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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....


This stuffed steak recipe has green olives, capers grated parmesan and other yummy ingredients and is served with a garlic and tomato sauce. The recipe was shared by Amy Kong of South Duxbury, Vermont. Nancy: noticed that this recipe and the Roulade recipe call for thin sliced top round. Do you sell it this way? If so, let's mention that. Otherwise the instructions should tell them how to slice....


This recipe for Grass-Fed Beef Steak requires a cast iron skillet and is a quick way to cook our grass-fed steaks when you don't want to BBQ. We recommend using Snug Valley Farm Strip Steaks, Sirloin Steak or Rib Eye. The method also works for boneless pork chops. Thanks to our friend and web master, Cheryl Michaels, for introducing us to this method....


Thanks to Shannon Hayes for this recipe, published in Free Range Farm Girl: Cooking Grass-fed Beef. This recipe makes enough paste for one or two steaks. See the number of steaks by cut in the ingredients list. If steaks are boneless, allow ½ pound per person. For bone-in allow 1 pound per person. The steak you choose should be about 1 ¼ inches thick....


From Santa Maria, California, this recipe for grilled grass-fed beef is traditionally prepared with a sliced bottom sirloin roast called a tri-tip steak. This cut ranges from 2½ pounds to 4 pounds. Figure on ½ pound of meat (before cooking) per person. This recipe can also be made using a thick london broil or sirloin steak. We recommend using SVF's Grass-fed Sirloin steak or Tri-tip roast....