Bone Marrow Broth

Ingredients

2 pounds marrow cut bones
1 gallon water
2 TB apple cider vinegar
1 onion cut in quarters
5 garlic cloves
Salt & Pepper

Optional: You can add other spices such as Italian spices or turmeric and curry.

Preparation

Put all together in large pot. Let set for 30 minutes before heating.
Bring to boil. Reduce heat to a slow simmer. Cover and cook for 48 hours.

Cool, then put in fridge. Remove fat from top. Use the fat in cooking. This is a very healthy fat. Remove bones and drain in colander. Taste and adjust seasonings.

Put in glass jars to freeze.

Enjoy! (Drink warm or cold.)

Grass-Fed Beef Roast

Ingredients

2 lb. Grass-Fed Chuck Roast
carrots
Potatoes
Salt and Pepper

Preparation

Preheat oven to 300 degrees. Season your roast. (I used Herb de Provence and salt and pepper.)
On top of the stove, over medium high heat, heat a little olive oil in your roasting pan. Place roast in hot pan to sear. You want to hear it sizzle! After a few minutes, flip roast over to other side. Turn off heat after a few minutes and add your chopped veggies and potatoes. (I added carrots along with the potatoes. Salt and pepper these, too.)
Add about an inch or two of water and place the lid on your roaster. Cook your grass-fed chuck roast in the oven, covered, for one hour then uncover for 30 minutes. Pull roast out of oven and let rest for ten minutes before serving.
Enjoy the best roast you’ve ever eaten! It is very tasty and tender as well as juicy. This juice is great to make gravy to put on the potatoes that cooked along with the roast.

Smoked Grass-Fed Brisket

What You'll Need:

• BF Farms 100% Grass-Fed Beef Brisket
• Dry Rub (Sea Salt, Pepper, Garlic Powder, & Paprika)
• A smoker
• Hardwood of choice. (Hickory, Mesquite, and Pecan are the most popular for brisket)

Preparation:

• The night before you plan to smoke the brisket apply a small amount of olive oil to both sides of the brisket. Take your dry rub mix and rub it generously on both sides.
• Wrap the brisket as air tight as possible and place in the fridge over night.
• About 2 hours before you wish to smoke the brisket set it out to warm up to room temp.
• Fill you smoker with your choice of hardwood and bring the temp up to about 225°.
• Place the brisket on the smoker with the fatty side up (this will help keep it moist as it cooks).
• Once the internal temperature of the brisket reaches 165° you may wish to double wrap it in aluminum foil to help bring the temperature up the rest of the way.
• Once the internal temperature reaches about 190° it's time to pull it off the smoker and let it rest.
• The best way to let it rest is to leave it in the foil, wrap it in towels, and place it in a cooler. (The brisket will continue to cook slightly and begin to reabsorb any juices it lost.)
• Leave it in the cooler until you're ready to slice it and serve it. (When slicing make sure you cut against the grain.)

The smoking time varies, but is usually between 1 hour and 1:15 per pound. If it reaches 190° earlier than you expected, you can keep it in the cooler for up to 4-5 hours and it'll still be nice and warm for serving.

Ingredients:

• -4 BF Farms 100% Grass-Fed Rib Steaks
• -2 TSP Salt
• -2 TSP Pepper
• -2 TSP Paprika
• -1 TSP Garlic Powder
• -1/2 TSP Onion Powder

Preparation:

Set the steaks out to thaw at room temperature a couple days before you want to cook them. Once steaks are thawed, place them in the fridge until the day of.

Pull the steaks out a couple hours before dinner time, mix seasonings and rub on both sides (to taste). We didn't use all of it. Let them sit on counter until they get to room temperature (approx. 30 minutes).

Smoke for 1 hour at 200 degrees. Remove them from the grill. Turn grill to 400-425 degrees. Grill for 7 minutes on each side. Pull the steaks off the grill, cover them in foil, and let them rest until it's time to eat.

Ingredients:

• 1 pound BF Farms' grass-fed beef
• 1 egg per burger
• Avocado slices
• Tomato slices
• Bacon
• Goat cheese crumbles
• Burger buns
• 1 TBS Cumin
• 1 TS Chili Powder
• 1 TS Garlic Powder
• Salt and Pepper

Preparation:

1. Chop tomatoes and slice avocados and set aside.
2. Mix spices in with the ground beef. Knead with hands and create patties.
3. Pull out a medium and a large skillet. In the large skillet, cook the beef patties on medium heat.
4. At the same time- if you can -in the medium skillet, cook bacon on medium-low. Remove bacon. DO NOT DRAIN. Crack eggs over pan and fry eggs in the bacon grease, splashing grease onto the tops of the eggs. Remove eggs.
5. Put all of the ingredients together and DEVOUR!

Ingredients:

• 2 Grass-Fed Lamb Chops
• Soy Sauce
• Salt
• Black Pepper
• Sage
• 1 TBS Butter
• 1 Cup Dark Beer
• 1/4 Cup Beef Broth
• 1/2 TS Flour

Preparation:

Take two lamb chops and sprinkle with a very light amount of soy sauce to enhances meat flavor. Add pepper and braise them in a pan for the juices - About 5 minutes each side on medium heat.

Put the chops in the oven and let them bake for 20 minutes on 350 degrees. "I also love to put the chops in a pressure cooker and cook them that way, the meat LITERALLY falls off the bone and is SO tender delicious."

While the chops are in the oven, put 1 TBSP of butter in a small sauce pan and let it slightly brown for flavor. Add 1 cup of your favorite dark beer. "Any dark beer works, I personally love a good dark that has coffee notes in it, it really brings out the lamb flavor." Place it in the small sauce pan along with the drippings and 1/4 cup of beef broth to cut the beer and add flavor. Warm to medium heat.

Add about a 1/2 teaspoon of flour to thicken.

Add a pinch of sage, salt, and pepper to taste. Let it simmer until the chops are done, out of the oven, and plated. 

Pour the gravy over the chops and BAM, Lamb Chops doused in delicious Beer Gravy!

Ingredients:

1 lb. BF Farms lamb sausage

1 lb. BF Farms ground beef

1 ½ red onions chopped

3 cloves of garlic chopped

3 cups of black beans - I cooked these in the crockpot over night with water, salt & pepper, and 4 tbsp. of good balsamic vinegar.  I use extra water, so that I have a nice black bean liquid to use in the chili - Or use canned, with liquid.

1 can of beer

Spices - I don’t measure spices, because I do it to taste.  But in the chili I used cumin, chili powder, a dash of ground cloves and S&P.  I taste it about half way through the cooking process, for adjustments to these spices.

Preparation:

First I like to brown the lamb sausage.  It has a few of its own spices, so I don’t season it at all.  It leaves behind some nice fat, and flavor to brown the beef in next. So I remove the lamb and brown the beef.  Once that is done, I remove the beef and add the chopped onion, garlic and spices.  This softens the onion & garlic and blooms the spices.  I cook them for about 5 minutes.  I then add the black beans with liquid and the browned meats. 

A lot of times, I add canned tomatoes to my chili, but this chili I like it without.

I use the can of beer to make sure I have enough flavorful liquid to mostly cover the chili.  You could also use broth of any kind - or red wine.  I used ¾ of a can of beer.

I put a lid on this and put into a 275 degree oven for about 1.5 hour - taking the lid off the last 30 minutes, depending on the amount of liquid.

I like to serve this with a dollop of sour cream and/or shredded cheese.

Ingredients:

• 1lb. grass-fed beef
• 1lb. grass-fed lamb sausage (already seasoned)
• 1 egg beaten
• salt and pepper
• balsamic vinegar
• garlic powder

Preparation:

Combine ingredients in a medium sized bowl. The lamb sausage is spicy, so use less sausage if dining with sensitive pallets. Create burger patties and grill at the temperature that you prefer for a regular beef patty. Keep in mind, that lamb has better flavor when slightly under cooked.

Ingredients:

• 12 tomatillos
• 2 jalapenos
• Small red onion
• 2 cloves of garlic minced
• 1 lb. BF Farms lamb sausage – mild
• 1/2 cup cooked brown rice

Preparation:

My first mistake was not cooking the brown rice first…so I gladly suggest that you cook the brown rice first. I always learn by trial.

Heat your oven to 450 degrees under a broil setting.  Cut your tomatillos in half. Then take the seeds and membrane out of the jalapenos (or leave them in if you like the extra heat) and cut in half. Peel the onion then slice it in half also.  Put all the veggies on a baking sheet with a lip (jelly roll pan).  Drizzle olive oil on the veggies, and toss with hands coating the veggies well.  Sprinkle with a 2 tsps. of cumin, salt and pepper to taste.  Put into oven and roast/broil for 5-10 minutes.  Keep a constant eye on the veggies, since they can burn quickly.  I like a little char on mine, so the tops looked burnt on mine.  Pull the sheet out and set aside to cool.

In the meantime… start browning the lamb sausage, with the minced garlic and salt/pepper.  While this is going on, toss your roasted veggies into a blender or food processor.  The cooler they are the better this is.  Process until it resembles salsa.  Add this “salsa” to the browned meat along with the cooked rice.  Add enough water to just barely cover the ingredients, put a lid on it and let it simmer over medium heat for about 15 minutes or so.  Serve hot with either shredded cheese or sour cream.  I tried it both ways and loved it.

*A side note – Traditionally, Verde Chili is made with cubed pork, or shredded chicken and doesn’t include rice.  I had the beautiful lamb sausage from BF Farms, and used it instead.  I think it’s just as good, maybe better.*

Ingredients:

2 lbs grass fed ground beef (BF Farms' ground beef, of course)
2 eggs beaten
½ cup panko bread crumbs
3-4 tbsp. of olive oil
Fresh oregano, thyme, & rosemary chopped
A pinched of crushed dried fennel seeds
(You can forgo the fresh herbs and fennel seed and simply use a tablespoon of dried Herb de Provence.  I have done both.)
Salt and pepper to taste…but you want more than a pinch.

Preparation:

Preheat oven to 375

Combine all ingredients in a bowl and mix with your hands to ensure you aren’t over mixing it.

I use a glass loaf pan.  If you are using metal, I suggest a piece of parchment paper on the bottom of the loaf pan. 

Place mixed ingredients in the loaf pan….drizzle olive oil over the top of the loaf and a pinch or two of kosher salt.

Bake for 30-40 minutes.  In my oven 30 minutes just about does it.  Of course it will continue to cook for a few minutes as it rests on the counter. 

While the meatloaf is baking, I like to make a little balsamic “sauce” to go over the meatloaf when served.  Put ¾ cup of good, well-aged balsamic vinegar (I use Teaoli’s traditional) and two cloves of garlic (cut in half) in a small pan, over low to medium low heat, and heat while the meatloaf bakes.  I don’t want to say cook…because you really just are infusing the garlic with the balsamic, not making a reduction, so you don’t want it to simmer. I serve this over each slice of meatloaf once I have plated it. 

This meatloaf is a family favorite.  It’s also very good when I mix 1 lb. of BF Farms ground lamb with 1 lb. of their ground beef.

Ingredients:

2 lb. Grass-fed Chuck Roast

Preparation:

Preheat oven to 300 degrees. Season your roast. (I used Herb de Provence and salt and pepper.)
On top of the stove, over medium high heat, heat a little olive oil in your roasting pan. Place roast in hot pan to sear. You want to hear it sizzle! After a few minutes, flip roast over to other side. Turn off heat after a few minutes and add your chopped veggies and potatoes. (I added carrots along with the potatoes. Salt and pepper these, too.)
Add about an inch or two of water and place the lid on your roaster. Cook your grass-fed chuck roast in the oven, covered, for one hour then uncover for 30 minutes. Pull roast out of oven and let rest for ten minutes before serving.
Enjoy the best roast you’ve ever eaten! It is very tasty and tender as well as juicy. This juice is great to make gravy to put on the potatoes that cooked along with the roast.

Step 1.
Take a steak out of the freezer and put it in the refrigerator. Leave it there for a minimum of 2 days, but not more than 4 days.

Step 2.
Take the steak from the refrigerator and put it on the counter for a minimum of 2 hours, but no more than 4 hours. Your steak will now be at room temperature and will begin to relax.

Step 3.
This is the time when you determine how relaxed your steak is. To do this, simply take your finger and press down on the steak in various places. A relaxed steak will feel soft, whereas a less relaxed steak will feel firm. Your goal is for the entire steak to feel soft. The parts of the steak that feel firm can be massaged. Just pick up the steak and massage the firm parts. It is the connecting fibers that create the firm areas, and the massaging breaks down these fibers.

After you have finished massaging your steak, put it on a flat surface and sprinkle lightly with salt. (We use Himalayan Pink Salt.) Rub the salt into the steak. Do this to both sides. Next we use a Jaccard tenderizer which pokes tiny holes into the meat. This allows the salt to be dispersed all the way through the meat, and these tiny holes will allow cooking time to be reduced by about 40%. After this step is completed, allow the steak to mellow at room temperature for a minimum of 1 hour, but not over 2 hours.

Step 4.
Prepare your grill or skillet. When using a skillet, it should be medium hot. Add a generous amount of real butter and heat until it bubbles. Add your steak and sear for approximately 1 minute on each side. Turn off heat, cover and let set for 1 more minute. Remove lid and move skillet from burner. Let your steak set for about 30 seconds. It is now ready to enjoy!

Please note: This amount of cook-time is for a medium rare steak. Remember that each stove or grill is different. Have patience with the cooking time. You will quickly learn what is best for your appliance.

If you prefer a steak with a specific flavor, add this with the salt, and then use the Jaccard tenderizer. Just remember that grass-fed beef has its own natural flavor, so don’t think you have to add a flavor enhancer like you would with grain-fed beef.

If you don’t have a Jaccard tenderizer, these can be purchased at Academy Sports for around $20.