Recipes

Ingredients: 3-4 lb boneless chuck roast 2 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon ground oregano 1/2 teaspoon ground cinnamon 1-2 dried ancho chilies (or other mild dried chili of your choice) 2 cups beef broth 1 cup tomato sauce 2 tablespoons lime juice 2 tablespoons apple cider vinegar 1 tablespoon brown sugar 2 bay leaves Salt and pepper to taste Fresh cilantro for garnish (optional) Instructions: Prepare the dried chilies: Remove the stems and seeds from the...

Ingredients: 3-4 lb boneless chuck roast 2 tablespoons olive oil 1 medium onion, sliced 4 cloves garlic, minced 3 medium carrots, peeled and cut into chunks 3 medium potatoes, peeled and cut into chunks 2 cups beef broth (or stock) 1 cup red wine (optional, or substitute with more broth) 2 tablespoons tomato paste 2 teaspoons dried thyme (or 2 sprigs fresh thyme) 1 teaspoon dried rosemary (or 1 sprig fresh rosemary) Salt and pepper to taste 2 tablespoons all-purpose flour (optional, for thickening) Instructions: Preheat the oven to 325°F (163°C). Sear the chuck roast: Heat olive oil in a...

1. Do not defrost quickly! We know you're excited, but defrosting the product in the microwave or using other quick defrosting methods will compromise the flavor and texture of your meat. Allow the meat to naturally defrost in the fridge over 24-36 hours. 2. Make sure your grill is hot! Let the grill heat up for about 10-15 minutes to 400°F before placing steaks on the grill. Adding steaks to a hot grill will give it a nice sear on the outside, while keeping the center juicy. 3. Recommended grilling times in minutes at 400°F (*disclaimer: the USDA recommends cooking...

Ingredients: 2 filet mignon steaks (1.5-2 inches thick) 2 tbsp whole black peppercorns Salt to taste 2 tbsp olive oil (or your preferred cooking oil) For the Creamy Peppercorn Sauce: 2 tbsp unsalted butter 1 small shallot, finely chopped 1 tbsp black peppercorns, coarsely crushed (or more to taste) ½ cup beef broth ½ cup heavy cream 1 tbsp Dijon mustard (optional, for extra flavor) Salt to taste Instructions: Prepare the FiletsPat the filet mignons dry with paper towels to ensure a good sear. Season both sides of the steaks lightly with salt. Crust with PeppercornsPlace the whole black peppercorns...