The Coach

We’re always trying to find ways to do things better and improve; considering 4 years ago we were still field harvesting bison, it’s come a long way. Building the packing plant on a ranch that straddles the edge of the BC wilderness was a big challenge however putting a team together that could run it was even bigger! It takes time to put a team together just like in sports. You start with what you got for players and you build it from there. You work at putting the players in positions that they are good at and then rely on coaching those players to work together as a team. Having a good coach is key and our Coach is Spencer Berry who started managing our plant and crew in August 2023.

When we were interviewing for our Manager position we had many applicants from across Canada and around the world, however one resume stuck out from an Applicant that was relatively local and resided in Grande Prairie. Erika and I had ranch errands and had to do a city run to GP. We squeezed Spencer in for a breakfast interview in July 2023. I’ll never forget the 1st time we met him. He looked like Johnny Cash with his black Cowboy hat, minus the Guitar! Spencer is a Nova Scotia native that found his way to the Alberta Peace River country. When we interviewed him we saw a young man with a work ethic that had not been spoiled growing up. He had a cross section of practical skills both from working at other packing plants and from cutting meat at the local grocery store when he was in High School. Erika and I knew right away that Spencer was it. Although he had never been in a Management position of any kind we knew he had the right people skills, attitude and work ethic to get the job done.

To say that we are elated to have Spencer as our plant Manager on the Bisonguy Team is an understatement. He has helped bring so many things together in the plant and in our production and all this with a team that started last year’s harvest season with players that had never cut meat before and that could hardly speak English! Today he manages an international dream team of butchers with local Canadian talent that includes our kids & Mandy and players from Switzerland, Costa Rica and the Philippines. You never know what language you will hear when you walk into the cutting room but you can be rest assured that Spencer will be practicing one of the languages that the guys speak.

Spencer is special in that he has become part of our family. He is like a big brother to our kids and always willing to help them with their chores or special projects. He is Lunas Uber on the ranch when we are not around to shuttle her from one place to another. As I wrote before we have a Team Feast on Friday Kill days at the plant and when Erika is not home, Luna is the Cook. Its always good to challenge ones self and come up with new things. We now have a new section to our Newsletter…”The Cook and Butcher”. We think it will be a great Tag Team. Spencer will be talking about the different cuts, what makes them special and Luna will show you how to prepare and cook them. So without rambling on any further below is the premier of the the Cook and the Butcher!

By Luna Weder and Spencer Berry

Winter has come and unfortunately, is far from over yet. So unless you enjoy grilling in twenty below, or worse, it’s time to think about some great meals to cook inside and stay warm! A perfect example, and one that is often forgotten about, would have to be Osso Buco.

Osso Buco comes from the shank, (leg) of a bison or beef. Though I wouldn’t recommend throwing it on the grill or your cast iron skillet and calling it done; if you follow Luna’s advice and recipe, you will end up with a mouth watering, fall off the bone dish (I can definitely attest to that!) that has many more benefits than one might realize.

Coming from the shank with a cross cut, not only means you get the meat, the bone, but the nutritious bone marrow within. Bone marrow is full of nutrients. With healthy fats, minerals and collagen that you miss out on as much with your more common cuts of bison or beef. Once cooked it has a buttery texture, and a rich, meaty flavor to add to your already perfect dish.

You will definitely want to add Osso Buco to the menu this winter and keep the recipe close by for many more winters to come. It is a favorite for all of us here at the ranch and quite the delight when we get an invite to have Luna’s Osso Bucco for dinner (as she does it the best of course).

Ingredients:

6 Osso Buco

2 tablespoons Tomato Paste

¼ cup Olive Oil

½ cup Flour

½ tablespoon of pepper

1 teaspoon salt

4 celery stalks

1 can of tomatoes

3 carrots

1 ½ cups beef broth

½ onion

1 garlic clove

1 bay leaf

Pepper and salt for taste

A drizzle of dried parsley, basil, or oregano

¼ cup of red wine

Directions:

In a bowl mix together your flour, salt, and pepper. Coat each osso buco in the flour mixture then put in a frying pan over medium heat with your olive oil. Brown each side and set aside. Once your osso buco are all coated, place them in your slow cooker. Brown your onions, garlic, carrots, celery, and garlic in the same pan over medium heat. Add in tomato paste and let cook for 1 minute. Now add in your wine. After this is all mixed together, put in your canned tomatoes. Add all your seasonings and also add your broth. Let this mixture come to a simmer and leave on low heat for about 30 minutes. Once cooked, pour over osso buco and put your slow cooker on high heat and let cook for about 4 hours or in the oven at 350°F for 4-5 hours till your osso buco falls apart.