If you were to take a fresh ribeye out of our on-farm abattoir’s Cutting Room and cook it without aging it properly, it would most likely result in a tough steak. Particularly for grassfed steaks, we recommend aging the meat. 

Ingredients:

Normally, making traditional ramen can all-day task. Simmering the broth for over 24 hours before you even begin assembling the meal can seem too daunting for many people. See how incredibly easy it is to make delicious ramen in your own home when you use our Pasture Raised Pork Ramen Broth, ...

Brisket is typically a very lean red meat protein. Cooking it correctly lends itself to an outstanding dining experience, one that your family and friends will love and enjoy. The instructions below will help you discover the terrific flavor of our Corned Beef Brisket!

UPDATED FOR THANKSGIVING 2021! ORIGINALLY PUBLISHED ON NOV 10, 2016 

We are grateful for the opportunity to provide you and your loved ones with a delicious pastured turkey for this special time of the year. Cooking a whole pasture-raised bird can be intimidating, and we want you to feel...

Denver Ribs are lamb spareribs, the lower 7 to 8 ribs usually with the fat, gristle, and connective tissue removed. Denver Ribs are a leaner alternative to pork ribs, and with a big flavor, they're delicious with or even without a dipping sauce.

Grassfed lamb rib chops and loin chops are the rough equivalent to a grassfed steak, making them some of the most popular cuts of lamb. Chops are easy to prepare, cook quickly, and the mild, sweet flavor is a great foundation for accompanying sauces. 

Rib or loin chops can be cooked on the grill,...

White Oak Pastures cows, raised on pasture and with plenty of natural exercise, have less marbling than commodity feedlot cattle. Our grassfed beef comes from animals who were raised on pasture, as they were intended to. 

While we can wax poetic about the best way to cook a grassfed beef steak, we understand that sometimes, maybe it’s not your thing. You don’t want the pressure. You’ve had a little too much wine before dinner. Isn’t there an easier method?