This month, most shares will feature cuts of lamb, beef and pork. Some shares will also include ground bison from Mardoño Ranch.

Putting together meat shares in the summer is always a treat – putting them together in the shade, next to the freezers, when it’s 105 degrees in the shade. We’ve been so lucky to have a little cooler weather, though, and some rain this past week.

I’ve had the opportunity to meet several new members visiting the farm, recently. That has been a pleasure, and we welcome you!
Many of them have come out to see the new baby pigs and goat kid Gloria. If you get a chance, try to leave a little time to wander the farm and see them, as well as all the goodies we’ve got growing for fall – Malabar Spinach, tomatoes, peppers, eggplant, green onions, kale, chard, squash, cucumbers, and more.

Have a beautiful week!
Farmer Jamie

Bison from Madroño Ranch

Madroño Ranch bison meat has gained certification from Animal Welfare Approved ( and the American Grassfed Association (

The AWA seal is assurance that bison meat has been humanely raised and harvested, and that practices meet the nation’s most rigorous and progressive animal care standards.

AGA certification is your assurance that Madroño Ranch bison have eaten nothing but their mother’s milk and fresh grass or hay from their birth.

Meat from grass-fed bison is vastly superior, in flavor and in health benefits, to meat from grain-fed animals. Here’s why:

Bison meat generally has more protein, iron, and nutrients than beef or chicken.
Bison meat is lower in fat and calories than beef or chicken.
Our bison range freely on our 1,500-acre ranch near Medina, in the beautiful Texas Hill Country, and are never “finished” on industrial feedlots.
Our bison are never injected with or fed growth hormones, steroids, or any other supplements.
To ensure the quality of meat and reduce stress on the animals, all bison are field-harvested on the ranch under the supervision of a licensed inspector from the Texas Department of Health.

The result is the finest premium-grade bison meat you can buy, from right here in the Hill Country. Use it any way you want: in burgers, chili, meat sauce, soups. You–and those you cook for–will love it!

You’ll find one of our favorite recipes, and more information about Madroño Ranch

Morgan Angelone’s Soon-To-Be-World-Famous Bison Burgers

4 lb. ground bison meat
1 lb. beef fat, ground
6 eggs
4 oz. Worcestershire sauce
2 Tbsp. granulated garlic or 1 Tbsp. fresh garlic, minced
4 Tbsp. fresh parsley, chopped
4 Tbsp. tomato paste
1¼ oz. (about 3 Tbsp.) salt
½ oz. (about 1¼ Tbsp.) fresh cracked pepper

Mix all ingredients in a large bowl. Form into 12–16 patties, depending on how big you like your burgers. Grill over low to medium heat. (Cook a small “taster” first, and adjust seasoning if necessary.) Enjoy!

About Madroño Ranch

Madroño Ranch: A Center for Writing, Art, and the Environment is both a source of fresh, healthy, sustainably raised food and a residential center for environmental writers and artists.

Located on 1,500 acres in the Central Texas Hill Country, about two and a half hours from Austin and an hour and a half from San Antonio, Madroño Ranch is a rugged and beautiful place, a locus of balance, discovery, and inspiration.

The ranch sits along Wallace Creek (named for the legendary nineteenth-century Texas Ranger W. W. “Bigfoot” Wallace, who lived nearby) a few miles north of Medina, Texas. The property includes a lake of about 25 acres and numerous other streams and draws; steep, rocky terrain; and grassy, rolling hills. It is home to a number of plant and animal species in addition to our bison and chickens: the madrone trees (madroño in Spanish) for which the ranch is named; feral hogs; raccoons; whitetail, sika, and axis deer; bass, bluegill, catfish, crappie, and perch; bald eagles; wild turkeys; and many more.

Since 2011, Madroño Ranch has hosted a variety of residents, including poets, fiction writers, painters, journalists, bloggers, a printmaker, an environmental filmmaker, a paleontologist, an oceanographer, a singer/composer, and a forest historian.

Please visit our Website ( for more information, or contact us at You can also keep up with us on Facebook and Twitter.