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What to do with the different cuts

Here's some ideas of what you can make with the different cuts of beef.

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Chuck/Arm Roast

InstaPot for 90-120 minutes
▪ Roast, potatoes, & veggies
▪ Shred for tacos, nachos, or quesadillas
▪ Beef stroganoff
 

Pike’s Peak/Sirloin Top/Rump
o Same as above, but cook a little longer depending on the size. These cuts
have more connective tissue, which means they take a little extra cooking
for that tenderness you love.
o Cut into “stew meat” and make
         - Beef stew
         - Shish kabobs
         - Beef tips

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Skirt Steak
o Fajitas
o Stir fry
o Salads
o Tacos


Steaks
Cook on the grill, smoker, griddle, or stovetop

 

Ground
o Spaghetti
o Stuffed bell peppers
o Tacos
o Burgers
o Meatballs
o Philly Cheese Steak Skillet
o Picadillo
o Sloppy Joes
o Quesadillas
o Lettuce wraps
o Chili
o Soup (cheeseburger soup, taco soup, Italian soup, ground beef stew)
o Lasagna


Cube Steak
o Chicken friend steak (fresh milled flour & tallow or avocado oil)
o Beef stroganoff (recipe on our facebook and Instagram)
o Stir fry
o Wrap around vegetables and cheese, stick with toothpick and grill or bake

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Stew Meat
o Beef & vegetable stew (recipe on our Facebook and Instagram)
o Beef Tips (10 minutes in the InstaPot with broth, garlic powder, and sea
salt, add rice and broth, cook for 4 more minutes)
o Shish-kabobs on the grill

A Few Cooking Tips

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  • Grass fed and grass finished beef is naturally leaner than a grain fed animal. This means cooking steaks at high temperatures will make them tougher than most of us prefer. Bringing meat to room temperature before cooking will help keep meat tender. We recommend using the “reverse sear” method:

    • Preheat oven (or pellet grill) to 200°

    • Pat steak dry and generously season (we use sea salt, garlic powder, and black pepper)

    • Transfer to a wire rack on a baking sheet and bake until your steak is about 10 degrees lower than your desired final temperature (for rare steaks, this is about 20-25 minutes depending on the thickness of your steak).

    • Heat tallow, butter, or oil in a pan over high heat. When it is hot, sear the steak for 1 minute, flip, and sear the other side for about 30 seconds to 1 minute.

    • Allow to rest for a couple of minutes before cutting.

    • Serve and enjoy!

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  • Roasts are a favorite of ours, because of how easy are versatile they are! I recommend using an InstatPot or pressure cooker to cook yours. You can put a thawed roast in with a little bit of liquid and garlic powder and sea salt and cook on manual pressure for 90-120 minutes and it will be tender and delicious! (Add 15-20 minutes for a frozen one when you forget to thaw dinner.)

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  • You will receive bones with your order (unless you have specified otherwise). Roasting them in the oven for 30 minutes then boiling them for 12-48 hours is ideal to pull all of the nutrients out to make a great beef broth. We like to add a splash of apple cider vinegar, garlic, onions, and a few vegetable scraps and/or herbs. You can freeze your broth in glass jars and thaw as needed. You may also cook them in a pressure cooker/InstaPot for 2-3 hours to make a quicker broth.

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  • You will also be receiving organ meats (unless you have specified otherwise). If you aren’t a fan of the taste of organ meats alone, shredding these meats in with our ground beef dishes such as spaghetti, tacos, soups, etc. have been a very easy way to get these nutrients in our diets regularly. We personally chop the frozen liver up into small pieces, salt them with sea salt, and take like pills.

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