From our pasture to your table

You'll need

• 2 ribeye steaks, about 1¼ inches thick
• Coarse salt and black pepper
• 1 tbsp high-heat oil
• 2 tbsp butter, 2 garlic cloves, a sprig of rosemary

How to

1. Thaw steaks in the fridge and let them sit out 30 minutes before cooking. Pat dry and season well.
2. Heat a cast-iron skillet until smoking hot. Add oil, then the steaks. Don't move them for 3 to 4 minutes.
3. Flip, add butter, garlic and rosemary. Tilt the pan and spoon butter over the steaks for 2 to 3 minutes.
4. Pull at 130°F for medium-rare. Rest 5 to 10 minutes before slicing.

You'll need

• 3 to 4 lb chuck roast
• Salt and pepper
• 1 onion, quartered
• 4 carrots and 1 lb potatoes, chunked
• 2 cups beef broth
• 2 tbsp Worcestershire sauce

How to

1. Heat oven to 300°F. Season the roast all over.
2. Brown it on every side in a Dutch oven, then take it out.
3. Add onion, broth and Worcestershire. Put the roast back in, cover, and cook 2½ hours.
4. Add carrots and potatoes and cook another hour, until the beef pulls apart with a fork.

You'll need

• 2 lbs ground beef
• Salt and pepper
• 4 slices cheddar
• Buns, onion, pickles and your favorite fixings

How to

1. Divide the beef into 6 balls and press into patties a little wider than the bun. Press a small dimple in the center so they stay flat.
2. Season both sides just before cooking.
3. Grill over medium-high heat 4 minutes, flip, add cheese, and cook 3 to 4 minutes more (160°F).
4. Toast the buns on the grill and build 'em up.

You'll need

• 1 brisket, 10 to 14 lbs (or a half brisket)
• About ¼ cup yellow mustard
• 1 tbsp Worcestershire sauce (optional)
• Equal parts coarse black pepper and kosher salt, plus 1 tbsp garlic powder
• Butcher paper

How to

1. Trim the fat cap to about ¼ inch and pat the brisket dry.
2. Mustard coating: stir the Worcestershire into the mustard and rub a thin, even layer over every side with your hands, just enough to make it tacky. It helps the rub stick and builds a better bark, and you won't taste the mustard after the smoke.
3. Season heavily on all sides right away, pressing the rub into the mustard. Let it sit 15 to 20 minutes while your smoker comes up to temp.
4. Smoke at 250°F, fat side up, until the bark is dark and the inside reads about 165°F.
5. Wrap tight in butcher paper and keep cooking until it probes like butter, around 200 to 203°F.
6. Rest at least 1 hour in a cooler wrapped in towels. Slice against the grain.

You'll need

• 2 lbs ground beef or stew meat
• 1 onion, diced, and 3 garlic cloves
• 1 green bell pepper, chopped
• 1 jalapeño, diced (keep the seeds for extra spice!)
• 3 tbsp chili powder, 1 tbsp cumin
• 1 can crushed tomatoes, 1 cup beef broth
• Beans optional (it's your kitchen)

How to

1. Brown the beef in a large pot, then add onion, garlic, bell pepper and jalapeño and cook until soft.
2. Stir in chili powder and cumin for 1 minute.
3. Add tomatoes and broth. Simmer 45 minutes, stirring now and then.
4. Season with salt and serve with cheese, onions and cornbread.

You'll need

• 1½ lbs ground beef
• ⅓ cup breadcrumbs and 1 egg
• 1 tbsp Worcestershire sauce, 1 tsp mustard
• Salt, pepper and ½ tsp garlic powder
• 1 onion, thinly sliced, and 8 oz mushrooms (optional)
• 2 tbsp butter and 2 tbsp flour
• 2 cups beef broth

How to

1. Mix the beef, breadcrumbs, egg, Worcestershire, mustard, garlic powder, salt and pepper. Shape into 4 to 6 oval patties about ½ inch thick.
2. Brown the patties in a hot skillet, about 3 minutes per side. Set them aside.
3. In the same pan, melt the butter and cook the onions (and mushrooms) until soft and golden. Stir in the flour for 1 minute, then slowly whisk in the broth.
4. Return the patties to the pan, cover, and simmer 10 to 15 minutes until cooked through (160°F). Serve over mashed potatoes.

You'll need

• 2 lbs ground beef
• 1 onion, finely diced
• 2 eggs
• ¾ cup breadcrumbs or crushed crackers
• ½ cup milk
• 1 tbsp Worcestershire sauce
• 1½ tsp salt, ½ tsp pepper, 1 tsp garlic powder
• Glaze: ½ cup ketchup, 2 tbsp brown sugar, 1 tbsp mustard

How to

1. Heat oven to 350°F. Soak the breadcrumbs in the milk for a few minutes.
2. Gently mix in the beef, onion, eggs, Worcestershire and seasonings. Don't overwork it.
3. Shape into a loaf on a lined baking sheet or in a loaf pan. Stir the glaze together and spread half over the top.
4. Bake 45 minutes, spread on the rest of the glaze, and bake 15 to 20 minutes more until it reaches 160°F. Rest 10 minutes before slicing.