Out here on the farm, the land always tells the truth. Quietly, patiently, even when we don’t want to hear it. This past season, the truth came in the form of yet another drought. And drought never arrives all at once; it creeps in.

And when the land struggles, the animals feel it too.

Some of you have asked why your steaks might feel tougher, or why a cut that’s normally soft as a sigh needed a little extra time on the grill. It’s a good question, and an honest one. So let me open the gate and take you behind the scenes.

How Drought Shapes a Steak

Cattle are pasture-built creatures. Grass isn’t just fuel. It’s the foundation of steady, even growth. During a drought, a few things happen:

1. Forage quality drops.

Even if we manage rotations carefully, grasses under drought stress produce more fiber and less protein. That means cattle work a little harder for a little less nutrition.

2. Animals move more to find food.

Even with daily moves (a cornerstone of regenerative grazing), cattle naturally cover more ground searching for the tender bites. More miles = more muscle = potentially firmer meat.

3. Growth slows, especially the “marbling window.”

Marbling (those tiny fat veins that melt into tenderness) develops best when nutrition is steady. Droughts interrupt that natural rhythm. Animals still have a healthy life, but they aren’t gaining at the same silky pace.

4. Stress plays a subtle role.

Our meadow is built to minimize stress: quiet handling, shade, clean water, no feedlot pressure. But even so, a drought nudges the system. And an animal under any environmental strain can deposit slightly different muscle fibers.

None of this means the beef is lower quality. It’s still nutrient-dense, clean, pasture-raised, and full of that unmistakable flavor you only get from animals who lived well. But you may notice a little more chew in certain steaks, especially sirloin, round, flank, and sometimes even ribeyes or strips depending on the year.

The key is simply knowing how to coax tenderness back into the picture. And that starts in the kitchen.

A Farmer-Approved Marinade for Tougher Steaks

This marinade is built to break down tougher fibers, add moisture, and lift the natural beef flavor without covering it up. It works beautifully for any leaner or slightly firmer cut.

Ingredients

• 1/4 cup olive oil

• 2 tablespoons raw apple cider vinegar (acidity = natural tenderizing)

• 2 tablespoons soy sauce or coconut aminos

• 1 tablespoon honey or maple syrup

• 3 cloves garlic, minced

• 1 teaspoon coarse salt

• 1 teaspoon black pepper

• Optional: 1 teaspoon ground coriander or smoked paprika

• Optional: 1 tablespoon fresh lemon juice for extra tenderness

Instructions

1. Whisk all ingredients together in a bowl or jar.

2. Place steak in a shallow dish or zip bag.

3. Pour marinade over the meat, making sure all sides are covered.

4. Marinate 2–6 hours for most cuts.

   • For tougher cuts (flank, round, sirloin tip), 6–12 hours is ideal.

5. Pat dry before cooking for a good sear.

Why this works:

• The acid gently loosens muscle fibers.

• The salt and aminos help the meat hold moisture.

• The oil prevents dryness during cooking.

• The aromatics lift flavor without masking the beef.

It’s simple, farmer-tested, and dependable, especially in a year when nature asked more from all of us than usual.

From Our Pasture to Your Plate

When you buy from a regenerative farm, you’re buying into the seasons: the lush ones and the dusty ones. You’re supporting animals raised honestly, land that’s healing year by year, and a system built on respect rather than speed.

And when the weather gets wild, we do what farmers have always done:
adapt, care for what we have, and keep feeding our community with the best we can raise.

If you ever have questions about a cut, a recipe, or a cooking method, my inbox is always open. After all, good food only matters when it’s shared.