Courtright Farms

05/28/2026

05/28/2026

Team work raking hay today!
Becky

05/24/2026

Steak is out for tomorrow’s lunch! 🥩

People often ask how we make our grass-fed steaks so tender and flavorful. Truthfully, tenderness starts long before the steak ever reaches the kitchen. It begins with genetics, good cattle management, and how the animals are fed and cared for throughout their lives.

The marinade is just the finishing touch! This recipe is more of a guideline than an exact science around here — a little of this, a splash of that, and let the steaks soak up the flavor overnight. Then we cook them low and slow and let the beef speak for itself.

Simple ingredients, good beef, and a lot of work behind the scenes make for a pretty great lunch.

Becky Courtright

This steak marinade is the best and simple to make with soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few dried herbs.

05/21/2026

Have you ever watched “the calf wiggles”? It’s a sure sign that they are happily filling their belly. You don’t always have to see a close-up of them nursing to know exactly what’s going on.

A friend of mine pointed this out one day while explaining it to her grandchildren. Sometimes we take for granted the things we see every day on the farm. Over time, you just learn the different movements and behaviors of cattle and what they mean without even thinking about it.

It’s funny how the little things become second nature — and how special they can seem when you stop and look at them through someone else’s eyes.

Have a blessed day,
Becky

05/19/2026

We never tire of this view — even at the end of long, hard days. No matter how exhausting farm life can be, moments like this remind us how blessed we truly are. We can’t help but think of the Bible verse about God owning the cattle on a thousand hills. These animals may be in our care, but ultimately they are His, and we are thankful every day for the opportunity to steward them.

Becky

05/14/2026

Today was one of those days on the farm where we go the extra mile for the good of an animal. One of our first-calf heifers had her calf today, and it really took a lot out of her. After the calf was born, she decided she needed a little rest, but then milk fever set in and she just wasn’t acting like herself.

We ended up loading both mama and baby up and bringing them into the barn so they could be in a closed area to bond and give the little guy a chance to nurse. By dark, things were finally looking much better and both were doing good.

As we looked at tonight’s sunset, we were reminded that through all the stress and unknowns, God truly has everything under control. He definitely helped us through today, and for that we are incredibly thankful.

Calves:51, heifers: 26, bulls: 25

Becky

05/13/2026

From our farm to your table ❤️

We take pride in raising quality beef and making it easy for your family to enjoy. Our canned beef is a simple, wholesome option you can feel good about serving.

Support local. Eat well.

Message us for availability!

05/13/2026

View tonight of calves hanging out away from mom and a new calf nursing.
Enjoy!
Becky

05/10/2026

Happy Mother’s Day!

What did everyone have for lunch today? We enjoyed some yummy steaks!

One of the biggest keys to great grass-fed steaks is cooking them low and slow. When cooked correctly, our steaks are so tender they can be pulled apart with a fork — just like today’s lunch!

05/07/2026

We are over half way with calving! There are 41 calves on the ground - 20 bulls and 21 heifers. 26 left to go!
Truly blessed!
Becky