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Deep Chili
Nobody knows for sure exactly when and where chili con carne was first made, but we can generally agree that the original recipes read something like this.. “Cut up as much meat as you think you will...
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Keep it Simple
Ethically-raised cattle spend their entire lives eating quality forage, not the byproducts of industrial ethanol production. Free from hormones, pesticides and antibiotics, traditional ranching is a...
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Pan-roasted Filet Mignon with Gorgonzola, Asparagus and Porcini Demi-glace
2-inch thick filets of grass-fed beef tenderloin are dry brined overnight with sea salt and fresh thyme before being pan-roasted to rare in an iron skillet. The steaks are then topped with Gorgonzola...
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Grilled Bavette, Mushroom Beurre Rouge
Bavette d’aloyau (flap steak), cut from the bottom sirloin of grass-fed beef. Marinated for 2 days in olive oil, fresh garlic, rosemary and thyme, then quickly grilled over high heat to rare-medium...
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