Colorado Beef Council

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Colorado Beef Council Proudly representing the farming and ranching families of Colorado; the true environmental stewards of the land.

The Colorado Beef Board was formed in 1965 in accordance to the Promotion and Marketing Beef Act which was approved April 23, 1965 and put into effect July 1, 1965. A name change to the Colorado Beef Council (CBC) came in July of 1985 with the passing of the Beef Board Bill. The Council is controlled by a Board of Directors appointed by the Governor of Colorado, consisting of eight industry representatives from the cattle producer, cattle feeder, dairy, livestock operators and processing industries of Colorado. In 1985, with the passage of the Beef Promotion and Research Act (BPRA) and the Beef Promotion and Research Order (BPRO), Colorado Beef Council was authorized to become a qualified state council (QSBC) to collect the checkoff for the Cattlemens' Beef Promotion and Research Board (CBB). QSBCs must have written procedures that ensure the proper collection of and compliance with the checkoff as prescribed by the BPRA, the BPRO, and the CBB. The CBC programs are financed by the $1 per head assessment on sales of Colorado domestic cattle. Revenue is collected as sales of cattle are brand inspected or remitted to the CBC by other states. The CBC is required to contribute to the CBB fifty percent of gross fees resulting of sales of cattle.

10/21/2026

Birria Tacos are the ultimate tailgating upgrade! 🌮🔥 Tender beef chuck roast (pressure-cooked until it shreds) meets spicy consomé and crispy corn tortillas—dip, fold, and go back for “just one more.” Perfect for game day (or any day)! 🏈✨

Ingredients:
1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
3 dried guajillo chiles, seeds removed
1 Spanish onion, diced
1 cup crushed tomatoes
1 cup low sodium beef broth
1/2 cup chipotle peppers in adobo sauce
1 tablespoon garlic
3 teaspoon chile powder
3 teaspoon smoked paprika
2 teaspoon Mexican oregano
2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1 bay leaf
1 cinnamon stick
1 tablespoon olive oil
8 corn tortillas
3 tablespoons Cotija cheese

Cooking:
In a 6-quart electric pressure cooker add in beef Cross Rib Roast, guajillo chiles, onion, crushed tomatoes, beef broth, chipotle peppers, garlic, Chile powder, smoked paprika, oregano, pepper, cloves, bay leaf and cinnamon stick. Close and lock pressure cooker lid. Stew on high-pressure setting on the pressure cooker; program 80 minutes on pressure cooker timer. Once the timer goes off continue to cook for another 20 minutes to release the pressure naturally. Use quick-release feature to release any remaining pressure; carefully remove lid.
Remove roast and set aside; remove chiles, bay leaf and cinnamon stick; discard. Next shred the roast and remove any unwanted fat.
Heat non-stick skillet over medium-high heat until hot; add olive oil. Dip both sides of the tortilla into the top of the braising liquid and add it to the skillet. Pan fry on one side for 30 seconds to 1 minute and then flip over. Add some of the shredded beef, and cheese. Fold over and cook until pan-fried on both sides, about 1 to 2 minutes. Transfer to a plate and serve alongside a small cup of braising liquid for dipping.

THE DAYS YOU REMEMBERSome days on the land are dusty. Some are long. And some just seem to come together in a way that m...
10/21/2026

THE DAYS YOU REMEMBER

Some days on the land are dusty. Some are long. And some just seem to come together in a way that makes you stop and appreciate where you are.

In Crested Butte, Colorado, the changing seasons bring those moments with them. The work still needs to be done, but every once in a while, the land gives you a little something extra to take in.

Maybe it’s the colors, the crisp air, or simply being surrounded by people who understand what it means to show up, day after day.

Not every gathering looks the same. Not every day is picture perfect. But that’s part of the beauty of life on the land. You take the dusty days along with the beautiful ones, because they’re all part of the story.

And sometimes, you get one of those days that reminds you why you wouldn’t trade it.

📍 Crested Butte, Colorado
📸 Janet Washburn

What’s a day on the land that you still remember?

🌾💧 Here’s a sustainability fact worth sharing: about 90% of the water used in beef production comes from rainfall—often ...
10/20/2026

🌾💧 Here’s a sustainability fact worth sharing: about 90% of the water used in beef production comes from rainfall—often called “green water.” That’s rainwater that lands on pasture and fields and supports cattle without needing human intervention. Plus, it helps nourish the ecosystems where our cattle graze. 🌱

Nothing compares to a family BBQ featuring perfectly grilled steaks. Share your childhood beef moments and how they shap...
10/18/2026

Nothing compares to a family BBQ featuring perfectly grilled steaks. Share your childhood beef moments and how they shaped your love for good, honest food! 🌭🔥

10/16/2026

just throw it in the slow cooker in the morning and you’ll have an incredible dinner by the evening! ✨

Mississippi Pot Roast
* 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2.5 pounds)
* 1 packet ranch dressing mix
* 1 packet dry onion soup mix
* 1 teaspoon freshly ground black pepper
* 2 teaspoon granulated garlic
* 4 to 6 pickled pepperoncinis
* 1 cup water (you can also substitute for beef broth to add more flavor)

Place beef Cross Rib Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (Mine took about 5 hours to cook)

Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over mashed potatoes or any side of choice. Enjoy!

10/15/2026

Justin's favorite part of ranching isn't the cattle.

It's watching the next generation learn alongside him.

One of his favorite memories?

Watching his three-year-old quietly move calves through the alley all by himself.

Those aren't lessons learned in a classroom.

They're passed from one generation to the next—one day, one chore, and one family at a time.

That's the legacy of Colorado ranching.

Watch the full video and meet the Hergenreders:
https://www.cobeef.com/raising-beef/meet-the-hergenreders

10/15/2026

Game day just got easier 🏈

Beef & Vegetable Fried Rice brings big flavor and protein to your tailgate—32 grams per serving! Use instant rice and frozen vegetables to cut prep time, then focus on the fun.

Find the recipe + more favorites here: https://www.cobeef.com/tailgating 🥩✨

WHEN THE MOUNTAIN SAYS IT’S TIMEThere’s a rhythm to life on the range, and the animals often know it before we do.As sum...
10/14/2026

WHEN THE MOUNTAIN SAYS IT’S TIME

There’s a rhythm to life on the range, and the animals often know it before we do.

As summer fades and the seasons begin to change, cattle that have spent the warmer months in the high country start making their way to lower ground. It’s part of the yearly rhythm of ranching, moving cattle to places where they can be cared for through the colder months ahead.

Near Cimarron, Colorado, Jennifer Nichols came across one of those moments while driving through the open range.

As Jennifer put it, “They knew it was time to get off the mountain before it got too cold!”

There’s something special about seeing these seasonal movements unfold. No hurry. No fuss. Just cattle making their way down from the high country as the weather changes around them.

For ranchers, knowing when to move cattle and where they’ll thrive is part of caring for the herd and working with the land, season after season.

Sometimes the best road trips are the ones where the range reminds you to slow down.

📍 Near Cimarron, Colorado
📸 Jennifer Nichols |

Have you ever had to stop for cattle on the road?

When rain falls, not all of it ends up usable. Grazing lands help turn what could run off in urban areas into “green wat...
10/13/2026

When rain falls, not all of it ends up usable. Grazing lands help turn what could run off in urban areas into “green water” that plants can capture—and that healthy forage can support livestock. It’s smart water stewardship that strengthens rangelands and communities. 🌾💧

Address

4777 National Western Drive
Englewood, CO
80216

Telephone

(303) 830-7892

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