Did you know there is more than one kind of roast? Most people are familiar with a chuck roast, but that’s just the tip of the iceberg (or beef in this case).
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This recipe uses one of my favorite beef cuts: stew beef. We just don’t talk about stew beef enough, in my humble opinion. Tender, flavorful, juicy… every bite of stew with these tasty beef chunks just makes life better. You won’t regret adding this to your family meal plan.
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We get it. The first (or even second) time you are handed a processing sheet at the butcher can feel so overwhelming. There are lots of cuts to choose from without any explanation of what they are.
Here’s an overview of the steaks in your beef share. We’ll start with the higher end cuts and work our way down the list to the cheapest.
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Cattle can eat and digest plants that are inedible for you and me. In other words… they love to eat food that would give you a tummy ache. I mean, can you imagine snacking on grass or hay? But that’s not all cattle eat…
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I’ve been experimenting with homemade pizza at our house the last few weeks. After the first couple that turned out Okaaaay… I finally landed on this one. It got the approval from each member of the family
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We have been ringing in the New Year with this fun new recipe, Maple Glazed Beef Roast. This roast is a little sweet, deeply savory, and all together lip-smacking-good!
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There’s no need to be chilled to the bone on these cold days when you have Beef Soup Bone Stew in your belly! The beauty of this recipe is that the longer it simmers, the more flavorful it becomes. The recipe calls for a cook time of 2 hours, but if you turn the heat down (a bit) to medium-low, you can add on another hour for more simmer time. Warning: you house will smell delicious and make your mouth water.
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Be prepared for your house to smell like all your favorite holiday memories… and for reindeer to show up at your door. You’ve been warned. It’s best to just go with it and turn on a Bing Crosby album.
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I’ve felt a little bit like a witch these past few weeks. Not because I’ve had the attitude of a witch, but because I’ve been brewing lots of fun recipes in my new Dutch Oven.
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I am reminded as I look out on the fields we are beginning to harvest that the best yields experienced in life, whether in a literal field or not, are the result of many faithful days of sowing, tending, and waiting.
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Opening the gates for our first cattle tour was an amazing experience for all of us at Sasse Lake Farms. It was like a celebration of all the hard work we’ve put into growing food and creating a community around SLF these past few years.
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This is where our beef begins: from the ground up. With that in mind, let’s talk about Sasse Lake Farms beef from a soil health perspective.
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Our first story begins like a gothic horror novel on a dark and stormy morning in July, except there’s no serial killer and it wasn’t very scary because it was just a couple farmers in their pajamas trying to navigate a stubborn cow back to her pasture.
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The date was February 14th, 2010 and I was on a date. Not with Joel, mind you…
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Round steak is my favorite steak to replace ground beef in recipes. I especially like to use it in Mexican, Asian, and Greek dishes because it works great in strips or small chunks, cooks quickly, and tastes great with ethnic seasoning.
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Steak n’ Eggs. I had never tried steak n’ eggs. I’m pretty sure I’ve read about this dish in a southern novel and found myself drooling over the delectable description, but I had never cooked or eaten it.
I can now proudly say as a beef owner and cook, I LOVE steak n’ eggs by first hand experience!! (My boys loved it, too!)
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In every bite of beef there is a story. They say a picture is worth a thousand words, so I’ll let the photos below do most of the talking, but I do want to share briefly what I see when I look at SLF Beef.
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Have you ever given meat a makeover? This is my summer twist on using a beef roast for low heat cooking that works great for family meals, picnics and summer holiday gatherings!
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My favorite recipes often include ways to get the whole family involved. I cherish the moments I get to spend with my boys in the kitchen…
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