Grass fed beef is full of flavor and extremely tender if cooked right. However, the first time you try it, you might be disappointed. The reason is, like most people, you will get caught up in the excitement and rush home to cook this marvelous piece of beef as if it were the same as conventional grain fed beef. You probably will not account for the leanness of the meat and over cook it. Believe us when we say "guilty as charged".

Are you confused by the names used for the various cuts of beef?  We are here to help.

If you like beef jerky, you will love this recipe.  It's really quite simple, and you won't be able to stop eating it once you have a bag full of it in your pantry.

My new favorite steak recipe.  Yes, you heard me right, sirloin steak is my new favorite.  I used to be a ribeye man long before I switched to grass fed beef.  But that all changed when I tried this recipe. 

This Hungarian Beef Stew recipe is all about paprika! That along with roasted red peppers, carrots, onions and of course, grass fed beef. 

This traditional pot roast recipe comes from Sally Fallon, author of Nourishing Traditions.  The key to this recipe is marinating the meat in buttermilk for a minimum of 2 days which makes the pot roast extremely tender and flavorful.  It's an old housewife technique from German-speaking areas of Europe.

Contrary to most seasoning salt recipes which are made with dry ingredients, this seasoning salt is made using fresh, aromatic herbs that truly enhance the flavor of grass fed beef.