*from ABC's The Chew
Our lamb sausage goes great on everything! From a pizza topping to served hot out of the smoker, you can't go wrong. Subtle spicing is just enough, but not too much to overpower the mild lamb flavor that the meat is so well known for. For something fresh and new to fit the summer time perfectly, try out this refreshing recipe with hummus and tabbouleh.
*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.
*from Simply Recipes
Here's a great tip for when you're cooking kabobs on the grill this summer - Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.
*from Bon Appétit
What says summer and grilling season more than hotdogs sizzling over the fire? Our Double Z Uncured All Beef Franks are a great way to get the summer off the a great start. We are pretty proud of these franks, and sometimes, they deserve a little more than the traditional ketchup and mustard. Check out some of these spins on the summer time staple.
*from Food & Wine Magazine
"This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored."
***If you are using grass-fed steaks, cooking times are often times shorter than with conventional steaks. Don't be afraid to use a meat thermometer to check the correct doneness of your steaks. Temperatures can be found on our cooking tips page, here.
*from Food Network, recipe by Ina Garten
Sliders are great cookout grub; easy to grab and simple to prepare, they will always win thumbs up. Try out this awesome recipe with some Double Z ground beef and you will not be disappointed!