Sauteed Filet Mignon (Tenderloin Steak)

Filet or Tenderloin is a unique cut; relatively lean but quite tender it requires very little cooking time and is best done only to “rare” to “medium- rare” (remove from heat at 115 to 130 deg F and rest beef 2-5 minutes before slicing). It has a delicate flavor and -with little fat- is intolerant […]

Homemade Pastrami

Pastrami is to beef brisket as bacon is to pork belly. The “Michael Symon’s Carnivor” recipe (on which I based this) uses a hybrid cook of dry smoke to 150 deg F internal followed by enclosing the brisket in a covered pan w/water (steam) cook to finish. I considered it a waste to cut short […]

Firehouse Chili Gumbo

This NYT Cooking recipe works great with Hay Creek Ground Round. Serve with grated cheese and tortilla chips. Stands up to liberal use of hot sauce. Good stuff. INGREDIENTS FOR THE CHILI: 2 tablespoons neutral oil, like canola or grapeseed 3 pounds ground beef, ideally coarse-ground 1 tablespoon kosher salt 1 teaspoon ground white pepper 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper, or to […]

Old-Time Diner Style Keto- Burgers

This high (20-30%) fat burger is absolutely melt-in- your- mouth luscious and a wake-up jolt to the leaner-is-better crowd. Add frozen-shaved grass-fed suet (50 grams per pound of thawed Hay Creek ground beef ) and fry to 130 degree target internal temperature. This takes a good while since all the fat has to begin melting […]

Beef Stroganoff via Time Machine

Set the time machine for 1963, pop the hatch and emerge into a weird parallel world where everyone smokes constantly, fear of meat, dairy, and dietary fat is unheard-of and “fat kids” are an anomaly still worthy of ridicule by peers. Anxiety over Soviet missiles and MAD could only be relieved by smoking, drinking, the […]

Special Agent Suet Part 1: Pemmican

Pemmican is an all-natural , long-lasting energy food originally made by native Americans from wild large game, dry berries and nutmeats. Suet rendered into tallow (chemically/biologically stable at normal temperatures) serves as an important energy source and binder for all the components. Suet is the “hard” fat from inside the body cavity of a beef […]

All Ground Special $69

Get either a 10 (2 each type)or a 15 (3 each type)-nominal 1 pound each- assortment of grounds: beef brick, beef quarter-pound patties, chuck brick, round brick, and sirloin brick: all dry-aged and vacuum packed. $69 for 10 or $99 for 15. Limit one (1)  Special per order/delivery address. Only PayPal (not mailed check)$20 special […]