Beef It Up With Fresh, Local Beef For The Healthier Way To Eat

Grass feeding is a fairly new practice to most us. But more people are learning that 100% grass-fed beef makes for a high quality product. When beef comes from 100% grass-fed cows, it is richer in beta-carotene, CLA, omega-3 fats, and Vitamin E. In addition, the risks of feed being contaminated are lower, making it safer to eat.

This beef is lower in fat, which makes the various cuts of beef you can get healthy. The cuts of beef best are bottom round, eye of round, flank, top round, and strip. 100% grass-fed beef contains as much as two times amount of beta-carotene and lutein than conventionally fed beef does. And this is true if the beef had to be silage-fed during the winter.

100% grass-fed beef has 500 to 800 milligrams of conjugated linoleic acid in a four ounceserving, 3 times greater than what is found in non-grass-fed beef. Depending on the pastures the beef have been raised in, the omega-3 fat can vary. Four ounces of grass-fed beef will have over 3 grams of total omega-3 fats.

Roasted Beef Tenderloin

The Ingredients:

  • 2 and half pounds beef tenderloin
  • 1 tbsp olive oil
  • ½ tsp ground pepper
  • ½ tsp dried marjoram leaves
  • ¼ tsp coarse kosher salt

Start Cooking:

  1. Set oven at 425ºF
  2. Turn the small end of tenderloin under about six inches and tie with string every 1 and 1/2-inch.
  3. Place beef in shallow roasting pan with a rack.
  4. Brush with the olive oil and sprinkle with marjoram, pepper, salt.
  5. Insert meat thermometer in thickest part.
  6. Bake forty to fifty minutes uncovered or until thermometer reads 140°F.
  7. Cover beef loosely with aluminum foil and set aside for 15 minutes.
  8. Remove the string and serve.

Slow Cooker Pork Chops

The Ingredients:

  • 3/4 c all-purpose flour, divided
  • 1/2 tsp ground mustard
  • 1/2 tsp blended garlic & pepper
  • 1/4 tsp seasoned salt
  • 4 pork loin chops, boneless
  • 2 tbsp canola oil
  • 1 can (14.5 oz) chicken broth

Start Cooking:

  1. Pour ½ cup flour, mustard, garlic/pepper blend, seasoned salt into a large re-sealable plastic bag.
  2. Add one pork chop at a time then shake around to coat well.
  3. Pour the canola oil into large skillet and brown the chops on both sides.
  4. Place in a 5 quart slow cooker.
  5. In small bowl, pour remaining flour and add broth, whisking until smooth.
  6. Pour mixture over the chops.
  7. Place lid on then cook for three to four hours on low or until meat is tender.
  8. Place the cooked chops on a serving plate then while liquid cooks, keep steady whisking so it stays smooth. Serve on side with pork.

Good Eats Meatloaf

The Ingredients Needed:

  • 6 oz croutons, garlic flavor
  • 1/2 teaspoon each cayenne pepper & ground black pepper
  • 1 teaspoon each chili powder & dried thyme
  • Half medium size onion, chopped
  • One carrot, peeled and broken
  • Three cloves garlic, whole
  • Half one red bell pepper
  • 18 ounces each ground chuck & ground sirloin
  • One and half tsp kosher salt
  • 1 egg

Glaze Ingredients:

  • half cup catsup
  • one tsp ground cumin
  • Dash hot pepper sauce and dash Worcestershire sauce
  • One tbsp honey

Cooking:

  • Set oven at 325 degrees F.
  • Place black pepper, cayenne pepper, chili powder, croutons, and thyme in food processor and pulse until you have a fine texture.
  • Pour into a large bowl. Put the carrot, garlic, onion, and red pepper in the food processor and pulse until finely chopped.
  • Mix that with the ground chuck and sirloin with the bread crumb mixture.
  • Now add the kosher salt to the meat mixture, then the egg and mix thoroughly without squeezing the meat.
  • Pack the mixture into a loaf pan and shape. Onto baking sheet covered with parchment paper, roll the meatloaf out and insert a temp probe in the top and set for 155 degrees.
  • Place in oven for 10 to 15 minutes then add the glaze.

Create The Glaze:

  • Mix the catsup, cumin, hot pepper sauce, honey, and Worcestershire sauce.
  • Brush the glaze over the meatloaf after it has baked for around 10 to 15 minutes.

Roast Chicken with Potatoes and Olives

The Ingredients

  • One crushed bay leaf
  • One tsp fennel seeds
  • Half tsp red pepper flakes, crushed
  • One 1/2 lbs halved fingerling potatoes
  • Half cup Kalamata olives, pitted
  • Four tbsp olive oil, divided in half
  • Kosher salt and freshly ground pepper
  • Four chicken legs
  • Half cup fresh flat-leaf parsley leaves, use the stems
  • One teaspoon lemon zest, finely grated

Start Cooking:

1. Turn oven on at 450°.

2. Using food processor or spice mill, pulse the bay leaf, fennel seeds, and half teaspoon red pepper flakes until finely grounded.

3. In large bowl, toss the potatoes together with the olives, two tablespoons olive oil, and half of the spice mixture then season with pepper and salt.

4. Put chicken on baking sheet with a rim and rub the rest with rest of olive oil then season with pepper & salt and spice mixture.

5. Spread the potato mixture all around the chicken pieces and bake until potatoes are tender, using fork for testing, and the chicken is thoroughly cooked and has crisp skin.

6. Top the chicken & potato mixture with the lemon zest, parsley, and red pepper flakes. Drizzle pan juices over it and serve.

Rack Of Lamb

Ingredients Needed:

  • 1 and 1/2 tbsp kosher salt
  • 2 tbsp fresh rosemary leaves, minced
  • 3 cloves of garlic, minced
  • Half cup Dijon mustard
  • 1 tbsp balsamic vinegar
  • 2 racks of lamb

Start Cooking:

  • Using the steel blade in a food processor, blend the garlic, rosemary, and salt until finely minced.
  • Add the balsamic vinegar and mustard and process sixty seconds.
  • Put the racks of lamb (have them “frenched” by your butcher) in a roasting, curved rib down.
  • Cover the top of the rack with mustard mixture.
  • Let them sit 60 minutes at room temp and set the oven at 450 degrees
  • Roast the lamb for twenty to twenty-five minutes.
  • Now take from the oven and position aluminum foil loosely over them.
  • Let them sit for fifteen minutes and cut the individual ribs to serve.

Easy Seared New York Strip Steak

The Ingredients Needed:

  • One New York Strip 1-1/4 inch thick
  • One 1/2 tsp kosher salt
  • One-Fourth tsp black pepper, freshly grounded
  • 1 tsp olive oil

Start Cooking:

  • Allow the steak to sit at room temp for thirty minutes.
  • Sprinkle the pepper & salt on both sides then rub with olive oil.
  • Set aside and heat a med-size heavy-bottomed pan over high heat.
  • Once it is hot, put the steak in it and cook until a dark crust forms.
  • Turn with spatula or tong and cook another three to four minutes.
  • Place the steak on cutting board or serving dish and let sit five minutes, then serve.

Top Sirloin Steak With Bell Pepper And Onion Sauté

The Ingredients

  • Two one-half pound top sirloin steaks, 1 inch thick
  • Six tbsp olive oil
  • Two tbsp balsamic vinegar
  • Six minced garlic cloves
  • One sliced large onion
  • One slice large red bell pepper
  • Once slice large green bell pepper
  • One cup beef broth
  • Crumbled blue cheese
  • Fresh Italian parsley, minced

Start Cooking:

  1. In glass baking dish, place the steaks.
  2. In small bowl, mix four tablespoons olive oil with vinegar and half of the garlic.
  3. Pour mixture over the steaks and coat on all sides.
  4. Allow to marinate for thirty minutes at room temp.
  5. Heat remaining olive oil in large skillet on a medium heat.
  6. Add the bell peppers, onion, and rest of garlic, sauté for eight minutes.
  7. Add broth and turn up the heat so that mixture is boiling.
  8. Boil until veggies are tender and liquid is thick, approximately 5 minutes.
  9. Season with pepper & salt.
  10. Prepare grill or preheat broiler.
  11. Take steaks out of marinade and generously sprinkle pepper & salt.
  12. Grill until cooked to desired doneness and place on serving platter.
  13. When vegetables get to simmering point, slice the steaks and arrange on serving dish.
  14. Place vegetables on top and drizzle with skillet juices, sprinkle cheese & parsley.

Basic Sear-Roasted Lamb Loin Chops

The Ingredients Needed:

  • Four 1-1/4 inch thick lamb loin chops
  • Kosher salt
  • Black pepper, freshly grounded
  • Two tablespoons vegetable oil

Start Cooking:

  • Set over at 400°F and place rack in the center.
  • Place the lamb chops on paper towels and pat dry.
  • Now season them with the pepper and salt.
  • Cover bottom of an ovenproof frying pan with the olive oil and put on medium-high heat burner until smoking. Then add the lamb chops and cook till golden-brown on the bottom. Usually around three minutes. Then turn and cook until golden brown again, another three minutes.
  • Put the pan in the oven and bake to 130°F or eight to ten minutes. Take from oven and place on serving dish then loosely cover with foil and let sit for 5 minutes, then serve.

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