A good homemade meatloaf should be in every cook's repertoire. Keeping our freezer stocked with Mountain Beef has prompted us to seek out sustainably raised pork from a local farm. (We buy from Nash Huber http://www.nashsorganicproduce.com/), and when we combine lean Mountain beef with the fatty sausage made from Nash’s pigs, the results are amazing...
Read MoreStrict rules govern the exact proportions and procedures for making the authentic meat sauce of Bologna. (It is important to remember that this sauce is a meat sauce with tomato, not a tomato sauce with meat.) But the West Coast version is less rigid, more forgiving, and slightly lighter in nature. In its home territory, the dairy-rich Emiglia-Romagna region of Northern Italy, Rágu Bolognese is always finished with a generous splash of heavy cream. Here, olive oil is the primary enrichment.
Read MoreWhen folks made beef stew before World War II, all the ingredients were organic by default; agricultural chemicals were rare and expensive. And beef ranchers seldom finished their animals on expensive grain; instead, all the beef was grass finished. Now, older folks complain that modern foods don't have the flavor of the stuff they remember from childhood. Mountain Beef with its clean grass finished flavor brings back the old-time flavor...
Read MoreThese meatballs are tender but they hold together well and they’re easy to make. They are browned in the oven then finished on the stovetop in a pot of beef broth. The meatballs may be made and browned ahead, then held in the freezer to be simmered in the beef broth, or a pot of tomato sauce later.
Read MoreMountain-Beef: Grass fed, naturally grown
Questions? Comments?
We love to hear from you.
Amy Ramsden
541-263-1515
ramsdenranch@eoni.com
Mark Ramsden
509-595-7080
