And no, I’m not referring to a certain university in Austin where burnt orange is welcomed and the words “Aggie” or “Sooner” might get you punched in the face were you to say them at the wrong time, wrong place. I’m talking about the majestic […]
- Ramsay Hill Grass-fed Beef Tenderloin
- Olive Oil (or butter)
- Salt & Pepper to taste
- Rub entire Tenderloin with olive oil or butter
- Rub in salt and pepper to taste
- Sear the tenderloin on 3 separate sides on a med-hot grill creating a nice, dark, outer crust on all three sides. We did this inside so we used a fry pan on Hi on the stove to sear.
- Do not sear any longer than is necessary to produce a crispy crust (No more than 3 minutes per side)
- Place seared roast on wire rack in open roasting pan and into a 425ºF oven
- After 15 minutes in the oven, check the temperature of the center core of the meat with a meat thermometer to see if it has reached 135ºF
- Continue checking until the core reaches 135ºF
- When the center core of the tenderloin reaches 135ºF remove roasting pan from oven and place on cooling rack. This will yield a rare to medium rare center with more done-ness towards the outsides.
- Medium rare occurs at 140ºF, but the roast continues to cook after it is removed from the oven
- If you like it very rare, then remove when core reaches 130ºF.
The rule of thumb when cooking grass-fed beef is “low and slow”. Grass-fed beef cooks about 30% faster than conventional beef because it is leaner and richer in healthy fats. Healthy fats melt quicker at a lower temperature than the unhealthy fats in conventional beef. So, […]
Whether you’re into the paleo nom nom thing or you just prefer to buy your meat in bulk from a trusted, local source that you know isn’t sneaking antibiotics or hormones into your food, you now find yourself with a freezer full of grass-fed beef. We know the feeling. And since our freezer never has a shortage of Ramsay Hill beef, we are always exploring new recipes. RH grass-fed beef cooks up so lean that it makes a perfect meat for casseroles, chili or homemade spaghetti sauce. Here are just 5 of our tried and true ground beef recipes. Send us yours and we’ll be sure to post them!
1. BROOKE’S HOMEMADE SPAGHETTI SAUCE INGREDIENTS::
- 1 lb. Ramsay Hill grass-fed ground beef
- 2 6oz cans tomato paste
- 2 8oz cans tomato sauce
- 1 can stewed tomatoes
- 3 C water
- 1 onion
- 1 package mushrooms (optional)
- 5 cloves garlic
- handful of fresh basil leaves, chopped
- 4 T butter
- 3-4 T oregano
- pinch red pepper
- 1 1/2 tsp salt
- Saute onions and garlic in butter or olive oil until translucent. Add mushrooms and cover for 5-10 minutes
- Brown beef
- Finely chop basil leaves.
- Add all ingredients into large pot and let simmer on low for 3 hours.
2. T-BALL SPECIAL INGREDIENTS::
- 1 lb Ramsay Hill grass-fed ground beef
- 2 onions
- 1 can cream of mushroom soup
- 1.5 C water
- 2 C elbow macaroni noodles
- 2 tsp seasoned salt
- 1 round tsp. sugar (or honey)
- 1 C grated sharp cheddar
- salt to taste
- 1 clove garlic, minced
- Saute onions and garlic in a little butter or olive oil. Once translucent, add beef & brown.
- When beef is browned, add the cream of mushroom soup, water, seasoning, salt and sugar/honey. Let simmer.
- Cook noodles according to package instructions. Drain when done.
- Combine beef mixture with noodles and add cheese. Stir until well mixed and melted and then it’s ready to serve.
3. GRASS-FED BEEF TACOS INGREDIENTS::
- 1 lb. Ramsay Hill grass-fed ground beef
- 1 package taco seasoning
- 1/2 C – 1 C water
- 1 can refried black beans (or pinto)
- 3-4 Tbsp. jalepeno juice
- 1/2 C sharp cheddar, grated
- 1 tomato, chopped
- lettuce, chopped
- 1 package taco shells or tortillas of your choice
- In skillet, brown beef and add package of taco seasoning and water. Allow to simmer until beef is cooked through.
- Add can of beans and jalepeno juice. Cover and let simmer for 15 minutes.
- Add beef mixture to taco shells/tortillas and add lettuce, tomato & cheese to your liking. Serves 4-6.
4. THE PERFECT INDOOR HAMBURGER INGREDIENTS::
- 1-2 lbs. Ramsay Hill grass-fed ground beef
- 2-3 Tbsp. butter (optional)
- 1 tsp. seasoned salt
- 1/2 tsp salt
- 1 tsp. garlic powder
- Preheat oven to 400 degrees with a cookie sheet inside.
- Mix all ingredients above in a bowl and form into patties.
- On the stove, heat a non-stick pan on HIGH.
- When the pan is fully heated, add the patties and sear for 1 minute on each side.
- After patties have been seared on both sides, take cookie sheet out of oven (carefully – HOT) and add the patties to the cookie sheet.
- Return the cookie sheet to the oven and cook for 10 minutes for a Medium burger (time may vary according to how done you like your burger and also how thick your patties are).
5. RAMSAY HILL MEATBALLS INGREDIENTS:
- 1 lb. Ramsay Hill grass-fed ground beef
- 1 egg
- 1/4 Cup grated cheese (parmesan or something similar is best)
- 2 Tablespoons chopped fresh basil (optional)
- 1 Tablespoon oregano
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Add all ingredients together until well mixed
- Refrigerate for 2 hours (optional – tastes best this way)
- Heat olive oil in a pan on medium-high
- Form meatball mixture into small balls and drop into pan
- Sear both sides and cook until browned through
- Serve over rice, over quinoa or in spaghetti. You can also double this recipe and freeze the meatballs after you cook them. They make a nice easy meal to reheat.
Drumroll please…. Top 10 reasons to consider making the switch to grass-fed beef. A 2009 USDA study found that compared with grain-fed beef, grass-fed beef is: Lower in total fat Higher in beta-carotene Higher in vitamin E (alpha-tocopherol) Higher in the B-vitamins thiamin and riboflavin […]
We’ve been learning a lot about chickens lately here in the Ramsay house. Fascinating creatures. They are omnivores, so their systems were designed to break down things that could be harmful to cows (like fly larvae and parasites). For this reason, they make fabulous […]
I am a city girl (with a country heart)…but a city girl none-the-less. Therefore, cows (from my perspective) have always been far enough away to simply just be admired out my window on long road trips. I’ve always thought they were pretty cute – but now that I’m learning about them, they are pretty fascinating up close. Here are a few fun facts about cows that I bet you didn’t know:
- Cows are herbivores. This means they were created to eat grass and other roughage.
- Cows have a four compartment stomach. The largest part is called the rumen and contains billions of good bacteria, protozoa, molds and yeasts which break down the large amounts of grass/roughage that cows eat
- Cows are known to “chew the cud”. The actual term for this is to ruminate. This means that cows are designed to chew…regurgitate…chew….regurgitate….chew…and so on until the grass/roughage is broken down sufficiently so that the microbes in the rumen can efficiently do their job.
- Cows have split hooves, which are designed to naturally till the soil
- Cows stomp down grass/forage which creates ground cover. This helps the soil maintain more moisture and makes it more drought-resistant.
I could go on with fun facts about the way God designed these fascinating creatures, but I’ll leave you with just a snapshot. When all of these wonderful, God-given characteristics of the cow are managed properly – the grass rejoices! Let me tell you what I mean.
Being that city girl that I am, another misconception I had was that cows are simply placed on a big tract of land and allowed to just roam around and eat wherever they’d like until it’s time to sell them. Proper management, I am learning is a little more deliberate. It requires that the tract of land where your cows are grazing be divided into even smaller tracts of land with inside fencing. This breaks the acreage down into what are called paddocks. In order to keep the soil and the cows healthy, it is important to rotate the cows onto different paddocks daily or multiple times/day. This way, feces is allowed to break down and the land has an opportunity to rest & rebuild. There are several ways to structure this managed grazing but the way that we will be managing our cows is called Mob Grazing.
In conclusion, cows are designed with many specific characteristics that actually improve the land when managed properly. And when the fertility of the land is improved, you have nutrient dense food for the cows which then provide nutrient dense food for us. It’s a beautiful cycle God created. And if He created a cow with that much care and design, how much more so does He care for you and I. Moooooooooooooooore to come!