*from NY Times Cooking
The strip steak is a really versatile cut and a great piece of meat when you don't feel like dealing with the bone in the T-bone steak. This recipe has easy written all over it and definitely worth a try in your own kitchen! If you are using our grass-fed steaks, you may want to shorten the cooking time and check to be sure you do not overcook your steaks, as that grass-fed meat will cook quicker than conventional beef.
*from Beef Checkoff
Even though we love our meats, we don't mind some greens here and there. When you can combine the two, it's even better. The best tricks to keeping that top round steak tender are to not over cook past medium rare, and to keep your steak slices thin. With a little veggie addition, this covers all the bases!
*from Cooking Light
We are caught right in the middle of grilling season and this awesome summer is in full swing. It may have started slow, but the warm weather is here, and camps are open. Why not get out the grill and go back to the traditional burger and top notch toppings? Let us help you stock your grill with our lean, flavorful grass-fed ground beef.