Don’t have any leftover Corned Beef?
Trying substituting another one of our grass fed meats! Now it won’t be the same but it will still be tasty.
Want more veggies?
Use this recipe as a guideline. Add more potatoes or swap in whatever veggies you have in your fridge.
How to get crispy potatoes and corned beef pieces without sticking to the skillet?
How to cut the corned beef for the hash?
Cut the corned beef into ½ inch pieces. We like to do a mixture of cubes and strips to add texture. Plus that way some pieces will get more crispy than others.
What’s in the Brine Kit?
Our friends at Fermentation Farm in Costa Mesa make these brine kits. These kits are usually available in March while supplies last. Shop Brisket Brine Kit!
Substitute different meat: This recipe is a great base and works well with a variety of meat. Use bone-in short ribs, pork butt or stew meat. Basically any kind of meat that requires low and slow cooking. Cooking time may vary depending on the type of cut.
How to get the ribs to become tender in the Instant Pot?
Please note beef back ribs will not become fall-apart tender; however, the meat will get tender. There’s so much connective tissue in beef back ribs it’s hard for them to fall off the bone in the Instant Pot. However, if you’re looking for them to fall off the bone, try braising low and slow in the oven for about 4 hours around 325F. When using the Instant Pot always allow for the natural release of 10 to 15 minutes. If you quick release the vent then the juices won’t soak back into the meat leading to dry, tough meat.
Should you remove the membrane off the back of the ribs?
If you're pressure cooking it’s always recommended to remove the membrane. However, if you’re cooking in a Dutch oven it will dissolve into the broth. Either way the ribs will be tasty. See instructions for membrane removal.
Keep the bones after cooking!
These beef bones make a great beef stock for cooking. Freeze bones after eating and use them to make a meaty stock or use a few to add flavor into beef bone broth along with knuckle, neck and marrow bones.
Prep time: 30 minutes (at least for marinade)
Cook time: 60 minutes (plus 20 minute natural release)
Total time: 1 hour and 50 minutes
Serves: 2-4
Ingredients
2-3 lbs beef back ribs or meat substitution*
1 ½ cup apple cider (unfiltered and unsweetened)
1 cup chicken or beef bone broth
1 tsp kosher salt
1 tsp ground black pepper
1 ½ tsp smoked paprika
1 tsp onion powder
½ tsp ground ginger
¼ tso mustard powder
½ tsp cinnamon
4 - 6 garlic cloves, grated
2 Bay leaves
Optional: Slurry to thicken sauce
2 tbsp warm water
1-2 tbsp arrowroot powder
Instructions
What are Pork Sirloin Chops?
Sirloin chops are cut from the back end of the loin. They’re full of flavor but can be a slightly tougher cut. These chops are perfect for low and slow cooking or a pressure cooker.
*Substitute different meat: This recipe is a great base and works well with a variety of meat. Use pork butt (bone-in or bone out), stew meat, pork kabobs, beef chuck roast, rump roast or chicken thighs. Basically any kind of meat that requires low and slow cooking. Cooking time may vary if using a whole pork butt!
How to cook in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Turn the slow cooker on low for about 4-5 hours. Cover with the lid and cook until tender.
How to cook in the Instant Pot?
Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Add meat and sauce into the Instant Pot. Cook on high pressure for 40 minutes and allow for a 20 minute natural release. Cooking time may vary if using a whole pork butt! Cut into pieces for a faster cook time.
Shop 100% Pasture-Raised, Grass Fed & Finished Pork Sirloin Chops
*Substitute different meat: This recipe is a great base and works well with a variety of meat. Use pork butt (bone-in or bone out), pork kabobs, stew meat, beef chuck roast, rump roast or cross rib roast. Basically any kind of meat that requires low and slow cooking.
How to cook in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Turn the slow cooker on low for about 4-5 hours. Cover with the lid and cook until tender.
How to cook in the Instant Pot?
Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Add meat and sauce into the Instant Pot. Cook on high pressure for 35 minutes and allow for a 20 minute natural release.
*The chile sauce with bone broth (before & after simmering for 20 minutes)
Shop 100% Pasture-Raised Grass Fed (No Corn or Soy) Skinless Pork Belly
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Makes: 2-3 servings
Ingredients
1 lb skinless pork belly, sliced thin with excess fat trimmed (¼ inch thick x 2 inch stripes)
1 tsp avocado oil
1 medium yellow onion, sliced
2 tbsp rice wine vinegar
2 tbsp soy sauce or coconut aminos
2 tsp sage honey
2-4 garlic cloves, minced
1 tsp kosher salt
2 green onions, cut into 2-inch pieces
½ cup snow peas or snap peas, cut in half
Instructions
]]>
Shop 100% Pasture-Raised, Grass Fed (No Corn or Soy) Pork Butt
*Substitute different meat: This recipe is a great base and works well with a variety of meat. Use pork butt (bone-in or bone out), pork kabobs, pork spare ribs or pork sirloin chops. Basically any kind of meat that requires low and slow cooking. We just love the way savory pork pairs with sweet and tangy apples!
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Makes: 6 - 8 servings
Ingredients
3-4 lb pork butt roast, boneless or bone-in or pork sirloin chops (both cut into large pieces. If cooking whole time will vary)*
2 tbsp avocado oil
3 cups chicken bone broth
2 cups apple cider (unfiltered and unsweetened)
1 tbsp dijon mustard
2 tbsp dried minced onion
4-6 garlic cloves, grated or minced
1 tsp kosher salt
½ tsp ground black pepper
2 thyme sprigs
2 medium red onions, cut into quarters
2 tart apples, cut into wedges (honey crisp, granny smith, crispin)
Instructions
*picture was provided by canva
]]>Shop 100% Pasture-Raised Grass Fed & Finished Beef Eye of Round
Beef Eye of Round is cut from the Round primal. This roast has a very uniform texture that’s fairly lean with some fine marbling. It makes great roast beef in the oven, beef jerky or dice it up and use it in stews and chili. This recipe calls for chunks of eye of round so these sweet and spicy pieces come out nice and tender.
This will still give you that sweet and spicy flavor. Try mixing sriracha, a splash of soy sauce and brown sugar or honey into a small bowl. Taste and adjust seasoning as needed for your spiciness level. Whisk until incorporated and then add into the recipe.
Prep Time: 15 minutes
Cook Time: 40 minutes (plus 10 minute natural release)
Total Time: 65 minutes
Serves: 4-6
Ingredients
2 - 2 ½ pounds Beef Eye of Round (cut into 1 inch cubes)
1 tbsp tallow or oil of choice
⅓ cup soy sauce or coconut aminos
¼ cup beef bone broth
2 tbsp rice wine vinegar
3 tbsp garlic cloves, grated (6-8 cloves)
1 tbsp fresh ginger, grated (about a 1 inch piece)
2-3 tbsp gochujang sauce (if using gochujang paste mix 1-2 tbsp with 1 tbsp broth to thin)
2 tsp onion powder
1/2 tsp ground black pepper
Garnish
¼ cup green onions, diced
2 tbsp toasted white sesame seeds
Instructions
Shop our 100% pasture-raised, grass fed and finished Beef Heart
Learn more about Beef Heart: A Muscle and An Organ - Click Here
Shop 100% Pasture-Raised, Grass Fed & Finished Beef Eye of Round
Beef eye of round is cut from the round primal. This roast really shines as roast beef or can be cut into thin steaks when marinated or tenderized. Create a flavorful stew by cutting this roast into chunks and throwing into a slow cooker or Instant Pot. Eye of round is also our go-to choice for making beef jerky.
The first step is optional to brown the eye of round in a cast iron skillet before adding it into the slow cooker. The vegetables can also be browned as well. To get any browned bites off the cast iron skillet deglaze with the red wine. This will create a deep, rich flavor that you can’t get any other way. Then add the eye of round pieces, vegetables, spices and broth into the slow cooker and cover. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the beef falls apart easily it’s ready!
Cooking tip: For this recipe we use Eye of Round, which is a fairly lean cut, but has just enough fine marbling to keep it moist and flavorful. To get the most tender meat it’s best if the meat is mostly covered in the liquid. We have also tried to cook the whole roast in the Instant Pot and it does shred; however, the meat above the liquid does dry out a bit. To get tender meat in every bite cut into ½ inch x 2 inch rectangles. Due to the nature of this leaner roast the stew meat soaks up more bone broth than our fattier roasts (beef chuck roast and cross rib roast).
Ingredients
2- 2 ½ pounds Beef Eye of Round (cut into ½ inch x 2 inch rectangles)
1 tsp kosher salt
2 tbsp avocado oil or tallow
2 medium russet potatoes, cut in half & quartered
4 medium carrots, quartered & cut 1-inch in length)
4 garlic cloves, minced
1 yellow onion, quartered
1 tbsp garlic powder
1 tbsp onion powder
1 tsp kosher salt
1 tsp ground black pepper
½ cup red wine (or use more bone broth)
3 ½ cups beef or chicken bone broth
2 sprigs fresh thyme
2 bay leaves
Fresh parsley, chopped (for garnish)
Optional to thicken stew:
2 tbsp arrowroot powder
¼ cup warm water or use stew juices
Instructions
Cooking tip: For this recipe we use Eye of Round, which is a fairly lean cut, but has just enough fine marbling to keep it moist and flavorful. To get the most tender meat it’s best if the meat is mostly covered in the liquid. We have also tried to cook the whole roast in the Instant Pot and it does shred; however, the meat above the liquid does dry out a bit. To get tender meat in every bite cut into ½ inch x 2 inch rectangles. Due to the nature of this leaner roast the stew meat soaks up more bone broth than our fattier roasts (beef chuck roast and cross rib roast).
]]>Use All Butter: This recipe calls for half butter and half lard; however, this recipe works fantastic with all butter. We promise these biscuits will still be a showstopper! Just swap in 8 tablespoons of melted unsalted butter instead of using lard. It’s that simple.
The traditional way to make biscuits is by using cold butter which steams in the oven to create these flaky layers; however, we’re always looking for ways to simplify recipes and dishes. Melted butter does create tender and buttery layers but they will be slightly more compact.
So we decided to throw all the dry ingredients into one bowl, add in the melted fat, milk, sour cream and form into a layer for cutting biscuits. No rolling pin is needed either, if you want to use your hands. Then we let the freezer do the work to cool the biscuits. We started making this recipe with cold butter years ago but decided to cut down on dishes by swapping in melted fats. Either way you decide to make these biscuits, they will be delicious!
Prep time: 45 minutes
Cook time: 15-20 minutes
Total time: 60 minutes
Makes 6-8 (using a 2 inch biscuit cutter)
Ingredients
2 ½ cups all purpose flour
1 tsp kosher salt
1 tsp sugar
¼ tsp baking soda
1 ¼ tsp baking powder
4 tbsp unsalted butter (¼ cup melted)
4 tbsp lard, melted (¼ cup melted)
⅓ cup sour cream
½ cup milk
Instructions
How to cook beef neck?
Beef neck has a good amount of meat and cartilage with minimal fat. Create a meaty bone broth or use the meat in soups and stews for a mouth watering dish. Consider using a slow cooker, pressure cooker, or Dutch oven.
When slow cooked, the meat that comes from the neck bones has a similar taste and texture to oxtail or short ribs. Low and slow cooking is the perfect way to break down the collagen and create meat that's tender, juicy and flavorful.
How to make beef neck in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Turn the slow cooker on high for about 4-5 hours or low for about 6-8 hours. Cover with the lid and cook until the neck bones are tender.
What to serve with beef neck?
The best side dishes to serve with neck bones are mashed potatoes, jasmine rice, roasted brussels sprouts, creamed corn, mashed cauliflower, cornbread, macaroni and cheese, polenta, and green beans.
Shop 100% Pasture-Raised, Grass Fed & Finished Ground Beef Calf
Meatballs
1 pound Ground Beef Calf or Ground Beef (or use your favorite ground meat)
2-3 garlic cloves, minced
1 small zucchini, finely grated (about ½ cup)
1 small onion, finely grated (about ¼ cup)
1 egg
2 tbsp fresh parsley, diced
½ tsp dried dill
1 tbsp fresh lemon juice
1 tsp sumac
½ tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
Tzatziki Sauce
1 cup Greek yogurt or your favorite plain yogurt
¼ cup cucumber, finely grated with water squeezed out
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 garlic clove, grated
1 tsp onion powder
¼ tsp dried dill
1/2 tsp sea salt
Instructions
Greek Meatballs
Tzatziki Sauce
Try making your own DIY Rubs to add extra flavor and texture - learn more!
Please note: Depending on the size of your roast time will need to be increased or decreased. This basic recipe is based off a 2 - 2½ pound roast.
Shop 100% Pasture-Raised, Grass Fed & Finished Beef Sirloin Cap
The best way to make sure your steak will come out at your desired doneness is to use a meat thermometer. Keep this in mind when checking the temperature. Whenever you cook steak it will continue to cook once removed from the oven and while it’s resting on the cutting board will rise about 5 degrees. To get the perfect doneness, remove at a slightly lower temperature (see below) than you want them to finish at. These are general temperature guidelines!
Dry Rub: Dry rubs are used before cooking to add flavor and texture. These rubs can be generously used with any combination of herbs, spices, sugar and salt.
Spice Mix: Spice mixes are a blend of dried spices, herbs, salt and/or sugar. These mixes can be used before and after cooking to add flavor or to enhance the dish.
Taco Seasoning: 1 tbsp chili powder, 1 tsp paprika, 1 tsp cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp oregano, 1/2 tsp kosher salt, 1/2 tsp ground black pepper
Fajita Seasoning: 1 tsp chili powder, 2 tsp paprika, 2 tsp cumin, 1 tsp onion powder, 2 tsp garlic powder
Chili Seasoning: 1/2 tbsp chili powder, 1 tbsp cumin, 1 tbsp garlic powder, 1 tbsp cayenne, 1 tsp salt
Sloppy Joe Seasoning: 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp ground cumin, 1 tsp kosher salt & 1 tsp black pepper.
Please note: When mixing your dry rubs and spices adjust based on your taste preferences. These blends are basic guidelines, so mix them up and use what's in your pantry!
]]>Duck legs have a thick layer of fat, which helps to keep the duck meat moist and tender while cooking. The actual duck meat is fairly lean but has a richer flavor compared to chicken thighs. If you like chicken or turkey, think of duck as a more flavorful and tender alternative. Duck is a great way to mix up your weekly proteins.
Shop 100% Pasture-Raised Duck Legs
The first step is optional to brown the duck legs before adding it into the crock pot. This will create a deep, rich flavor that you can’t get any other way. Then add duck legs and the rest of the ingredients into the crock pot and cover. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the duck legs fall apart easily it’s ready!
If you’re trimming off any excess fat before cooking make sure to save and render later. However, when you’re done making this quick and easy duck confit you’ll have a bunch of duck fat. Don’t toss this liquid gold. Strain the fat if necessary into a jar and store in the fridge. Use duck fat by replacing part or all of the oil while cooking.
Uses For Duck Fat
*Duck meat pairs well with sweet and sour foods.
If you’re trimming off any excess fat before cooking make sure to save and render later. However, when you’re done making duck confit you’ll have a bunch of duck fat. Don’t toss this liquid gold. Strain the fat if necessary into a jar and store in the fridge. Use duck fat by replacing part or all of the oil while cooking.
Use Duck Fat For:
Duck legs benefit from low and slow cooking, which allows all that fat to render out, leaving behind tender meat and crispy skin. Simply season and place in the oven for around 90 to 120 minutes. However, duck legs can also be cooked in the slow cooker and pressure cooked. Use a basic duck confit recipe to transform duck legs into delicious dishes like spicy duck tacos to sweet pineapple carnitas to braised duck leg ragu.
Cook Duck Legs in a Slow Cooker
This method creates tender duck meat with little effort instead of turning on the oven! Start by cooking duck legs in the slow cooker with lid and then pan frying in a cast iron skillet on the stove to get that crispy skin.
Set the slow cooker on high for 3 to 4 hours, or low for 4 to 6 hours, or until the meat is tender and the fat is rendered. Remove from the slow cooker, pat legs dry and add seasoning of choice. Add additional fat into the skillet and place legs, skin side down. Cook until golden brown and enjoy. See basic duck confit recipe for more tips.
Cook Duck Legs in the Instant Pot
When you’re short on time or just don’t want to heat up the house then the Instant Pot is a great way to get flavorful and tender duck meat in a fraction of the time. Turn on the Instant Pot to the sauté function and cut off excess duck fat to render until the bottom is covered. Remove fat pieces and add duck legs skin side down. Cook until golden brown and then flip over. Hit cancel and then remove duck legs. Add in sauces or liquid of choice to deglaze the liner (about 1 cup). Add in some sliced shallots and place duck legs on top to keep the legs from burning the bottom. Turn Instant Pot to pressure cook on high for about 20 minutes. Let pressure release naturally for 5 minutes and then remove the lid. Serve with your favorite carbs!
Duck Confit in the Oven
This is a classic way to cook duck legs. They are seasoned and slowly cooked in their own fat until the meat is as tender as can be.
Duck Tacos with a Chimichurri
In a large bowl add duck legs with salt, pepper, paprika, cumin, lime juice, olive oil and grated garlic. Place in the fridge for about 1 hour to marinate. Place legs skin side up in a cast iron skillet with some liquid of choice and cover with lid. Roast for about 90 minutes or until tender. Drain and serve sliced duck meat on tortillas, with a spoonful of chimichurri and a squeeze of lime.
Pair it with our delicious chimichurri recipe!
Braised Duck Leg Ragu
Brown duck legs in a dutch oven and then remove. Add onions and mushrooms, cook until soft. Then add in ginger, grated garlic and tomato paste (cook until fragrant). Splash in some white wine to deglaze and bring to a simmer (reduce by half). Add in chicken bone broth, crushed tomatoes and then duck legs. Bring to a simmer, reduce and cover for about 2-3 hours or until fall apart tender. Remove the legs and take off the meat, then add the duck meat back into the sauce. Bring to a simmer and then serve over your go-to pasta!
Sous Vide Duck Legs
Try using your favorite marinate and spices to sous vide these duck legs to create meat cooked to perfection!
]]>Shop 100% Pasture-Raised Grass Fed & Finished Beef Rump Roast
You can also make this in a slow cooker. Make sure to build flavor with the aromatics and brown the meat on a cast iron pan, if you’re using a slow cooker. Turn the slow cooker on high for about 4-5 hours or low for about 8-9 hours. Cover with the lid and cook until the chili is tender and thick. Follow the recipe below for cooking tips, along with the addition of the olives and shredded cheese.
Shop our 100% pastured raised, grass fed & finished Beef Wagyu Trim Fat
Making tallow isn’t hard but does require some patience. There are several items that will help you get that smooth final product!
Large Stock Pot, Instant Pot or Slow Cooker: The fat cooks down a lot but it would be best to use a bigger pot than you think you’ll need. Believe me, you don’t want any fat splashing on your countertops or stove top. Choosing between stove top or slow cooker is all about cook time. The total cook time can be almost double when you use either a slow cooker or instant pot, compared to the stove top. Usually a batch of tallow on the stove will render in 3 to 4 hours, while it takes 6 to 8 hours in a slow cooker or instant pot.
Spoon: Either a slotted stainless steel spoon or wooden.
Fine Mesh Strainer: Make sure you have a fine strainer on hand to strain all the large pieces of meat and other impurities that don’t cook down with the fat.
Funnel: A funnel is a must when doing the final straining into your storage jars.
Cheesecloth (100% cotton) or Coffee Filters: Cheesecloth is the best way to strain; however, if you don’t have any on hand, you can also use a coffee filter.
Large Bowl or Dish: Having a large bowl for that first strain will make less of a mess.
Storage Jars (Wide Mouth Mason Jars with Tight Fitting Lids): A wide mouth mason jar makes the perfect jar for storing tallow and pork lard. Using a wide mouth makes for easy fridge storage, plus makes it easier to scoop the tallow out.
Which method is better for rendering tallow slow cooker, instant pot or stove top?
The slow cooker or instant pot is a great way to get low, even heat, which is what you are looking for when rendering fat. However, you can always do it on the stove top to save time but it must be watched carefully to make sure the fat doesn't get too hot or boil. Choosing between the stove top or slow cooker/instant pot is all about cook time. The total cook time can be almost double when you use either a slow cooker or instant pot, compared to the stove top. Usually a batch of tallow on the stove will render in 3 to 4 hours, while it takes 6 to 8 hours in a slow cooker or instant pot.
Why is water added to cover the bottom of the pot?
There are two methods when it comes to rendering fat. Either the dry method that uses no water and the wet method, which water is added to the fat. Using the wet method, will help keep the fat from burning during the rendering process. Just add enough water to coat the bottom of the pot. For a larger amount of fat, use more water and for smaller amounts, use less.
How can you render tallow faster?
The size of your fat matters! Having smaller, ground fat will render more quickly and evenly than fat that is in large chunks. Either chop your fat finely with a knife or use a food processor but make sure the fat is nice and cold.
Why strain tallow?
This is such an important step! Straining helps to remove those impurities as they won’t taste very good and it will cause your tallow to spoil faster. Use a cheesecloth (or coffee filter) for both strains but the first strain is to remove any large pieces, and the second is to get all those tiny pieces and sediment removed leaving a nice clean tallow.
How to store tallow?
Store tallow in glass mason jars or containers with tight fitting lids. You can also store tallow in chunks or freeze into ice cube trays. Best to keep the tallow in the fridge for up to 3 months or in the freezer for up to a year.
How to use tallow in cooking?
Tallow is a very stable cooking fat (due to its high content of saturated fat), meaning it won't burn under high heat. Due to tallow's high smoke point, it’s great for all cooking methods including high heat searing and frying. Try replacing your current fat (butter or ghee) with tallow!
Learn more about the the benefits of beef tallow and ways to use it!
*Note: This recipe was created using about 3 pounds of beef fat; however, you can use more or less fat depending on your cooking vessel and storage space! This means servings will vary as well.
Servings: About 4 cups*
Prep Time: 15 minutes
Cook Time: 3-8 hours (Depending cook method + fat size)
Ingredients
3lbs beef fat (bison and yak can be used)
½ - 1 cup water (just to cover bottom of pot)
Instructions
Further Reading:
Article from a group of Cardiologists where they review all of the existing literature on saturated fats. PMID: 32562735
Beef flap meat is a hidden gem. Located in the bottom sirloin, where the sirloin and flank subprimals meet. Incredibly rich flavor, with a medium texture and a little fat, that's very similar to a skirt or flank steak. This cut can be sliced thin for carne asada or cut into steaks. Also makes a tender and flavorful stir fry!
Shop 100% Pasture-Raised, Grass Fed and Finished Beef Sirloin Flap
Prep Time: 2 hrs (1-4 hour marinade)
Cook Time: 10 mins
Total Time: 2 hrs 10 mins
Servings: 4-6
Ingredients
2 pounds beef sirloin flap, trimmed of silverskin (flank and skirt will work also)
½ cup fresh cilantro, chopped
2 tbsp fresh parsley, chopped
1/3 cup avocado oil
3 limes, juiced
1 tsp oregano
1 tsp cumin powder
1 tsp salt
½ tsp ground black pepper
3-4 garlic cloves, grated or minced
Instructions
Prep & Marinade:
Grill:
Beef flap meat is a hidden gem. Located in the bottom sirloin, where the sirloin and flank subprimals meet. Incredibly rich flavor, with a medium texture and a little fat, that's very similar to a skirt or flank steak. This cut can be sliced thin for carne asada or cut into steaks. Also makes a tender and flavorful stir fry!
Shop 100% Pasture-Raised, Grass Fed and Finished Beef Sirloin Flap
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Serves: 6-8
Ingredients
Beef
1.5 - 2lbs beef sirloin flap (silver skin trimmed & cut in 1/4 inch thick strips, against the grain)
½ tsp baking soda
1 tbsp tamari or soy sauce
Sauce and Stir Fry
3-4 tbsp avocado oil (use about 1 tbsp per batch of meat)
1/2 cup coco aminos
2 tbsp tamari or soy sauce
2 tbsp rice wine vinegar
2 tsp toasted sesame oil (optional)
1 tbsp garlic, grated
1 tsp ginger, grated
2 tbsp of water
1 bunch green onions, diced
1 medium broccoli head, cut into florets
Instructions
Shop 100% Pasture-Raised, Grass Fed & Finished Ground Beef Calf
We're offering a select cutting of young beef (approximately 10-14 months old) that can be used similarly to a traditional veal product, but with a little more texture, much more flavor and without the animal welfare concerns. This ground beef is approximately 90/10, but may be slightly leaner batch to batch.
In Europe, it goes by 'Rose Veal'; these are young, pasture raised animals that have been recently weaned off milk over the past few months, giving the meat a unique flavor and texture compared to our standard beef (approximately 24-48 months old).
A leaner, very tender ground beef with a little less time in the dry aging room and a slightly coarser grind than our standard Ground Beef. If you're not sure what to make with it, try making meatballs, burgers or meatloaf!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4
Ingredients
Meatballs
1 pound ground beef calf or ground beef
1 tbsp tamari
1 tbsp garlic clove, grated
1 tbsp fresh ginger, grated
½ tsp ground black pepper
3 tbsp arrowroot powder
1/4 cup avocado oil
Honey Garlic Sauce
¼ cup coco aminos
2 tbsp rice wine vinegar
2-3 tbsp honey
2 tbsp tamari
1 tbsp garlic clove, grated
1 tbsp fresh ginger, grated
¼ cup water + 2 tbsp
Veggies
1 medium broccoli head, cut into florets
1 small cauliflower head, cut into florets
Instructions
Rump roasts have lots of intramuscular marbling, but without thicker strips of fat like the Chuck Roast. These roasts are very uniform in texture. They make a great oven roast, a nice shredded meat, or dice it up and use it to replace ground beef in recipes like chili. This recipe calls for cubed rump roast to create shredded beef that's pull apart tender.
Shop 100% Pasture-Raised Grass Fed & Finished Beef Rump Roast
The first step is optional to brown the rump roast before adding it into the crock pot. This will create a deep, rich flavor that you can’t get any other way. Then add rump roast pieces, spices and sauce into a crock pot and cover. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. When the beef shreds apart easily it’s ready!
Shop 100% Pasture-Raised, Grass Fed & Finished Beef Cross Rib Roast
Cross Rib Roasts are another popular cut for pot roasts. It's located lower down the shoulder as it connects with the rib portion of the animal. This location makes it a little less tender but its lack of shredability is made up by its deep beef flavor. This roast when braised, like pot roast, creates a beautiful silky broth. To get this roast to shred it's best when cut into smaller chunks for low and slow cooking or pressure cooking.
]]>
Shop 100% Pasture-Raised Grass Fed and Finished Beef London Broil
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Serves: 4-6
Ingredients
8 oz. egg noodles (cooked per box instructions)
2 lbs. Beef London Broil or Eye of Round (cut into thin 2 inch strips about 1/4 inch thick)
1 tbsp kosher salt
2 tbsp avocado oil
1 tbsp butter
1 medium yellow onion, diced
8 oz mushrooms, sliced
1 tbsp garlic cloves, minced
½ cup dry white wine
1 ½ cups beef bone broth
1 tbsp all purpose flour or flour of choice
1 tbsp fresh thyme
1 tsp ground black pepper
1 tsp kosher salt
3/4 cup sour cream or Greek yogurt at room temperature
2 tbsp chopped parsley for garnish
Instructions
Shop 100% Pasture-Raised, Grass Fed & Finished Beef Ball Tip Roast
Beef Ball Tip Roast is a smaller roast cut from the bottom sirloin. These roasts are often overlooked due to their extremely low fat content. This of course means they have a tendency to dry out; however, this roast is a hidden gem if cooked carefully; grill or roast the same way you would Tri Tip! This cut shines when sliced thinly across the grain after a few minutes rest, and has the added versatility of performing well in a stew or pot roast.
Cooking tip: For this recipe to get tender meat pieces the ball tip roast should be cut into about 1 inch pieces, as well as trimming any fat or silverskin off. The fat can be added back into the stew to enrich the broth (see recipe for details). Due to the nature of this leaner roast the stew meat soaks up more beef bone broth than our fattier beef chuck roast.
Prep time: 25 minutes
Cook time: 35 minutes (10 minute natural release, plus optional 5 minutes for slurry)
Total time: 75 minutes
Serves: 4-6
Ingredients
2 to 2 ½ pounds Beef Ball Tip Roast (trimmed and cut into 1-inch pieces)
1 tbsp kosher salt (sprinkled over meat)
1 tbsp tallow
1/2 cup dry red wine
28 oz beef bone broth
1 ½ tsp kosher salt
1 tsp paprika
1 tsp dried rosemary
1 tsp dried thyme
1 tsp onion powder
1 bay leaf
1 tsp ground black pepper
1 yellow onion (cut in quarters)
1 stalk of celery (cut ½-inch in length)
4 medium carrots (cut 1-inch in length)
1 pound yukon gold potatoes (cut in quarters)
1 tbsp arrowroot starch (mixed with 1 tbsp of water)
Fresh parsley, chopped (for garnish)
Instructions
Step 2: Cut into about 1 inch pieces, as well as trimming any fat or silverskin off. The fat can be added back into the stew to enrich the broth (pictured in upper left corner).
Step 4: Sear fat pieces, along with the onion quarters into the Instant Pot.
Step 6: Place the potatoes, carrots, and celery on top of the beef. Make sure not to stir!
Step 8: After 35 minutes and natural release is done!
Serve and enjoy!!
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Making lard isn’t hard but does require some patience. There are several items that will help you get that smooth final product!
Cook Time: 2 to 8 hours (Depending cook method and fat size)
*Note: This recipe was created using 3lbs of pork fat; however, you can use more or less fat depending on your cooking vessel and storage space! This means servings will vary as well.
Ingredients
2-3lbs Pork Fat (Raw Lard)
1/4 cup Water (just enough to cover bottom of pot)
Instructions
Which method is better for rendering lard: stove top, slow cooker or instant pot on slow cook function?
The slow cooker or instant pot is a great way to get low, even heat, which is what you are looking for when rendering fat. However, you can always do it on the stove top to save time but it must be watched carefully to make sure the fat doesn't get too hot or boil. Choosing between the stove top, slow cooker or instant pot is all about cook time. The total cook time can be almost double when you use either a slow cooker or instant pot, compared to the stove top. Usually a batch of lard on the stove will render in a couple hours, while it takes several hours in a slow cooker or instant pot.
Why is water added to cover the bottom of the pot?
There are two methods when it comes to rendering fat. Either the dry method that uses no water and the wet method, which water is added to the fat. Using the wet method will help keep the fat from burning during the rendering process. Just add enough water to coat the bottom of the pot. For a larger amount of fat, use more water and for smaller amounts, use less.
How can you render lard faster?
The size of your fat matters! Having smaller, ground fat will render more quickly and evenly than fat that is in large chunks. Either chop fat finely with a knife or use a food processor but make sure the fat is nice and cold.
Why strain lard?
This is such an important step! Straining helps to remove those impurities as they won’t taste very good and it will cause your lard to spoil faster. Use a cheesecloth (or coffee filter) for both strains but the first strain is to remove large pieces called cracklings. Don’t throw these delicious browned bits away! The second strain is to get all those tiny pieces and sediment removed leaving a nice clean lard.
How to store lard?
Store lard in glass mason jars or containers with tight fitting lids. You can also store lard in chunks or freeze into ice cube trays. Best to keep the lard in the fridge or freezer for up to a year.
How to use lard in cooking or baking?
Lard is a very stable cooking fat (due to its high content of saturated fat), meaning it won't burn under high heat. Due to its high smoke point, lard is great for all cooking methods including high heat searing and frying. Lard is also perfect for baking as it creates flaky biscuits and pie crusts. Try making our Larded Pie Crust!
Further Reading:
Saturated Fats and Health: PMID: 32562735
Natural Vitamin D Content in Animal Products PMID: 23858093
Use about 1 tablespoon of seasoning per pound of meat. However, a general rule of thumb: whatever can stick, stays! Before adding seasoning, pat the meat dry with paper towels. If the meat is too wet the seasoning won’t stick as well. Dry meat will also get a better sear than wet meat. After adding seasoning make sure to shake off any excess before cooking.
Makes: About ½ cup each blend
All Purpose Seasoning Blend
2 tbsp kosher salt
1 tbsp garlic powder
1 tbsp onion powder
2 tsp smoked paprika
2 tsp dried thyme
1 tbsp dried parsley
2 tsp ground black pepper
Sweet & Smoky Seasoning Blend
2 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1 tbsp chili powder
Cajun Seasoning Blend
1 tbsp smoked paprika
2 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
1 tsp mustard powder
1/2 tsp cumin powder
1 tsp red pepper flakes
Instructions