From our family to yours...
We are a 100%-owned family farm, so you can rest assured that everything that bears our name is produced on our farm with the greatest attention to every detail.
You see, we truly care about the health of our family, and we care about yours too.
Our mission is to provide families with truly healthy meat.
Often, we like to share recipes that we've developed ourselves or that our valuable customers have shared with us. Sometimes the recipes are well-known, others are rather unique. We're always interested in tasty new ways to prepare "grass-fed & finished" beef, and also pastured-chicken --- so if you'd like to share your recipe ideas with us, please do!
Grilled Chicken Hearts with Mushrooms
1 pound of organic soy-free chicken hearts
1 cup organic whole white mushrooms
1 tablespoon organic ground sage
4 cloves of organic red russian garlic (crushed)
4 tablespoons organic tamari sauce
It's so easy to make this dish. Simply take the organic chicken hearts as they are, no preparation necessary other than rinsing them. Although some people cut away the fatty tissue from the heart, I leave it intact because the fat only improves the flavor plus it adds a helpful nutritional component to the meal. Remember that CoQ10 is fat soluble. You start by adding the tamari sauce, sage and crushed garlic to a bowl and mixing them together thoroughly. Then you take the mushrooms (I leave the stems on them) and the hearts, and add them to the mixture. Let the solution marinate for around 20 minutes, more is fine.
Then you take the hearts and mushrooms and put them on wooden skewers for grilling. It's very easy, the chicken hearts are tender enough that they go on the skewer without a hitch. In my view, when you are planning this as a meal, about one skewer per person is plenty.
Place the skewers onto a grill. I really like our wood-pellet grill because it adds a smoky flavor to the meat as it cooks, but you can just as easily use whatever grill you normally would. I grill the skewers at around 350 degrees, and let them cook for around 9 minutes on one side, then another 9 minutes on the other side.
Once you're complete, then serve. I find the hearts surprisingly delicious and especially beneficial when you consider their nutritional punch. They are an easy way to begin incorporating organ meats into your family's diet!
You can even buy soy-free organic chicken hearts right now.
"Real Meat" Mincemeat
The perfect high-protein nutritious Christmas treat
Try to just use certified organic ingredients:
Try to just use certified organic ingredients:
1 pound grass-fed & finished beef (shredded)
4 cups apple nectar (thick apple juice)
1 cup dark maple syrup
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon mace
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 pound bone marrow fat (solid)
1/2 pound currants
1/2 pound golden raisins
1/2 cup dried cranberries
minced rind and juice of 1 lemon
1/4 cup rum
1 cup blanched, chopped almonds or other nuts (optional)
We like to use the shredded beef remnants left over from beef roasting bones. And as for the bone marrow fat, again you'd need to roast the marrow bones and collect the fat and let it harden. Once you've got that ready, you pour the apple nectar in a large pot and then add the syrup and sugar and spices. Then you add the meat and bring it all to a boil, then lower the temperature and simmer for 2 hours. Skim any of the foam off the top during the first hour of cooking. After 2 hours, remove the meat with a slotted spoon and put it in a bowl to the side and let it sit. Then add the currants, raisins, cranberries and lemon rind & lemon juice to the large pot. Let it all steep for a few minutes, and then add the meat and the bone marrow fat to it all. Bring to a boil, then lower temperature, and simmer for about 30 minutes. Boil off enough of the liquid until the mixture is thick.
After the mixture has cooled, add the rum. This adds flavor and helps preserve the mincemeat. Cover and store the mincemeat in a cool place for at least 2 weeks --- we typically keep ours in the fridge. You can then eat it straight, or put it in pies or tarts.
This recipe has been modified from a recipe in The Baking Sheet Newsletter, Vol. III, No. 1, November 1991.
1 kg "grass-fed & finished" stewing beef
80ml olive oil (approximately)
200g onions (one average-to-large head)
2 cloves garlic
100g carrot (1 large)
60g celery root (about fist-sized, unpeeled)
60g parsley (roughly)
2 dried bay leaves
2 tbsp paprika (mild)
1.5 tbsp Vegeta (this is a Balkan spice mix)
1/4 tsp pepper (approximately)
2 tbsp chilli powder
First, turn range on to maximum. Place large saucepan (able to hold 5 liters) with oil in it over heat. Place 0.5-to-1 inch cubes of beef into the hot oil until the meat loses its redness. Then add all the vegetables. Stir constantly, keeping heat at maximum. Then, when the juices have evaporated, continue to stir-fry until the beef is brown and onions have carmelized. Then add 3 liters of water. Add all the spices and bay leaves, and let it all boil until you lose enough water to add another 1 liter of water. Add the 1 liter of water and let it boil until you are left with about 1 liter of sauce (tip: the meat should not have room in the water/sauce to float). The sauce should be about the same thickness as chili. Serve over mashed potatoes or cooked rice, or just eat it with bread.
Liver Pancakes, Ukrainian-style
1 pound package of "grass-fed & finished" beef liver
3 whole carrots
1 medium sized onion
3-4 eggs (depending on carrots' juiciness)
1 cup of whole wheat flour
First, grind the liver. Then, grate the carrots and onion. Finally, mix all ingredients together and fry as you would regular pancakes.
1/4 lb beef kidneys
Slightly less than 1/4 lb beef (any cut)
Slightly less than 1/4 smoked beef sausage
Slightly less than 1/4 lb chicken
Slightly less than 1/4 lb pork
(note: you can add more meat, including beef tongue, beef heart, etc., as you like. The more meat the better.)
Fresh onions, carrots, small-tomatoes, all cubed
Olives, cut-up, to taste
Place kidneys in water and bring to the boiling point. Pour out water, thoroughly wash the kidneys and cut into small pieces (up to 5 mm). Then, put them back into boiling water. Meanwhile, make sure you've cut the beef, sausage, chicken, and pork into small pieces. Then, after the kidneys have been boiling for 20 minutes, add the pieces of beef and pork, and then in another 40 minutes add the chicken and smoked sausage (and tongue, heart, etc if you have decided to use them). Feel free to add spices to taste.
Separately fry small cut onions and carrots, and then add tomatoes. Add them to the broth. Then, 8 minutes later, add cut olives. Turn off, and let sit for 30 minutes. Serve with sour cream and a bit of lemon.
Beef Pot Roast
Salt and Pepper
Oregano and rosemary
1 large yellow onion, sliced or chopped
3/4 red wine
Carrots, peeled, cut
This recipe is ideal for beef roast (grass fed & finished) that is mid-to-lower quality (from the round or the blade, for example) and therefore requires moist heat. However, even a high quality cut may be cooked this way, and some people simply prefer moist heat as the means of cooking their roast no matter what the cut.
First, using a pan of some kind, heat 1 tbsp of oil on medium to high. Rub the salt, pepper, and oregano into the roast, and then brown the surface of the roast in the pan, evenly on all sides. This will only take a couple minutes. Then, in your roasting pan (or slow-cooker) place chopped garlic and onion to bottom, and place the roast on top of it. Add the red wine, then cover and bring up the heat until the liquid begins to simmer a little. Cover and cook until tender (likely will be 3 hours, but could be less depending on the type of pan and heating method you are using). When the cooking is about 15 minutes from being done, add carrots.
Steak on the Grill
Steak, any cut
This is a simple recipe, but it's one of the best ways to cook (grass-fed & finished) steaks on the grill. ESPECIALLY use a recipe like this if you are grilling the mid-to-lower quality cuts including sirloin, chuck, round, and so on.
First, rub the seasoning salt into the meat. Then rub in the crushed garlic and butter. Put them steak into a sealed ziploc bag and pound it a few times with the meat mallet. Then, leave the bag awhile to marinate, at least an hour.
Remove steak from bag. Coat it on both sides with some olive oil.
Pre-heat grill, and sear the steak quickly on each side. Reduce flame, and cook for a few minutes on each side depending on how you like it.
1 lb stir-fry beef
1/4 cup Soy-sauce (Japanese or Korean)
3 tbsp Sesame oil
1 Kiwi fruit, peeled and pureed in blender
3 tsp sugar
Few dashes black pepper
1 white onion, chopped fine
5 green onions, chopped coarse
3 cloves garlic, pressed
2 tbsp white cooking wine
1 tbsp white vinegar
Mix everything together, thoroughly, and let marinate for a day or more in a ziploc bag in the fridge. Then, pour the whole thing into a fry-pan and cook thoroughly, uncovered, on medium heat for about half-an-hour.
Cook until most (but not all) of the liquid has steamed off. Serve with sticky white rice.
Cajun-style Chicken Liver
1 pound chicken liver
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon crushed garlic
1 teaspoon onion powder
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon sea salt
2 tablespoons butter
6 cups spinach leaves, lettuce leaves or half a head iceburg lettuce, shredded
Ensure livers are not left in large piece, rather trimmed down into smaller pieces.
Mix together paprika, cayenne, garlic and onion powder, black and thyme, oregano and sea salt. Then add liver to the seasoning mix, then brush liver with melted butter. Place liver in a cast iron pan pre-heated to medium and cook on both sides, about 2 or 3 minutes per side. Place hot liver on spinach. Combine 1 tablespoon butter with juice of one lemon and 1 crushed clove of garlic in a hot pan until mixture turns light brown, then pour over livers and spinach as a dressing.
Garlic Scape Scramble (thanks Terri!)
1 tbsp fresh organic garlic scapes, finely minced (can use a manual mini chopper)
1 tbsp grass fed butter
4 eggs from pasture raised hens
2 tsp water
1/4 cup grass fed cheddar cheese, grated
Salt to taste
In a not too hot, non-stick skillet, melt butter and add minced garlic scape.
Let cook about 5 mins, making sure no browning occurs.
Whisk the eggs and water in a bowl then add to skillet.
Cook on low-med, so scrambled eggs don't brown, until eggs are cooked to your liking.
Remove from heat. (They can be a bit wet as they they continue to cook a bit off the heat).
Add shredded cheddar cheese and mix just until cheese starts to melt.
Season with salt to taste. (Pepper or not is up to you).
So delicious and easy. Save extra minced garlic scapes in the fridge to use again in other recipes. Serves 1 or 2 people.