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Recipes/Cooking Tips


Cooking Grass Fed Beef (excerpt from the book Grass-Fed Cattle by Julius Ruechel)

“Because grass-fed beef is leaner than grain-fed beef, to preserve its tenderness and flavor it should be handled slightly differently during cooking”... “When beef is cooked too fast, the high heat destroys the structure of the proteins, which makes the meat tough and chewy. The slower the beef is cooked, the more it will retain its tenderness and flavor. Fat has an insulating effect during the cooking process: It slows heating as the meat adjusts to the cooking temperature. Because of its lower fat content, grass-fed beef required lower cooking temperatures and shorter cooking times to cook through. Along with a shorter cooking time, grass-fed beef should be cooked using”... “25 percent less heat. Roasts usually cooked at 325F should be turned down to 275F and checked a few minutes sooner.”


You may also want to add some butter or other heat stable oil (such as lard or coconut oil, not olive oil) to add flavor and prevent burning. Steaks are delicious slow cooked as well!

Favorite 100% Grassfed Beef Recipes


Beef Roast


1 roast

carrots, chopped

potatoes, diced

salt and pepper


Place roast in roasting pan with a little water on the bottom. Rub roast with salt and pepper. Add carrots and potatoes. Bake @ 250 for approx 4 hours (depending on size of roast)

Beef Stock (adapted from Nourishing Traditions cookbook)

about 4 lbs beef marrow and knuckle bones

3 lbs meaty rib or neck bones

4 or more quarts cold filtered water

1/2 cup vinegar

3 onions, coarsely chopped

3 carrots, coarsely chopped

3 celery sticks, coarsely chopped

several sprigs fresh thyme, tied together

1 tsp dried green peppercorns, crushed

1 bunch parsley

Place the knuckle and marrow bones in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Add enough water to cover the bones, but no higher than one inch from the rim of the pot. Bring to a boil. A large amount of scum will come to the top, and it's important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long term storage.

Note: You can use the congealed fat to make pemmican or put outside to feed the birds.

Meat Loaf

2 lbs ground beef

1/4 cup ketchup

1 tsp mustard

2 T brown sugar

1/2 cup water

1 package onion soup mix or homemade

1 egg

Enough bread crumbs to make it firm

Combine all ingredients and shape into loaf. Bake 1 hr @ 350 degrees. 15 minutes before done add sauce of 1/2 cup brown sugar, 1 tsp mustard, 1/2 cup ketchup and water. Continue baking.

Meatballs (can make and freeze for quick meals)

3 lbs ground beef

1 cup cream

1 cup oatmeal

1 cup cracker crumbs

2 eggs

1/2 cup chopped onions

2 tsp salt

1/2 tsp pepper

2 tsp chili powder


2 cups ketchup

1 cup brown sugar

1/2 tsp liquid smoke

1/2 tsp garlic powder

1/4 cup chopped onions

Combine all meatball ingredients and shape into walnut sized balls. Place meatballs on wax paper lined cookie sheets and freeze until solid. Store frozen meatballs in plastic bags until ready to bake.

Mix sauce ingredients until sugar is dissolved (This can be frozen for later use also).

Place frozen meatballs in 9x13 pan. Pour sauce over meatballs.

Bake at 350 for 1 hr (It may take longer if you crowd the pan.

Makes about 70-80 meatballs


Brown 1 lb beef

Cook 9 noodles, drain

Mix beef with 1 jar of spaghetti sauce

Mix 1 lb cottage cheese, 3 to 4 eggs, and parmesan cheese (1/2 cup)

Layer sauce, noodles, and cottage cheese mixture and 1 lb mozzarella cheese.

Make 2 layers

Bake at 325 for 45 minutes

Stuffed Peppers

1 lb ground beef

1 quart frozen corn

1/8 tsp pepper

1/2 tsp salt

Brown meat, add corn and seasoning.

Place peppers in greased baking dish

Top with buttered bread crumbs

Bake at 375 for 25 minutes

Beef and Tater Squares

1 1/2 lb ground beef

1 cup bread crumbs

1 egg (beaten)

1/2 cup onion, chopped

1/3 cup ketchup

1 tsp salt

1/8 tsp pepper

3 cups hot mashed potatoes

1 cup cheese

Combine beef, bread crumbs, egg, onion, ketchup, salt and pepper. Put into 8" square baking pan. Bake at 350 for 30 minutes. Combine hot mashed potatoes and cheese. Spread over meat. Bake another 20 minutes


1 lb ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper (optional)

2-16 oz dark red kidney beans

1-14 oz can diced tomatoes

1-11 oz can corn, drained

1-6 oz can tomato paste

1/2 cup water

2 tsp chili powder

1 tsp salt

In large pan cook beef, onion and green pepper until meat is browned. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer 25-30 minutes.

Taco Dip

1 pack cream cheese (8 oz)

1 pack of sour cream (16 oz)

1 lb ground beef

1/4 cup taco seasoning or homemade with a little less than 2/3 cup water

1 pint hot salsa

8 oz cheese

Mix cream cheese and sour cream together, then put salsa, cheese and browned meat on top while still warm. Serve.

Hobo Dinner

Divide 1 lb ground beef between 4 pieces of aluminum foil. Add sliced potatoes, carrots, etc. Add salt and pepper. Bake at 350 for 1 hour or put in the campfire

Barbecued Burgers


1 cup ketchup

1/2 cup brown sugar

1/3 cup sugar

1/4 honey

1/4 cup molasses

2 tsp mustard

1.5 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp liquid smoke

1/8 tsp pepper


1 egg, beaten

1/3 cup oats

1/4 tsp onion salt

1/4 tsp garlic salt

1/4 tsp pepper

1/8 tsp salt

1.5 lb ground beef

1/4 cup sauce (above)

In small saucepan, combine sauce ingredients. Bring to a boil. Set aside 1 cup to serve with burgers.

Combine burger ingredients. Shape into patties and grill. Baste with 1/2 cup sauce during last 5 minutes.

Favorite Pastured Poultry Recipes


Roast Chicken


1 whole pasture raised chicken

2 T Celtic sea salt

1 stick butter


Rub cavity with celtic sea salt and place butter in cavity. Bake 300 for 2 ½ hours. Let sit for 30 min with lid on before serving to more evenly distribute juices.

Can make a gravy with drippings:

Pour drippings into a saucepan and heat over medium heat. Add several tablespoons flour or cornstarch to some water and shake until dissolved. Slowly add mixture to drippings in saucepan, stirring constantly until thickened. Can add salt and pepper if desired


Grilled Basil Chicken


6 chicken breasts

½ stick butter, melted

¼ - ½ cup fresh basil

Celtic sea salt



Rub chicken breasts with salt and pepper. Combine butter and basil and brush on chicken. Baste throughout grilling. Grill until no longer pink.


Crock Pot Chicken


2 t. Paprika

1 T Celtic Sea salt

1 t. onion powder

1 t. dried thyme

½ t. garlic powder

1 t. curry powder

1 t. dried basil

1 t. dried sage

¼ t. black pepper

2 onions, sliced (opt.)

1 whole chicken

1 ½ sticks butter (divided)


Melt ½ stick butter in bottom of crockpot. Place sliced onions in crockpot. Combine spices and rub all over chicken and inside cavity. Place 1 stick butter inside cavity. Place chicken breast side down on top of onions. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is tender and falling off the bones.

Chicken Stock (adapted from Nourishing Traditions cookbook)

1 whole free range chicken or 2-3 lbs bony chicken parts, such as necks, backs, breastbones and wings

gizzards from one chicken (optional)

feet from the chicken (optional)

4 quarts cold filtered water

2 T vinegar

1 large onion, coarsely chopped

2 carrots, peeled and coarsely chopped

3 celery sticks, coarsely chopped

1 bunch parsley

Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer


Parmesan Garlic Wings

2 lb chicken wings (8 whole wings or 16 (cut in half))

1-2 T lard

salt and pepper


1 stick melted butter

4 cloves garlic, minced or 2 tsp garlic powder

2 tsp chopped parsley

1 cup shredded Parmesan

1/2 tsp red pepper flakes.

Caesar dressing (for dipping), optional

Preheat oven to 375. Place chicken wings and lard on a baking sheet. Add salt and pepper and bake for 1 hour.

Make sauce in a large bowl.

Add wings and toss until completely coated.

These are delicious and easy!

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