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Cooking with Christine

Bone Broth

Bone Broth

Ingredients 5-6 lbs beef soup shanks Enough water to cover bones 3 carrots, cut into large chunks 3 T vinegar 4 stalks of celery, cut into chunks 1-2 onions, peeled and quartered 2 heads of garlic (or less if you don’t LOVE garlic like I do) peeled

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Steak Salad

Steak Salad

Ingredients 2 lb flank steak Your favorite marinade (I used 1/2 cup fresh lime juice or 5 limes, 3 T soy sauce, 4 scallions thinly sliced, 2 T fresh ginger and 1/2 tsp red pepper flakes) Directions – Combine marinade and steak in re sealable plastic bag,

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Beef-stuffed Zucchini Boats

Beef-stuffed Zucchini Boats

Ingredients 1 lb ground beef 2-3 large zucchinis 2 T olive oil 1 onion 2 cloves garlic Pizza or Marinara sauce 1/2 cup cooked brown rice Fresh herbs from the garden (I used basil and oregano..lots!) 1 1/2 – 2 cups shredded mozzarella cheese Directions – slice

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Using Rubs and Pastes

One of the best ways to complement the flavor of grass-fed meats is by applying an herb or spice rub, or paste, before cooking the meat. When roasting, frying, or grilling, this creates a wonderful savory crust on the outside of the meat. The most important ingredient

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Rosemary, Thyme, and Mustard Paste

When roasting, frying, or grilling, this creates a wonderful savory crust on the outside of the meat.

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Basic Herb Rub

One of the best ways to complement the flavor of grass fed meats is by applying an herb or spice rub before cooking the meat.

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Mail: PO Box 508
Loyalton, CA 96118

Phone: (530) 993-1199

Website: potter8ranch.com

Email: p8ranch@yahoo.com