It's the good ole stand by. For my family, it's an easy grab for a quick weeknight supper. You can do so much more with ground beef than ONLY burgers or ONLY tacos. The number of casserole recipes are endless. And you can't forget spaghetti, stuffed peppers, meatballs, sloppy joes, and more. When in doubt, pull out a pound of ground.
Can you say "soup season"?! When we are in full blown soup season, the most obvious way to use stew meat is in a stew or chili. But what if I told you there are more options for your stew meat package? Let me name a few - beef pot pie, beef enchiladas, Korean beef tips served atop rice with a side of broccoli, chunky beef stroganoff, and more. The possibilities are never ceasing. It's a step up from your ordinary ground beef.
Beefy. Juicy. Flavorful. The bone-in ribeye is the king of flavor when it comes to steaks. Ribeyes are quite fatty which helps to retain the juice when cooked, maximizing the flavor. A bone-in ribeye is best suited for the smoker as they tend to cook unevenly when done quickly over high heat, unlike its boneless counterpart.
The ribeye comes from the same cut of beef as the prime rib, and holds the same obvious flavor, juiciness, and beefiness as the bone-in ribeye. The biggest difference is going to be how you cook it - quickly on a high heated grill with a cold beverage in hand!
The NY strip steak is one of our most popular, sought after cuts. Marbled and full of rich flavor. Lean, but still tender and juicy. Skip the marinade, because these steaks can hold their own without it. If you want to add an extra oomph to your flavor, we suggest a dry rub instead.
While the ribeye and NY strip steaks are known and enjoyed for their flavor, the filet mignon is more known for it's texture. This cut of steak thrives off a good marinade or simple garlic butter sauce drizzled on top providing the ultimate marriage of tenderness and flavor.
Calling all barbecuers! The ultimate meat for you is quite obviously the brisket. Gather your friends for an all day hang out, something cold to drink, and some good conversation while this bad boy takes its time slow cooking to reach the height of flavor for your next cookout.
The classic roast. The perfect fall Sunday meal that has slow cooked all day, turning into a savory pot roast ready to gather friends and family around a table. Something about the warmth of a pot roast takes you home to slower days. Tender and easily shredded for leftover pot roast sandwiches.
While the chuck roast is more tender, the shoulder roast is better known for its flavor. Also needing to be slowly cooked, it's ideal for slicing. Take a slice of your perfectly cooked shoulder roast and make the ultimate French Dip sandwich with a mouth watering au jus and a side of seasoned steak fries.
If the chuck roast and the shoulder roast had a baby, it would be the tri tip roast. Melodiously boasting both tenderness and rich flavor, the tri tip is a sought after roast that slices like a brisket but takes a lot less time to cook due to its smaller size.
An easy choice for a weeknight grilling. The top sirloin steak has a bold, beefy flavor, and is naturally a lean cut. It's a thicker cut and does well on its own, dry rubbed, or soaked in marinade. Heat up your skillet or grill, melt some butter, and sear.
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