Endless Mountains Ranch

05/28/2026

Please share this post! Thank you!

Whole and half pigs for sale!
Message us for more details!

05/22/2026

Fresh burger patties are headed to market tomorrow 🍔🌿

Our grass-fed burger patties come in convenient 4-packs for just $10 each — perfect for an easy summer dinner on the grill!

Find us at the Broome County Regional Farmers Market tomorrow from 9AM–1PM. Come stock up on beef and pork while you’re there! 🤎

05/20/2026

🐖 BULK PIGS FOR SALE

Whole and half pigs are still available — but they’re going QUICK!

✔️ $6/lb hanging weight
✔️ Price includes ALL butchering, processing & packaging
✔️ Raised right here on our family ranch

Our goal hanging weight is approximately:
• 200 lbs for a whole pig
• 100 lbs for a half pig

Deposits required to reserve:
• $400 deposit for a whole pig
• $200 deposit for a half pig

📌 Pork is NOT officially reserved until deposit is received.

Perfect time to stock your freezer with locally raised pork! Bacon, sausage, chops, roasts, ribs and more 🥓

Message us with questions or to reserve yours before they’re gone!

05/19/2026

Sold Out!! 🍗

05/08/2026

05/02/2026

Spring prep is officially underway

Sprinkling red pepper flakes in the chicken house might look a little extra… but it’s one of our favorite simple tricks this time of year.

✨ Here’s why:
• Helps naturally deter pests like rodents (they hate the smell and spice)
• Can support circulation and warmth after a long winter
• May give a little boost to egg production as hens transition seasons
• Adds a natural layer of immune support during that end-of-winter slump

And don’t worry—chickens don’t have the same heat receptors we do, so they aren’t bothered by the spice like we are 😉

We’re getting the egg-mobile fresh, clean, and ready… next stop: green grass, sunshine, and happy hens back on pasture

HomesteadLife RealFoodRealFarmers

04/01/2026

A little Easter magic is hiding in our cartons this week 🐣✨

Keep your eyes peeled… because one dozen is holding a special surprise 💙🥚

Whoever finds the BLUE egg gets
🥕 10% OFF one item! 🥕

Just a little way for us to say thank you for supporting local, pasture-raised goodness this season 🤍

Happy Easter from our farm to your family 🐓🌷

12/06/2025

📣 Attention Subscription Customers!!

11/30/2025

There are so many people out there who will tell you exactly how you should cook a steak but we think we’ve really figured out the ULTIMATE plan. Here’s the method we swear by:

1. Bring it to room temp
Let your steak sit out 20–30 minutes. Cold meat hits a hot pan and tightens up — room-temp lets it cook evenly.

2. Season simply
Salt. Pepper. Maybe a little garlic powder if you want.
Good beef doesn’t need a costume.

3. Cast iron only
Get your pan hot hot.
Add a splash of tallow or high-heat oil.

4. Sear + don’t touch it
Lay the steak down and leave it alone for 2–3 minutes.
Flip. Sear again.

5. Finish in the oven (optional but perfect)
350° for 3–6 minutes depending on thickness.

6. Use a thermometer
Because guessing means heartache.
• 125–130° = Rare
• 135° = Medium-rare (our favorite)
• 145° = Medium

7. Let it rest
5–8 minutes so all the juices stay in the meat instead of on your cutting board.

8. Slice against the grain
Especially for NY Strips, Sirloins, Skirts, and Flanks.
This makes a world of difference.

If you want steaks worth cooking right, our subscription boxes restock the first Saturday of every month at the Farmers Market or Ranch Pickup. Check out our website to learn more or to purchase! {link in bio}