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Delicious recipes
from our customers

Cooking Instructions for Grass-Fed Beef

Slow and low is the key to cooking lean grass-finished beef. When grilling, keep the grills temperature low and avoid the flame or hot spot. Over cooking will dry out the piece of meat. Oven cook roasts on low or in a crock-pot.

We prefer medium-rare to medium. If you like them well done, we suggest basting for moisture preservation. Less fat makes preparation more challenging.

If you pan fry steaks, you must have a lid on the skillet to keep the moisture in. Charcoal or gas grills require lower heat levels with grass-finished beef to prevent losing moisture in the beef… slower is better. Long story short, grass finished will cook about 20% faster due to lower fat content.

Beef Recipes

We hope you enjoy these recipes as you cook with grass-fed beef. If you have favorite a recipe you’ve tried with our meats, please share them with us!

Oven-Baked Round Steak from the Bryant Family: This favorite is from Joel Salatin, who is one of the pioneers in all-natural, grass-fed meats:

  • 2 lbs. round steak
  • 2 TB. oil
  • 1 cup flour
  • 1 ¼ cup beef broth (can use bouillon)
  • 1 ½ cup chicken broth (can use bouillon)
  • ¼ cup red cooking wine
  • ¼ cup cold water
  • 2 TB. flour 4 whole allspice or ½ tsp. powdered
  • 2 bay leaves
  • ¼ tsp. onion powder

Cut steak into serving pieces, trimming all fat. Rub with garlic, salt and pepper. Pound flour into steak. Heat oil in skillet, browning steak on both sides. Remove meat and place in casserole. Pour off fat from skillet, and in same skillet, heat tomato paste, water seasonings. Arrange onion and green pepper over meat in casserole. Pour tomato mixture over steak. Cover tightly, bake in moderate oven, (350 degrees) for 1½ -2 hours or until meat is fork-tender.

This works well for crock-pot, too, when cooked 7-8 hours.


Pork Recipes


Pork Ribs from Chuck Baker of Leavenworth, KS: “The pork ribs we purchased from you turned out fantastic. They were very lean and tender. Here is the recipe that I used.”

Dry Rub

  • 2 1/2 TBS brown sugar
  • 1 TBS garlic powder
  • 1 TBS seasoned salt
  • 1 TBS onion powder
  • 1 tsp paprika
  • 1 tsp black pepper

Should be enough dry rub for two slabs of baby back ribs

Generously apply dry rub to ribs, completely covering all surfaces.  Wrap tightly in aluminum foil and refrigerate overnight. Bake at 250  degrees for 4 hours in metal or glass rectangular cake pan. Unwrap,  apply BBQ sauce, and sear both sides on grill. Depending on the thickness of the ribs, you can stack thin two thin  slabs of ribs and wrap together in the aluminum foil. For thicker, more meaty ribs, wrap slabs separately. You can cut the ribs into pieces that have 5-6 bones, so they fit into 13″ x 9″ pan for the oven.



Lamb Recipes

Broiled Lamb Chops from the Bryant Family

  • 4 rib or loin chops, at least 1-1/4 inches thick
  • 1-2 cloves garlic, cut into small slivers
  • Olive oil
  • Coarse salt and freshly ground pepper to taste


Pierce lamb chops on both sides with sharp knife, and insert 4-5 garlic pieces into each side of the chops.  Brush the chops on both sides with olive oil, as well as the sides around the chops.  Sprinkle the entire chop with salt and pepper. Set broiler on high, and broil for 5 minutes on each side for medium rare chops.



Chicken Recipes

Herb Roasted Chicken from the Bryant Family

  • 2 Tb herb rub
  • 1 glove garlic
  • 1/4 cup olive oil
  • 1 whole chicken, approximately 4 lbs

Herb Rub

  • 1 TB coarse salt
  • 1 Tb freshly ground black pepper
  • 1 Tb dried thyme
  • 2 TB dried oregano
  • Combine 1-2 TB  herbs (store left overs) with 1 clove of garlic ad 1/4 cup olive oil

Rub into the meat and skin before roasting. Preheat oven to 350 degrees. Place chicken herb rub in a food processor with the garlic and olive oil and  puree into a smooth paste. Rinse the chicken and pat dry, rub the herb paste all over the chicken.  Allow to sit in fridge for two hours or roast immediately, approximately 1.5 hrs until the legs are loose or the internal temp  at the breast is 160 degrees. Let rest 10-15 minutes.