Recipes

Piedmont Ranches beef is extra lean and requires 1/3 to 1/2 less cooking time than other breeds. Overcooking can reduce the natural tenderness and reduce flavor. Here are some of our favorite recipes.

Dutch Oven Roast Beef

Season the roast with approximately 3-4 tablespoons chopped garlic or onions, spread all over the roast, and season slightly with salt and pepper. Put the roast in a Dutch oven with a little oil, and cover with the lid. Put roast in frozen or thawed, (I normally do it frozen). Bake at 400 degrees for one hour if frozen, 45 minutes if thawed, then reduce temperature to 225 and cook 3 to 3 1/2 hours. Prefection!

Steaks

Piedmont Ranches should be grilled or broiled, not fried, and our steaks require 1/3 to 1/2 cooking time of other beef. For the best results, cook on high heat.  Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.

These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Kathi's Skillet Roast

Use a large covered skillet or electric fry pan, cover the bottom oil and heat to medium high. Put in the roast then sprinkle the roast with salt, pepper and garlic powder and brown the roast.  Add 1/3 cup red wine vinegar and water to half fill the pan, and cover and simmer for 2 hours.  Add additional water as needed. don't let it all boil off.  Add slice carrots, onion and potatoes and cook in the liquid of the roast until they are tender. Remove the meat and vegetables and cover.  Mix 1 cup milk and 3 tbls flour then add slowly to the liquid from the roast to make great gravy.  Serve and enjoy!

Cube Steak in the Crockpot

Put the steaks in the crockpot and add sliced onions, potatoes and carrots.  Pour in 2 cans of mushroom soup and 2 cans of water. Cover and cook all day for a delicious, quick meal!

The hamburger is super extra lean. You can make them into a bigger, rounded, partially flattened ball and they will hold together. These cook in approximately 3 min.

Brown Bean Chowder

INGREDIENTS

• 2 1/2 cups dried pinto beans
• 3 quarts water
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 pound ground beef
• 1/2 medium onion, chopped
• 1 teaspoon minced garlic
• 1 2/3 cups tomato puree
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 cup dry bread crumbs

DIRECTIONS

1. Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
2. While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

Meatloaf

INGREDIENTS

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup lemon juice, divided
• 1 teaspoon mustard powder
• 2 pounds ground beef
• 3 slices bread, broken up into small pieces
• 1/4 cup chopped onion
• 1 egg, beaten
• 1 teaspoon beef bouillon granules

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
3. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

We are always looking for new recipes for our beef, so if you find a great way to cook it please email us at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call 1-800-550-1649.

Thanks,

Blaine Fackrell