One of the best things about being a farmer has been having our very own stash of quality, organic, grass fed beef available at all times, but I must say, the easiest and most versatile to use is our ground beef.
But, what's special about our ground beef?
It is Premium
You might think all grass-fed ground beef is equal, but in addition to being certified organic, ours is dry aged for at least a week and it comes from the whole cow. So all those delicious cuts of the rib and sirloin are ground up with the rest, giving our ground beef exceptional taste and even more health benefits including vitamins, minerals, and nutrients found in the WHOLE animal, and not just the scraps in typical ground beef.
It is Local
Yes, you might find grass fed ground beef these days in your nearest big box store, but keep in mind that while it might say it comes from the US, it probably doesn't. How? Read more on this blog post we wrote about the reversal of the "Country of Origin Labeling Law". Most likely your beef comes from far away places like Australia, New Zealand or South America, traveling halfway around the world to get to you. Ours will only travel from our Wisconsin family farm to your table.
In addition to being one of the most affordable beef products, the best part of ground beef is its versatility. I admit, before becoming a farmer, we rarely bought ground beef. For burgers occasionally or a specific recipe, but I just didn't think of it in my family meal rotations. However, having them handy in the freezer has been salvation for a quick family meal! Easy to defrost and with endless possibilities to use, it makes dinner planning and prepping super easy!
Here are 30 ways to USE GROUND BEEF (some with links to recipes!) to give you many ideas on how to use your Starry Nights Farm grass fed, ground beef:
and saving the best for last...
30. Wisconsin Butter Burger : )
Shop for your GROUND BEEF here and enjoy!
Grass-fed beef is much lower in fat than its corn fed counterpart. This may mean that your beef can dry up faster or become overcooked much quicker than corn fed. Without the added fat from corn, grass-fed beef tastes like... well, beef! but you want to know how to cook it properly.
The name of the game is to keep the meat moist, an easy task when you consider the following tips:
Happy cooking and enjoy your beef!
The secret to chili is how you select and use your chili peppers. If dried ancho and chipotle peppers are not available in your local market, just substitute, bearing these points in mind: dried chiles have a richer, fruitier flavor than fresh; smaller chiles are hotter than larger ones; the seeds and white veins generally contain all the heat but no chili flavor; and finally, if you like great chili flavor but are less enamored with the spice, add one whole chili pepper to the pot, but remove it before serving. The recipe below is for a medium-hot chili.
On a budget. Minimum Preparation. Serves 6.
For the chili:
For the topping:
Cover beans with warm water, stir in lemon juice, cover, and soak in a warm place for 18 to 24 hours. Drain, rinse, and place in a slow cooker.
In a skillet over medium-low heat, brown the ground beef in olive oil. Combine the meat and remaining chili ingredients in the slow cooker, and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the beans are tender. Depending on how your cooker works, you may need to add an extra ½ cup of water during the cooking time to prevent the chili from drying out. Remove the whole chipotle pepper.
Serve the chili topped with shredded cheese and a generous dollop of sour cream.
Appetizer, easy, fast, kid friendly- serves 10.
Mix together the brown sugar and cornstarch and add to the skillet used for meatballs. Pour in the pineapple and juice; add vinegar, soy sauce and chopped pepper. Over a medium heat, bring to a boil, stirring constantly. Reduce heat, immediately add the meatballs and simmer for 10 minutes.
Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.
Marisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and most times... we both collaborate on the stories!