Recipes, Tips


Our Favorite Ranch recipes

Beef Recipes 

Italian Skillet Meatballs
Delicious flavorful comfort food favorite.

Jeanine's Beef Bourguignon
Great beef stew recipe that leaves your house smelling wonderful.


A slow cook recipe with one of the most flavorful cuts from the cow.    


Pan-seared Steaks with Shallot Sauce
A lovely way to dress up a steak, with sherry, tarragon, and shallots.

Tuscan Pot Roast
A rich tomato sauce based roast, wonderful with roasted potatoes.  Serve with red wine and crusty bread.

Braised Beef Brisket in Porter
This tastes better which day it's stored in the fridge.


Our favorite add-ins to ultra flavorize an already juicy and delicious grass-fed burger.

New to deglazing a pan?  It's must-have knowledge when creating sauces and it's easy.


~ Pork Recipes 

Braised Pork Shanks
A simple recipe that produces an outstanding roast dish.

Pork Cutlets with Rosemary, Sage and Dijon Wine Sauce
Delicious with chops, shoulder and fresh ham steaks.


Few ingredients, easy and "good enough for company."

Pork Chops with Rosemary Vinegar Sauce
Serve with parsley baby red potatoes and roasted carrots.   

Pork Roast Braised with Milk and Herbs
Just fabulous with russet mashed potatoes and baby peas.  The milk and herb combination creates an amazing, savory flavor.  



Cooking tips for Pasture Raised Meat


No worries, it’s not complicated. We'd just like to share some techniques that are important, so that you can get the best out of your cuts of meat - a delicious meal.

Our animals are in shape, they're no couch potatoes. The herds are constantly on the move, developing much leaner muscle than you might find on feedlot cattle. As such, these grass-fed meats call for a slightly different set of cooking techniques than your average grocery store cuts. As you get ready to cook them up, try using some of these methods to really showcase your North Woods beef or pork:


  • Thaw completely: Thaw in the fridge or, if sealed in plastic, in a bowl of water (microwave thawing is not recommended). Also, let the meat warm to room temperature before cooking--going from the fridge to the oven is an abrupt transition for the meat's texture.
  • Don’t overcook: When people find grass-fed meats tough, its often because they've been over-cooked: grass-fed beef requires about 30% less cook time than conventional beef, as it is high in protein and low in fat. Grass-fed beef is generally at its best when prepared somewhere in the range of rare to medium; if well-done beef is your ticket, shoot for a low-temperature braise that will keep the cut moist and tender.
  • Slow and low: Whether you are cooking over the stove, oven, or grill, the best way to savor your beef or pork is to use a "slow and low" method: low temps with longer durations. Crock pot/dutch oven recipes and braises are particularly fabulous, especially when it comes to less expensive cuts, which can be less tender.
  • Allow for a rest period: As with most foods, grass-fed meats continue to cook after they've been removed from heat, so pull your beef or pork from the heat source when it reaches 10° beneath the desired temperature, and let it rest for about 10 minutes. This rest period also helps to retain tasty juices.  
  • Experiment: Try a variety of marinades and dry rubs to find those that best compliment the high flavor profile of your beef or pork!


No fancy gimmicks--just a few techniques to help you enjoy your beef or pork at its best. See what you like, and be sure to update us with favorite recipes as you find them!