Recipes

These are SO easy to prepare. I’ll admit, they rarely make it off the baking sheet, since I just scoop the marrow out onto crusty bread while I’m cooking the rest of the meal. for people with more self-restraint, though, these are a beautiful presentation that make for a perfect appetizer.

NOTE: Coulotte steaks vary in size, so the times here should be viewed as guidance rather than gospel. An instant read thermometer will help during the pan-searing phase. As always, erring on the side of undercooking is always better than overcooking, which can turn delicious grass fed heritage beef into gray shoe leather.

“I get 3 burgers per pound of ground Randall Lineback. Put some oil in the pan to keep these lean burgers from sticking. There is almost no shrinkage because there are no additives. They cook rapidly. So, unless you want your burgers well-done, take them off the heat early, because they will continue to cook. If you are barbequing, use medium heat and brush some oil of your choice on the grill rack.” - Joe Henderson, owner of Chapel Hill Farm

This chili is a bold and flavorful stew brimming with tender meat, hearty beans, and a blend of smoky spices that warm you from the inside out. It’s the ultimate comfort food—perfect for cozy nights, game days, or feeding a hungry crowd.

Your pastrami is already cooked through — but you want to heat it up a bit to soften up the fat and get the collagen to relax. We suggest dijon and sauerkraut for a more savory experience. RussIan dressing with relish gives it a sweeter edge. Add melted cheese and crusty toasted bread for a to-die-for sandwich.

This recipe comes from one of our home cook foodie friends, who tells us “…the guests pronounced the chops the best they had ever eaten.” Chops MUST be properly thawed

Flank steak is lean and flavorful. It is a thin steak, so it thaws quickly & cooks quickly. it is a favorite in our household but if you don’t like a little chew, this cut may not be for you.

Each hanger steak weighs approx. 1.5-2 lbs Once trimmed, each Hanger weighs approx. 1 lb

Our NY strips are literally a “different animal” than the corn fed angus versions you may have encountered. Please refrain from simply slapping these on a hot stovetop or grill, as shoe leather will ensue!

This recipe adapts and combines two Ossobuco recipes from Giuliano Bugialli’s “Classic Techniques of Italian Cooking” and Marcella Hazan’s “The Classic Italian Cook Book”. - Joe Henderson, owner of Chapel Hill Farm

Split down the middle by a T-shaped bone, the porterhouse marries a firm but flavorful NY strip with a tenderloin steak. It is a glorious combination, but one that requires some care in preparation, since the NY strip and tenderloin usually cook very differently from one another.

A Simple Rib Roast with Rosemary transforms a classic cut of beef into an aromatic, tender centerpiece with minimal effort. Infused with fragrant rosemary and roasted to perfection, it’s a show-stopping meal that’s surprisingly easy to make.