forage on pasture and brush easily, gaining almost all their nutrition from it.

Pigs are able to glean most nutrition from pasture, and if supplemented with dairy, and hay when fresh pasture isn’t available, you do not need to feed them commercial hog feed. Heritage breeds are more likely to do well on this regimen than a commercial pig breed.

Here are some of the more common heritage breed pigs with a short description of their personalities and other attributes.

There are hundreds of breeds of pig, so this list is by no means exhaustive.

American Yorkshire Pigs

American Yorkshire pigs are originally from England, ironically, but were developed further in the United States. They are particularly good for bacon and hams and are known for good meat and their mothering ability.

Berkshire Pigs

Berkshires are known for their very tasty, darker meat. They are a popular niche breed for small farmers. They are one of the oldest breeds known. Berkshires are hardy, active foragers, and reach around 600-Pounds at maturity. Personality-wise, they are curious, friendly, and have a very good disposition.

Gloucestershire Old Spots Pigs

Gloucestershire Old Spots, also called GOS, are from England, and historically used to clean up orchards. There are very few of them in the United States and you may have to get on a wait list for them. GOS’s are lighter skinned and may require lots of shade in warmer, sunnier climates. GOS’s reach market weight in about seven months.

Hampshire Pigs

This is one of the oldest American breeds still in existence. Hampshires have a white belt around the front of their body, including their front legs. These are excellent foraging pigs, very hardy and produce excellent quality meat.

Hampshires are supposed to be a good pig for beginners.

Hereford Pigs

Herefords are a lean meat hog. They’re considered “pretty,” and often used for showing at 4H and FFA fairs. They are adaptable to raising on pasture or in semi-confined spaces. Herefords are excellent at rooting and tilling. These pigs are readily available, with a large breeding population in the United States.

Large Black Pigs

Large Blacks are hardy, thrifty, and easy to manage. They originated in England and are also known as the Cornwall, Devon, or Lop-eared Black. They have a long and deep body, as they were originally bred as a bacon-type pig. Large Blacks manage well on pasture and were originally raised in rough conditions, so they’re very adaptable. Their dark-pigmented skin means they are resistant to sunburn.

Tamworth Pigs

Tamworth pigs are originally from England and are smaller compared to some other breeds. They’re especially good at producing lots of tasty bacon.