Grass-Fed NY Strips w/ Chipotle Onions

Smoky, sweet, tangy, spicy, these complex caramelized onions are a great accompaniment to the beefy flavor of grass-fed beef.


Beer Pairings: Stout or Porter

Wine Pairing: Napa Cabernet Sauvignon


Ingredients:                                        Servings: 2

2 Grass-Fed NY Strip Steaks

4 C thinly sliced Onions

1 t Chipotle Chile Powder

¼ C Honey Drinking Vinegar

2 T minced Flat Leaf Parsley


1 T Honey

Heavy Pinch of Salt



1. Toss the onions with the extra virgin olive oil and salt.


2. Put the onions in a large frying pan or cast iron skillet over medium-high heat.  When they start to sizzle, reduce the heat to medium low.


3. Cook the onions, stirring occasionally, until they’re well caramelized (approx. 30 minutes).  After they’ve cooked for about ten minutes, add the honey and chile powder.


4. When the onions have caramelized, squeeze the extra oil out of them (into the pan) and remove them.


5. Cook the steaks using your desired method (grill, pan roast, roast or cook sous vide) to your desired level of doneness.


The depicted steaks were cooked sous vide at 110˚F for 1 hour, then briefly seared over high heat.


If you aren’t grilling, use the onion pan for cooking or searing the steaks.


6. Turn off the stove.  Remove the steaks from the grill/pan.  Loosely wrap them in foil and let them rest.


7. Return the onions to the hot pan.  Add the drinking vinegar, parsley, plus any juices from the resting steaks collecting in the foil.  Stir to combine.


8.  Slice the steaks against the grain.  Serve them with the onions and vegetable/starch sides.



Steak, Eggs & Sweet Potato Hash

Get your day off to a hearty, delicious start with beefy skirt steak, sweet & spicy sweet potato hash and fried eggs.


We used 2 purple Okinawan sweet potatoes & a yellow Satsuma sweet potato for a prettier presentation, but you could use other varieties (or three of the same variety).


Ingredients:                       Servings: 4

1 Grass-Fed Skirt Steak

1 t Rosemary Leaves, chopped

1 T Basil Leaves, cut into thin strips

5 Spicy Peppadews 

2 t Salt (+ extra for steak)

½ Onion

3 Sweet Potatoes, peeled & cubed

12 Eggs



1. Cut the outer membrane from the skirt steak & cut the steak into 3oz pieces.  Season them with salt & pepper.


2. Peel, then cube the sweet potatoes and put them in a pot covered with salted water.  Bring the water just to a boil, then drain them.


3. Preheat your oven to 350˚F.  Chop the onion & the peppadews separately


4. Sauté the onion with a tsp of the salt in an oven-safe pan over high heat.  When they start to turn translucent, add the rosemary leaves, sweet potatoes and 2nd tsp of salt.


5. After continuing to cook for 5 minutes, add the peppadews and roast the hash in the oven until the potatoes are tender.  Remove it from the oven and stir in the basil.


6. Sear the skirt steak, flipping as needed, until you like the way it’s cooked (we recommend medium rare).


7. Fry the eggs.


8. Slice the skirt steak against the grain.  Serve each 3oz portion on a plate with some hash and three fried eggs.



Merino Loin w/ Roasted Cauliflower Salad

Another elegant pairing for Merino loin fillets – creamy/tangy lebne or yogurt, roasted vegetables & wine-infused raisins with toasted pistachios. Delicious, beautiful, and surprisingly tasty.


Ingredients: Servings: 2


Merino Loin:

1 Merino Loin Fillet

1 Fresh Sage Sprig

2 Garlic Cloves

10 Black Peppercorns



Cauliflower Salad

1 Fennel Bulb

1 C Dry White Wine

1 c Sultanas (Golden Raisins)

1 head Cauliflower

Olive Oil

Salt & Pepper



1 C Lebne or Greek Yogurt

½ C Chopped Pistachios

Grassy EVOO




1 Day Ahead:

1. Peel & crush the garlic cloves.


2. Trim the fat cap and any silver skin off the loin fillet.


3. Heat the olive oil in a saucepan with the sage, garlic and peppercorns…just until it starts to simmer. Remove the pan from the heat and let it cool completely.


4. Put the merino loin fillet in a zip top bag. Pour the olive oil mixture over it, then put the bag in your refrigerator to marinate overnight.


5. Bring the white wine to a boil on the stovetop. Pour it over the sultanas in a bowl. Let the wine cool completely, then cover & store in the refrigerator overnight.


Day Of:

1. Preheat your oven to 475F.


2. Cut the cauliflower into florets and the fennel bulb into 1/8” thick slices.


3. Toss the cauliflower and fennel in olive oil, salt & pepper. Roast them on a baking sheet until tender & browned – approx. 40 minutes.


4. Strain the raisins out of the wine and toss them with the fennel & cauliflower.


5. Cook the Merino loin fillet:



1. Remove the loin fillet from the marinade & pat it dry.


2. Sear it on all sides in a hot oiled cast iron skillet or frying pan over medium-high heat until it reaches your desired doneness (4-6 minutes per side until medium rare recommended).


3. Let the Merino rest (loosely covered with foil) for 10 minutes, then slice against the grain.


Sous Vide:

1. Preheat your immersion circulator or water oven to 115F.


2. Remove the loin fillet from the marinade & wipe it dry. Vacuum pack it using a clamshell or Food Saver vacuum machine.




Use a chamber vacuum machine to vacuum pack the merino in a pouch with its marinade.


3. Cook the Merino loin in the water bath for an hour, then remove it from its pouch, pat it dry, and sear it on all sides in a hot oiled frying pan or skillet.


4. Slice the Merino against the grain.



6. While the merino loin fillet is cooking or resting, toast the chopped pistachios in a dry pan over medium heat, stirring or tossing frequently, until they emit a nutty aroma.


7. Smear a few tablespoons of yogurt or lebne on each plate. Top the smear with the cauliflower salad, then the salad with the lamb. Finish each plate with toasted pistachios & a drizzle of extra virgin olive oil. Serve.



Pot Roasted Grass-Fed Brisket

Rich, succulent grass-fed beef brisket, slow braised in a red wine & mustard sauce, served with a fresh horseradish cream.  The perfect way to hold dreary days at bay.


8-10lb Grass-Fed Beef Brisket
10 Thyme Sprigs
3 C Red Wine
2 T Whole Grain Mustard
2lb New Potatoes or Fingerling Potatoes
4 Bay Leaves
3 Celery Stalks
5 Onions
4 Carrots
1 t Lemon Juice
2 T Grated Horseradish
½ C Heavy Cream
½ C Mayo
Salt & Pepper



1.  Preheat your oven to 275˚F.


2.  Peel the onions and carrots.  Thickly slice them and the celery stalks.


3.  Oil the bottom of an oven-safe stockpot.  Get it quite hot over high heat on the stove.


4.  Optional: If necessary for it to fit in the pot, cut the brisket into portions.


5.  Season the brisket with salt & pepper.  Sear it in the stockpot, turning as needed, until it develops a brown crust on all sides.


6.  Remove the brisket from the pot & rub it (on the fat side) with the mustard.


7.  Saute the onions in the pot until they soften and just begin to brown.


8.  Pour in the red wine, scraping the bottom of the pot with a spatula to free any browned bits that are clinging to it.


9.  Put the brisket on top of the onions in the pot.  Continue to cook until the wine comes to a boil, then put the lid on the pot and move it to the oven.


10.  Braise the brisket until it just starts to become tender (check it after two hours).


11.  Add the celery & potatoes and continue to braise until the brisket is quite tender and the potatoes have cooked.


12.  While the brisket is braising: Whip the cream to soft peaks, then fold in the mayonnaise, horseradish, lemon juice, a pinch of salt, and black pepper to taste.


Store the horseradish cream in your refrigerator until the brisket is ready.


13.  Once the brisket is fork-tender, remove it from the oven.  Chop the parsley.


14.  Plate the brisket with the braising liquid and vegetables from the pot.  Sprinkle it with the parsley and serve it with the horseradish cream on the side.



Stuffed Merino Rump Hearts

Served with Red Wine Risotto


Olive-stuffed Merino lamb served atop decadent red wine, mustard & goat cheese risotto.


Ingredients:                Servings: 4

4 Merino Rump Hearts

1 C Risotto Rice (Arborio, Carnaroli or Vialone Nano)

Vegetable or Chicken Stock

1 t Whole Grain Mustard

2oz Chevre

1 Egg Yolk

5 T Butter

½ t minced Garlic

¼ C Chopped Olives

¼ C Heavy Cream

1/3 C Panko Breadcrumbs

½ C + 1 T Red Wine

1 T Salt (plus extra for seasoning Merino)



1. Grind the panko breadcrumbs in a blender, food processor, or spice grinder.  Soften four tablespoons of the butter and whip them to a soft, fluffy consistency.


2. Mix together the panko, olives, garlic, egg yolk and the softened butter.


3. Preheat your oven to 350˚F.


4. Push the point of a paring knife into the center of each rump heart, wiggling it from side to side to create a wider cavity within the center of the meat.  Fill these cavities with the olive-butter filling.


5. Get an oiled, oven safe frying pan very hot and sear the rump hearts on all sides until they develop a brown crust.


6. Move the pan to the oven, and roast the merino to your desired level of doneness (we recommend an internal temperature of 120˚F).  Remove the cooked rump hearts from the oven and rest them, loosely covered with foil, on a plate.


7. While the merino is roasting & resting, start cooking the risotto.  Melt the remaining tablespoon of butter in a small saucepan, add the onion and cook over medium-low heat just until it starts to turn translucent.


Stir in the rice and toast it just until it starts to release a nutty aroma.  Pour in the half cup of red wine and simmer until it has almost evaporated.  Add the tablespoon of salt.


8. Continue to cook, stirring frequently until the rice is tender.  Add stock whenever you can see the bottom of the pan after scraping the spoon through the rice mixture.


Three quarters of the way through cooking the rice, add the remaining red wine and the heavy cream.


9. When the rice is cooked, stir in the mustard and goat cheese.


10. Slice the merino & serve it with the red wine risotto.



Retailer Showcase – Arctic Market & Butcher

The Arctic Market & Butcher is a butcher shop of the old school variety, treating & sourcing meats with the utmost respect. “Butchering is an art. Like a painter has special brushes and musicians have their instruments. How you cut meat makes all the difference,” owner Michael Sirchio says.1


Silver Fern Grass-Fed Angus Beef is a product Michael is very proud of. Customers come in looking for humane beef, and he can tell them this fits the bill, and is grass-fed, GMO and hormone free too.


Even though they’ve heard grass-fed beef is better for them, people are a little nervous before they try it for the first time – American grass-fed beef has a reputation for being dry and gamy. Michael says that once customers experience Silver Fern angus’s amazing beefy, yet clean taste and smooth texture, “They keep coming back for more, saying it’s the best they’ve ever had.”


Even better, they send in their friends.


When customers ask him why he doesn’t carry local grass-fed, he tells them that Silver Fern’s is better quality and more consistent. While they’re not buying from local farmers, he can tell them they’re supporting a coop of small family farmers who care for their land and their animals.


What’s in the cards for The Arctic’s future? Michael says he recently started carrying Silere Merino Lamb. All the chops he cut for Easter orders were Merino, and customers raved. He’s hoping demand for this unique product will continue to grow.


1 Caren Chesler – “Food Artisan – Michael Sirchio – The Arctic Market & Butcher”. Edible Jersey, Spring 2014 Issue



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


Salt & Pepper



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


2 Merino Lamb Loin Fillets

4 T Unsalted Butter

1 T Grapeseed, Peanut or Canola Oil




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



Pitted Small Black Olives

Flake Sea Salt or Fleur de Sel

Rosemary Leaves

Finely Sliced Orange Zest


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



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



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.