B Bar Gazette – September 2023
| B Bar Ranch Gazette |
| Issue #4 September 2023 |
| Since 2019, B Bar Ranch has been dedicated to developing a composting program aimed at enhancing the vitality of our land and the quality of our organic beef. We believe in a holistic approach that ensures every part of the cow contributes positively to our ecosystem. |
| The Importance of Composting: Every cow that leaves our land represents a loss of vital nutrients such as nitrogen, phosphorus, potassium, to name a few. However, through our partnership with Pioneer Meats, we are able to reclaim byproducts like organs, hides, bones, hooves, horns, and trimmings, diverting them from landfills and into our compost program. This regenerative practice allows us to utilize all parts of the animal, supporting a more sustainable ecosystem. |
 Hot piles of compost steaming after being turned and watered. |
| Building Soil Health: Artificial fertilizers deplete soil nutrients, negatively impacting plant growth. Organic compost enriches the soil's organic matter and creates a foundation for nutrient retention and mobilization. The nutrient needs of our rangeland plants are met through the decomposition of organic matter in the soil and the microbes, fungi, and other organisms present in the soil. By leveraging natural biological processes, our cattle graze on healthier grass, resulting in better beef for you. Mihail, B Bar Ranch’s production manager, emphasizes the importance of this approach: “It’s a two-way street, where plant biology nourishes the soil, and the soil, in turn, nourishes the plants. We've moved away from conventional practices that degraded our land, now focusing on long-term improvements for both the land and our cattle.” |
 Bones before they are incinerated at 1,000 degrees fahrenheit and added to the compost as carbon-rich biochar. |
| The Composting Process: Our composting process begins with a two-foot deep layer of wood chips, followed by the addition of offal, scrap cuts, and other unused parts of the cow. The pile is then covered with partially digested compost to kickstart the decomposition process. We're also experimenting with additives like bone char and clay to explore their impact. |
 The Community Food Co-Op, Bozeman, team listens to Mihail describing our composting practice. |
| Challenges and Lessons Learned: Composting comes with its challenges. Choosing an appropriate site, having the right equipment, maintaining a balanced nutrient mix, and managing pile size are all crucial considerations. Originally, our compost piles were located near headquarters, but due to the pungent odor (smells like earth, but the quantity of the odor was an issue), we relocated to the far side of the property. Managing large piles, especially with the need for tractor assistance, has its own set of challenges, including equipment difficulties and drainage/containment systems for example. |
 Spreading compost in August 2023 |
| Results and Future Goals: In August, we spread approximately 500 cubic yards of finished compost in a less productive pasture. Thanks to a couple inches of well timed precipitation, lush green-blue grass has continued growing where we spread the compost. The plants in the areas we have yet to spread compost in this field have dried up and gone dormant. Collaborating with Ylva Lekberg, an agroecologist from MPG Ranch in Missoula, we aim to monitor our compost's effectiveness on arid land. Our research includes studying soil microbes, their functions, and the introduction of specialist species (from the compost) to mobilize nutrients and potentially eliminate pests and disease. Baseline tests from May will be compared with post treatment tests in October, providing insights into our ongoing efforts. We're excited to share our findings with you as we continue to work toward a more sustainable and regenerative future. Sincerely, Maryanne Mott Owner and General Manager |
| PS: Use coupon code 'Compost23' when checking out of our online beef store for a 10% discount on cases of ground beef, New York strip, ribeye, sirloin, and jerky! |
| Our B Bar Family Maryanne Mott- General Manager and OwnerAmy Berndt- Administrative AssistantKenney Berndt- Maintenance ForemanMark Rose- Land & Livestock ManagerTrina Smith- Guest Operations ManagerEl Stone-BookkeeperWillie Stewart- Business OperationsJackson Stewart- Marketing & SalesMihail Kennedy- Production ManagerShea Kennedy- Cattle & Grazing CoordinatorNina Jenson- Ranch Hand |