Blog Post
YU Ranch with Borealis
Sylvia Pond • October 15, 2019
Oh Instagram, I kinda love you!
When Borealis Grille & Bar
posted a contest on Instagram for a day trip to YU Ranch, I jumped at the opportunity to enter given my already blooming farm project.
As you may have guessed by this blog post existing, I was one of the winners! Yay!
A group of us met early on a Monday morning and all got a bus for the one-hour ride to the ranch. Upon arrival we were greeted with the smell of meat being smoked and a plate of beef being passed around for sampling, paired with a cold Wellington Beer. Now if that isn’t the best way to start a Monday, I don’t know what is!
The tour began shortly after and we were all prepared for a long hike around the property. At YU Ranch they raise 100% grass-fed Texas Longhorn cattle. However, one of the first things Bryan Gilvesy (owner and farmer of YU Ranch) spoke to us about was grass and sustainability.
At YU Ranch it’s about more than just the cattle, it’s about being able to sustain the economic viability of farm operations while being able to enhance the environmental quality and natural resource base. Sounds good right? But what does it actually mean? You can read more into those details here https://www.yuranch.com/sustainability/yu-sustainability
As the tour came to an end, we took the last leg back via shuttle.
Being the eager photographer that I am I was able to sneak away with Bryan to get a little closer look at the Longhorns. They are fascinating animals to watch! I also loved seeing the calves roam around and engage with their mommas
Now let’s talk lunch!
Included in our day was a lunch prepared at the ranch. Delicious slow cooked Texas Longhorn beef on a bun with beautiful salads and sides to accompany.
For dessert, the lover of savory foods in me got giddy! A 40 day aged striploin cooked over white oak and adorned with coarse salt and pepper was presented. I know, not what you thought for dessert!
This is not your typical aged beef. At 40 days aged the striploin becomes permeated with an odor and taste of blue cheese. If you aren’t a fan of that stinky pungent style of cheese, this isn’t for you.
Every bite had that powerful taste with the smell elevating it even more. It was unique that’s for sure!
YU Ranch carries a wide variety of vacuum packed, fully aged grass fed beef, frozen at its peak of perfection and available at the Ranch year round. https://www.yuranch.com/beef/yu-beef
The also partner with restaurants and butchers so that you can enjoy their delicious beef for yourself. The Burger at Borealis is a must try! https://www.yuranch.com/beef/partner-restaurants
As always let's finish with Q&A from the farmer himself, Bryan Gilvesy.
Grab a coffee, inspect the farm, make sure cows are home, fences are intact, and water is flowing. Spend the rest of the day either making or feeding hay and fixing deficiencies in systems.
2. What do you want people to know about farming and/or what you do?
That food is only a part of what our farm produces. We contribute positively to climate change, cleaner water and increased biodiversity.
3. What do you love most about being a farmer?
No routine, connections to nature.
4. If you weren’t a farmer what would you be doing?
Environmentalist
5. Describe what your favourite meal looks like?
Any slow cooked beef braise accompanied by seasonal produce from the garden.
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