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Happy Bison Month!! It's Taco Tuesday!

and we have a great bison taco recipe in here today.

Still trying to recover from the weekend, we might have had a little fun, might have done a lot of work. Either way, I am moving slow today...

Good story about a great rancher in here today..

Hope you have a truly great day!

Ron & T, and the crew here at the BWC

From a friend... and yes, I laughed.

From Buffs to Bison: How John Graves Went from Running with Ralphie to Leading the Charge at JG Bison Ranch

Picture this: It’s game day at Folsom Field. The crowd is roaring. And there’s a 22-year-old kid sprinting full-tilt across the turf—not chasing a football, but keeping pace with a 2,000-pound live bison mascot named Ralphie. That kid was John Graves.

Fast-forward a couple decades, and he’s still running with bison—just on a much bigger scale. Today, John, along with his wife Jennifer, is the co-founder of JG Bison, a premium, sustainably managed bison ranch in Sheridan, Wyoming. What started as a passion project in 2020 has grown into a mission to restore the wild spirit of the American West, one majestic shaggy beast at a time. And trust me—this story has more heart, hoofbeats, and “wait, he did what with a buffalo?” moments than a Hollywood Western.

The Ralphie Spark That Started It All

John’s love affair with bison didn’t begin on the open range. It began on the college gridiron. As a University of Colorado student (and later program manager), he spent 13 years as a Ralphie handler and coach for CU’s legendary live buffalo mascot. That’s right—he helped wrangle, train, and run with Ralphie during countless football games. Imagine the adrenaline: one wrong move and you’re the guy who got flattened by the Buffs’ mascot on national TV. John thrived in it. Those years taught him something profound: bison aren’t just big cows. They’re intelligent, majestic, and wildly different animals that demand respect, patience, and low-stress handling. He even earned a Bachelor’s in Business Management from CU and a Master’s in Agriculture from Colorado State University, plus certifications in humane livestock handling. The bison bug had officially bitten—and it wasn’t letting go.

Charging into Wyoming, with Jennifer by His Side. In 2020, John and Jennifer Graves decided to turn passion into purpose. They founded JG Bison on a 170-acre ranch in Sheridan, Wyoming, with a clear vision: bring the American bison back to the Northern Wyoming landscape where it belongs. They started small but mighty—building everything “from the soil up” with regenerative practices, native-range grazing, and that signature low-stress approach John learned from his Ralphie days. No yelling. No drama. Just calm, respectful partnership with animals that can weigh as much as a small car.

Their philosophy? #DoItForTheBison. Every decision—from genetics to grazing to processing—is made with the herd’s (and the land’s) long-term health in mind. The bison are raised naturally, processed locally at a USDA-inspected facility, and turned into premium meat that tastes like the Wild West was meant to taste: leaner, richer, and packed with that clean, grass-fed flavor. Oh, and they sell some seriously cool merch too—because nothing says “I support conservation” like rocking JG Bison gear while grilling a bison ribeye.

Not Just a Rancher—A Conservation Force

John isn’t content with just raising great bison. He’s out there protecting the land that sustains them. As Director of Conservation and Resource Management at the Sheridan Community Land Trust, he helps families put conservation easements on their property so it stays productive, open, and wild for generations. His mantra? “More land is not being created.” He’s also President of the Rocky Mountain Bison Association, a respected voice in the industry who’s spoken at conferences, judged livestock shows, and even weighed in as an expert during tricky situations (like reminding everyone that bison naturally look “raggedy” in winter because they’re lean machines built for the prairie—not beef cattle on steroids). When he’s not herding bison or saving open space, you’ll find John and Jennifer at livestock conferences, helping neighbors with roundups, or just standing in the pasture watching their herd for hours. “Bison are very unique, majestic, and the icon of the West,” John has said. “I can go out into the pasture and watch bison for hours; they are truly something special.”

Why JG Bison Matters (Besides the Delicious Meat) In a world full of factory-farmed everything, JG Bison stands for something bigger:

Regenerative ranching that actually improves the soil and ecosystem.
Low-stress handling that respects the animals’ wild nature.
Elite genetics and premium, locally processed meat.
A genuine love for the heritage of the American West.

John and Jennifer didn’t just start a business—they answered a calling. From sprinting behind Ralphie on game days to quietly stewarding bison under the big Wyoming sky, John Graves has spent his life proving that the best way to honor these iconic animals is to let them thrive… and let the land thrive with them.So next time you’re craving something that tastes like freedom on a plate, or you just want to support real-deal Western conservation, remember the guy who once ran with a buffalo mascot and decided the herd deserved better. That’s John Graves.

That’s JG Bison.

And that’s how you do it for the bison.

Carne Asada Bison Tacos with Garlic Lime Crema

it's incredibly easy to make and require little hands-on time. The steak takes on the bold citrus flavors of the marinade, creating the perfect steak for tacos.

Ingredients

1-2 pounds bison flank steak

corn or flour tortillas for serving

mashed avocado, chopped onion, chopped cilantro, queso fresco or cotija cheese, hot sauce optional garnishes

Marinade

1 orange juiced (about ½ cup)
1 lime juiced (about 2 tablespoons)
2 tablespoons soy sauce
2 tablespoons olive oil
¼ cup cilantro finely chopped
4 garlic cloves minced
1 jalapeño seeds removed and finely chopped
1 teaspoon cumin
¼ teaspoon black pepper

Garlic Lime Crema

¼ cup sour cream
2 tablespoons mayo
1 ½ tablespoons lime juice
zest from ½ lime
1 garlic clove minced
¼ teaspoon salt

Instructions

In a shallow dish, mix together the marinade ingredients. Add the steak and make sure that both sides are well coated in the marinade. Marinate in the fridge for 4 hours or overnight.
Preheat the grill to medium-high heat. Remove the steak from the marinade and pat dry with paper towels. Grill over direct heat for about 2 minutes per side, or until the internal temperature reaches 125-130 degrees F. Remove from the grill, and let the steak rest for 5-10 minutes before slicing. The internal temperature will continue to rise from carryover heat bringing the steak closer to 135 degrees F for medium doneness.
While the steak rests, mix together the garlic lime crema ingredients.
Thinly slice the steak at an angle against the grain. From there, cut the strips into small pieces, if desired.
Warm the corn tortillas, then spread with smashed avocado and top with steak. Garnish with onion, cilantro, queso fresco and garlic lime crema. Finish with a few dashes of hot sauce, if desired.

Had a crazy busy day yesterday, but almost all orders are packed and ready for the postman today... Large Boss are down to about 5 pair, No-show in Medium are down to 4 2packs. We are working on getting more made, but don't know when we will see them.