Author Archive


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Due to the unfortunate COVID-19 virus, we are experiencing a high demand at the farm. We are doing our very best to restock our products as fast as possible. We appreciate your patience and support through these tough times. 

EVERY SATURDAY, from 9-11, we will be offering ON-FARM pickup UNTIL FURTHER NOTICE

due to the temporary shutdown of BROWNWOOD FARMERS MARKET. 

These orders need to be placed & paid ONLINE to avoid the possibility of contamination during credit card and cash processing at the farm.This will protect all of us, so we can continue providing you with our great products.

We do ask that if you are planning on picking up, you confirm your plans by email by FRIDAY PM.  This pick-up schedule will most probably continue throughout the virus disruption.

Continue to watch our Website; PASTUREPRIMEWAGYU.COM and our Facebook Page for updates on future PICK-UPS & DELIVERIES

 NEW ADDRESS is Torm’s great new facility @ :  13639 N.E. 13th St., OXFORD, FL. 34484 (Just across the County line from Original Farm)


Thank you again for your continued business and support.  Please stay safe & healthy.

                        THE SIVERSON FAMILY

Bacon Berkshire- Canadian Style

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Beautiful, artisan Canadian bacon, cured & smoked right here on our family’s farm.

Berkshire Pork Shanks

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ON SALE NOW!  Meaty & juicy.  Perfect in your Insta-Pot or slow cooker.

5 TIPS for Wagyu BRISKET Braising

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For Perfect Pasture Prime Wagyu Grassfed Brisket each time, use these following 5 Tips for success.

  1. MARINATE in advance – imparting flavor right from the beginning
  2. ROOM TEMPERATURE – let your brisket come to ambient temperature before searing.  Cold meat does not brown as efficiently.
  3. SEAR or BROWN – to carmelize meat surface, resulting in richer, deeper more robust FLAVOR!
  4. REST – let brisket rest so juices can redistribute throughout the meat.
  5. ALTERNATELY – you can let the brisket rest and cool in the braising liquid before carving, allowing meat to absorb more flavor from the liquid.

Buy One/Get One – Pork Loin Roast

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First Time Ever that we have offered a Buy One/Get One.  Don’t miss out on this limited offering. First Come First Served/No Rain Checks!!

Holiday SALES

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It is a TRIFECTA of sales. Bacon, Bones & Short Ribs. If your favorite is here, stock up NOW.  Don’t forget your holiday turkey!

Bacon Burgers Extraordinaire!

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Bacon Burgers - Over The Top with Flavor

Bacon is not just an add-on or after-thought in this recipe. The whole burger in infused with that sweet, smoky bacon flavor throughout.
Servings 4
Author Pasture Prime


  • 6-8 slices of Pasture Prime Bacon
  • 1 1/2 pounds Grass Fed Wagyu Ground Beef from Pasture Prime


  1. Process bacon in food processor to a smooth paste, about 1 minute
  2. Scrape down sides of bowl as needed
  3. Cook bacon in non-stick skillet over medium-low heat, about 5 minutes (DO NOT cook until crispy)
  4. Bacon should be lightly brown in spots, but still pink. Break up pieces with spoon while cooking.
  5. Drain bacon over fine-mesh strainer set over a bowl
  6. Transfer bacon to paper towel lined plate and let cool completely
  7. Reserve bacon fat for cooking onions (optional)
  8. Spread beef in even layer on rimmed baking sheet
  9. Sprinkle bacon, 1 teaspoon pepper, and 1/8 teaspoon salt over beef.
  10. Gently toss with 2 forks to combine (don't use hands)
  11. Divide beef/bacon mixture into 4 equal mounds
  12. Gently shape into 3/4 inch patty about 4 1/2 inches in diameter
  13. Using fingertips, press center of patty down to create a slight depression
  14. Patties can be covered and refrigerated for up to 24 hours...great for entertaining.
  15. Clean and preheat your grill, or cook in cast iron skillet
  16. Enjoy!

Recipe Notes

Be sure to create a depression in your burger before cooking to keep it from "pooching up" during cooking.

Adapted from Cooks Country

How To Cook Grass-Fed Beef – Summer School

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Whether you are foodie, seasoned home cook, celebrity chef, paleo dieter, or a health & environmentally conscious consumer, this is information that you need.  This is particularly pertinent information for customers who are trying grass-fed beef for the first time.  Old rules do not apply.  We consider it a true CRIME to overcook Grass-Fed Beef!!

Hopefully, you will pass the test, graduate with honors, and have some fabulous meat eating experiences along the way.

First and foremost, it is vital to be aware of how the 100% Grass-fed Wagyu Beef, offered at Pasture Prime, varies from the conventional, industrially raised, grain fed, super market beef, with which we are all familiar.

  • Grain-fed beef is insulated by fat which takes longer to cook
  • Grass-fed is much leaner, not insulated and therefore cooks much faster, about 30% more rapidly.
  • There is much more variation in the size of cuts with grass fed animals, (not being raised in a feedlot to uniform sizes).
  • These variable size cuts will not cook in the same manner as those with which you are most familiar, and must be dealt with individually.
  • Grass-fed beef appears much more red or pink when fully cooked, even when cooked to the same temperature.
  • All these differences make use of a meat thermometer mandatory, for desired results.

Now that you are up on the differences, here is how to deal with them when cooking the Grass Fed Wagyu from Pasture Prime Family Farm.

5 Basic Principles:

  1. Put Away your Timer – use visual cues
  2. Use a good Meat Thermometer, preferably digital (Thermapen is our favorite!)
  3. TURN DOWN THE HEAT – If you are using one of the slow cook methods.
  4. Learn proper cooking methods for each individual cuts (see below)
  5. Ease up on seasonings which mask the unique, full beef flavor of our meats. Enjoy what your beef is supposed to taste like. (All you need are salt, pepper and possibly some simple herbs.)

Cooking is defined as the application of heat to food.  However, all HEAT is not created equal.

As we will explain, there is a big difference between Moist heat and Dry heat.

Your next lesson is on how to execute each method and which cuts are best cooked using each technique:


                                                      ROASTING & BAKING:

How: surround food with dry hot air (300 to 500 degrees), this heats the surface, evaporates moisture and allows for browning.  By extending cook times roasted or baked dishes develop rich flavor.

Cuts: large cuts of meat; whole tenderloins, pork butts, leg of lamb, whole chicken


How: meats are added to a very hot pre-heated pan, with our without added fat, this facilitates quick cooking on more tender cuts, allowing for development of brown crust.

For best results, don’t crowd pan which reduces pan’s temperature limiting browning, cause loss of moisture and lengthen cook times.

Cuts: uniform sizes of steaks, chops, chicken breasts, burgers, hot dogs.

                                             BRAISING, STEWING or BOILING:

 How: as you can see, moist and dry heat have very different effects on food. However, when combining both these methods, something magical happens.

Begin by searing or pan frying and then adding liquid (water, wine, broth or stock) and simmering (oven, stove-top, slow cooker) until meats are cooked through and tender.  Now you have achieved the best of both worlds; browning flavors from dry heat and succulence that only low, moist heat can coax out of meats.

Cuts: any tougher cut, roasts from the round, shanks, brisket.  Muscles that do lots of work develop connective tissue called collagen which can make meat tough.  The job during cooking is to break down that collagen and making the meat more tender with the proper cooking method.

Once you learn which cooking method works best for each cut, you can routinely expect superior results.

You should be ready for your  PhD (Pretty Healthy Dinner) soon!


from Shannon Hayes The Grassfed Gourmet Cookbook

Beef, Bison, and Venison120°-165°140°-170°
Lamb and Goat120-145°140-170°
Turkey (unstuffed)160°-165°180°

Try It Yourself With A Great Recipe from our Files!

HOT DOG Season Is Here!!

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Get out the grill for our amazing Grass Fed Wagyu & Berkshire Pork Gourmet Dogs.  Kids are out of school and summer is here.  Remember, the 3 pack is discounted!!  Back In Stock…until they fly away again. Try ANDOUILLE also

Corned Beef – ON SUPER SALE $39.95

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If you missed out @ St Patty’s Day, we’ve got you covered with this “call us CRAZY” sale.  Think of the terrific sandwiches you can make after you have savored dinner!  Remember all the hours Torm put in curing these beauties!!  Comes with recipe and spice mix. 4 Lbs. of that healthful Grass Fed Wagyu Brisket.

A Slicing Knife…you need one because?

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Some reluctant person always gets called upon to do the slicing at the Holiday table.  Whether it is Turkey, Lamb, Ham, or Roast Beef, most everyone shies aways from this high visibility job.

Often times the results are lopsided, haphazard slices, causing all at the table to divert their glances and change the directions of the conversation.  



The right knife can change all that!

Here is the complete story:

  • When a knife breaks the surface of the meat, it cuts through muscle fibers and connective tissue which are bundled together like strands of twisted plastic covered telephone wire.
  • Knife design determines if these splits are clean or uneven.
  • Weight, sharpness, length and shape are all critical features to create thin uniform slices
  • There are a myriad of choices ranging in price from $19 -$199.
  • We are going to cut though the choices and tell you what we have found.
Carving roast leg of lamb joint on a wooden board

Not the perfect knife…TOO pointed on end

Here is what we have found after cooking over 180 pounds meat
  1. LENGTH – and extra long blade can slice through large cuts of meat in one easy glide.  We find 12″to be the perfect length 
  2. EDGE – A Granton edge has small oval scallops carved out of both sides of the blade, these are touted for their nonstick qualities but also allow for thinner cuts without sacrificing the weight and stability of the upper part of the blade.
  3. FLEXIBILITY – was a key factor, as overly stiff blades were too “clunky” to make thin slices and overly flexible knives wobbled on big cuts of meat. A balance between the two was perfect.
  4. WEIGHT – Knives above 6 ounces tended to be the most stable, maintaining a straight path and requiring less effort navigating thick cuts.  Lightweight knives felt flimsy and almost toylike.  However, the way the weight was balanced made all the difference.  Blade-heavy knives with light handles felt as cumbersome as meat cleavers.
  5. TAPERING – the thickness of the blade needs to narrow from the handle to the tip and the tip also should be rounded rather than pointed.  Tapering is the key factor in precision, control and responsiveness.


Pasture Prime Knife GiveawayThe knife our lucky winner will receive was tops in all these categories and should provide a lifetime of perfect slicing!!


DON’T FORGET, every LambHam order this month gets automatically entered in a drawing for the perfect Slicer, a $70 value.  You will be ready for any and all holiday or special meals!



Myths About Meat – Test Your IQ

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April Fools Day is just around the corner and we want to debunk some common misconceptions about the cooking of meat and poultry.  Some may be labeled as “wives tales,” but some may have come factual basis.  .

Experts have debunked several common misconceptions.No more FOOLING AROUND, let’s see how you score

1. Searing meat will seal in the juices.    T or F

-as you can clearly see, even after you have “seared,” juice leaks out from your meat as it rests.  However, searing does boost meat flavor by causing The Maillard reaction, which is a chemical reaction between an amino acid and a reducing sugar, (… i.e.,caramel made from milk and sugar; the browning of bread into toast; the color of beer, )… creating additional flavor compounds in your meat.

2. Steaks should be turned as little as possible during cooking.   T or F

steakhouse chefs do exactly the opposite.  They turning meat often to create a more evenly browned and flavorful crust over the entire surface of the steak.  Turning a “grilled” steak only once confines browning to the grill marks exclusively and does not deliver as much flavor as an evenly browned crust.

 3. All rare meat is BLOODY    T or F

-while it is common to refer to juicy, rare red meat as “bloody,” there is no actual blood in meat.  Blood is contained within the animal’s circulatory system, which is separate from the muscles which we eat as meat. The red liquid is a combination of water and protein, particularly iron-containing “myoglobin.”  This gives meat its red color while delivering and storing oxygen in muscle tissue.        

 4. Pork or Chicken turn “white” when safely cooked.   T or F

 -temperature is the only accurate measurement of doneness – color is totally unreliable.  USDA guidelines state that as long as pork is cooked to 145 degrees and chicken reaches 165 degrees they are perfectly safe to eat.  While both pork and chicken will become paler as they cook, the myoglobin – the red protein in meat – can maintain its red or pink color at the above recommended temperatures.  Also, the softer, porous bones of younger animals can leach iron-containing pigments from the bone marrow into the meat causing it to darken.

5. Meat labeled “natural” is free of antibiotics   T or F

 -the USDA and FDA have only LOOSELY defined “natural” as there being no added colors, artificial flavors, synthetic substances in meat and that meat can only be minimally processed (another        undefined term).  However,  there is no apparent enforcement of the terms usage. However, none of these details pertain to animals PRIOR to slaughter.  Meat labeled “natural” may come  from animals which have been treated with antibiotics, fed GMO corn, and/or raised in a CAFO (Concentrated Animal Feeding Operation) i.e. “factory farm.”  Most consumers would not consider these conditions as “natural.”  Even “botulism” is “natural.”

6. Fat is What Makes Meat Taste Juicy  T or F 

-water which is bound to the protein in meat is the only substance that makes meat taste juicy.  Fat, however, can make the meat “taste” juicy by triggering a salivation response.  Fat is a concentrated form of calories & humans are evolutionarily primed to seek out energy rich foods.  We salivate upon the anticipation of eating fat and the moisture in our mouths makes the meat seem juicier.

We hope you got a PERFECT Score!!


This material adapted from The Science of Good Food by Joachim & Schloss



Ever wonder what a PORK BUTT is?

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Sometimes we really have to scratch our heads trying to decipher “what is in a name?”

The story is…that a Pork Butt really comes from the front leg of a pig.  While this seems to make no sense, butchers tell us that the name “pork butt” comes from the wooden barrels, called butts, in which the shoulders of pigs were once packed.  Due to the fact that this term was originally coined in Boston, the proud folks of that town claimed the name as their own.  The butt is cut from the upper half of the leg, while the bottom portion is referred to as the picnic roast (and that is a story for another day).  

Both of these cuts work equally well in most all recipes for pork shoulder.   Now you might be asking yourself, what about the pig’s actual butt? Well folks, that would be the ham.  Hopefully, your confusion has lifted, and now you are knowledgable on all things pork butt. So how about some Pasture Prime Berkshire bargains and some awesome recipes?

We have some simple, hands off recipes for the tenderest pork to ever pass your lips.  These no fuss offerings give you multiple variations to please your palate, make enough for a crowd, or leave you with some great left overs that keep and freeze well.

The basics are; a spice rub, a crockpot, and 6-10 hours to spend on your favorite pastime, (other than time spent in the kitchen cooking).  Possibly, a few holes of golf or a good book.  We will give you all the instructions you need.  Here is the best part, we will even get you the Slow Cooker in our latest giveaway contest.  A beautiful, highly rated, programmable Cuisinart 3.5 Quart SLOW COOKER model with a removable ceramic pot can be yours. This is great for storing or taking to your next pot luck supper.   


Pulled Pork Recipes:

SUPER SIMPLE – Easiest one step Crock Pot method.  Check out our recipe: Pasture Prime Berkshire Pulled Pork

EASY – Two Step method Crusty version (mimics smoke flavor). Take a look at: Cheater Smoked Pulled Pork






Boston Butt




Pulled Pork – Super Simple in Crock Pot

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Pulled Pork - Super Simple in the Crock Pot

Easy, tender pulled pork with a rub and a minimum of steps.
Prep Time 30 minutes
Servings 6
Author Christine Gallary


  • 2 medium onions sliced
  • 4 medium cloves garlic sliced
  • 1 cup chicken stock
  • 1 TBSP packed dark brown sugar
  • 1 TBSP chili powder
  • 1 TBSP kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1 4.5-5 pound bone-in pork shoulder
  • 2 cups prepared barbque sauce optional


  1. Place onions and garlic in even layer in crockpot
  2. Pour in stock
  3. Combine dry ingredients in small bowl and mix well
  4. Rub spice mixture all over pork
  5. Place pork on top of onions and garlic
  6. At this point you can cover and refrigerate for several hours or overnight
  7. Cover and cook until pork is fork tender 6-8 hours on high or 8-10 on low.
  8. Remove pork to cutting board
  9. Strain the onion mixture and return solids to cooker
  10. Set the strained liquid aside
  11. Remove bone and any large pieces of fat from the pork
  12. Shred the meat into bit sized pieces
  13. (If using Bar B Q sauce return meat to cooker and add sauce to meat & combine)
  14. If not using Bar B Q sauce, skim fat from cooking liquid and add about 1/4 cup cooking liquid to moisten meat.
  15. Taste and season with salt as needed
  16. Enjoy the juiciest pork ever.

Recipe Notes

Adapted from Chowhound

Berkshire Sausage & Mushroom Pizza Snacks

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Berkshire Sausage & Mushroom Pizza Snacks

Our Pasture Prime take on French Bread Pizzas, but so much tastier with our farm processed sausage and pastured heirloom pork.
Prep Time 5 minutes
Total Time 20 minutes
Servings 4
Author Ronne Day


  • 1 TBSP Olive oil
  • 6 oz. Pasture Prime Sausage your choice or Italian, Mexican Chorizo, Breakfast/Sage, casings removed
  • 4 oz. fresh Mushrooms preferably a mix, chopped-2 1/4 Cups
  • 1/2 medium Sweet Onion chopped
  • 1 tsp. finely chopped fresh Rosemary or 1/4 tsp dried
  • Kosher Salt
  • 3 TBSP Brown Ale such as Newcastle
  • 4 5- inch pieces French baguette split lengthwise (or hoagy roll)
  • 3 oz. 1/3 cup mascarpone
  • 4 oz. fresh Mozzarella cut into 1/2 inch cubes
  • Freshly ground black pepper
  • 1 1/2 tsp. finely chopped fresh flat leaf Parsley


  1. Position a rack about 8 inches from the broiler, and heat broiler on High
  2. In a 12 inch skillet, heat oil over medium high heat
  3. Add the sausage and cook, breaking it apart
  4. Cook until golden brown in places, about 3 minutes
  5. Transfer sausage with slotted spoon to medium bowl
  6. Add mushrooms, onion, rosemary and 1/2 tsp salt to skillet
  7. Cover and cook, stirring once, until mushrooms are golden, about 5 minutes.
  8. Add beer and scrape up browned bits on bottom of pan
  9. Simmer until beer evaporates, about 1 minute.
  10. Toss with the sausage
  11. Meanwhile, toast the baguette on a sheet pan, cut side up, under the broiler until lightly golden and crisp, 1-2 minutes
  12. Spread the bread or roll with the mascarpone and season lightly with S & P.
  13. Top with the sausage mixture and then mozzarella.
  14. Broil until cheese melts, about 3 minutes
  15. Sprinkle with parsley, cool briefly and serve.

Recipe Notes

Perfect fast and easy to serve on game day or on school nights. A real crowd pleaser!

Adapted from Fine Cooking

Berkshire Pork Spicy Korean Meatballs

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Korean Spicy Meatballs

Spicy but not hot, These meatballs, slightly sweet and delectably juicy with Pasture Prime Pork
Author Rachel Yang


  • 1 lb. Ground Pork
  • 5 Scallions finely chopped
  • 1/4 c. Gochujang
  • 1/4 c. Mirin
  • 2 TBSP. Soy sauce
  • 4 medium Garlic cloves finely chopped
  • 1- inch piece of Ginger peeled and grated
  • 2 TBSP. canola or other neutral oil


  1. Preheat oven to 375 degrees
  2. In large bowl mix together all ingredients, except oil (mixture will be quite wet)
  3. Use hands to roll into 1 1/2 inch meatballs
  4. Place large skillet over medium-high heat
  5. Add oil
  6. When oil begins to shimmer, add meatballs (cook in batches if necessary)
  7. Cook until meatballs are browned, about 3-4 minutes
  8. Turn them over and brown second side about 2 minutes longer
  9. Transfer to rimmed baking sheet.
  10. Place meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes
  11. Transfer to paper towel.
  12. Serve hot.

Recipe Notes

Gochuyang can be found in the asian section of most well stocked grocery stores. It is a fiery, but nuanced chili paste that is used in everything from vinaigrette to a mayonnaise di[[ing sauce for French Fries.

Berkshire Bargain – 20% Off Superbowl Special

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In order to celebrate the big game and our great customers, we are offering this Super Special on our Berkshire Ground Pork.  Check out our Berkshire recipes below for some delicious options for game day and beyond!

Berkshire Pork Burgers – Asian Style

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Berkshire Pork Burgers - Asian Style with Ginger Aioli

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Author Chef Tryg


  • 2 # Pasture Prime Berkshire Ground Pork
  • 1/2 cup finely chopped scallions
  • 2 TBSP grated Ginger
  • 2 TBSP grated Garlic
  • 1 tsp. Chili Flakes optional
  • 1 tsp black pepper
  • 1 tsp Kosher salt
  • 1 TBSP Sesame Oil
  • 1 cup Mayonnaise
  • 1 TBSP grated Ginger
  • 2 tsp. Sriracha or other hot sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Lemon juice or vinegar


  1. Burgers: mix all ingredients together gently without overmixing
  2. Cook on grill or in Cast Iron Skillet
  3. Aioli: mix gently and serve atop burgers

Philly Cheese Steaks with Grass Fed Wagyu Short Ribs

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Wagyu Philly Cheese Steak Sandwiches -

Grass Fed Wagyu Short Ribs made into awesome Philly Cheese Steak Sandwiches, perfect for your SuperBowl Party
Servings 8



  • 2 TBSP. Olive Oil
  • 4 Large Onions sliced /4" thick
  • 3 Large Red and/or Green Peppers seeds removed, sliced like onions
  • Kosher Salt
  • Fresh ground black pepper
  • 3 TSSP. white or red wine vinegar


  • 5 # Pasture Prime Grass Fed Wagyu Short Ribs
  • 8 - 10 " long Italian Sub Rolls
  • Vegetable oil for griddle
  • Salt & Pepper
  • 10 oz. Cheese of your choice sliced thin
  • 10 oz. Provolone cheese mild or sharp, sliced thin
  • Ketchup and or hot sauce for serving optional


  1. STEP 1: Remove Bones, freeze the meat until firm around edges but still yielding in center 45-60 minutes. This makes it easier to slice.
  2. STEP 2: Slice semi-frozen meat as thin as possible. Slices do not have to be regular. Divide into 8 portions. Meat can be prepped 1 day ahead, covered tightly and chilled.
  3. STEP 3: Saute Peppers & Onions
  4. Heat Olive oil in large pot over medium high heat
  5. Add Onions & Peppers and season with S & P.
  6. Cook stirring often, adding a splash of water if vegetables are browning too quickly.
  7. Cook until golden & tender, about 25-30 minutes.
  8. Remove pot from heat
  9. Add vinegar & stir.
  10. Taste & adjust seasoning
  11. This can be done ahead; cooled, covered, chilled and reheated before assembly.
  13. Slice bread in half lengthwise
  14. Heat a large griddle across two burners on medium heat (Or use large cast iron skillet)
  15. Lightly coat cooking surface with vegetable oil
  16. Place two portions of meat on griddle (about 1 Lb.)
  17. Season generously with S & P
  18. Cook, pressing down and pulling slices apart using two metal spatulas until cooked halfway thru (you should still see some raw spots.)
  19. Scoot meat into 2 oblong portions no more than 1" high
  20. Top with onions & peppers
  21. Top with 2 slices each of the two selected cheeses
  22. Cook, undisturbed until meat is browned and crisp underneath and cheese is melted, about 4 min
  23. Transfer to roll, slice & serve

Recipe Notes

Sandwiches can be made ahead in parts and also can be wrapped in parchment and foil and held for 20 minutes prior to serving. While you don't need a griddle for this recipe, it makes the recipe a "snap." Be Sure to enter our contest to win a dynamite Lodge Griddle as used in this recipe..."the hardest working 16-pound slab of metal in your life."

Adapted from Bon Appetit

Grass Fed Wagyu Beef 25# Fall Special – 15% Off

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Healthy Hamburgers galore, along with hundreds of great fast & delicious recipes!   Pasture Prime makes it easy…just pull a pack of our Top Selling ground from the frig and…dinner is served!!  The only thing better is our 50# SPECIAL @ 25% Off – That’s $100 off!!

Berkshire Boston Butts on SALE…$19.95

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Torm says “move these beauties…I need the Freezer Space”  Luck is with you until these sell out.  Under $5 per pound…Crazy!!!

Chicken Soup

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Chicken Soup - South of the Border

Super fast, & easy . Our NON GMO farm fresh free range chicken takes this tasty soup...over the top.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 TBSP neutral oil
  • 1 small Onion chopped
  • 2 cloves Garlic chopped
  • 1 Jalapeno Pepper optional
  • 1 tsp ground Cumin
  • 5 C. Chicken broth
  • 1 Lb. Pasture Prime NON GMO boneless skinless chicken breasts
  • 2 C. refrigerated salsa (mild or spicy to taste)
  • Salt & Pepper
  • Cilantro optional
  • Tortilla Chips optional


  1. Cut breasts into bite size pieces
  2. Heat oil in large saucepan over moderate heat
  3. Add onion & pepper (if using); cook stirring until vegetables are tender, but not brown
  4. Add in Garlic & Cumin, cook till fragrant about 30 seconds
  5. Add broth and turn heat to high & bring to a boil
  6. Add chicken and cook until no longer pink, about 3 minutes, stirring.
  7. Add in salsa, heat through and season with salt & pepper to taste.
  8. Garnish with cilantro and serve with tortilla chips, if desired.

Recipe Notes

Adapted from South Beach

You Asked For IT!!! You Got It! NON GMO Chicken Breasts

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Skinless, boneless breasts from our free range NON GMO fed chickens.  Ready for all your recipes with full flavor and juiciness.  Watch for a favorite of ours soon.  Fast, easy & HEALTHFUL!!

10 Grilling Tips to become a PRO on the Grill

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1. Toss your ancient, outdated thermometer & buy an instant read digital model (or win one here @ Pasture Prime)

                                                                                                                   (See details in upcoming LABOR DAY NEWSLETTER)  

       (This eliminates scorching your arm hair while waiting for a reading)


        – Create a GRILL CADDY with all your tools so you don’t have to “traipse” in & out of the house

        – Check the propane level in your tank (if using gas), what a bummer to run out in the middle of your incredible meal

        – Clean grate with wire brush right before the food goes on

3. PRE-HEAT your grill to a nice steady heat prior to placing your meat on to cook, 10-15 minutes. No matter which grill you use.


4. DO NOT OVERCROWD your grill grate, allowing space to move your food around to dodge flame flare ups.


5. THINK THIN when cooking hamburger patties.

         Keep them 1/2 inch thick & 5 inches across to maximize surface area for flavor and allowing you to cook quickly & evenly without drying out.

6. SPATULA OR TONGS are the tools of choice for flipping, turning & testing.

        Poking your meats with a fork punctures and lets those amazing juices escape which dries out your product & causes flame flare ups.

7. Ever hear of REVERSE GRILL ??- works great with cuts over an inch.  Here is the technique for the perfect medium rare steak

       Cook over indirect or lower heat until meat is below target temp by about 10 degrees (about 120), using your fancy new meat thermometer, then brown QUICKLY over direct or higher heat just before serving to your delighted diners!!!

8. PATIENCE is your numero uno virtue when displaying your grilling skills!!

        Slow down and enjoy life, grab a cool beverage and chat with your family & friends while they watch you perform!!

9. BAR B Q SAUCE should only be added near the very end of cooking, as most contain some sugar which can burn. 

      Check out Torm’s Awesome Bar B Sauce just posted in our recipe section 


10. LAST But DEFINITELY NOT LEAST, for the juiciest pork chops you will need to avoid the dry, white commercial pork found at your local grocery.  You will need to “spring” for the best chops around like Pasture Prime’s Berkshire Rosy Pink Beauties. 

        The streaks of fat (which commercial pork has effectively bred out of the animals) helps the chops stay moist & delicious.  Still, AVOID Overcooking the new guidelines specify remove from heat @ 130-135 and allow to rest to 145.

Check out our newsletter coming soon for Labor Day & Back to School Specials…and more of those terrific “giveaways!”


Torm’s Awesome Secret Sauce

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Bar B Q Sauce Extraordinaire

The Coffee flavor added to the sauce contributes to its depth & complexity.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Torm


  • 1 1/2 Cups Onion diced
  • 4-6 Cloves of Garlic chopped finely (to taste)
  • 1 Chili Jalapeno, Serrano, Cayenne Optional
  • 1 Cup Strong Coffee or espresso brewed
  • 3 TBSP Billingtons Dark Brown Sugar or 3 TBSP Molasses if you can't find the sugar
  • 1/3 Cup Apple Cider Vinegar
  • 2 tsp. Chili Powder
  • 1 tsp. kosher salt
  • 1/2 tsp Worcestershire Sauce
  • 1 Cup Ketchup with No High Fructose Corn Syrup
  • 1 TBSP Neutral Oil
  • 1 TBSP Butter preferably Grass Fed


  1. In Saucepan, melt butter and oil
  2. Cook garlic, onion & chili (if using) over medium-low heat until onion is translucent, stirring for about 6-8 minutes.
  3. Stir in all remaining ingredients,
  4. Cover and simmer for 20-30 minutes, stirring and checking heat occasionally to prevent burning
  5. Puree in food processor or with a stick blender until relatively smooth
  6. Cool in another bowl
  7. When cool cover and refrigerate to allow sauce to mellow if you are not using immediately

Recipe Notes

This will keep refrigerated, tightly covered (a mason jar works well) for 1-2 weeks.

Kale & Berkshire Farm Cured Bacon with Cognac Mustard

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How about a “surefire” way to turn your healthy greens into a taste tempting treat??  Pasture Prime’s Berkshire Brown Sugar cured Bacon may be the answer!!!

Kale with Pasture Prime Bacon & Cognac Mustard

We wall know how healthy kale is and now it is "over the top" delicious with our farm made bacon & mustard.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Marilyn Siverson


  • 3 Lb. Kale stems and center ribs discarded
  • 5-6 Berkshire Bacon slices chopped
  • 1 Bunch scallions
  • 2 TBSP. Cognac mustard or other grainy mustard.


  1. Cook kale in large pot of salted, boiling water until just tender (10-13 minutes)
  2. Drain
  3. Cook bacon in 4 Qt heavy saucepan over medium heat until almost crisp
  4. Transfer bacon with slotted spoon to paper towel to drain
  5. Discard all but 2 TBSP fat from pan (or save for flavoring other recipes)
  6. Then cook scallions in fat until soft, about 3 minutes.
  7. Stir in kale and mustard and cook over medium low heat
  8. Stir occasionally, until very tender, about 10 minutes
  9. Serve, topped with Bacon

Recipe Notes

Adapted from Gourmet Magazine

Ground Pork with Zesty Asian Sauce

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How about a super fast and tasty dish using Pasture Prime’s amazing Berkshire Ground Pork.  On your table in a flash and a bargain special.

Ground Pork with a Zesty Asian Sauce

Prep Time 12 minutes
Total Time 20 minutes
Servings 4
Author Bruce Weinstein & Mark Scarbrough


  • 12 ounces Rotini or Gluten free Pasta
  • 1 1/2 TBSP. Sesame Oil
  • 5 Scallions thinly sliced
  • 2 TBSP. minced fresh Ginger
  • 2 medium cloves Garlic minced
  • 1 lb. ground pork
  • 3 TBSP. Soy Sauce gluten free, or low sodium if you choose
  • 2 TBSP. Rice Vinegar
  • 1 TBSP. Asian Chili Paste or 1/4 tsp Dried Chili Flakes to taste
  • 1 TBSP. sugar
  • 1/2 Cup peanut butter preferably crunchy (Almond butter can be used for peanut allergies)
  • 2/3 Cup lower-salt chicken broth
  • 1 MED. lime cut into 4 wedges
  • 1/4 Cup chopped fresh Cilantro optional


  1. Bring large pot of salted water to boil
  2. Add rotini (or other pasta)
  3. Cook to package directions to al dente
  4. Heat a 12 inch heavy skillet over medium heat
  5. Add the oil
  6. Then scallions
  7. Cook, stirring until softened, about 1 minute
  8. Add ginger & garlic and cook stirring for 30 seconds
  9. Crumble in pork, stirring occasionally until it loses pink color, about 5 minutes
  10. Stir in Soy Sauce, vinegar, chili paste or flakes, sugar &cook until bubbling
  11. Add peanut butter & stir until incorporated
  12. Pour in broth, stir well and bring to simmer
  13. Cook for 2 minutes stirring occasionally
  14. Reserve 1/2 Cup of pasta water, drain pasta, & return pasta to pot
  15. Stir in the pork mixture
  16. Thin sauce with pasta water., as needed
  17. Divide among plates or bowls
  18. Squeeze lime over each serving and top with cilantro
  19. ENJOY!

Recipe Notes

Adapted from Fine Cooking

Berkshire Pork Rib Roast on the Grill

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Berkshire Bone-In Pork Rib Roast on the Grill

A beautiful, delicious Berkshire roast done in about an a hour on the easy is that?
Author Adam Ried


  • 2-3 # Bone-In Pork Rib Roast
  • 4 tsp Kosher salt
  • 1 c. wood chips optional if you want smoke
  • 1 1/2 tsp pepper


  1. Pat roast dry with paper towels
  2. Using sharp knife cut slits in surface fat layer about 1 inch apart, being careful not to cut into the meat.
  3. Rub meat with generous handful of salt & wrap with plastic wrap.
  4. Let rest in refrigerator for 6 to 24 hours before starting grill
  5. I using wood chips, soak with water for 15 minutes and seal in aluminum foil cut with several vent holes.
  6. Prepare your charcoal or gas grill for INDIRECT cooking
  7. Clean grates
  8. Place your roast near, but not directly over heat with bones facing away from coals & flames.
  9. When you have reached 135-140 degrees (approximately 1-1/2 hours), move to carving board and loosely tent for 20-30 minutes
  10. Carve into thick slices by cutting between bones

Recipe Notes

Meat cooked on the bone "just tastes better," and many like to chew on the bones. This recipe will produce a succulent, flavor packed roast with a thick, well-browned crust and a subtle smokiness, if you have opted to use wood chips.

Adapted from Cook's Illustrated All Time Best Recipes

2 Hots & 2 Brats – Happy 4th of July Special

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4 Pounds of juicy treats to celebrate the 4th on Special for just $35. Keep all your guests and family happy…choose their favorite.

NON GMO Quick & Juicy Roast Free Range Chicken

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Quick & Juicy Roast Chicken

Golden Roast Chicken in an Hour with Rosemary-Lemon Pan Sauce
Author Bryan Roof


  • 3 1/2 to 4 pound whole chicken
  • 1 TBSP kosher salt
  • 1/2 tsp ground black pepper
  • 1 TBSP olive oil
  • 1 shallot minced
  • 1 c. Pasture Prime NON GMO chicken broth
  • 2 tsp. Dijon mustard OR Pasture Prime Cognac Mustard
  • 2 TBSP butter
  • 1-2 tsp minced fresh rosemary
  • 2 tsp lemon juice


  1. Place a 12 inch ovensafe skillet on oven rack placed in middle position of oven
  2. Crank the oven to 450 degrees
  3. Combine salt & pepper in bowl
  4. Pat chicken dry with paper towels
  5. Rub surface of bird with oil
  6. Rub salt & pepper mixture over entire surface, coating evenly
  7. Tie legs together and tuck wing tips behind back
  8. CAREFULLY transfer chicken to preheated skillet, breast up
  9. Roast until breast registers 120 degrees and thighs at 135 approximately 25-35 minutes
  10. Turn Oven off and leave chicken in oven until breast registers 155-160 and thighs 170-175 about 25-35 minutes
  11. Transfer bird to carving board & rest uncovered for 20 minutes, carve & serve
  12. PAN SAUCE; discard all but 1 TBSP fat from pan leaving any fond and jus in skillet
  13. Put skillet over medium-high heat, add shallot & cook until softened, about 2 minutes
  14. Stir in broth and mustard, scraping bottom to loosen any browned bits.
  15. Simmer until reduced to 3/4 c. about 3 minutes.
  16. Off heat, whisk in butter, rosemary, & lemon juice
  17. Season with pepper, cover & keep warm until serving.

Recipe Notes

By placing the bird in pre-heated skillet, the thighs get an immediate sear and a head start on cooking. The reason this works so well is that a whole chicken has a large surface area and most moisture loss during cooking is from surface evaporation. By shutting off the oven, the exterior cools rapidly which slows the loss of juices. Heat that is already inside the chicken will continue to be conducted deeper into the interior bringing it to the desired safe temperature due to carryover cooking. Result is juicier chicken with virtually no chance of overcooking.

Adapted from Cook's Illustrated All Time Favorite Recipes

4th of July Giveaway! The Grassfed Gourmet Cookbook!!

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Grass-fed meats and poultry are our business here at PasturePrime Wagyu. We’re pleased to bring you grass-fed products and love knowing that your home and family benefit from our farm.

We do know that there can be a learning curve when cooking any grass-fed meats, so we like to write blog posts with cooking tips like these:

We’re also giving away this great cookbook filled with how-tos and recipes that will make your PasturePrime Wagyu meats and poultry taste better than ever!

The Grassfed Gourmet covers many meats, poultry, eggs, and more. We think you’ll love it as much as we do.

One reviewer says:

“Shannon Hayes takes the mystery out of cooking products from pastured animals. Once you’ve read her book, you, too, will be a ‘grass-fed gourmet.'” – Jo Robinson, author of Eating on the Wild Side  

To enter our contest:

  • share this post on Facebook and tag our Facebook Page:
  • comment below and tell us your favorite one of Pasture Prime’s grassfed products.

HURRY!!  We’ll announce the winners on July 10th!

Grass Fed Wagyu London Broil Limited Time SALE!

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GRILLERS REJOICE!  The perfect cut for your summer Bar B Q grilling…now Bargain Priced @ $15.95.  These won’t last long once the Farm Manager finds out we put these on sale while he was on vacation:))

Have We Told You Lately That We Love You?

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 Pasture Prime Customer Appreciation Month!

You make us who we are. We see you on Saturdays at the Brownwood Farmer’s Market. We interact with you online on our Facebook page and via emails. Your support is invaluable to us and we want to give you something in return. In May we are honoring YOU by making it customer appreciation month (thanks to MOM also!) Through May 15.  

We’re grateful to be able to share our grass-fed beef, heritage Berkshire pork and free-range NON GMO poultry with you. We work hard to care for our animals and make sure they meet grass-fed standards because we believe in whole, healthy foods for you and your family.

Because we love you, we want to pass along some fun bonuses for being our customers.

  • 10% off on any order from May 1-15.
  • 20% coupon on any meat order over $200-(excluding shipping) This coupon will be emailed to you after the promotion ends.
  • share this on Facebook and get entered in our contest to win a copy of The Grassfed Gourmet Cook Book
  • benefit for referring a customer (have your friend/relative put your name in the Comment Section of their first order)
  • $5 Coupon for sending us a Selfie of yourself with a dish created from Pasture Prime Meats.

In other news…

Two Brothers Have Come Together To Set Your Tastebuds Free

Our own Torm and Tryg teamed up and took second place in  The Takedown’s Brooklyn Mac’N’Cheese contest! Chef Tryg of Feel Good Foods created a killer gluten-free mac’n’cheese recipe using Torm’s artisan farm cured, secret recipe  Brown Sugar Cured Berkshire Bacon from Pasture Prime. Here is Chef Tryg’s recipe, another gift to you:

Gluten-Free Baked Mac&Cheese With Broccoli

MacNCheese Winner with Berkshire Bacon


Top Ten Tips for Perfect Grilling of our Grass Fed Meats

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Your taste buds are in for a big treat when you grill up our sustainably raised meats from Pasture Prime.  While you pay a bit more for these meats, you can be assured that we are employing the most humane and planet-friendly methods of raising our animals as possible.  You will also be providing your family with the cleanest and healthiest protein available.  We truly appreciate your support of small-scale family farmers!!

Make sure to treat these meats as “tenderly” as we have cared for our animals here on our Central Florida family farm.  Grass Fed Beef is much different from your bargain priced factory farm produced, “big box store” bargain priced meats.

Due to the fact that our Wagyu cattle lead an active life and are not confined in any way, there is integrity to the muscle.  While this does not mean that they are necessarily less tender, they must however, be cooked MUCH more gently and with specific care.  As each animal’s musculature is different, there will be more variability between cuts than with grainfed meats.  

USDA has conditioned us to overcook our meats as they are assuming the meats have come from feedlots and industrialized meat packing facilities.  As grass fed meats can be leaner or less marbled than grainfed, it is likely to dry out & become chewy very quickly if cooked too hot & fast.  Grass fed meats should be eaten rare to medium rare. Steaks are the cuts we most need to get perfect and these tips below will work well for them.

All right, get ready for our Top 10 Grilling Tips!

  1. Get a thermometer!!!!!!!!!!!!!!!!!!!!!!!!
  2. Bring meat to room temperature before cooking.
  3. Combine salt, pepper & garlic if you like, mix seasonings together and rub on your meat while preparing your grill. 
  4. Make sure you have part of your grill off or your charcoal coals moved to one side, so you can cook indirectly for the SECOND phase of your grilling.
  5. Use the “hand test”…the grate is hot enough when you can hold your palm 5 inches above the grate for no more than 3 seconds.
  6. Sear steaks for 3 minutes on each side with lid down.
  7. Move steak to section of grill not lit, & set lid.
  8. Allow to cook until 120-140 degrees.  Use your thermometer by inserting in the side NOT the top of the meat.  Remember, that the temperature will rise a few degrees (5-10) on resting.
  9. Cook time will be approximately 10-20 minutes, depending on the size and thickness of your steak, but you should go by your thermometer as the definitive guide!!  This is why your Instant Read Thermometer is ESSENTIAL!!!!! Kathy C. won a Thermapen brand thermometer in our contest to Name our Smoker last year!!
  10. Remove from grill and tent lightly with aluminum foil for at least 5 minutes before serving.

You can find more in-depth grilling, barbquing and spit-roasting information along with terrific recipes in Shannon Hayes great book: The Farmer and the Grill which we will be giving away in our current contest.  Stay tuned for more details.  We credit Shannon Hayes with The Grilling Tips which we have detailed above.


Pasture Prime Grass Fed Wagyu & Family Farm…What’s New for 2016?

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Lots of Great News Coming your Way from your Friends here on our Family Farm.

While the glory days of summer are sadly behind us….. our beautiful new pullets have “outdone” themselves with gorgeous brown eggs!!



  • New Items – now offering a Premium Berkshire Pork Pack and a Large Combo Grass Fed Wagyu Beef pack. These are ready to ship along with some terrific deals! For more details on these packs, scroll down on each item in our store and find out exactly what is included.  We are discontinuing our Quarter Beef and substituting this much more affordable selection
  • Valentines Specials & Gift Certificates –  We are offering Whole Hog Sale through February…now THERE is a gift for your favorite cook or Top Chef that they won’t forget any time soon!! If that is a bit “much” we have some other great selections of our Berkshire Pork.  Have us put together a list of your favorites. WOW your Valentine with a delicious home-cooked (or grilled) meal. Remember that Valentine’s Day can be more “healthful” than chocolates and candy and longer lasting than flowers!!
  • Lamb Preorders –   Now taking Deposits for your early March delivery.  Last year we had lots of Lamb Lovers who were too late to get their orders in.  Don’t let yourself be disappointed this year.  These lambs should be better than ever. We have a DEADLINE of February 20, so we will know how many to have processed.  You will receive information on Cuts as soon as your order is confirmed.  Make Easter dinner devine with Lamb or one of our fabulous HAMS!
  • Two new Contests Coming Soon – watch our blog for offers to receive the Top Selling Grass Fed Meat Cookbook and the ever popular and top-rated Digital Thermometer.
  • Farmers Market – Every Saturday at the convenient Brownwood Paddock Square in The Villages, FL 32163 from 9-2.  COME SEE US and meet your local Farmer and find out about how your food is produced! Local, sustainably and humanely raised animals with never any antibiotics, hormones or animal byproducts.

Cute pig cartoon

Grass-Fed Beef Cooking Tips – The Lucky 13!

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PATURE PRIME Grass-fed Wagyu Beef is lower fat and higher in protein than regular beef. It’s become a popular option for good reason, but some people are still learning the best ways to cook this healthier beef. Here are some tips to get the most out of your Grass-Fed Wagyu Beef.


Grass-fed beef is made for rare or medium rare cooking. If you like your beef well-done, cook at very low temperatures in a sauce to add moisture.


Browning will be easier and flavor will be more rich if olive oil, truffle oil, or other light oil is used. (Of course, adding oil will also help prevent drying and sticking.)


 Coat your thawed cut with your favorite rub, place it refrigerator for 30 minutes up to overnight.  This method will also help infuse your grass-fed beef with the rub.  If you choose you may use a mechanical tenderizer such as the Jaccard.

Alternately, you may choose to marinate your beef before cooking. We recommend this method especially with lean cuts like NY Strip and Sirloin steak. Marinades using lemon, vinegar, wine, beer, or boubon are great choices for grass-fed beef. If you choose to use liquor or vinegar, use a bit less than you would with grain fed beef as grass-fed cooks more quickly.


Grass-fed beef generally requires 30% less cooking time. Because it will continue cooking when removed from heat, remove the beef from the heat source 10 degrees before it reaches it’s desired temperature.




After cooking, let the beef rest lightly covered with an aluminum foil “tent” in a warm place for 5-15 minutes (depending on size of cut) – this will allow the juices to redistribute.


Stabbing at your grass fed beef with a fork during cooking will release those tasty juices, make sure to use tongs.


  • reduce roasting temperatures by 50 degrees
  • cook at the lowest heat setting in a slow cooker (cooking time will be the same or shorter at the lower temp)


Either thaw in the fridge or place a package of meat in cool water



11. PRE-HEAT YOUR COOKING SOURCE (oven, grill, skillet)



Sear the meat quickly over high heat on each side to seal in juices, then reduce heat to medium or low to finish the process.

Baste throughout grilling to add moisture.

When grilling burgers use caramelized onions, olives, or roasted peppers to add moisture to the meat while cooking. Some moisture is necessary to compensate for lack of fat.


Sear the meat first when roasting as well, then place in a pre-heated oven. Save leftovers for healthy lunch meat!


Remember, grass-fed beef requires about 30% less cooking time than grain fed.  Your meat thermometer is your BEST FRIEND…contest coming soon to win one!!

NEW! Berkshire 27# Premium Variety Pack

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Samples of our amazing pasture pork, juicy, full of flavor and now ON SALE!  How about one for your “favorite cook” for Valentine’s Day?

LIMITED TIME SALE!! Berkshire Pork Loin Roast

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Looking for an JUICY & extra flavorful meal…why not try these beautiful, juicy bone-in Berkshire Pork Loin Roasts.  Will make your family & guests smile along with your “pocketbook” with this limited price reduction.

Whole Turkey Breasts – NON GMO

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By Customer Request! When White meat Lovers and Small Families Asked, we responded! 10-12# Bone-In Breasts.

Turkey Comedian!

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While our turkeys are trying to stay out of the limelight…we thought you should know that all birds over 25 lbs. are capped at the 25# price.  We have several 26-29#, will serve ALL the relatives with some to take home.  

Grass Fed Steak Fajitas

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Torm says his family can’t stop eating these…better order your Wagyu Grass Fed Steak strips now before our “on farm teenagers” finish them all off!

Wagyu Grass Fed Steak Strips

These make dinner a breeze...super fast and delicious. Every night can be a "party."
Prep Time 10 minutes
Total Time 20 minutes
Author Rhonda


  • 1 pound Pasture Prime Grass Fed Beef Top Sirloin Steak Strips
  • 2 TBSP Olive Oil
  • 1 TBSP Lime Juice
  • 1 Clove Garlic minced
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. Hot Pepper Flakes to taste
  • 1/.2 tsp. Black Pepper
  • 1/2 tsp. Kosher Salt
  • 8 Flour Tortillas to make this gluten free you can use corn tortillas
  • 1-2 Onions - Cut in strips
  • 2 Small Sweet Peppers your choice; green, red, yellow Cut in strips
  • TOPPINGS: salsa sour cream, shredded cheese, chopped tomato


  1. In bowl, mix together 1 TBSP. Olive Oil, lime juice, garlic, chili powder, cumin, hot pepper, salt & pepper.
  2. Add grass fed beef steak strips and stir to coast, set aside
  3. Wrap tortillas in foil and place in 350 oven for 5-10 minutes or until heated through
  4. In large non-stick skillet over medium high heat, heat remaining tablespoon of oil
  5. Add onions and peppers stirring for 3-4 minutes, until softened; transfer to bowl and set aside.
  6. Add beef to skillet, cook stirring for 3-4 minutes, just until they lose red color
  7. Return onions and peppers to skillet and stir for about 1 minute.
  8. To serve: spoon a portion of the beef mixture down the center of tortilla and top with favorite toppings, fold bottom of tortilla up over filling and fold the sides in overlapping...ENJOY!!

Recipe Notes

If opting for the gluten free version with corn tortillas, as they are smaller diameter, you will want to reduce amount of beef for each serving.

Adapted from

Meat Loaf Minis

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Meat Loaf Minis

Kids love their own loaves or makes a great small meal for two with leftovers for meatloaf sandwiches...everyones favorite.
Servings 4
Author Ronne Day


  • Cooking Spray or oil
  • 1/2 medium onion coarsely chopped
  • 1/3 cup packed fresh flat-leaf parsley leaves
  • 4 slices Pasture Prime Brown Sugar cured bacon coarsely chopped
  • 4 medium cloves garlic coarsely chopped
  • 2/3 cup old-fashioned rolled oats
  • 1/4 cup boiling water
  • 1 1/4 pound Pasture Prime Wagyu Grass Fed Beef Hamburger meat
  • 3 large Pasture Prime Free Range eggs
  • Kosher salt & freshly ground black pepper
  • 3/4 cup chili sauce


  1. Place rack in upper third of oven and heat to 400.
  2. Spray or oil large rimmed baking sheet and set aside.
  3. Pulse onion, bacon and garlic in food processor until JUST finely chopped, not pureed
  4. In large bowl, combine oats, boiling water and stir to combine.
  5. Add the onion mixture, beef, eggs, 1 1/4 tsp salt and 1/2 tsp pepper and mix well by hand.
  6. Shape into 4 small loaves (about 4X# inches) and place on baking sheet.
  7. If you are making 1 large loaf you will place in regular size loaf pan.
  8. Brush 1/2 cup chili sauce over the top of loaves
  9. Bake until cooked through (165), about 20 minutes
  10. You will need to adjust cooking time for single large loaf.
  11. Turn broiler on high and brush with remaining 1/4 chili sauce & broil for about 2 minutes, until browned in spots.

Recipe Notes

You can "jazz" up your chili sauce by adding 1TBSP of honey, a dash of Worchestershire, dash of hot pepper sauce and a pinch of cumin.

Adapted from Fine Cooking

Berkshire Pork Loin Roast Recipe

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Torms Berkshire Pork Loin Roast Deluxe

An easy and delicious ways to cook our Pasture Prime beautiful Berkshire Pork Loin Roasts.
Servings 2
Author Torm Siverson


  • 1/2 cup fresh Rosemary
  • 3 TBSP Olive Oil
  • 3 Cloves Garlic
  • 2 stp. Kosher salt
  • 1 tsp. ground black pepper
  • Small Bone-In Berkshire Pork Loin Roast


For your Berkshire Pork Loin Roast

  1. Puree or chop finely the 5 ingredients for the marinade/rub.
  2. Dry surface of the roast with paper towels.
  3. Coat the roast with the spice mix, thoroughly.
  4. Wrap with plastic wrap. Chill in refrigerator for several hours or overnight.
  5. Bring out of refrigerator to bring roast to approximately room temperature, 1 hour before cooking
  6. to reduce cook time.
  7. Preheat oven to 350.
  8. Place on rack and cook to internal temperature of 135. (A meat thermometer is an invaluable tool)
  9. Bring roast out @ 135, tent loosely with foil and rest for 5-10 minutes.
  10. Serve, and enjoy the applause:))

Recipe Notes

Let us know how you enjoyed this or what adaptations you might have made.

SUMMER SPECIAL!! Small Berkshire Roasts

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Super Succulent, simple & “crock pot” easy.  Pulled pork, tacos, “sloppy joes,” the list never ends. Multiple sizes, almost for FREE!

Name Our Smoker and Enter Our $96 Meat Thermometer Giveaway

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We need your help!

Meet our smoker.  It sits nameless on our beautiful farm, waiting to become part of the family.  Please help us name it! 

If we choose your suggested name, you will be the lucky winner in our thermometer giveaway.

    • the name will be painted on our smoker (Itsy? Judy? Francis?  you decide)
    • we’ll send you this $96 meat thermometer (just think, you’ll never doubt if your chicken is done again!)

To enter, just fill out the form below before June 20, 2015 and push send.  We’ll notify you if you’ve won!

The Other Pink Meat???

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After seeing the New York Times article by the same name, I thought it was a good time to talk temperature.

The USDA recently lowered its safe cooking temperature for pork to 145 degrees, along with similar guidelines for whole cuts of beef and lamb.  Of course, we at Pasture Prime Family Farm in addition to most cookbook authors and respected chefs have long known this.

These regulators finally realized that a fine piece of meat overcooked becomes dry, tough and tasteless and much of its nutrient value can be lost.  Apparently, these folks don’t cook much.

So to celebrate the new wisdom coming from our government agencies, we will be giving away a top rated Thermapen Digital Instant Read Thermometer to one of you lucky subscribers!  Watch for the Contest coming up in our next newsletter!

We love it when our customers ask us for cooking advice so they can have the “ultimate” experience preparing our sustainably raised, hormone & antibiotic free meats.  While we gave you some initial details in our previous Butcher Shop Blog we think you are all ready for the Advanced Course now. 

Here are some of the top tips to consider;

     CUT SELECTION – remember that the parts of the animals that move the most will require the longest and slowest cooking i.e. shoulders & legs.  However, these bring great rewards with deep flavor and melt in your mouth texture when cooked properly

     BONE IN – when applicable always choose your cuts with bone-in, as the bone renders great flavor and nutrients (as indicated by the current trend toward bone broth)

     FAT – those cuts with increase fat will always hold more moisture during cooking (FAT is a topic that we will cover in-depth in an upcoming blog…you might read The Big Fat Surprise for some real eye-opening information)

     ROOM TEMPERATURE – always begin cooking with meats @ room temperature. Remove from refrigeration at least 30 minutes ahead for small/thin cuts and 1 hour or more for thicker meats.  Of course, frozen meats must be thawed in the refrigerator and then brought to room temp, as all recipes work from this principle.

     BOBBY FLAY Celebrity Chef says we all “Underseason.”  As you can’t season the inside of your meats you must be aggressive with kosher salt and fresh ground pepper on the outside.  This serves 2 purposes; helps to create formation of a gorgeous crust and ensures optimum flavor.

     SOME LIKE IT HOT – especially Wagyu.  Hot & Fast is our battle cry.  Don’t be afraid of a searing hot cast iron or other heavy bottomed skillet.  Be sure to use an oil with a high smoke point (grapeseed, peanut, & almond are the highest).  Of course FAST won’t work for those cuts that require slow cooking or braising as mentioned above in Cut Selection.

      TEMPERATURE – upscale chefs can tell you when meat is done by touch, but for the rest of us it is much trickier.  In order to be sure your meat is the perfect stage of doneness – use a reliable meat thermometer. I am sure you have all encountered meat with a great crust, but the temperature is only 100.  Not to worry, simply remove from stove top and pop in a 400 oven for a few minutes (approximately 5-8 minutes) until you reach your target temp.  (This is a major reason to use a cast iron or other oven-proof skillet).      

     REST – no…not time for a nap!!  When your meat is done (stop at least 10 degrees before desired temperature is reached, as the meat will continue to cook off heat.) 5-10 minutes is usually good for thin cuts and 10-15 for thicker cuts & up to 30 minutes for a turkey or large roast this enables the juices to redistribute and not run out all over your cutting board…Remember, finding your perfect cooking temperature is somewhat similar to determining your sleep number. Once you find it, all is right with the world!

Check out our newest item; Berkshire Baby Back Ribs…  

……and visit us soon at the Brownwood Farmers Market in The Villages, FL. every Saturday from 9-2 or in our online Store


There is really nothing to compare with the speed or dependability of the Thermapen…so watch for our upcoming contest.





Wagyu Gourmet Hot Dogs

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 Summer isn’t Summer without a great Hot Dog on the Grill.

Grass Fed Wagyu Beef & Mangalitsa Pork make for a mouth watering treat.

Pasture Raised Eggs – How is Your EGG IQ??

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QUIZ OF THE DAY: What gift from nature is pre-packaged, pre-measured & and can add richness & valuable protein
to both sweet and savory dishes??  The Incredible, Edible EGG of course!!

We know the answer to “why does the chicken cross the road?  It is to drop off her lovely fresh eggs at Pasture Prime Family Farm.

There are other mysteries involving eggs that we would like to clear up, as well.  How do all the claims made by egg producers & distributors really translate?

Here is what we found regarding labeling terminology:

  • NATURAL – tells you absolutely nothing, every chicken egg is natural (unless of course it was dyed for Easter).
  • CAGE FREE – means hens are not confined to cages, but many of these never leave crowded barns and do not necessarily have access to the outdoors and sunlight (essential for Vitamin D).
  • ORGANIC – fed a diet of organic feed, but do not necessarily have access to the outdoors
  • PASTURED – we think pasture raised eggs are  the best choice, but pricey &  harder to find.  They can roam outdoors, forage for bugs, insects, & grass seeds which helps to produce healthier and tastier eggs.  Do your own comparison between the color of a store bought egg and one from a pastured bird.  
  • NO HORMONES OR ANTIBIOTICS – means what it says, but there is no certification.  This is why it is best to KNOW your farmer!!

It can take anywhere from 2-4 weeks to get eggs from where they are produced to a grocery store and then it is another month before they are pulled from the shelves as “out of date.”  The taste and nutritional content between a fresh, local, pasture raised egg and an “oldish” egg shipped from a distant source can be HUGE.

What do you know about the Anatomy of an Egg, in a further test of your IQ?

  1. An Egg weighs about 2 ounces, has 74 Calories & is made up of several interconnected parts.
  2. Yolk – contains about 3/4 of the calories & nutrients and is the main source of the vital protein.
  3. Chalazae – (so that is what that “odd clump” is called) the pair of twisted cords that anchor the yolk to the center of the egg.
  4. Inner White – 90% water, remainder is protein, thicker & firmer that the outer white.  This inner white cushions the yolk & appears cloudy when egg is fresh.  The freshest eggs make the most stable foams, souffles & merinques.
  5. Outer White – cooks more quickly and is thinner than the center of the egg.
  6. Egg Shell – this permeable skin as up to 17,000 pores which is how the egg loses moisture over time – it is also how and egg can pick up odors in the refrigerator, so store them in their carton.

You might be wondering “how to check if the egg you just brought  home from the supermarket is fresh?”  We have just the TEST for  you!

Drop the egg into a deep bowl or glass filled with water:

  1. FRESH – if it sinks
  2. OLDER – but good for most uses – if it stays submerged with the wide end up.
  3. REJECT – if it floats – toss it out.

Check out future Blogs on Pasture Prime Egg Cooking tips & recipes.

GOOD NEWS – YOU PASSED THE TEST and are ready to move on to the Championship Round!!


Ham, Lamb, & Other Great STUFF!

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Lots of Options for your Easter Holiday or Family Feast!

Try our Berkshire Boston Butt Halves, Back in Stock NOW.

Wagyu Corned Beef

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Just in time for St Patrick’s Day, a wonderful Corned Beef from our Grass Fed Wagyu.

Farm Fresh Eggs

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There is really nothing quite like them!! Order yours ahead for pick up @ Brownwood Farmers Market.

February – Short but Sweet!!

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February is an OUTSTANDING month to be in Florida.  If you should ever doubt that, just turn on the Weather Channel to see what is going on in other “weather challenged” parts of our country! Punxsutawney Phil saw HIS shadow, but it is bright and sunny in here on our familys’ farm.

Even though there are only 28 days this month, it is packed with fun, loving, exciting and “tasty” things happening.

Not only is the 14th Valentine’s Day, but also our own Noemi’s Birthday (she has been part of our “farm family” for over 17 years.) For those of you who don’t know, she is our “main chicken plucker.” She is the one responsible for getting all those pesky little pin feathers off of your wonderful pasture raised Heritage birds raised on a totally Non-GMO diet!  Possibly you would like treat your Valentine to a perfectly roasted one this year?

Or perhaps, you would rather celebrate with one of our Grass Fed Wagyu Beef Steaks or Delicious Pork roasts for your special someone? Just let us know if you would like us to help you select some fantastic new recipe. We are working on a “jazzy” new Recipe Grid which we will launch soon.

To cap the month off, we have our annual Southeastern Youth Fair here in Marion County beginning on February 21.  See the schedule of events here.  If you have never experienced a local youth fair we encourage you all to try to attend one of the activity packed days.  The event will renew your faith in the young people of our area and introduce you to their many and varied talents from sewing, cooking, animal raising, tractor driving, and rodeo competition.  You will be impressed with the magnitude of agriculture in our community.

Lamb Lovers will especially enjoy the Lamb Show as Pasture Prime Family Farm will be buying some of the prize winning lambs to bring to your table.  As this is only a seasonal offering, you will want to consider this as your only chance this year to purchase a whole or half lamb.  This is certainly not a huge commitment, as a half lamb will generate approximately 30# of luscious chops, leg, & ground lamb for your freezer.  We are taking preorders now for the next two weeks in order to determine how many we should buy from the 4-H & FFA exhibitors.  Remember, this serves two good causes: the youth of our area and the quality of your upcoming meals!!  Our Pasture Prime Family will only have a very limited number of chops & Ground lamb for sale individually.  Don’t miss out on this “once a year” opportunity.

Shop our Store Here:

Pulled Pork Tacos

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Super Simple Pork Tacos from the Crock Pot

Trouble free, juicy, Pasture Prime Pork Tacos with only 15 minute preptime.
Prep Time 15 minutes
Servings 6
Author Allison Fishman


  • 2 Cups store-bought salsa plus more for serving.
  • 2 TBSP Chili Powder
  • 2 TBSP Dried Oregano
  • 2 TBSP unsweetened Cocoa Powder
  • Kosher salt
  • 1 2-4 LB Pork Butt or Shoulder trimmed of excess fat
  • 18 Corn Tortillas
  • 1/2 Cup Fresh Cilantro Sprigs
  • 3/4 Cup Sour Cream
  • 1 Lime cut into wedges


  1. In 4-6 Qt. Slow Cooker, combine the Salsa, chili powder, oregano, cocoa, and 1 tsp salt.
  2. Add pork & turn to coat.
  3. Cook, covered, until the meat is tender and pulls apart easily, on high 4-5 hrs, or low 7-8 Hrs.
  4. Twenty minutes before serving, heat oven to 350 F
  5. Stack tortillas, wrap them in foil, & bake about 15 minutes until warm.
  6. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid.
  7. Serve with the tortillas, cilantro, sour cream, lime & extra salsa.

Recipe Notes

For a faster version use 2-3 pounds of ground pork. Cook until brown, remove excess fat and combine with spices and simmer for 15-20 minutes. Serve as above.
Garnish with homemade or store-bought guacamole.

Adapted from Real Simple

Super Toppings for Our Gourmet Hot Dogs

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Super Toppings for Our Gourmet Hot Dogs

These 6 quick, healthy & delicious toppings deserve the very best "frank," and Pasture Prime has the ULTIMATE. Grass fed Wagyu plus Mangalitsa & Berkshire Pork.



  • 2 TBSP Prepared Coleslaw
  • 3 Reduced-fat Kettle-style potato chips crushed
  • 2 TBSP Baked Beans
  • 1 TBSP Thinly sliced green onion
  • CALORIES -79 FAT - 2 gm


  • 3 TBSP chopped fresh pineapple
  • 1 1/2 tsp. chopped red onion
  • 1 TBSP chopped red bell peppper
  • 2 tsp. chopped Macadamia nuts
  • 1 TBSP chopped cilantro
  • 1 tsp fresh lime juice
  • CALORIES 62 - FAT 4.3 gm


  • 2 tsp Mayo mixed with 1 tsp chopped basil & 1/2 tsp chopped thyme
  • 2 TBSP sliced pickled red onion
  • 1 TBSP crumbled goat cheese
  • 3 TBSP baby Arugula
  • 1 tsp Balsamic vinegar
  • CALORIES - 70 FAT - 3.8 gm


  • 2 TSP Mayo mixed with 2 tsp chopped basil
  • 2 TBSP sliced Avocado
  • 1 TBSP alfalfa srpouts
  • 1 TBSP sliced red radish
  • 2 tsp dry-roasted sunflower seeds
  • CALORIES - 87 FAT - 7.8 gm


  • 3 TBSP roasted corn
  • 2 tsp sliced green onion
  • 1 tsp fresh lime juice
  • 2 tsp Mexican crema or cream cheese
  • 1 TBSP diced red bell pepper
  • 1 tsp jalapeno slices
  • 1 TBSP crumbled cotija cheese or questo fresco
  • CALORIES - 73 FAT - 3.9 gm


  • 2 TSP Mayo mixed with 1/4 tsp Sriracha or other hot sauce
  • 2 TBSP grated fresh carrot
  • 2 TBSP thinly sliced cucumber peeled
  • 1 TBSP fresh cilantro
  • 2 tsp chopped dry-roasted peanuts
  • CALORIES - 69 FAT - 5.6 gm


  1. Have ingredients prepped ahead and guests can "dress" their DOG.

Recipe Notes

These Super Fresh toppings can certainly please any palate.

Adapted from Cooking Light

Sweet & Spicy Sloppy Joes

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Sweet & Spicy Sloppy Joes

How about a new Asian twist on an old standard?
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Staci Amend, Kate Washington, & Jessica Battilana


  • 3 TBSP. Olive Oil
  • 1 Large Shallot minced about 1/2 cup
  • 2 Cloves Garlic minced
  • 2-3 TBSP. Red Curry Paste find in Asian aisle
  • 1 LB. Grass Fed Wagyu Ground Beef
  • 1/4 tsp. Kosher salt
  • 1 C. Coconut milk canned
  • 2-3 tsp. Sugar
  • 2 C. Shredded Cabbage Napa works nicely
  • 3 Green onions sliced white and light green only
  • 1/2 C. Cilantro leaves roughly chopped
  • 1 TBSP + 2 tsp Lime juice preferably fresh
  • Pepper
  • 4 Kaiser or favorite rolls, split & toasted.


  1. Heat 1 TBSP Oil in large fry pan over medium heat,
  2. Add Shallot & Garlic & cook, stirring, until shallot begins to soften about 3 minutes,
  3. Stir in Curry paste, cook for 45 seconds.
  4. Add Beef & salt, break up beef, stir occasionally until beef is just cooked through, about 5 mins
  5. Add Coconut milk & sugar, reduce heat to medium-low, cook until most liquid is absorbed, about 8 mins., stirring occasionally
  6. Meanwhile, make slaw in med. bowl combine Cabbage, Green onions, Cilantro, remaining 2 TBSP Oil, & 1 TBSP. Lime juice. Toss to coat & season to taste with S & P
  7. Remove Beef from heat & stir in remaining 2 TBSP. Lime juice. Load rolls with beef & slaw

Recipe Notes

These also work perfectly as "sliders," if a few additional neighbors happen to show up for your Super Bowl Party

Adapted from Sunset Magazine

Ever Wonder Who Killed Lard??

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“It didn’t just fall out of favor…it was PUSHED,”  according to Robert Smith of NPR.  How unfair that the financial might of giant business and corporate interest removed this pure, all-natural fat from our kitchens.

Animal fat has been around many times longer than the FDA – why were we so quick to toss lard “under the bus”?

A century ago, lard was big money and a standard pantry item with which EVERYONE cooked.  It was stable, cooked everything beautifully, and it was extremely affordable.

Its attributes were, and still are;

  • Terrific fat for frying, as it is able to withstand high heat
  • Unsurpassed for flaky pastry crusts, especially when combined with butter
  • Can be refrigerated for 2 months or up to 2 years in the freezer
  • Has antimicrobial properties
  • Contains just 40% saturated fat (as compared with 60% for butter)
  • Level of monounsatruated fat (the “good” fat) is 45% (as compared with butter’s paltry 23%)
  • The saturated fat in lard contains 1/3 stearic acid, shown to have a beneficial effect on cholesterol levels
  • It is high in oleic acid
  • Lard has only half the level of saturated fat found in palm kernel or coconut oil, often used commercially in its place.

While the move away from our ethnic and country roots may have contributed to the disappearance of lard in our American diet, the big food industry certainly did their part. Their mass market and money-fueled advertising helped to convince us  that their highly processed and chemical impregnated products would make our life so much better than this “old school’ fat we had been using.

So how did we lose lard?

Fried Chicken

Historically, your friends at Proctor & Gamble owned a large number of cottonseed oil factories producing oil for candles & soap.  Along came the electric light bulb, which put an instant “crimp” in their oil business.  Their next question was, “what will we do with all of this cottonseed oil?”  Along came a scientist with a formula for hydrogenation, and voila, Crisco was born! That name is a contraction of “crystallized cottonseed oil.”

What followed of course, was a massive ad program to discredit nasty old lard.  They told you about this wonderful product produced in a lab by those food scientists in their tidy white coats.  So… out with the PIG and in with BIG Business.  Poor old lard didn’t have a chance.

As is so often the case of late, the pendulum is beginning to swing back.  The health sciences have proven that moving back to the earth and eating locally and sustainably  produced foods should be our focus.  We now seem to understand that natural, less, or unprocessed foods are the best thing we can do for our families’ nutrition.  

The obituary of solid shortening was written as soon as we found out it was full of the evil “Trans Fats.” These thankfully died, or were at least “mortally wounded,” along with high fructose corn syrup and the rest of the “franken-foods,” once we found out the Whole Horrible Truth. When McDonalds, New York City,  and the State of California banned Trans fats, hopefully your hometowns took notice. What a shame that so many Americans were the ” test case Guinea pigs for this experiment” with the resulting obesity epidemic.

Just in time for your holiday cooking, order our all-natural, farm-fresh, totally natural, non-hydrogenated Mangalitsa lard — rendered here on our farm for your holiday pies.  Grandma definitely knew best!!

Pete Wells of the NY Times food editor, refers to lard as “the most elegant fat I’ve ever met.”

For more information and some great recipes check out a book by Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient



Holiday Hams are Here!

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Don’t miss out on these fabulous Black Forest Hams.  Berkshire Applewood Smoked, Uncured, fully cooked and ready to impress friends and family.


Grass Fed Wagyu Hamburger SPECIAL

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Our freezer is bursting with lots of terrific Grass Fed Wagyu Burger.  The cows “chowed down” on this summers grass.  Now YOU get the benefit of this bonanza! 10# for $80.

Now Is the Time To Take STOCK!!

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With Thanksgiving just around the corner, the turkey isn’t the only thing to consider.

You may find yourself having an “AH HA” moment when you switch to homemade stock, thinking something like “this is what it is SUPPPOSED to taste like!”  

You will find that you can create a richer, deeper and more flavorful stock right in your own kitchen, better than anything coming out of a can, carton, or “old school” cube. 

 Auguste Escoffier, the Father of Modern Cookery stated back at the turn of the century:

Indeed, stock is everything in cooking… 

And this comes from someone who at 19 was working at the Moulin Rouge in Paris.  

This is considered such an important skill that:

students at the Culinary Institute of America spend 28 days learning the finer points of stock making.

However, we will try to boil it down for you. (Pardon the pun).  Follow these steps and you will be following in the footsteps of all great chefs!

Begin with TOP QUALITY ingredients: (Pasture Prime Turkeys and Chickens would fit this bill)

MEATY BONES – necks & backs have more collagen than other parts.  

Wings are also flavor making powerhouses, easy and economical.  The collagen will convert to gelatin during cooking giving stock its rich & full bodied flavor.

MAYBE A BIT MEATIER THAN THIS!!                                                Either of these below will work:


Chicken wings.chicken meat isolated






RINSE bones well for clear stock

Fresh AROMATICS; vegetables, well washed, peeled and cubed (cuts don’t need to be precise).  

RATIO: 2 Parts Onion/1 Part Carrot/1 Part Celery  This combination of vegetables is called mirepoix (your French word of the day.)  (These are added toward the end of cooking.) 

COLD WATER to start (warm or hot water will result in cloudy stock)

SPICES & HERBS; bay leaf, parsley stems, thyme, peppercorns

…can be wrapped in small piece of cheesecloth enabling you to remove.  This is called sachet d’epices (your second French word of the day…you are almost ready for your trip to France)

SALT –  small amount added at the start helps to extract proteins from the bones & juices from the veggies.

PROCEDURE:                                                                                                                                         Olla con verduras, carne y agua para hacer caldo

Cover bones by 2-3 inches in a tall pot.

Bring to a boil and reduce heat to a gentle simmer, as quickly as possible, and simmer for 3-5 hours.  Add the mirepoix  and the spices to the stock during the LAST HOUR of cooking. You will notice this will now fill your kitchen with a heavenly smell!!

Do not stir.  Gently skim off any foam.

REST stock for 10 minutes, allowing floating particles to settle.

LADLE out bones & veggies with slotted spoon or skimmer.

STRAIN remaining stock through a fine strainer, cheesecloth or coffee filter.  Great stock will be clear or light golden.  Excess fat can be removed when stock is cold.

CHILL quickly to lock in flavor

STORE covered and labeled in refrigerator for a week or in freezer for several months.

YOU HAVE CREATED LIQUID GOLD – Not only saving you money but creating a superior and praiseworthy product!!chicken broth






We are looking forward to you joining us for our 5K FARM-RUN and FEAST on November 8.  Register now and receive your official Race Hat.

The Siversons

Sweet and Spicy Brisket

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Great Fall Flavor!

Pasture Prime Grass Fed Wagyu - Sweet and Spicy Brisket

Slow cooking makes this terrific brisket virtually foolproof. Toss all ingredients into your favorite crockpot and RELAX.
Prep Time 20 minutes
Servings 6


  • Pasture Prime Grass Fed Wagyu Brisket about 3-4 pounds
  • Coarse salt & freshly ground pepper
  • 1 bunch carrots about 7 peeled and cut on bias into 2 inch pieces
  • 1 Large onion cut lengthwise into 8 wedges
  • 3/4 cup dried figs about 9 oz halved lengthwise
  • 1/2 cup dried apricots about 3 oz
  • 5 sprigs thyme
  • 2 TBSP harissa paste opportunity to try a new ingredient:
  • 1 cup chicken broth
  • Rustic bread for serving optional


  1. Season brisket generously with salt & pepper and place into slow cooker
  2. Scatter carrots, onions, figs, apricots and thyme evenly around and over meat.
  3. Stir harissa paste into broth and pour over brisket
  4. Cover and cook on high until tender about 4 hours on high, do not overcook grass fed meats
  5. When done, remove thyme and transfer brisket to cutting board and let rest at least 15 minutes
  6. Slice thinly against the grain and arrange on platter
  7. Spoon vegetables and fruits evenly and drizzle with pan juices

Recipe Notes

You will be amazed by the subtle flavors.

Adapted from

Grass Fed Wagyu Fajita Pack – NEW ITEM

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Try this pack of skirt & flank steaks to make some great Fajitas or try our recipe for Philly Cheesesteaks.  These both make quick and delicious meals.

Grass Fed Wagyu Philly Cheesesteaks

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Grass Fed Wagyu Philly Cheesesteaks

How about throwing these together for a half time treat that no one will be able to resist? Of course, the kids wouldn't mind these either.
Total Time 45 minutes
Servings 6


  • 1.5 pounds Fajita Meat cut into thin strips
  • 3 Tbsp Canola Oil divided
  • 1 Large Onion thinly sliced
  • 1 green Bell pepper thinly sliced,
  • 1 red Bell pepper thinly sliced
  • 13 slices of Cheese your choice American/Provolone,Swiss, etc. (tear 4 slices)
  • 6 6- inch hoagie rolls or large hot dog buns split & warmed


  1. Light grill, or use stove-top
  2. Use a cast iron skillet or griddle
  3. Heat pan on stove or grill until very hot, about 10 minutes
  4. In large bowl, toss strips of meat with 1 1/2 tsp of Kosher Salt & 1 tsp of black pepper.
  5. Brush skillet or griddle with 1 TBSP. of oil. Add sliced onion, peppers & season with S & P. Cook over high heat, stirring occasionally, until the veggies are softened & browned in spots, about 8 minutes. Transfer onion & peppers to another bowl.
  6. Brush pan with remaining 2 TBSP canola oil. Heat to high. Spread meat strips in an even layer and cook over high heat until well browned on bottom, about 2-3 minutes. Flip meat and return veggies to pan. Cook over high heat until meat is just cooked through, about another 2-3 minutes. Add torn cheese and cook, stirring until just melted, 1 minute.
  7. Fill each roll with 1 1/2 slices of cheese and the steak & veggie filling and serve immediately.

Recipe Notes

These hearty subs undeniably call for a BEER.

Adapted from Food & Wine

Don’t Be a Weiner…It’s National Hot Dog Month

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Fast Facts on the American National Sausage;

  • 818 Hot Dogs are eaten every second from Memorial Day to Labor Day.
  • 150 million “dogs” are eaten on the 4th of July, that is enough to stretch from coast to coast – 5 TIMES!
  • 7 Billion are devoured during an average summer in the United States.

We are betting no one is enjoying theirs as much as our Pasture Prime customers.  Where else can you find GOURMET hot dogs from grass fed Wagyu, Berkshire & Mangalitsa pork???…And on sale to boot!  $9 per pound or 3 for $25. While we are discussing “dogs,” did you know that it is claimed that the “underdog of American grilling” is LAMB.  We firmly believe that lamb is the single most under appreciated ingredient in our American cooking.  There is really no need for any complicated spice rubs or marianades because lamb is so inherently filled with that wonderful flavor.

Pasture Prime Lamb

Pasture Prime Lamb

Lamb Chops are small enough to pick up and eat with your hands…don’t want to miss those tasty bits and lush goodness along the bone. Our chops cook quickly on the grill with just a quick rub of salt & pepper and a sear of a couple minutes per side and then moved to the cooler side of your grill. Cook to medium 130-135 and let them rest for 5 minutes and…VOILA! you have a meal which will impress anyone.    Torm is making me “cry”, offering these @ $14 per pound when they normally sell for $20.  Lamb is always the priciest item on fine dining menus.  So treat yourself now. A bargain alternative to the chops are Lamb Kabobs.  These 2″ hunks of flavor are cut from the leg and make a delectable meal ready in under 30 minutes.

  • 1 1/2 # Boneless leg of lamb cut into 2″  (Can also be used as Lamb Stew)
  • 2 cloves of garlic, minced
  • 1/2 tsp salt
  • 4 TBSP oil
  • 1 TBSP Honey

Combine and add lamb to coat.  Thread onto skewers and grill until they are done the way you like them…please don’t OVERCOOK. This will serve 4-6 so you can certainly cut recipe in half for a smaller meal. You can also add a simple salsa, if you wish.  You might try;

  • 1/4 c. fresh mint
  • 1/2 c. parsley
  • 1/3 cup Greek yogurt
  • and top with pistachios                     (recipe courtesy of Sunset Magazine)

Watch for our August newsletter coming soon.  Mark your calendar for Novemeber 8 for our first annual Farm-Run.  A 5K trail run followed by a Pasture Prime Feast!!

National Hot Dog Month 2014

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Our Gourmet Hot Dogs, a combo of Grass Fed Wagyu, Berkshire & Mangalitsa Pork…on sale.

Ribs & Dogs for An All American 4th

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So many choices for Feasting on the 4th.  Most of them include everybody’s favorite…PORK!!  We have special prices on a Bar B Q Pack and both Hot DogsBerkshire Ribs individually.  Also, Berkshire Picnics are super for pulled pork sandwiches or filling tacos to grab-and-go!!