Taco Tuesday anyone? Actually, tacos are a great idea any day of the week. This recipe from A Cozy Kitchen is a great find because in her blog she gives great insight into which cut to select for this recipe and why. She, Adrianna, also shares useful tips about the proper way to grill grass fed steak.
Pro Tip: Grass fed beef cooks about 30% faster than grain-finished beef. Keep this in mind if you’re use to cooking one or the other. B Bar Ranch steaks are just about perfect at medium-rare.
Food is a wonderfully defining character of culture. I love how with three powerful ingredients such as ginger, garlic, and scallions (GGS) you can invoke flavors that call to mind and celebrate Asian-inspired cuisine. Beef and Broccoli is a perfect example. Grab your GGS, some B Bar Ranch Beef and your favorite style of rice and your most of the way there.
For step-by-step directions on executing a great beef and broccoli dish, try this recipe from Pamela Salzman‘s blog on kitchen matters and recipes. We recommend going with a flank steak for this recipe, a cut that takes really well to a marinade.
It’s hard to beat a ribeye steak. At B Bar Ranch, we take the time and extra care to ensure that our cattle are finished well so that the steaks we offer are a healthy as they are sumptuous. Grilling a ribeye or most steaks for that matter will give you the best end result. Keep in mind that grass fed and finished beef cooks about 30% faster than supermarket grain finished beef.
This recipe from Epicurious takes things to the next level with a balsamic-caper vinaigrette sauce that you won’t soon forget.
There is a reason that the tenderloin steak (also known as filet mignon) has earned it’s place at the top of high-end cuts. As the name suggests, the tenderest of all the cuts of beef, a filet mignon has that melt in your mouth quality, just writing about a well prepared filet is making my mouth water.
Grass fed and finished beef is healthy for you, so you should have no qualms about adding additional healthy fats during your cooking process. We like this recipe from 90/10 Nutrition because he adds Kerrygold Grass Fed butter (my personal favorite!) to accomplish that beautiful sear everyone is looking for on their steak.
Sirloin steak is the ideal cut for kabobs. It comes from a part of the animal that doesn’t receive as much exercise as the round primal section. This makes it a more tender cut than options from the round but typically not as expensive as a more tender cut such as tenderloin. Honestly, the tenderloin is too nice of a cut to make into kabobs. Sirloin hits the nail on the head with just the right balance of rich beefy flavor and tenderness.
Pro Tip: Top sirloin steak includes a nice thick fat cap whereas sirloin steak is the same piece of meat but with the fat cap separated off. Sirloin steak vs. top sirloin steak is better for kabobs because you’ll end up cutting off the fat cap for your skewers.