Ingredients: 2-4 Lb of Bone In Short Ribs- thawed Salt and pepper to taste (start with 1/2 teaspoon each per Lb of meat) Instructions: Preheat oven to 275 F Season ribs Place ribs bone side down in a baking pan or dish. Cover and bake on 275 F 3-4 hours until the...
Ingredients: 1-2 Lb stew beef Seasonings: salt, pepper, garlic powder, onion powder (1/2 teaspoon each per pound) Beef tallow 1-2 oz- Click Here for Rendering Tallow Recipe Beef Broth 1 cup Click for Beef Bone Broth Recipe Instructions: Season beef and add to a...
Ingredients: 2-4 Lb Beef Shank Thawed Taco Seasoning – see below to make your own 12 oz beef broth Click Here For Beef Bone Broth recipe 2 oz beef tallow by weight (or 4 tablespoons) **Optional for flavor Click Here to render your own Tallow for cooking...
Ingredients: Use 3-4lb Beef Bones – For 5-6Qt Slow Cooker Use 7-8lb Beef Bones – For 10Qt Slow Cooker Can use any bones, soup, (neck & Rib) knuckles, marrow, oxtail. *Use Rib and Neck and knuckles for the most collagen. Pre- heat the oven to 400...
Ingredients: 2+LBSone in Short Ribs- Use 4+ LBS for larger meals. * uncooked bone-in short ribs yield approximately 50% meat after de-boning. Salt Thaw short-ribs in the refrigerator Pre-heat oven to 350 F Cut thawed short rib off bone. (Save the bones for soup...
Our smoker recently “retired” without notice. While exploring new smoker designs, Josh stumbled upon a video showcasing a BBQ restaurant that smokes an impressive 135 Briskets per day. As a small farm and cow calf operation, this number truly astounds me! 135...
Great for any occasion, this dish is easy to prepare, travels well, and it is just as delicious when reheated. We prepare it for evening meals, potlucks, appetizers, keto snacks and more. Recipe scales up evenly. Increase ingredients as listed for every pound of...
Beef Shank Chopped BBQ Ingredients: Beef Shanks-2-4 Pounds Seasoning – Salt, Pepper, Garlic Powder ½ teaspoon per pound of meat – Dried Rosemary ¼ teaspoon per pound of meat Beef BBQ Sauce How to Make Thaw shank Trim off the outer edge membrane Coat with seasoning...
Chuck and shoulder roasts are fattier cuts than the round roasts and best when cooked low and slow allowing time for tenderization and to absorb the awesome flavor the fat has to offer. Ingredients: ·1 Chuck or Shoulder Roast 2-3lbs ·Seasoning – Salt, Pepper, Garlic...
Confused about labeling? You’re not alone. Labeling should be a way to help consumers make informed purchasing decisions based on a particular product’s production methods, nutritional value, and health benefits, etc. Due to greenwashing, loopholes, and...
Marinade cuts such as Stew Beef and Stir Fry are cut out of the round section of a beef. These cuts are packed full of deep flavor but can be a little tough without a marinade or slow cooking. Stew Beef is best in the slow cooker 4-6 hours, but if you need something...
Stir fry is out of the round section of a beef. These cuts are packed full of deep flavor but can be a little tough without a marinade.To quickly tenderize, do the following:Quick Tenderize Method1. Sprinkle baking soda on thawed beef and leave for 20-30...
Erosion is a constant battle when it comes to monoculture crop land. Crops are planted and harvested by large machinery and the “weeds” or otherwise compatible plants are killed using herbicide applications to increase yield, thus eliminating the thatch that aids...
Our farm was featured in the September 2022 issue of Salisbury, the Magazine. It’s such an honor to be asked to tell our story. Salisbury, the Magazine is an awesome publication featuring local businesses, families and happenings in Rowan and Surrounding counties. ...
It was a great visit with Billy Buck and Melissa Neader at WAME! Interview starts around the 6:00 minute mark. See the full video on Facebook at WAME Radio – Real Country 92.9 Shop Grass-fed Beef Share...
