Recipes

Korean Style Short Rib Marinade
A simple marinade that is awesome on beef short ribs and just about everything. We grill the marinated short ribs to medium rare. Shared with us by Linda Patrell-Kim
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Lamb Riblets in Mustard Rosemary Garlic Paste
Courtesy of The Grassfed Gourmet Cookbook by Shannon Hayes. Rub both sides of the meat with the paste, bake in shallow pan until meat pulls away from the bone.
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Salsbury Steak
A fast and easy comfort food using just one pound of ground beef. Great with mashed potatoes.
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Braised Lamb Shanks with Caramelized Onions and Shallots
Really delicious lamb shank with yummy veggie mash to accompany them. Many thanks to Monica, from Logan, for sharing her recipe with us.
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Shepherd's Pie
Chef John at Allrecipes.com came up with a delicious recipe for a Lau family favorite-shepherd's pie.
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Taco Chili
This is my favorite chili recipe because it is so tasty and so easy as well. I typically make it for shearing because it will feed a crowd with very little effort. I often add additional cans of beans, tomatoes and extra veggies like shredded zucchini and diced bell pepper. If your group's taste buds are highly sensitive to spicy foods I suggest using only regular tomatoes and skipping the tomatoes with green chili. From Successful Farming Magazine
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Muffin Tin Meatloaves
Lean grass-fed beef, shredded zucchini and some toasted whole grain bread make for a tasty and healthy meatloaf option. Recipe from Skinny Beef cookbook. Serves 6.
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Asian Beef & Broccoli with Noodles
Thinly cut top sirloin steak or London Broil, and frozen broccoli, cauliflower, carrot mixture make this a dead simple meal, that the whole family enjoys. Once the veggies are available at the farmers markets this is even better!
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Skirt Steak Fajitas
Adapted by Lau Family Farm from a recipe on www.Foodnetwork.com
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Hanging Tender
contributed by Brandon of SLC As for that good Hanger steak recipe I’ve been meaning to give you… here is the one we’ve been using lately because it’s a perfect summer steak recipe and it’s light enough that it doesn’t cover up the amazingly unique flavor of a hanger steak. The only “difficult” part of cooking a hanger is removing the membrane that is in the center of each cut (This article talks about how to remove it; http://french-cooking-techniques.suite101.com/article.cfm/grilled_hanger_steak). After you remove the membrane, I like to use a chimichurri marinade and a fresh bell pepper relish over the top. I usually prepare about 1.5-2 lbs of hanger at a time and this is the recipe I usually use to feed 2 hungry people. Serve with fries or any freshly grilled veggies.
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