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Grass-Fed Burgers with Tomato Jam & Blue Cheese

This burger is rich and comforting. Intensely beefy grass-fed beef is paired with the deep flavors of stewed tomato jam, blue cheese and caramelized onions.

 

Ingredients:                                        Servings: 4

4 Grass-Fed Beef Burgers

1oz Blue Cheese

4 T Olive Oil

½ C Red Wine Vinegar

3 T Sugar

1 Rosemary Sprig

28oz Can of Whole Tomatoes

2 ½ Onions

1 t Garlic, minced

2 T minced Basil

1 t Orange Zest

4 Burger Buns

Mayonnaise

Salt & Pepper

 

Directions:

Steps 1-4 can be done ahead of time. Just store the tomato jam in your fridge until you need it.

 

1. Peel & dice the half onion. Swirl two tablespoons of the olive oil in a large, deep frying pan and get it hot over medium-low heat.

 

2. Add the diced onion, sugar and whole rosemary sprig. Saute until the onions have caramelized (about 10-15 minutes).

 

3. Cut up the tomatoes, then add them and the juice from the can to the pan along with the orange zest, garlic & red wine vinegar. Increase the heat to medium-high and simmer until most of the liquid has evaporated.

 

4. Stir in the basil. Taste & add salt & pepper. Remove the jam from the stove, let it cool and store in the refrigerator until you need it.

 

5. Thinly slice the onions.

 

6. Put the remaining two tablespoons of olive oil in a clean frying pan. Get it hot over medium-high heat. Saute the onions in the oil for five minutes.

 

7. Add a half cup of water to the pan, cover it, and turn the burner temperature down to medium-low.

 

8. Simmer the onions for fifteen to twenty minutes, then remove the lid and continue to cook until all the liquid has evaporated and the onions are caramelized (approximately 20 minutes more).

 

9. Salt & pepper the burger patties, then cook them using your preferred method (pan fry, grill, etc). When they’re almost finished, top them with some of the blue cheese so it has a chance to melt.

 

10. Spread mayonnaise on the top and bottom of all the buns, then spread some of the tomato jam on the bottom buns.

 

11. Top the tomato jam with the burger patty & cheese. Top the cheese with the arugula, the arugula with the onions, and the onions with the top of the bun.

 

12. Serve.


 

 

Sous Vide Merino Loin w/ Green Olive Tapenade

Butter poached sous-vide merino loins are ultra-tender and a great way to introduce friends and family to the wonders of this new type of lamb. If you don’t have a sous vide machine, check out this conventionally cooked recipe (it calls for topside roasts, but you could also use loin fillets).

 

Ingredients: Servings: 4

Lamb:

2 Merino Lamb Loin Fillets

4 T Unsalted Butter

1 T Grapeseed, Peanut or Canola Oil

Salt

 

Tapenade:

2 C Green Olives (we used Castelvetrano)

2 t Rosemary

1 C Italian Parsley

1 T Capers, rinsed

1 Orange’s Zest

1/4 C Orange Juice

1 t Raisins

1/3 Cup Extra Virgin Olive Oil

1 T Red Wine Vinegar

1/8 t Anchovy Paste

½ t Red Chile Flakes

¼ t Sea Salt

 

Garnish:

Pitted Small Black Olives

Flake Sea Salt or Fleur de Sel

Rosemary Leaves

Finely Sliced Orange Zest


Directions:

1. Combine all the tapenade ingredients in a blender and blend, stopping occasionally to scrape the sides down, until the mixture reaches a chunky tapenade consistency.

 

Store the tapenade in your refrigerator until you need it. This step can be done the day before.

 

2. Fill your sous vide machine with water and set the bath temperature to 115°F.

 

This will produce lamb that’s on the rare side of Medium Rare. If you’d prefer it further cooked, increase the water bath temperature to your preferred internal temperature (err on the side of the low end of ranges – Merino is very lean).

 

3. Trim the fat cap off the loin fillets. Season them with salt, then vacuum pack them in bags with the 4 tbsp of butter.

 

4. Once the sous vide bath has reached your target temperature, add the merino loin bags. Cook them for one hour.

 

5. Once the merino has cooked, remove the bags from the sous vide machine. Remove the meat from the bags and dry it off. Remove the tapenade from the fridge and let it warm to room temperature.

 

6. Get a skillet, oiled with the canola, grapeseed or safflower oil, hot over medium-high heat. Briefly sear the loin fillets, just until each side browns.

 

7. Slice the loin fillets against the grain. Serve them atop the tapenade, garnished with orange zest, rosemary, black olives and finishing salt.


 

 

Chinese-Style Marinated Flank Steak with Black Rice

Flank steak is an excellent choice for marinating because it not only absorbs flavors well, but has a bold enough flavor to stand up to them (instead of simply tasting like the marinade).  Here we’ve paired flank steak in a Chinese-inspired marinade with nutty Chinese black rice.

 

Ingredients:                       Servings: 4-6

1 Grass-Fed Beef Flank Steak

1 C Chinese Black Rice (aka Forbidden Rice)

1 C Coconut Milk

1 C Water

¼ C Soy Sauce

1 piece of Star Anise

1” Finger of Ginger

1 Bunch of Green Onions

½ C Oyster Sauce

2 Garlic Cloves, peeled

½ C Hoisin Sauce

1 t Salt

 

Directions:

1.  Combine the hoisin sauce, oyster sauce, ginger (peeled & chopped), garlic, soy sauce, star anise and green onions (chopped with the roots removed) in a blender.  Blend until smooth.

 

2.  Cover the steak with the marinade & marinate for a few hours.

 

3.  Preheat your oven to 350˚F.

 

4.  Put the black rice in a pot with the coconut milk, water, and teaspoon of salt.  Heat the liquid to a simmer, then lid the pot and move it to the oven.  Cook until the rice is tender and the liquid has been absorbed (about 30 minutes).

 

5.  Take the steak out of the marinade, scraping off any that clings to the surface.  Sear the steak in a hot, oiled skillet, flipping as necessary, to your preferred doneness (flank steaks are best cooked no further than Medium).

 

6.  Take the steak out of the pan and let it rest (loosely covered with foil) for five to ten minutes.

 

7.  Pour the marinade into a pot and heat it until it boils.  Remove it from the heat.

 

8.  Thinly slice the flank steak against the grain & serve it with the marinade sauce, the black rice and (if desired) vegetable side dishes.


 

 

Bacon-Wrapped Merino with Avocado Butter

Merino medallions are small, versatile cuts that can be used in all sorts of dishes.  Here they’re wrapped in bacon to keep them extra moist and served with a sinful spiced avocado butter.  It should be noted that the butter is so rich that it can compete with the flavor of the Merino.

 

Ingredients:                       Servings: 4

8 Merino Lamb Medallions

Large Avocado

5 Basil Leaves

½ t Cumin

¼ t Lemon Juice

1 t Salt

1 pinch Cayenne

½ t Smoked Paprika

1 stick Butter

12 strips of Bacon

 

Directions:

1. Preheat the oven to 350˚F.

 

2. Wrap 2 merino medallions in three strips of bacon.  Repeat with the other medallions (2 at a time).  Do not season the medallions…the bacon will impart salt.

 

3. Place the medallions in a cold, unoiled pan (that is oven safe), with the ends of the bacon strips on the bottom.  Cook the medallions over medium heat until the bacon pieces have cooked enough to hold together.

 

4. Move the pan to the oven and roast the medallions until they reach your preferred doneness (an internal temperature of 110˚F for rare).

 

5. Remove the pit from the avocado & scrape the flesh into a food processor.  Puree it, then blend in the lemon juice & basil.

 

6.  Use a spatula to remove the avocado from the processor.  Put the butter in the processor’s bowl, blend until smooth, then add the salt, cayenne, paprika, cumin and avocado-basil puree.  Blend until it becomes a homogenous mixture.

 

7.  Serve the medallions with the butter – one bacon bundle per serving.


 

 

Grass-Fed Beef Burgers w/ Fried Lemon & Shiso Mayo

This recipe is a lighter take on the traditional burger featuring the clean flavors of our 100% grass-fed beef, meyer lemon, and a shiso leaf mayonnaise.  Pickled peppadew peppers add a bit of heat and brininess.

 

Ingredients:                       Servings: 4

4 Grass-Fed Burgers

½ C Mayonnaise

1 t finely grated Meyer Lemon Zest

4 Spicy Pickled Peppadews

8 Shiso Leaves

2 Meyer Lemons

4 Burger Buns

½ C Rice Flour

1 Egg + 1 Egg Yolk

1/8 t Cayenne Pepper

1 t Baking Powder

1 C Flour

2 C Frying Oil

Salt & Pepper

 

Directions:
1.  Make the tempura batter: Whisk together the rice flour, egg and egg yolk, cayenne, baking powder, and flour with ½ teaspoon of salt and 1 ½ cups ice cold water.

 

2.  Pour the frying oil into a deep pot and heat it to 350 degrees.

 

3.  While the oil is coming to temperature, very thinly slice the meyer lemons (you should get at least 8 slices).  Remove any seeds from the slices.

 

4.  Dip the lemon slices in the tempura batter to coat, then fry them in the hot oil until the coating puffs up and turns a light brown.

 

Don’t fry more than four at a time and be sure to let the oil reheat to 350 before frying the second batch.

5.  Put the lemon slices on a paper towel to drain off any excess oil.

 

6.  Finely chop four of the shiso leaves and mix them into the mayonnaise with the lemon zest and black pepper to taste.

 

7.  Salt & pepper the burger patties, then cook them using your preferred method (pan fry, grill, etc).

 

8.  Cut the peppadews in half.

 

9.  Spread the shiso mayo on both halves of each bun.  Add a burger patty to each, then top each patty with two lemon slices, a shiso leaf, and two peppadew halves.

 

10.  Put the top buns on the burgers and serve.


 

 

Grass-Fed Angus Beef on Restaurant Menus

Looking for suggestions of how to utilize 100% grass-fed angus beef in your restaurant? Here’s a culinary travelogue, of sorts, to some of the restaurants proudly featuring our beef on their menus.
Steak Frites:
Classic, simple, delicious, this French bistro dish is represented on a number of menus. The cleaner flavor and lower fat content of grass-fed beef really helps balance the French fries out, keeping the dish from getting too heavy.Hanger (aka onglet) steak is the traditional cut because it’s affordable and quick cooking, but has a bold flavor. Today restaurants are experimenting with other cuts to delight their guests.
Onglette a l’Echalotte, Pommes Frites
Angus beef hanger steak with cabernet-shallot sauce, French fries
At Bastille Restaurant in Alexandria, VA
Steak Frites and Herbed Port Wine Compound Butter
Black Angus grass-fed flat iron, shallot, butter, red & port wine butter, herbs, fresh cut French fries, seasonal vegetable, dinner salad
At Black Gryphon in Elizabethtown, PA
Steak Frites
Grass-fed hormone-free New Zealand beef served with frites, sauteed spinach and your choice of port-balsamic reduction or blue cheese mornay sauces
At 12th Street Bar & Grill in Brooklyn, NY
Le Steak Frites
Filet mignon, pommes frites sauce au poivre or bearnaise
At Chateau du Lac in Metaire, LA
Steak Sandwiches:
Another bistro & gastro-pub favorite, the steak sandwich is a classier alternative to the common burger. Some of these chefs are using Silver Fern Farms’ beef to create truly decadent combinations.
Filet Sandwich
4oz Grilled grass-fed filet with gorgonzola, peppered bacon, crispy onions on a roll with fries
At Mangia Qui in Harrisburg, PA
Filet Mignon Cheesesteak
American cheese, sautéed onions, amoroso roll, French fries
At The Yardley Inn in Yardley, PA
Love That Rub!
Want to take the flavor of our beef and make it your own? Try a rub! Here are some of our favorite recipe entries:
Grilled Grass Fed Sirloin Steak
Coffee-spice rub, garlic wilted baby spinach, ginger mashed sweet potatoes, red wine demi
At Fuse Bistro in Lowell, MA
Porcini Rubbed Ribeye,, Creamed leeks, sweet potato fries, sherry mushroom sauce
At Catas Restaurant in Newark, NJ
Szechwan Peppercorn Flat Iron Steak
Chargrilled pepper crusted flat iron steak, topped with sundried tomato butter
At South Mountain Grille in Snowshoe, WV
Espresso rubbed Grass-Fed Hormone-Free New Zealand beef
with truffled mac and cheese, button mushrooms, and veal demi glaze
At 12th Street Bar & Grill in Brooklyn, NY
Tartar & Carpaccio:
Raw beef dishes aren’t for everyone, but delicate, cold, light tartar & carpaccio can be a refreshing treat.
Hand-Cut Grass-Fed Beef Tartar
Roasted garlic, hatch chili aioli, Luna’s tortilla chip
At Hibiscus Restaurant in Dallas, TX
Carpaccio
Filet Mignon pounded paper thin, drizzled with white truffle oil, tomatoes and capers. Served with crustinis, sliced red onion, and shaved pecorino Romano.
At Benedetto’s in Tampa Bay, FL

 

 

Seared Merino Loin with Balsamic Sauce

Seared merino lions topped with crispy herbed bread crumbs and a citrus & ginger infused balsamic sauce.

 

Ingredients:

4 Merino Loin Fillets

4 Fresh Thyme Sprigs

½ C Balsamic Vinegar

½ C EVOO

1” Fresh Ginger

Zest of 1 Lemon, 1 Orange, 1 Lime, & 1 Grapefruit, minced

2 C Breadcrumbs

1 t Fennel Pollen

1 t Orange Zest (finely grated)

1 t minced Chives

1 t minced Tarragon

1 pinch Cayenne Pepper

Grapeseed, Peanut or Safflower Oil

Salt & Pepper

 

Directions:

1. Trim any silverskin and all fat off the surface of the merino loin fillets.  Season them with pepper & salt.

 

2. Oil a frying pan or skillet with the grapeseed, safflower or peanut oil.  Heat it over high heat until very hot.

 

3. Sear the merino loins in the oiled pan until cooked to your preferred doneness (we recommend medium rare).

 

4. Remove the merino loins from the pan, loosely cover them with foil, and let them rest for 10 minutes.

 

5. Add the breadcrumbs to the pan you cooked the merino in.  Toast them in the pan drippings over high heat, stirring constantly, until browned.

 

6. Move the breadcrumbs to a bowl, then mix them with the teaspoon of orange zest, chives, fennel pollen, tarragon and cayenne pepper.

 

7. Thinly slice the ginger.  Put a separate pot on the stove.  Add the balsamic vinegar, citrus zests, and ginger to the pot.

 

8.  Simmer the vinegar mixture over medium heat until almost all the liquid has evaporated, then add the extra virgin olive oil and a pinch of salt.  Stir to combine.

 

9. Put the merino loin fillets (whole or sliced) on plates, top them with the breadcrumbs and drizzle them with the balsamic sauce.  Serve with your choice of sides.


 

 

Grass-Fed Ribeye Steaks & Chocolate Porter Sauce

Bold ribeye steaks served with a similarly bold pan sauce flavored with chocolate and porter beer.  This dish is easy and very impressive on the plate and the palate.

 

Ingredients:                       Makes 2-4 Servings

2 Bone-In Grass-Fed Ribeye Steaks
12oz Porter Beer
2 T Onions, Chopped
½ C Vegetable or Beef Stock
2 T Bittersweet Chocolate (70%)
4 T Butter
Peanut, Grapeseed or Safflower Oil
Salt
Black Pepper

 

Directions:

1.  Preheat your oven to 350˚F.

 

2.  Season the steaks with salt & pepper.

 

3.  Oil an oven-safe frying pan or skillet with the peanut, safflower or grapeseed oil.

 

4.  Get the pan/skillet very hot over high heat.  Sear the steaks on the bottom.

 

5.  Once the steaks have developed a crust on the bottom, flip them over.  Top each with a tablespoon of the butter.

 

6.  Continue to sear until the steaks brown on the bottom, then move the pan to the oven to roast.

 

7.  Roast the steaks until they reach your desired internal temperature.

 

8.  Move the pan from the oven to the stove top.  Remove the steaks and loosely cover them with foil.  Let them rest for 15 minutes.

 

9.  Add the onions, stock & beer to the pan where the steaks were cooking.  Bring the liquid to a simmer, stirring and scraping any browned bits of steak off the bottom of the pan.

 

10.  Stir in the remaining butter until it melts and blends with the rest of the sauce.

 

11.  Add the chocolate and stir until melted & combined.

 

12.  Serve the steaks (sliced or whole) with your choice of sides, finished with the sauce.


 

 

Merino Racks with an Apple Cider Glaze

Served with Celery Root Pommes Anna & Toasted Hazelnuts

 

This is a light, elegant dish that shows off the beauty and delicate flavor of Merino lamb racks.  Pommes Anna is a classic potato side dish made of overlapping slices of potato (and, in this case, celery root) layered in a rosette pattern.

 

Ingredients:                                       Servings: 4

2 Merino Lamb Racks

2 Russet Potatoes

1 Celery Root

1 cup Nonalcoholic Cider

1 cup Alcoholic Cider

2 sprigs Rosemary

½ C Hazelnuts, chopped

1/4lb Butter

2 Garlic Cloves

1/4t Salt

Additional Salt & Pepper

 

Directions:

1. Toast the hazelnuts in an unoiled pan, stirring frequently, until they emit a nutty aroma.

 

2. Peel the potatoes and celery root, trimming them down into cylinder shapes.  Slice them thin enough that they’re semi-translucent.

 

3. In a hot, oiled, non-stick pan (that is oven safe), put a layer of the potato slices in a rosette pattern.  Season them with salt & pepper.

 

4. Top the potatoes with a layer of celery root slices & season them with salt & pepper.

 

5. Top the celery root slices with an additional layer of potato, again seasoned.

 

6. Move the pan to the oven, and bake until the bottom potato layer has browned & set as one piece (about 2 minutes).  Remove the pan from the oven and gently flip it.  Return it to the oven until the other side has browned.

 

7. Repeat steps 3-6 to produce three more pommes anna cakes.

 

8. Trim the fat cap and any silverskin from the Merino racks, season them with salt & pepper, then wrap the bones in a piece of aluminum foil.

 

9. Preheat your oven to 350˚F.

 

10. Sear the racks in an oven-safe frying pan, just until they brown on the surface, turning as necessary.  Add the rosemary & garlic cloves to the pan, then move it to the oven and roast the racks to your desired level of doneness.

 

11. Remove the lamb from the oven.  Put the racks on a plate, then loosely cover them with foil.  Keep one rosemary sprig & one garlic clove.  Let the racks rest while you cook the rest of the dish.

 

12. Pour the ciders into the lamb’s pan, with the rosemary sprig, salt & garlic.  Simmer the liquid until it reduces in volume by three quarters.  Whisk in the butter & strain.

 

13. Cut the lamb racks into 1-rib chops.  Serve them atop the pommes anna cakes, sprinkled with the hazelnuts & drizzled with the cider glaze.


 

 

New Zealand Meats & “The Five Freedoms”

All our meats are produced in accordance with the animal welfare concept of “The Five Freedoms” as a guiding principle.

 

The Five Freedoms are:

1. Freedom from thirst, hunger and malnutrition

2. The provision of appropriate comfort and shelter

3. The prevention or rapid diagnosis and treatment of injury, disease or infection

4. Freedom from distress

5. The ability to display normal patterns of behavior

 

Where Did The Five Freedoms Come From?

 

The concept of the Five Freedoms can be traced back to a document referred to as “The Brambell Report” which was published in England in 1965.  The modern version of the Five Freedoms was developed and promoted by the Farm Animal Welfare Council – an advisory body that was created in response to the Brambell Report.

 

The FAWC considers them “a logical and comprehensive framework for analysis of welfare within any system together with the steps and compromises necessary to safeguard and improve welfare within the proper constraints of an effective livestock industry.” (Farm Animal Welfare Council, 2009).

 

The Five Freedoms have been adopted by many animal health & welfare organizations around the world.

 

Works Cited
Farm Animal Welfare Council. (2009, April 16). Five Freedoms. Retrieved July 31, 2013, from Farm Animal Welfare Council: http://www.fawc.org.uk/freedoms.htm