Pro Tips for cooking Mitchell Bros. Grass Finished Beef:
Stuffed peppers are a beautiful fresh dinner idea. Using our grass fed beef as well as local peppers (thanks Broxburn) and others fresh ingredients, make this recipe a powerhouse! It can be made KETO by eliminating the grain/rice in the mixture. We found LOTS of great recipes on-line and simply inserted our local ingredients. Here’s how we made these beauties…
One of the easiest ways to cook a roast (Round, Eye of Round, Rump or Cross Rib) is in the slow cooker! The low heat over a prolonged period of time makes the beef tender and ‘fall apart’.
Even easier than cooking a roast in the slow cooker? Cooking a roast from FROZEN in the slow cooker. The easiest way to do this is over night from 9pm - 9am. 12 hours to slow cook makes the perfect roast for pulling!
We found this awesome recipe at nelliebellie.com. We tried it last night and it was a hit! We used Mitchell Bros. Grass Finished beef of course :) A perfect easy recipe for Valentine’s Day Dinner!
Minutes steaks are delicious, pre-tenderized steaks that can be pan fried OR BBQ’ed… and only take a MINUTE! We’re raising the bar by adding this delicious, creamy mushroom sauce to mix from Recipe Tin Eats that will make all your dreams come true!
Minute Steaks are a cut of either the top round or the top sirloin that are pre- tenderized and flattened by a meat tenderizer. The tenderizing breaks down the muscle fibres, giving the steak their characteristic appearance and making them more tender then the original cut. They need to be cooked quickly, because they’re so thin, to retain the moisture and avoid going tough. Literally, all that’s needed is a MINUTE!
We are currently sold out of our New York's, Tenderloin's and Ribeye Steaks... HOWEVER we still have plenty of Prime Rib Roasts, which are super easy to cut down into your very own steaks!
- Thaw your Prime Rib Roast
- Cut off the bone (if you want, freeze and save for future soup/broth)
- Cut your steak evenly into multiple steaks - depending on your desired thickness... we choose 3 steaks at about 12oz each
- Season with your favourite dry rub - we used a combo of garlic powder, maple sugar, onion powder, olive oil and salt n pepper
- Grill on a very hot grill (BBQ) or a cast iron pan (make sure to heat before hand) for 90 seconds per side depending on thickness
- Make sure to test the internal temp of your steaks to make sure that you're not under/over cooking - Rare: 125 degrees, Medium Rare: 130 degrees
- Do not cook over Medium Rare
- Enjoy :)
To put it simply the fifth quarter (QUNITO QUARTO in Italian) is the remaining pieces of an animal carcass which are not being used for meat production. This included the organs, hide, intestines, feet, the head, horns, hooves, bones, fats and anything left once all the good meat is taken away. Many of these remnants of cattle processing hold great flavour, nutrition, strength, and possibilities!