The B Bar Ranch

The B Bar Ranch raises organic, grass fed and grass finished beef in central Montana. Founded in 1906, the ranch was acquired by current owner, Maryanne Mott, in 1978. Throughout the year, our cattle split their time between our two ranches - our main headquarters in Big Timber, MT and our guest ranch in the Tom Miner Basin, located just north of Yellowstone National Park. Combined, we care for over 16,000 acres of rolling hills, grasslands, and mountain meadows in the Greater Yellowstone region.

Organic Management

Under organic management for over 25 years, we are a committed to using livestock management and grazing practices which contribute to creating greater biodiversity, building soil health, and providing the best animal welfare possible. We strive to not only improve the natural resources we care for and raise great tasting, healthy beef, but also leave a full range of opportunities on a healthy landscape for those who follow us.

Long-term Mindset

Photo Caption: Kate working on a project to determine the effectiveness of compost tea on test plots.

At the B Bar, our mindset is long-term. Whether it's bringing a heritage cattle breed, like our conservation herd of White Park Cattle, back from the brink of extinction or building up the soil health of our rangelands over a decade, we are dedicated to creating a better future. In addition, we know knowledge is power and do our part to share the many things we've learned over the years with others interested in alternatives to the conventional agriculture paradigm. We often hold educational events and ranch tours and do our best to be a positive force in the communities we serve.

High-Quality Wholesome Beef

Ultimately, we know high-quality wholesome beef starts with the basics - healthy soil, nutritious forages, clean water, and an abundant diversity of life in the world around us. Using ecologically responsible and humane stewardship practices, we raise beef that leaves the land and our communities better. Because we believe everyone should be able to feel good about the steak on their plate, the burger in their bun, or the hot dog they feed their kids.