A little bit about the ranch:

In 1889 our family chose to be the first to homestead on the north side of the Bear Paw Mountains. For over 130 years we have maximized the rough terrain, limited water availability, and short growing season of the prairie to raise beef cow/calf pairs. Our family has always had two priorities on the ranch; first, to raise a healthy, sustainable food source and second, to be active conservationists of the land that allows us to do what we love. 

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We believe that the best beef is raised on fresh, green grass from day one. From early in the spring until late in the fall, we utilize the same prairie pastures that our family did in the 1800s as well as many that have been restored to grasslands. While winter on the Hi-Line doesn’t allow for “fresh” green grass, our summers are full of growing and harvesting McCann Ranch hay to feed during these times. This is the hay that we feed all of our cattle, especially the heifers and steers that will then be finished on grass. 

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In order to start our beef out right, we plan for our calves to arrive beginning in April and continue into May. This starts our calves off the best, as their mothers have plentiful milk and the calves have a lower chance of disease. Additionally, nearly all of our mother cows were born and raised on the ranch, so their history has been diligently recorded. We only keep the heifers that show the most promise for reproduction and have a cattle herd that is comfortable around ranch horses, kids, and dogs. 

 

So, what is unique about McCann Ranch Beef? Where our maternal herd is predominately Red Angus, we also have integrated Wagyu bulls into our program. The Wagyu/Red Angus cross, also known as Kobe beef, produces a lean and highly marbled steak. Overall, our model allows for McCann Ranch to provide quality, homegrown beef which has received a superb quality of life on the ranch.

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