Grass fed ground beef is always our most consistently-ordered product, and for good reason. Versatile, tasty, and reliable, this is the go-to meat choice in our house, and for many of our customers it is a kitchen staple.
Our ground beef is made from one steer at a time, so the composition changes a bit with the muscling and fat from each animal, but we typically target a lean to fat ratio between 80/20 and 85/15. This turns out to be a good all-purpose ground beef mixture.
Need some recipe inspiration? Here are some recipes we developed especially for our grass fed ground beef:
Grass Fed Beef and Bean Chili Mole
Ingredients
- 1 T olive oil
- 1 small onion, diced
- 1 poblano chili, seeded and minced
- 2 cloves garlic, minced
- 1 lb grass fed and finished ground beef
- salt and pepper
- 2 T ground dried red chili powder Try to find dried ancho chili powder, the fresher the better.
- 1 T freshly ground cumin seed
- 1 tsp ground coriander seed
- 1 tsp ground cinnamon
- 2 T unsweetened cocoa powder I use Guittard's Cocoa Rouge Powder
- 2 T tomato paste
- 2/3 cup finely ground raw, unsalted pumpkin seeds You can substitute raw unsalted almond butter
- 1 tsp dried oregano
- 2 cups crushed canned tomatoes
- 2 cups beef broth or vegetable broth
- 1 bay leaf
- 2 cups cooked white beans
- 1 cup cooked red kidney beans
Notes
Grass Fed Beef Meatloaf with a Blistered Cherry Tomato Relish
Ingredients
Meatloaf Ingredients
- 2 lbs grass fed ground beef
- 1½ cups dry bread crumbs
- ¾ cup milk
- 2 eggs, whisked
- 1 cup ricotta
- ½ cup grated parmesan or pecorino
- ? cup yellow or white onion, finely minced
- 2 cloves garlic, minced
- 2 Tbsp Worcestershire sauce
- 2 tsp sea salt
- ½ tsp black pepper, freshly ground
Blistered Tomato Relish Ingredients
- 1 pint cherry tomatoes
- 2 cloves garlic, thinly sliced
- 1/4 cup yellow or white onion, thinly sliced
- 2 Tbsp olive oil
- 1 tsp rosemary, minced
- 1 tsp grated lemon zest
- ½ tsp coriander seed, freshly ground
- ½ tsp red pepper flakes
- 2 Tbsp Balsamic vinegar
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
Instructions
For the Meatloaf
- Preheat oven to 375.
- In a small bowl, combine the bread crumbs and milk and stir. Let the breadcrumbs hydrate in the milk for about 20 minutes.
- In a larger bowl, combine the ground beef with the remaining ingredients including the hydrated bread crumbs. Shape into a loaf with your hands and place on a baking sheet or alternately use a loaf pan.
- Bake until the internal temperature of the loaf is 150 degrees- it will rest up to 160. Cool slightly before slicing and serving.
For the Tomato Relish
- Preheat oven to 400.
- Cut the cherry tomatoes in half and dress with the garlic, sliced onion, olive oil, rosemary, lemon zest and coriander seed.
- Lay out skin side up on a parchment lined baking sheet. Roast until tomatoes begin to brown and blister- about 20 minutes.
- Remove from the oven and transfer the blistered tomatoes to a bowl. Season with the balsamic vinegar, red pepper flakes, sea salt and black pepper.
- Serve warm or at room temperature.
Our cattle are always grass fed and grass finished, and rotationally grazed on the pastures at Wrong Direction Farm. Our cattle never eat grain or grain byproducts and they are free of antibiotics and hormones. Just cows eating the plants that grow in our pastures; it’s really that simple!
We offer delivery of our family farmed meats throughout the Northeast, shipped to your door in recyclable insulated containers. Our delivery area includes New York City, Long Island, New York state, New Jersey, Pennsylvania, Delaware, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine.