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Hot and Spicy Italian Drip Beef Recipe

This recipe is one to keep in your pocket!  Not only is it so flavorful - it is simple! The Pioneer Woman has a lot of great recipes that we enjoy at the Grass Fed Cattle Co.  This particular one uses chuck roasts (a very versatile cut of beef). Hot and Spicy Italian Drip Beef (serves 16) *recipe courtesy of the Pioneer Woman - Ree Cut recipe in half for a smaller family meal (unless you enjoy leftovers) 2 Tablespoons Olive Oil 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)  Salt And Pepper 32 ounces, fluid Beef Stock 1 can 28 Ounce Crushed Tomatoes 1 jar (16 Ounce) Pepperoncinis, With Juice 1 jar (16 Ounce) Hot Cherry Peppers, Drained 2 jars (4 Ounces Each) Pimentos...

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Another successful Cow Pool!

Congratulations to Erik and Jessica O. who just tipped their second steer using our new Cow Pool web app!  Nothing better than having a freezer full of our delicious and nutritious 100% grass fed beef.  I am sure their friends/fellow Cow Poolers will thank them!  To organize your own Cow Pool click here.

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Grilled Dijon Pork Chop Recipe

Ingredients: 4-6 pork chops 1/4 cup grainy Dijon mustard 3 tbsp. honey or maple syrup 2 tbsp. olive oil 2 garlic cloves, minced 1 shallot, minced 1 tsp. dried thyme Sea salt and freshly ground black pepper Directions: Preheat the grill to a medium-high heat In a bowl, whisk together the Dijon mustard, honey, olive oil, garlic, shallot, thyme, and season Brush each pork chop with the Dijon mixture until well covered Grill the pork chops for 5 to 6 minutes on each side Let the pork chops rest for 4 to 5 minutes before serving Recipe courtesy of PaleoLeap

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Pulled Barbecue Pork Recipe

Wondering how to make the perfect pulled pork?  We've got the answer! Necessary Ingredients: Dry Rub:3 tablespoons paprika1 tablespoon garlic powder1 tablespoon brown sugar1 tablespoon dry mustard3 tablespoons coarse sea salt1 or 2 pork roast (totaling 5-7 lbs), preferably shoulder or Boston butt (cuts included in our Sampler or 1/2 Pork Packages) Cider-Vinegar Barbecue Sauce:1 1/2 cups cider vinegar1 cup yellow or brown mustard1/2 cup ketchup1/3 cup packed brown sugar2 garlic cloves, smashed1 teaspoon kosher salt1 teaspoon cayenne1/2 teaspoon freshly ground black pepperPan drippings from the pork12 sourdough buns1 recipe Cole Slaw, recipe followsPickles, for serving Cider-Vinegar Barbecue Sauce:Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the...

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