Category: Beef

Sirloin Tip Roast (Crock Pot Recipe)

Sirloin Tip Roast Recipe

This is an easy, nutritious recipe to throw together for those busy weeknights! Depending on how many are in your family, you can have dinner for a few nights with this (or maybe leftovers for lunch). 


  • 3 lb Sirloin Tip Roast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano
  • 2 Tbsp fat of choice (I like to use bacon grease)
  • 2 medium onions, sliced thin
  • 2 cups beef bone broth
  • 1 Tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary


Thaw and remove any twine from around the roast. 

Add the garlic powder, onion powder, paprika, thyme and oregano to a small bowl and mix well. Season the roast with this mixture on all sides. 

Add your fat of choice to a skillet you have heated to medium. Once the oil has warmed up, place the roast in the skillet and brown on all sides (2-3 minutes per side). 

Place half of your sliced onions on the bottom of the crock pot. Add the browned roast and then the remaining onions as well as rosemary. 

Mix the Worcestershire sauce in with the beef bone broth and pour around the roast. 

Cover and cook on low for 8 hours. The meat should be nice and tender and the thickest part of the roast should read 165F with your internal thermometer. 

Transfer the roast onto a serving plate and allow it to rest about 10 minutes before cutting and serving.


Thai Basil Beef Bowl with Coconut (Cauliflower) Rice

Thai Basil Beef Bowl with Coconut (Cauliflower) Rice

You can opt to make this recipe with ground chicken or pork, but either way, it is amazing! This is power packed with flavor and nutrient dense as well. I would argue it’s perfect any time of year, but it sure was a comforting bowl of goodness on a super cold winter-like “spring” day we had in Oregon with rain, hail and even snow!


  • 1 medium/large head Cauliflower (or buy riced cauliflower)
  • 1 Tbsp Coconut or Avocado Oil
  • 1/4 tsp pink Himalayan or sea salt
  • 1 Tbsp toasted sesame oil
  • 6 Tbsp full fat coconut milk (canned)
  • ¼ cup fresh lemongrass, chopped


(Skip this step if you bought pre-riced cauliflower)
Wash and cut the cauliflower into chunks and shred in a food processor.

Heat a large pan over medium heat. Add the coconut or avocado oil and allow to warm, then add the cauliflower rice and salt. Cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower).

Add the sesame oil, coconut milk and lemongrass and stir well.


  • 2 large carrots cut into matchsticks
  • 4 baby bells peppers sliced
  • 1 hot red pepper, sliced
  • 2 green onions, chopped
  • 1 Tbsp fish sauce
  • 2 Tbsp sesame oil
  • Juice of 1 lime + lime wedges for serving
  • 4 cloves garlic minced or grated
  • 2 Tbsp fresh ginger grated
  • 1 pound ground beef
  • pinch of black pepper
  • 1/3 cup + 2 Tbsp coconut aminos, divided
  • 1/3 cup sweet thai chili sauce
  • 2 cups fresh basil leaves sliced or chopped (plus more for garnish)
  • Toasted sesame seeds + chopped roasted peanuts for serving (optional)


Add the carrots, peppers, hot red pepper, green onions, fish sauce, lime juice and 2 Tbsp coconut aminos to a medium bowl. Toss well and set aside.

Heat a large wok or skillet over medium heat. Heat the oil then add the garlic and ginger. Cook 15-30 seconds then add the beef and season with black pepper.

Once the beef is browned, add 1/3 cup coconut aminos, sweet Thai chili sauce and 1 cup of the chopped fresh basil.

Bring the mixture to a simmer about 3-5 minutes, stirring to make sure all is combined well. Remove from the heat and stir in the remaining 1 cup fresh basil.

Divide the coconut “rice” among the bowls, top with equal amounts of beef mixture. Add the carrots + pepper on top of the beef. Optional: garnish with chopped peanuts, fresh basil and toasted sesame seeds. Enjoy!

Buy Beef for this Recipe

Get fresh beef delivered to your door. Oregon Valley Farm offers affordable, high quality, grass fed & finished, antibiotic & hormone free beef.

Since we only sell premium steaks and roasts in our boxes, our ground beef is a combination of other quality roasts and other cute not just left over trim.

Grass Fed Burger with Roasted Squash Aioli and Apple Chips

Fall Burger

If you like the flavors of Fall, this is the perfect recipe for you! It takes some extra steps, but it is truly worth it. 

You can have this burger with a bun, or if you are aiming for something more low carb, just put it in a lettuce wrap or even have it on a salad! 


  • 1 lb grass fed beef
  • salt and pepper
  • 2 apples
  • 1 acorn squash
  • 1/4 cup mayonnaise 
  • 2 cloves roasted garlic
  • 2 Tbsp butter
  • 4 toasted buns *optional
  • 1 cup fresh leafy greens
  • Smoked Gouda cheese *optional for topping


Start by making your apple chips. I have been dehydrating LOTS of apples, but if you don’t have any on hand or don’t have a dehydrator make them this way:

Preheat the oven to 200 F.

Slice the apples very thin with a mandoline or just very carefully with a knife! Place them in a single layer on a parchment paper-lined baking sheet. Sprinkle with a hint of salt.
Bake for 2 to 2 ½ hours until the chips are crispy.
For the Roasted Squash Aioli:

Preheat the oven to 400F.

Slice the acorn squash in half and scrape out the seeds.

Rub with oil and place on a baking sheet, flesh side down.
Bake for 25 minutes.

Flip the squash and roast another 15-20 minutes until soft.

Remove from oven and allow to cool enough to be able to touch.
Scoop out the soft inner flesh and put into a clean food processor with the mayo, garlic, and a dash of coarse ground black pepper.

Pulse to combine really well.  Store in an airtight container in the fridge until ready to use.

For the burgers:
Split your beef into four patties  and cook as desired with salt and pepper.

Assemble your burgers in the buns (if you are using them) with the cheese, Aoili, apple chips and greens layered on top of the patty. 


Buy Beef for this Recipe

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

We have 2 different subscription box sizes available for our delicious ground beef.

Skirt Steak with Avocado Chimichurri

Skirt Steak with Avocado Chimichurri

Skirt steak is a long and relatively thin strip of meat that comes from the short plate (diaphragm area) of the steer found under the rib section.

This cut is one of my favorites as it is not only very flavorful and tender, but so versatile for many different kinds of recipes. It’s one of those you can grill up and put on top of so many different things for a boost of protein.

This recipe is SO good and just adds to the already amazing flavor of this cut.


For the avocado chimichurri sauce:

  • 1 cup cilantro leaves, packed
  • 1 cup parsley leaves, packed
  • 1 Tbsp roughly chopped garlic
  • 1/2 tsp pink Himalayan or sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup avocado or olive oil
  • 1 medium avocado, diced about 1 cup

For the skirt steak:

  • 1 pound skirt steak
  • 1 tsp pink Himalayan or sea salt, for seasoning
  • 1/2 tsp black pepper, for seasoning
  • 2 Tbsp avocado or olive oil


    For the sauce:

    Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses.

    Add the red wine vinegar, pulse 5 times.

    Add the olive oil, pulse 5 times. The sauce should be emulsified and the herbs coarsely chopped.

    Transfer the chimichurri sauce to a medium bowl. Dice the avocado and add it to the sauce; gently stir to combine. Cover and refrigerate until ready to use.

    For the steak: 

    If needed (to fit in the pan), cut the steak across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length.

    Pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.

    Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the oil.

    Add the steak to the pan, then press down on the surface a few times for more even cooking. Sear the first side until browned, about 2 to 4 minutes (depending on the thickness of the meat). Flip and cook another 2 to 4 minutes. Cook to desired “doneness”.

    Transfer steak to a cutting board and let rest for 10 minutes before slicing.

    Slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side.

    Buy Beef for this Recipe

    Skirt Steak is a long narrow cut of beef from the plate section. It is known for it’s flavor and is great for grilling.

    Get fresh beef delivered to your door. Oregon Valley Farm offers affordable, high quality, grass fed & finished, antibiotic & hormone free beef. See all our beef options.

    Wine Braised Short Ribs

    Wine Braised Short Ribs


    • 2 Tbsp olive or avocado oil
    • 3-4 lbs bone-in short ribs
    • Pink Himalayan salt + pepper, to taste
    • 1 large onion, diced
    • 1 stalks celery, diced
    •  2 carrots, diced
    • 3 cloves garlic, crushed
    • 2 Tbsp tomato paste
    • 2 cups wine: Cabernet Sauvignon
    • 3 cups beef broth (great opportunity to use bone broth to boost the nutrient density!)
    • 2 bay leaves
    • 1 sprig thyme
    • 1 sprig oregano


    Preheat the oven to 350°F.

    Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.

    Heat 2 Tbsp oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

    Add the onion and cook for 8-10 minutes or until translucent and softened. Add the celery and carrots and cook for 3-5 minutes.

    Add the garlic and tomato paste and cook for a few more minutes.

    Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.

    Add the beef broth and stir.

    Transfer the meat back to the pot, add the herbs.

    Cover with the lid and transfer to the oven.

    Cook for 2 ½-3 hours or until the ribs are tender.

    Transfer the meat to the plate and cover with foil.

    Strain the sauce and set discard the vegetables.

    Pour the liquid back to the pot and simmer until it thickens.

    Buy Meat for this Recipe

    Short ribs are a cut taken from the brisket, chuck, plate, or rib areas of beef. They consist of a short portion of the rib bone with meat in varying thickness.

    Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

    Instant Pot Brisket

    Beef Brisket

    Brisket is so easy in the instant pot! This recipe is simple and takes less than 2 hours to make. Great to make ahead for the week!

    I made some cauliflower mash and keto ranch biscuits to go along with this brisket. This is kind of a comfort food type of meal…but it’s so nutrient dense and low carb (especially if you use bone broth instead of regular broth).


    • 1- 2 ½ to 3 pound brisket (excess fat trimmed)
    • 2-3 Tbsp olive or avocado oil
    • 1 yellow onion, sliced into thin strips
    • 3 cloves garlic chopped
    • 1 cup beef bone broth canned or homemade
    • 1 cup beer (substitute with more beef broth if preferred)
    • Pink Himalayan Salt
    • Pepper
    • 2 Tbsp tomato paste
    • 1 Tbsp Worcestershire sauce
    • 1 bay leaf


    Set Instant Pot to Sauté.

    Generously sprinkle salt and pepper over entire brisket.

    Once the Instant Pot has warmed up, add 2 tablespoon oil. Place brisket in the pot. Let meat sear for 5 minutes per side.

    Remove seared brisket and set on a plate. Meanwhile, add onions to the Instant Pot and cook until softened, about 5 minutes. Add chopped garlic and cook, stirring for about 30 seconds.
    Add beer, beef broth, tomato paste, Worcestershire sauce, and the bay leaf. Stir, making sure to loosen up anything sticking to bottom of the pan.
    Return seared brisket to the Instant Pot into the liquid.
    Lock the lid and set to cook on high pressure for 1 hour and 15 minutes. Use natural release.
    When the pressure has been released, unlock the lid and remove the brisket to a large platter.
    Set the Instant Pot to sauté and let the broth simmer until slightly reduced (about 10 minutes).  If you want to thicken the sauce, mix 1 tablespoon of cornstarch with two tablespoon cold water in a small bowl. Slowly add the cornstarch slurry into the hot liquid, stirring constantly with a whisk.
    Slice the brisket against the grain or shred with two forks. Pour sauce over brisket. Refrigerator leftovers for up to 5 days.

    Buy Beef for this Recipe

    Brisket is a cut of meat from the breast or lower chest of beef or veal. The brisket muscles include the superficial and deep pectorals which consists of a lot of connective tissue.

    Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

    Asian Burger

    Asian Burger

    This recipe is a little more involved than others…but it is SO worth it! The flavors are amazing! You could absolutely ditch the bun and have the coleslaw on the side if you would prefer to have a more low carb meal. You could even add a lettuce wrap. The sauces are a must and really make the burger, so you might want to eat it with a fork!



    • 1 lb grass fed and finished ground beef
    • 1 egg
    • 1/2 cup panko bread crumbs (for keto use crushed pork rinds)
    • 1/2 cup chopped red onion
    • 1-3 tsp Asian chili garlic sauce
    • 1 Tbsp coconut aminos
    • 1  Tbsp quality hoisin (Lee Kum Kee or Kikkoman)
    • 1 Tbsp fresh lime juice
    • 1/2 Tbsp brown sugar (use a keto friendly version as an alternative)
    • 1 tsp EACH salt, dried basil, garlic powder
    • 1/2 tsp ground ginger
    • 1/4 tsp pepper

    Chili Garlic Mayonnaise:

    • 1/2 cup mayonnaise (go for mayo made with avocado or olive oil ONLY. NO canola, soy, corn oil as these are highly inflammatory)
    • 1 tsp Asian chili garlic sauce

    Hoisin Ketchup:

    • 1/4 cup ketchup
    • 1 Tbsp hoisin sauce
    • 1 Tbsp coconut aminos
    • 1/2 Tbsp lime juice

    Asian Slaw:

    • 4 cups angel hair coleslaw
    • 1 cup matchstick carrots
    • 2 tsp rice vinegar
    • 1 tsp coconut aminos
    • 1 tsp lime juice
    • 1/2 tsp sugar (I use monk fruit sweetener for a low carb/keto option)
    • 1/2 tsp sesame oil


    Add egg to a large bowl and whisk. Add remaining hamburger ingredients and mix with your hands just until combined. Form 4 equal patties and set aside.
    Whisk the hoisin ketchup ingredients together in a small bowl. Refrigerate.

    Whisk the chili garlic mayonnaise ingredients together in a small bowl. Refrigerate.

    Add coleslaw and carrots to a large bowl and toss with remaining Asian slaw ingredients. Refrigerate.

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add patties and cook until brown on one side, about 3-4 minutes, flip, reduce heat to medium and cover. Cook an addition 3-5 minutes or to desired doneness.

    Assemble in whichever order you prefer with the slaw right on the burger, or have it on the side! Enjoy!

    Buy Beef for this Recipe

    Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

    We have 2 different subscription box sizes available for our delicious ground beef.

    15 lbs: $125
    25 lbs: $199

    Keto Ramen

    Keto Ramen Recipe from Oregon Valley Farm

    Ok, your first thought is probably: “How would you do the noodles for a keto friendly ramen?” Right??

    Well, if you have never tried shirataki noodles, go do it!! These noodles are made from the root of the konjac plant. What’s special about the konjac plant? This plant offers very few digestible carbs which is what makes it great for the ketogenic diet or any low carb protocol. Konjac grows in Japan, China and Southeast Asia. The name “Shirataki” is actually Japanese for “white waterfall,” which is kind of what they look like with their translucent appearance.

    You can find these noodles which are made up of about 97% water and 3% glucomannan fiber (from the konjac plant) in the form of fettucine noodles, spaghetti or angel hair as well as riced! I personally love them with a thai sauce, fettuccine cream sauce and of course in ramen! I don’t love them with marinara sauce….but maybe you will!

    Aside from being low carb, glucomannan fiber offers some pretty great health benefits!

    Probiotic foods get all the fame and glory when it comes to gut health. However, PREbiotic foods are necessary to essentially feed probiotics (this doesn’t get enough attention!). Prebiotics are non-digestible fiber compounds (a few other forms are garlic, jicama, artichokes)

    Dr. Josh Axe explains prebiotics this way: that it “passes through the upper part of the gastrointestinal tract and remains undigested because the human body can’t fully break it down. But once prebiotics reach the colon, where they are fermented by the gut microflora, they create probiotics.”

    Optimal intake of prebiotics offers benefits such as:

    • Lower risk for cardiovascular disease
    • Healthier cholesterol levels
    • Better gut health
    • Improved digestion
    • Lower stress response
    • Better hormonal balance
    • Improved immune function
    • Less risk for obesity and weight gain
    • Lower inflammation and autoimmune reactions

    Moving on from the noodles (I’m telling you, go try them!)…this ramen is super nutrient dense if you make it using bone broth especially! Bone broth has amazing health benefits. I make it frequently and use it in recipes. However, some people love to just drink it straight (which is awesome!). We do have bones available on our site for purchase. Whether or not you buy them from us, please do yourself a favor and make sure they are sourced from grass fed and finished cattle or pasture raised animals that have had no added hormones or antibiotics. You don’t want that stuff leaching into the broth as the bones cook. For bone broth they are cooked long and slow in order to really draw out all the good stuff like collagen and minerals. However, this also means any of the stuff you don’t want will come out as well.

    You can make bone broth in a slow cooker or even an instant pot (hello! Game changer!!). We also offer these veggie and spice kits that are from organic ingredients that make the process that much easier!

    You can clearly use regular beef stock for this, but I am personally always looking for opportunities to make my meals and snacks as healthy and nutrient dense as I can! This is why even the kind of salt you use is important (please do not use regular table salt as it is highly processed and stripped of the amazing minerals our bodies need).

    I did not use soft boiled eggs in this recipe simply because I forgot (kicked myself for that). However, what a great addition for even more protein, and healthy fat plus essential nutrients like choline! We were done such a disservice when we were told to stay away from saturated fat and eggs in particular!! Head here to listen to my podcast (episode from March 12) where I talk about some of this (namely why cholesterol is NOT evil) Vibrant Life – Living a Holistic Lifestyle for Optimal Health.

    Okay! On to the Keto Ramen recipe:


    • 1 lb top sirloin steak (I used tenderloin because I had it on hand and it’s my favorite cut. It was delicious!), cut into 1⁄4-inch-thick slices
    • Pink Himalayan or sea salt and black pepper
    • 4 (8-ounce) packages spaghetti-style or angel hair shirataki noodles
    • 5 cups beef broth (here is our bone broth recipe)
    • 2 cloves garlic, minced
    • 1 tsp grated fresh ginger
    • 1 Tbsp toasted sesame oil
    • 1 Tbsp rice wine vinegar
    • 1 Tbsp fish sauce
    • Pinch of red pepper flakes (optional)
    • 5 Tbsp coconut aminos, divided (I avoid soy due to thyroid and hormone impact but if you prefer you can use soy sauce)
    • 12 cremini mushrooms, sliced thin
    • 4 green onions, sliced (white and green parts separated)
    • 4 soft-boiled eggs


    Season the steak well with salt and pepper and set aside and then cook according to how you like yours (obviously this will be different depending on what cut you choose. Have it cooked and set aside while you prepare the rest of the dish).

    Rinse the shirataki noodles by soaking them in water for about 10 minutes, then drain them in a colander.

    In a large soup pot or Dutch oven, add the beef broth and bring it to a simmer over medium heat, then reduce the heat to medium-low.

    Heat a large skillet over medium heat. Dry fry the noodles in the skillet for about 3-4 minutes, tossing them as they cook.

    To the noodles, add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the coconut aminos. Stir-fry for 5 minutes (the noodles should turn brown from the sauce). Add the noodles and sauce to the pot with the beef broth.

    For the skillet, turn the stove to medium and add the mushrooms, the white parts of the green onions, and the last tablespoon of coconut aminos. Stir-fry until the mushrooms are tender and the onions are soft.

    Divide the noodle mixture among 4 bowls. Top each bowl with the steak, cut into ¼” slices, and the mushroom mixture. Pour the broth over each bowl, dividing it evenly among the bowls. Optional: finish each bowl with an egg, sesame seeds, and the green parts of the green onions.

    Buy Ingredients for this Recipe

    Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

    Top sirloin steak is flavorful and somewhat tender and can be cut into almost any size portion, made into kabobs, fajitas, and makes great steak sandwich recipes.

    Keto Cabbage Beef Soup

    Keto Cabbage Beef Soup Recipe from Oregon Valley Farm

    I LOVE easy but SUPER nutritious soups! The base of this is homemade bone broth. Head here for directions and some specifics on the benefits!

    This is great if you like to make soup ahead of time and have it for the next few days. It’s a very filling and flavorful soup! I made some keto cheddar and jalapeño bread to go along with it. Perfect combo!


    • 1 Tbsp olive or avocado oil
    • 6 cups cabbage, shredded
    • 1 lb ground beef
    • 15 oz canned, diced tomatoes (I like fire roasted)
    • 1 onion, chopped
    • 2 cloves garlic
    • 1 tsp pink Himalayan or sea salt
    • ½ tsp ground black pepper
    • 5 cups beef bone broth
    • ½ tsp thyme
    • ½ tsp paprika
    • ½ tsp oregano
    • 1 bay leaf


    Heat olive oil in a large soup pot. Add the chopped onion and cook for 2-3 minutes, stirring until translucent.

    Add garlic, ground beef, and pepper; cook on med-high until beef is cooked through and crumbled.

    Add tomatoes, cabbage, herbs and spices and broth.

    Simmer for about 25 minutes, until the cabbage starts to soften.

    Add additional salt and pepper as needed.

    Buy Beef for this Recipe

    Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin. This gives our ground beef a superior taste compared to other grass fed/finished ground beef.

    Bone broth is FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin. It’s super easy to make but there are also a lot of good bone broth on the market these days.

    Cheeseburger Bacon Soup (Low Carb/Keto)

    Cheeseburger Bacon Soup in Cream Sauce (Low Carb) Recipe from Oregon Valley Farm

    This soup recipe is one I make often at our house! It is filling, delicious and so good for you with our grass fed and finished beef but I also love to use homemade bone broth in the recipe (full of micronutrients, electrolytes, collagen, etc). Plus, it’s great to make a bunch of and heat up throughout the week if you are busy and want something easy that everyone loves!


    • 5 slices of bacon, cooked
    • 2 lbs ground beef
    • 1/2 cup onion, chopped
    • 1 Tbsp garlic, minced
    • 15 oz diced canned tomatoes, drained
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp paprika
    • 1 Tbsp Worcestershire sauce
    • 32 oz beef broth
    • 3 Tbsp tomato paste
    • 2 tsp mustard
    • 8 oz cream cheese
    • 1 cup cheddar cheese, shredded


    Cook your bacon, let it cool then chop and set aside. (I prefer to cook my bacon on a cookie sheet lined with parchment paper at 350F for 15-20 minutes, depending on how crispy you like your bacon.) Save one Tbsp bacon grease for your ground beef.

    In a large soup pot add the ground beef, bacon grease, onion garlic; cook over med-high heat until the meat is browned. Drain off excess grease.

    Add the tomato paste, mustard, broth, tomatoes, Worcestershire sauce, and spices; stir and bring to a simmer. Let simmer, uncovered, over medium heat for 10 minutes.

    Reduce the heat to low and stir in the cream cheese, cheddar cheese and cooked bacon. Once the cheeses have completely melted, it’s ready!

    Buy Meat for this Recipe

    Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

    1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!