Archive for the ‘Beef – Grass Fed Wagyu’ Category

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

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

Super Bowl Recipes So Tasty You Won’t Be Paying Attention to the Game

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Now, nothing against football (or the Super Bowl commercials), but we have come up with Super Bowl party dishes so incredibly tasty, that we’re pretty sure everyone in the room is going to be chowing down, with their eyes focused on the delicious food they’re putting into their mouths, instead of watching the game.

We’ve got some super-fresh cuts of sustainable beef and pork, fresh off of our family’s farm, that will be the centerpiece of each of these dishes. In fact, our meat is so much more delicious than industrial meat from the grocery, that you’ll be seriously missing out if you don’t use Pasture Prime’s heritage cuts for these recipes.

These aren’t your mamas Sloppy Joe’s

If you ate Sloppy Joe’s growing up, you may remember them being kind of runny with mealy meat and too much BBQ sauce.

Give Sloppy Joe’s another try. You won’t regret it. Our Pasture Prime Sloppy Joe’s have an Asian twist (hint: TONS of flavor), and they’re made with our own Pasture Prime ground Wagyu beef. Make a double-batch, because everyone in your Super Bowl party will be asking for seconds.

Sloppy Joe Sliders

Hot Dawg! You’ll love our Super Bowl Hot Dogs

Hot dogs and sports go together like sausages and buns. We’ve put a twist on standard hot dogs by coming up with some ingenious recipes for toppings. But that’s not all. Hot dogs from Pasture Prime are made from our heritage Mangalitsa pigs and 100% grass-fed Wagyu beef. The meat is unlike any type of pork you’ve ever had – it’s incredibly flavorful, and we never add yucky fillers. They’re gluten-free and MSG-free. In other words, these are hot dogs that are actually good for you!

Gourmet Grilled All Beef Hots Dogs

Pulled Pork Tacos. Yes, we said Pulled Pork Tacos

If you reserve eating pulled pork tacos for those times when you go out to eat, don’t fear: We have a recipe for you that won’t keep you in the kitchen all day, so you’ll be able to watch the Super Bowl instead of cooking all day. Our secret? The almighty CrockPot. The Pulled Pork Taco recipe features our free-range Berkshire pork. These are achingly good.

tostada topped with shredded pork, feta and vegetables.

With Pasture Prime meats, everyone wins

Even if your team ends up losing the Super Bowl, when you feature our Pasture Prime recipes at your party, everyone will feel like a winner. Our meats come directly from our ranch in Summerfield, Florida. We believe in treating our animals like family, so they’re given tons of green pastures to roam in, and we never feed them hormones or antibiotics. We choose heritage breeds, and we give them extra time to grow.

Happy Super Bowl Party!

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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

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 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