The Snug Valley Farm Recipe Cookbook using grass-fed Holstein beef and pastured heritage pork.

Roulade – Mary Ann’s

Roulade – Mary Ann’s
This recipe was shared by fellow Vermonter – Mary Ann Duke. Mary Ann likes to serve her steak roulade with potato pancakes. Nancy – could we change shortening to be more specific? What would you use?
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 lb Top round steak, thin sliced
  • 2 Slices of bacon cut into small pieces
  • ½ Small onion, sliced thinly
  • 1 Tablespoon flour seasoned with salt and pepper
  • Shortening
  • Water
  1. Cut the steak into 2 inch square pieces.
  2. Evenly distribute the bacon and onion on the pieces of steak.
  3. Roll up each steak, securing them in position with 2 toothpicks.
  4. Dredge steaks in flour.
  5. Add the shortening to a heavy sauté pan and brown steak on all sides.
  6. Cover the steak rolls with water, and simmer for 1 – 1 ½ hours.


Steak with Cherry Peppers and Mushrooms

Steak – BBQ with Cherry Peppers and Mushrooms
This recipe for BBQ grass-fed steaks was shared by Bill Carey from Fayston, Vermont. Note to Nancy: where to buy the Tom Perrini or what are alternatives? This could use amounts – i.e: one mushroom per steak, etc. Also you should recommend type of steak to use.
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
  • 1 ½ inch thick grass-fed steaks
  • Hot Italian cherry peppers
  • Mushrooms
  • Tom Perrini Steak Rub
  1. Cut multiple slits into the steak for stuffing.
  2. Cut the cherry peppers and mushrooms into thin slices (do not remove the seeds from the peppers).
  3. Lightly sauté the peppers and mushrooms in a pan.
  4. Insert the pepper and mushroom mixture into the slits in the steak.
  5. Rub the Tom Perrini on both sides of the steak.
  6. Grill steak on barbecue to 140 degrees F.


Beef Jerky

Beef Jerky – oven baked
Cook time
Total time
This beef jerky recipe was shared by Tom Cantwell. Tom dries the jerky in the oven, so this recipe does not require any special equipment. For a lean jerky, make this with Snug Valley Farm’s grass-fed round or flank steak.
Recipe for: GRASS-FED BEEF
Cut of Meat: Round or Flank Steak
  • 1 lb Very lean round or flank steak
  • 4 Tablespoons Soy sauce
  • 4 Tablespoons Worcestershire sauce
  • 1 Tablespoon Ketchup
  • ¼ teaspoon Black Pepper (use more pepper for hotter jerky)
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Onion salt
  • ½ teaspoon Salt
  1. Remove fat from the meat and place in a freezer. When semi-frozen, it is easily cut into ⅜ or ¼ inch strips (the thinner the slices, the faster the drying). Note: meat cut with the grain will be chewy, against the grain, tender.
  2. Combine remaining ingredients in a large bowl. Add the meat and marinate for 1 hour in the refrigerator.
  3. Remove from refrigerator and drain in a colander. Place meat on cookie sheets to dry. For faster drying, do not overlap meat and turn at least once during drying.
  4. Dry in 200 degree oven for 4 hours on cookie sheets. It is ready when it bends like a green willow without breaking.
  5. Refrigerate for long term storage.

Teriyaki Steak – Grilled

Teriyaki Steak – grilled
Cook time
Total time
This is our favorite teriyaki steak recipe. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Plan to let it sit at room temperature for 30 minutes before grilling.
Recipe for: GRASS-FED BEEF
Cut of Meat: Flank or Round Steak
Serves: 3-4
  • 1 ½ – 2 lbs Flank or round steak
  • ¼ cup Soy sauce or tamari
  • 1 inch Fresh ginger root, finely grated with a microplane
  • 1 Tablespoon Honey
  • 2 teaspoons Sesame oil
  • 2 Scallions, sliced (both green and white parts)
  1. Combine all the marinade ingredients in a large zippered storage bag and mix thoroughly.
  2. Place steak in bag, squeeze out excess air and seal. Allow it to marinate in the refrigerator for at least 30 minutes.
  3. Take bag out of refrigerator, turn over and allow it to sit at room temperature for 30 minutes.
  4. Remove the steak from the marinade and grill for 3-5 minutes on each side. Discard the marinade.
  5. Allow the steak to rest for 5-10 minutes, for the juices to redistribute back to the steak.
  6. Slice the steak against the grain.


Braised Beef

Braised Beef
Prep time
Cook time
Total time
This braised beef recipe is from Claudia DeLucia of Chelmsford, MA. Claudia serves this over egg noodles, rice or mashed potatoes.
Recipe for: GRASS-FED BEEF
Cut of Meat: Round Steak, Chuck Roast
  • 1 ½ – 2 lbs Round Steak or Chuck Roast
  • ¼ cup Flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon oil
  • 1 can of mushrooms (drained) or fresh mushrooms
  • 1 Onion, sliced
  • 2 Garlic cloves, crushed
  • ¼ teaspoon Thyme
  • 1 Tablespoon Vinegar or ¼ cup Red Wine
  • 2 Tablespoons Ketchup
  • ⅓ cup Water
  1. Preheat oven to 325 degrees F.
  2. Cut steak into cubes and dust in seasoned flour (with salt and pepper)
  3. Add the oil into a frying pan and brown the steak on all sides, transfer the steak to a casserole dish.
  4. Place the remaining ingredients into the skillet. Heat to a simmer, stir to mix. Scrape the bottom of the pan to deglaze.
  5. Pour the sauce over the steak, cover tightly and bake in the oven for 2 – 2 ½ hours.