Grass Fed Beef Recipes

Winter weather is here and it is the perfect time for braises; slow-cooked meat that is falling-off-the-bone tender. Here's is one of my favorite cuts of our wonderful grass fed beef. The inexpensive, incredibly delicious crosscut beef shank. The crosscut beef shank is just what it sounds (and looks) like: A crosscut piece of the leg. It's full of tendons and muscle, and a chunk of bone. It doesn't look as pretty as a steak, and if you tried to cook it fast, it would be tough and hard to chew. But if you cook this cut of meat low and slow with moisture, the marrow in that bone melts out, helping create a smooth, rich sauce, and the meat itself gets melting and tender.

Flank Steak is the perfect meat for fajitas.  Marinated, grilled and served with onions and peppers - delicious!

I adapted this recipe to our taste from several short rib recipes.  The beef is melt-in-your-mouth tender and the flavor is wonderful.

These meatballs are a quick, easy, delicious meal and the kitchen smells great when they are cooking!  I serve them over rice.