Recipe

Learn how to cook top round steak the right way with a garlic herb marinade recipe. Discover where this lean, flavorful cut comes from and why it benefits from marinating.

The difference is marbling, fat composition, and melt. Here’s how to taste it—and cook it—on purpose.

National Pizza Day falls on Monday, February 9, 2026, which is an excellent excuse to do pizza night a little more like a ranch kitchen: simple ingredients, bold flavor, and protein that makes it feel like dinner—not just snacks.

Game day food should be simple, satisfying, and built to sit on the stove while people hover, snack, and go back for seconds. Chili checks every box — especially when it’s made with high-quality, pasture-raised beef and pork.

This Simple Winter Beef Skillet is one of our most relied-on meals during the colder months — especially on nights when you want something filling and nourishing without pulling out a cookbook or making an extra grocery run.

If you’re looking at bone broth through a weight management lens, here’s the simple, factual way to think about it: bone broth can be a satisfying, protein-containing option that may help you feel full — especially if it replaces higher-calorie snacks or ultra-salty convenience foods.

A good pork chop doesn’t ask for much. When it’s cut thick, left on the bone, and raised with care, the work is already done long before it reaches the pan. Cooking it properly is less about technique and more about restraint—seasoning with intention, managing heat, and knowing when to stop. This is the kind of chop we reach for when we want a meal that feels considered without being fussy. Familiar, but elevated. Straightforward, but satisfying.

The centerpiece cut for a winter table. If you love knowing where your beef comes from—and you love serving something that doesn’t need much “help”—a ribeye is the move. This is a private-chef style method built for beautifully marbled beef: dry-brine for flavor, cook gently for control, then finish with a hard sear.

Golden, crackly-skinned baked potatoes—split wide and steaming—get the full steakhouse treatment in this elevated comfort-food recipe. Instead of the usual chili-and-cheddar situation, these are piled with ground beef simmered until glossy in a red wine–shallot pan sauce, then finished with a cool dollop of truffle-kissed crème fraîche, a shower of crispy shallots, and a few salty curls of shaved cheese.

January is made for simple, warming meals that stretch—especially when you’re stocking the freezer and planning ahead. This beef & barley soup is one pot, freezer-friendly, and flexible enough to work with what you already have on hand.

Here’s one last easy recipe to close out the year — the kind that doesn’t ask much of you and still delivers a solid, satisfying meal.

Bone broth isn’t just a cozy winter meal for humans — dogs love it too. It’s gentle on the stomach, hydrating, and packed with nutrients that support joint and gut health.

Wagyu Braised Short Rib with Sweet Potato and Roasted Broccoli Florets Created by: Chef Maxwell Foster for Big Horn Mountain Farms

Next, place the seasoned roast on a rack in a roasting pan. This will allow air to circulate around the meat, promoting even cooking. Pour the broth or water into the bottom of the pan to keep the environment moist during roasting.

Our Primal Ground Beef is not just any ordinary ground beef; it brings a deeper, heartier flavor profile compared to standard ground beef. This quality makes it the ideal choice for dishes like this, where the beef truly takes center stage and shines through in every bite. The combination of high-quality ingredients and careful preparation ensures a meal that is both satisfying and memorable, perfect for family dinners or casual gatherings.

When you think of steak, ribeyes and strips often get the spotlight — but chuck steak deserves its place at the table. At Big Horn Mountain Farms, our pasture-raised Wagyu-Angus beef makes even humble cuts like chuck shine with big, bold flavor.

Using bones is one of the most sustainable cooking choices you can make. You're honoring the whole animal, reducing waste, and creating something deeply nourishing. Ask your local butcher for soup bones — they’ll often be thrilled to help you out.

At Big Horn Mountain Farms, we believe in using the whole animal — nose to tail. One of the most versatile (and overlooked) byproducts of our premium beef is suet , the firm white fat that surrounds the kidneys. When rendered, it transforms into tallow , a clean, long-lasting fat with a deep ranch history. Whether you’re cooking, crafting, or caring for your skin, tallow is a timeless ingredient that deserves a place in every kitchen and homestead. How to Render Beef Suet int

Serves: 4  Time: 2 hours 15 min

Serves: 2  Time: 35 min