Hanger Steak a la Momofuku

We discovered renowned New York Chef David Chang’s amazing recipe for hanger steak while researching this interesting and insanely flavorful cut of beef. Also known as the “onglet” in France, there’s only one per carcass! It’s a rectangular muscle from the diaphragm area and is split lengthwise into 2 somewhat tubular shaped steaks. Since it

Margaret’s Goulash

Margaret was the mom of a large family who lived down the street from Lauren’s childhood home in Austin. Her quick and easy weeknight skillet dinner has rescued our busy family for 3 generations now. Though we’ve experimented a bit with additions here and there, Margaret’s original recipe tops them all. 1 Lb. NNBeef Ground

One Pot Sweet Potato Ground Beef Curry

Here’s a delicious family-friendly NNBeef skillet meal developed by busy mom-of-three, highly creative, and super health conscious NNB community member Katie Urbanic of Dallas. If you crave an easy, tasty curry, this one’s sure to please! Appreciate you, Katie! 1 lb NNB premium ground beef 1 small onion, chopped 2 garlic cloves, crushed with garlic

Cilantro Rice Flank Steak

This yummy idea for enjoying a delectable NNBeef flank (or skirt) steak was developed by our Oak Cliff neighbor Marcie Locke Dodd – thanks, Marcie! A nice NNBeef sirloin steak could also be substituted beautifully. 1 NNBeef flank steak 1 tbsp olive oil freshly ground salt and pepper 1 cup uncooked rice 1/4 cup chopped

Asian Influenced Steak Marinade

1 or 2 NNBeef Sirloin, Flank, or Skirt Steaks 1/2 C soy sauce or coconut aminos 1/4 C olive oil 1/3 C lemon juice 1 T dried onion flakes 1 tspn dry mustard 1 tspn freshly ground pepper Pierce meat with fork generously on both sides. Whisk together til oil is well blended into other

Bourbon Marinade for Steaks

1 NNBeef Sirloin, Flank, or Skirt Steak 1/2 C bourbon 1/4 C soy sauce, Bragg’s, or coconut aminos 1/3 C pineapple juice (fresh is best!) 1 T dark brown or coconut sugar, or more to taste 2 cloves fresh garlic, crushed Pierce steak with fork generously on both sides. Whisk together until all ingredients are

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Texas Style Steak Tartar

Many thanks to David Thompson of Dallas, Nitschke Natural Beef enthusiast, and dedicated foodie. David developed this scrumptious Texas adaptation to the French classic using Nitschke Natural Beef Filet Mignon Steaks and posted it on Chow.com. 6-8 Servings 16 ounces Nitschke Natural Filet Mignon Steaks (tenderloin), cut into small dice, covered, and refrigerated 4 pickled

Korean Style Short Ribs

NNBeef Short Ribs are cut “flanken style” – about 2” long, and are perfect for this amazing sweet and savory beefy treat inspired by our good friend and chef Steven Bailey, former owner of Oak Cliff’s Urban Acres organic produce and pastured meat co-op. Steven’s mom is Korean, so he grew up eating and learning

Grassfed is Different – Here’s How to Cook it

Grassfed beef (in fact all pastured meat) cooks differently than conventionally raised beef. Here’s how we cook our freezer full of NNBeef. These methods produce fantastic results! For starters: Defrost your NNBeef cuts and ground in fridge about 24 hours (best to set it in a container to catch any drips in case the package

My Freezer is Full of Beef – What Can I Cook?

Buying a large quantity of beef for the first time can be a bit intimidating. We get that for sure! Respecting the animal means making good use of as much of it as possible. It’s likely you now have a freezer full of delicious grassfed beef, and you might not know how to cook everything