The perfect Christmas Treat :) Our delicious Christmas Curry Beef Hand Pies are amazing to serve as an appy at whatever Christmas Shindig you’re throwing!

Pro Tips for cooking Mitchell Bros. Grass Finished Beef:

Learn how to make the real deal Indonesian Beef Rendang Padang from scratch. This recipe will be your go-to Beef Rendang Padang! All the tips you need to replicate this successfully at home on the stove or with pressure cooker.

Combine salt and pepper, chilli powder, and bay leaves, rub meat completely with liquid smoke, and put meat fat side up, in roasting pan sprinkle with dry seasoning mixture or tap. Cover lightly.

Stuffed peppers are a beautiful fresh dinner idea. Using our grass fed beef as well as local peppers (thanks Broxburn) and others fresh ingredients, make this recipe a powerhouse! It can be made KETO by eliminating the grain/rice in the mixture. We found LOTS of great recipes on-line and simply inserted our local ingredients. Here’s how we made these beauties…

One of the easiest ways to cook a roast (Round, Eye of Round, Rump or Cross Rib) is in the slow cooker! The low heat over a prolonged period of time makes the beef tender and ‘fall apart’.

Even easier than cooking a roast in the slow cooker? Cooking a roast from FROZEN in the slow cooker. The easiest way to do this is over night from 9pm - 9am. 12 hours to slow cook makes the perfect roast for pulling!

We found this awesome recipe at nelliebellie.com. We tried it last night and it was a hit! We used Mitchell Bros. Grass Finished beef of course :) A perfect easy recipe for Valentine’s Day Dinner!

This recipe is credited to a Friend’s Mother.

It is perfect for any family dinner! You can use any of our Roasts: Prime Rib, Cross Rib, Round, Eye of Round, Rump, and it will turn out stunning!

Our Stir Fry Beef is here! Delicious and easy to cook, here is a quick recipe which allows you to savour your Grass Fed, Grass Finished Beef over a bed of Veggies and Rice. Perfect for a healthy, easy dinner that EVERYONE will enjoy :)

Minutes steaks are delicious, pre-tenderized steaks that can be pan fried OR BBQ’ed… and only take a MINUTE! We’re raising the bar by adding this delicious, creamy mushroom sauce to mix from Recipe Tin Eats that will make all your dreams come true!

This Delicious Sirloin Steak recipe is a take on the classic Sirloin Steak! This recipe came from Chef Robert Belanger. Enjoy :)

It’s back to school time, which means back to school meals! For this tasty, nutritious Hamburger Soup, all you need is Ground Beef, some Veggies and LOVE to cook up great, healthy lunches for your little one!

Chef Barb Thomas experimenting with our Round Roasts. The Korean Rubbed Blackberry Summer Roast is a delicious summer option for grilling! Done on the BBQ, mixing Korean flavours, with Gochu garu, garlic rub and purple yam with fresh blackberries and peaches!

Minute Steaks are a cut of either the top round or the top sirloin that are pre- tenderized and flattened by a meat tenderizer. The tenderizing breaks down the muscle fibres, giving the steak their characteristic appearance and making them more tender then the original cut.  They need to be cooked quickly, because they’re so thin, to retain the moisture and avoid going tough. Literally, all that’s needed is a MINUTE!

We are currently sold out of our Sirloin, New York's, Tenderloin's and Ribeye Steaks... HOWEVER we still have plenty of Round Roasts, which are super easy to cut down into your very own steaks!

‘Pegan’ is a combination of the Paleo and Vegan diets.

It was labelled by Dr. Mark Hyman M.D., (one of America’s top functional medicine doctors). Ultimately, he concludes that the healthiest way to eat is a play on paleo and vegan: the PEGAN diet

To Cook your Perfect Hamburger all you need to Mitchell Bros. Ground Beef, either a BBQ or a Cast Iron Pan, Butter, and Salt n Pepper

THOUGH NOT LABELLED ON SUPERMARKET BEEF, IT IS IMPORTANT TO KNOW HOW 'CONVENTIONAL' BEEF IS RAISED IN ORDER TO UNDERSTAND 'NEW' LABELS POPPING UP IN THE MARKETPLACE

To put it simply the fifth quarter (QUNITO QUARTO in Italian) is the remaining pieces of an animal carcass which are not being used for meat production. This included the organs, hide, intestines, feet, the head, horns, hooves, bones, fats and anything left once all the good meat is taken away. Many of these remnants of cattle processing hold great flavour, nutrition, strength, and possibilities!

Short Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. We normally braise our Short Ribs so we thought we'd shake it up, with a homemade BBQ Sauce in the slow cooker!

Mineral and nutrient dense bone broth is comprised of nose to tail animal bones, which boil for several hours (8-24) in order to create a rich, thick broth that has many medicinal capacities. It nourishes the digestive system, detoxification mechanisms of the body, fills the stomach without weight gain, heals the gut, and is an anti-inflammatory

The biggest rule for cooking Grass Fed, Grass Finished Beef is LOW AND SLOW. Which means that, because of the beef is leaner/has less fat, you need to make sure that you are cooking it at a lower temperature and for a longer time then you would normally cook conventional beef. Otherwise, you end up over cooking the meat, it loses it's texture, flavour and becomes tough, chewy and not the amazing Mitchell Bros. Beef you've come to expect. 

HOWEVER, we have been experimenting using an electric pressure cooking for our Roasts. The combo of heat + pressure helps to gently break down the fibres in our cuts that typically take hours in the oven at a lower temperature. We highly recommend using this technique if you are: short on time, want an easy/quick way to cook your beef, or want to cook from frozen.

This recipe is inspired by Stanley A. Fishman from his book Tender Grass-fed Meat - Traditional Ways to Cook Healthy Meat

We have searched high and low for the best techniques for preparing our specialty product. Until just after WWII, the only beef available was grass finished beef so we really have to go back before then and see how it was done! Stanley has done the research for us and today we tried his technique for an English Style Prime Rib Roast.

The Cross Rib Roast is from the shoulder area of the animal. The meat can be very tender with exceptional flavour but you have to contend with sinew going through the roast. These roasts respond very well to any type of braise or ‘low and slow’ moist heat method. We have had excellent results wit the following dry method as well. It is well worth a try!