Great Grass Fed Beef Recipes!
We’ve cooked a lot of beef in our day, and have developed countless grass fed beef recipes of our own.
Ranchers cook a lot of beef
Living on a ranch all these years, our
Diamond F Brand 100% Grass Fed Beef
has always been the main staple of our diet, (and by the way, we’re all extremely healthy and robust – in fact our HMO gave us an 11% discount last year because of the overall health of our group – our family and employees' families), and we keep looking for as many different ways to cook it as possible.
For basic grass fed beef cooking instructions, visit our
Cooking Grass Fed Beef
page, or for more specific recipes, visit the pages linked below.
Sign up at left to subscribe to our monthly newsletter; The High Steaks News from Diamond F Brand 100% Grass Fed Beef and McNeil Ranch. In it you will find great specials on 100% Grass Fed and Finished Beef, along with updates about life on McNeil Ranch, as well as articles on food safety issues, recipe contests and much more!
Keep checking back as we add more culinary delights
Keep checking back on this site, because I will be updating recipes that I get from our business partner, Lyn Brill, and our new venture: The Dessert First Kitchen and Provisions, grocery store and Deli in Saguache, Colorado. Now open!
Lyn’s culinary skills are unbelievable! So just wait! Where my cooking style is fairly simple and down - home, Lyn has an incredible sense of flavor, and makes every dish amazingly spectacular.
On this page, we simply list our very basic cooking methods for the different cuts of beef, and link you to the individuaal page regarding that subject.
There are a number of ways to cook steaks, (for more in depth discussion of cooking
visit our page about steaks), but we generally recommend cooking steaks, whether grilling, broiling, or frying, at lower temperature than you are used to with grocery store beef.
Click through to our
recipes page to learn more about how to cook the less tender steaks like round steak, or sirloin tip steaks, and tenderize them with marinade.
Roasts need to either be cooked hot and fast or low and slow. There are roasts that are more tender, such as the crème de la crème; whole tenderloin roast, rib roasts, or eye of round roasts and can be cooked hot and fast. There are tougher cuts of roast such as; chuck, brisket, arm, shoulder, Rump, Bottom Round and Pikes Peak that are best cooked at low temperatures for 8 – 10 hours. For a more in depth discussion, click on our
Ground Beef Recipes
Click on the link above to visit our
recipes page. For now we have stroganoff, tacos and New Mexico style green chili. We will be adding to that page frequently.
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