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“Your burgers are the best I’ve ever tasted”.  That’s something one my customers told me recently when they came back to buy more burger patties.

Our customers love our burgers because they taste great!  Our burger patties are made from 100% beef with no filler or flavorings.  You will notice that our 100% grass-fed burgers have much more flavor than a conventional burger.  Most burgers require toppings to get a great flavor.  Our burgers have a great natural taste!  I still enjoy a burger with bacon,ketchup, mustard and pickles, but a burger should have great flavor rather than almost being tasteless.

Why is our beef so jam packed with great flavor?  Our cattle are raised only on pasture and grass which gives the beef a great flavor.  The flavor of beef even varies based on the land the animal was raised on.  In a similar way to the ‘terroir’ of wine, beef takes on unique, distinct flavors based on the environment it was raised on.

We offer two sizes of pre-made burger patties 1/2 pound and 1/4 pound.  You can also make your own burgers from our ground beef.

Interested in purchasing 100% grass-fed beef burger patties?  Click here for our purchasing options.

I recently went to my first Farmer’s Market selling frozen beef. It went better than I thought it would. I have a few tips for success that I learned so far.

One concern I had was how to keep my beef cold and frozen. Freezers normally freeze at well below the freezing point, but you can turn many chest freezers down to the lowest setting to get your meat as cold as possible. I used 3 normal sized coolers and filled them completely with beef. Because they were full they stayed frozen the whole market. 6 hours after I put the meat in the coolers, it was rock solid. One reason I brought multiple coolers was so that I could consolidate beef as I sold it. For example, if I sold 1/3 of the beef in each cooler I could eliminate one cooler and have 2 coolers that were completely full. I also brought a white blanket I could drape over the coolers to keep the sun off of them and provide more insulation.

In order to keep things simpler, I chose only a handful of beef cuts and products so I could quickly find things for customers. Since it is the summer grilling season, I focused on burgers, hot dogs, steaks, and ground beef. Because I kept things organized., it was very easy to find everything in each cooler and close the cooler quickly after each sale.

I think it is important to strike up conversation with people walking by your stand. This can feel a little awkward, but most people are happy to talk to you. I usually started of greeting them and explaining that we sell 100% grass-fed beef. This was important since we could not easily display our frozen beef. I did however display other products I had for sale that were not frozen like our beef sticks and beef jerky. Those products sold very well. I am guessing that they sold well because the customer could see the product easily and if they were doing other errands they did not have to keep them cold.

Our total sales was surprisingly good at the last market and I look forward to selling at more farmer’s markets in the future.

• 1 Pound Bacon
• 1 Pound Ground Beef
• 1 Beef heart, peeled, de-veined and cut into 1/4″ cubes
• 1 large yellow onion, diced
• 2 medium stalks celery, diced
• 28-ounce can crushed tomatoes
• 16-ounce tomato sauce
• 4-ounce diced green chilies, strained
• 1/2 cup water
• 3 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 dried bay leaves

1. Cut bacon into pieces 1 inch wide and cook in skillet.
2. Drain and add bacon to pot. (Save grease).
3. Brown Ground Beef in skillet
4. Drain ground beef and add to pot.
5. Dice onion & celery & saute in hot bacon grease till soft, drain and add to pot.
6. Peel & de-vein beef heart. Then cut into 1/4″ cubes. Add to pot.
7. Add crushed tomatoes, tomato sauce, chilies & water to pot.
8. Add chili powder, cumin, oregano, salt, black pepper & bay leaves to pot
9. Simmer  on Low heat for 2 hours stirring occasionally, then serve or if using instant pot (see below)
10. Add lid to instant pot, set to sealing, & set manual for 35 minutes.
11. After time is up, press cancel and serve.

Beef liver is one of the most nutritious foods in the world.

Why is liver so healthy? It’s packed full of Pre-formed Vitamin A (Retinol), iron, copper, b vitamins, zinc and more!

I wanted to share the liver recipe I currently use every week to make liver for my family.

Ingredients

• 1 Pound bacon
• 2 large onions
• 1 Pound 100% grass-fed beef liver
• 1 Cup water
• 1/2 Tablespoon Lemon Juice or Lime Juice
• 1/2 Cup all-purpose flour
• 2 Teaspoons salt

Directions

Prep

1. Cut bacon strips into 1 inch wide pieces and place in refrigerator.
2. Slice onions 1/4″ wide and place in refrigerator
3. Trim liver membrane and discard. (This is the tough membrane on the outside)
4. Slice liver into 1/2″ x 1/2″ strips.
5. Rinse strips of liver under cold water and place in small bowl.
6. Add water and lemon juice to bowl and stir, place in fridge.
7. Optional: Let liver soak for up to 8 Hours.

Pickup

1. Remove all ingredients from refrigerator.
2. Cook bacon in pan or cast iron skillet on medium
3. Place bacon in mesh strainer and drain bacon grease into skillet.
4. Set bacon aside in small kettle (I usually keep this kettle near the skillet to keep it warm).
5. Cook onions in bacon grease over medium heat until soft and caramelized.
6. Place onions in mesh strainer and drain bacon grease into skillet.
7. Drain liver with strainer and pat dry with paper towel.
8. In a small bowl mix flour and salt.
9. Add pieces of liver to flour mixture and toss till coated.
10. Heat skillet with bacon grease to medium.
11. Place strips of liver in skillet to fry for about 1 minute per or until browned (should still be pink in the middle)
12. Remove from pan and add to onions and bacon.
13. Serve and Enjoy!  Tasty and Nourishing.

A-YO Kitchen featured our 100% grass-fed beef ribs and I thought you might enjoy the article and recipe.  Click here to go to Korean Short Ribs on A-YO Kitchen

Here’s my foolproof way to cook the perfect steak in your kitchen.

1. Take your steak out of the freezer 3 to 5 days before you will cook it and let it thaw in the fridge.
2. Remove from fridge one hour before cooking.
3. Preheat your oven to 200 degrees Fahrenheit.
4. Season both sides of steak with salt and pepper.
5. Bake in oven on a pan or cookie sheet until the internal temperature is 125 degrees Fahrenheit. (Easiest way to do this without having to check frequently is with a probe thermometer that has an alarm.)
6. Remove steak from oven and let rest for 10 minutes.
7. Heat a cast iron pan on high heat.
8. Put a THIN layer of beef tallow or ghee in the bottom of the pan.
9. Sear the steak 1 minute per side.
10. Rest the steak for 5 to 10 minutes.
11. Eat.

This is actually one of the easiest ways to cook a tender tasty steak. Because you are cooking it low and slow, the steak stays tender. Because the outside of the steak has little moisture on it after baking, you get an excellent sear very quickly which does not heat up the inside of the steak very much, preventing the steak from getting tough.

Your steak will be tender, juicy and tasty.