These Skirt Steak Pinwheels are an absolute must-have in your arsenal. If you're wanting to wow your dinner guests or prepare a flavorful and hearty meal for your family, look no further! Skirt steak is a flavorful cut of beef that comes from the diaphragm muscle of the cow. It's known for its robust beefy flavor and coarse texture. Skirt steak is quite popular in many cuisines, especially in Latin American dishes like fajitas and carne asada. It's a versatile cut that can be grilled, broiled, or pan-seared. Ingredients: 1 skirt steak 3 tbsp cold butter 
2 white onions, thinly sliced 1 tbsp minced garlic 
2 tbsp dry white wine 
1 tbsp chopped fresh rosemary 1 tbsp chopped fresh parsley 6-8 slices of Swiss cheese Grated Gruyère to garnish 1. Preheat oven to 350 F. Begin by heating a large skillet over medium-high heat and melting the 3 tbsp of butter, melting until frothy. Add your thinly sliced onions and garlic, stir frequently as your caramelize onions. This will take around 10-15 minutes, allow them to reach a dark golden color. 2. De glaze with the 2 tbsp of white wine and add chopped herbs, allow wine to reduce and set onions aside in a small bowl.
3. Lay skirt steak out on a clean, flat surface. Slice down the middle to create two halves length wise. Lay a sheet of parchment paper over top and use a meat tenderizer to thin the cut of meat, this will help as you roll it to form a pinwheel. 4. Lay slices of Swiss cheese down the length of both the flattened skirt steaks. Top the cheese with spoonfuls of caramelized onions down the center.
5. Carefully roll the steak lengthwise to form a pinwheel. Secure with butcher twine and cut the roll in half to form 2 separate pinwheels. Sear in a buttered skillet over medium high heat for 1 minute on each side. 6. Place skillet in oven and bake until internal temperature reaches 125 F. Garnish with grated Gruyère and broil until tops are golden brown. Top with fresh parsley and enjoy!

The Teres Major is also known as the Butcher’s Cut Oyster Steak, as it’s as tender as the filet mignon without the hefty price tag. You can fidn this cut from Ickes Beef here on the Range Market website! 
Ingredients: -1 teres major cut
-S&P
-Fresh herbs - rosemary, thyme &/or parsley For the Truffle Butter:
 -1/2 stick unsalted butter
 -1 tbsp truffle paste/ oil
 -Fresh parsley
 -Fresh grated Parmesan (1-2 tbsp) S&P For the steak: Dry brine your steak by coating it in salt, pepper and fresh herbs. Wrap in plastic wrap and leave in fridge for 24 hours. Set out at room temperature for 30 mins before cooking. Cook in an oiled cast iron skillet for 4-7 mins each side depending on desired wellness. Important: allow this steak to REST for at least 15 mins before slicing and serving. Because of where this cut is located on the animal, it requires more time to set so no juices are lost. For the butter: combine room temperature butter and all ingredients in a small dish. Add a hefty tbsp to the cast iron skillet to cook your steak in and serve a knob on top of your prepared and sliced steak medallions. Enjoy!

Introducing the recipe for our mouthwatering breakfast pizza featuring premium bacon, delivered straight to your doorstep! It's the perfect centerpiece for your Easter brunch spread.

In the world of steaks, certain cuts reign supreme, commanding high prices and coveted spots on fine dining menus. But what if you could enjoy the succulence of a filet mignon or ribeye without breaking the bank?

This is our favorite recipe for Corned Beef and Cabbage! This easy dinner is made in the slow cooker or in the oven, you can just set it and forget it! Crock pot to the rescue, right? This method gives you the most tender and juicy corned beef you've ever had. Serve it with Roasted Red Potatoes and Horseradish Sauce for the perfect St. Patrick's Day meal! Ingredients: ▢ 4 pounds corned beef brisket, flat or point cut, with spice packet* ▢ 2 tablespoons oil, for searing ▢ 1 & 1/2 cups beef broth** ▢ 3 tablespoons whole grain mustard ▢ 6 cloves garlic, smashed and left whole ▢ 1 large onion, sliced into wedges ▢ 15-20 whole peppercorns , or fresh cracked pepper to taste ▢ 8-10 sprigs fresh thyme, or 1 teaspoon dried thyme ▢ 2 bay leaves ▢ 2 pounds carrots, peeled and quartered (8-10 carrots) ▢ 1/2 cup butter, (1 stick) ▢ 1 large head green cabbage, sliced into wedges ▢ 1 teaspoon kosher salt ▢ 1 batch Roasted Red Potatoes , (2 pounds red potatoes needed) ▢ 1 batch Horseradish Sauce , for serving ▢ parsley and or chives , to garnish  Instructions 1. Heat a large 12 inch skillet over medium high heat for at least 2 minutes. Open your package of corned beef and drain the brine into the sink. There is no need to rinse the corned beef. Some corned beef brands include a packet of spices*, but sometimes the spices are mixed into the brine. Save the spice packet if there is one. 2. Add 2 tablespoons oil to the hot skillet; it should shimmer immediately. Swirl to coat, then add the drained corned beef. Sear for 2-4 minutes on one side until golden brown, then carefully flip with tongs and sear the other side for another 2-3 minutes. 3. Place the seared corned beef in your crock pot, fat side up, but don't put the skillet in the sink yet. 4. In a glass measuring cup, combine 1 and 1/2 cups beef broth with 3 tablespoons whole grain mustard. (I always use Better Than Bouillon Beef Base and water to make my broth.) 5. Add the liquid to the pan that you seared the beef in, and turn the heat to medium high. Let the mixture bubble as you scrape up the browned bits. Pour the mixture over your corned beef into the crock pot. 6. Smash 6 cloves of garlic with the side of a chef's knife, peel, and add to the crock pot. Roughly slice an onion into wedges and add to the pot. Add about 15-20 whole peppercorns. Add 8-10 sprigs of fresh thyme and 2 bay leaves, tucking them into the liquid. Sprinkle the spice packet* over everything. 7. Cover with the lid and cook on low for about 6-7 hours. 8.Prepare your carrots. Peel them and slice each carrot into thirds, slicing any large segments in half lengthwise. I actually prefer the larger carrots myself, so don't break your back here. 9. Add the carrots on top of the beef, cover again and cook for another 1-2 hours. 10. Prepare the cabbage. Slice the cabbage in half, then cut out the stem. Slice the cabbage into large wedges. Melt 1/2 cup butter in a 12 inch skillet over medium high heat. Add all the cabbage (it looks like it won't fit, shove it all in!) and sprinkle with 1 teaspoon kosher salt. Saute, stirring occasionally for about 10 minutes, until the cabbage is slightly wilted but not quite to the point that you would snag a bite yet. Add the cabbage on top of the carrots, and continue cooking on low for another 30-60 minutes, until the cabbage is softened and has absorbed some of the corned beef flavor. 11. Meanwhile, make a batch of Roasted Red Potatoes in the oven. Potatoes do not belong in the crock pot. 12. To serve: I like to serve corned beef on a large platter. I think it looks best when the ingredients are presented separately. Use a slotted spoon to remove all the cabbage to a colander to drain slightly. Place all the carrots together on the platter. Add the drained cabbage to the platter next to the carrots. Remove the corned beef to a cutting board and let rest for about 10 minutes. Slice against the grain, then add to the platter. Leave all the broth, onions, garlic, thyme stems, and bay leaves behind. (You can eat the onions and garlic if you want, I find them to be so overcooked that they are unappetizing. We add them to help flavor the other ingredients.) Add the roasted potatoes to the platter. Garnish with chopped parsley and chopped chives. 13. Serve with a batch of homemade Horseradish Sauce ! It's super easy to whip up, and compliments the corned beef perfectly. Don't skip it! Oven Instructions: 1.Sear the meat in a large oven-going dutch oven. Remove to a plate and set aside. Add the beef broth and mustard, scraping the browned bits from the bottom of the pan. 2. Return the meat to the pot and add garlic, onion, peppercorns, thyme, bay leaves, and spice packet. Cover with a lid and roast at 300 degrees F for about 2 hours. 3. Add sliced carrots, cover, and cook 1 hour. Add the sautéed cabbage and cook another 30-60 minutes. The meat should register about 200 degrees F on a meat thermometer.

This recipe is perfect for dinner parties or date night. Our flank steak, or skirt steak, pinwheels are sure to wow your dinner guests.  STEP ONE: First, place the steak on a cutting board between two large pieces of plastic wrap. Then pound each side of the steak until it is 1/4-inch thick. STEP TWO: Next, season both sides o the steak. Then, spread Boursin cheese over one side of the steak and top with three slices of provolone cheese and spinach. STEP THREE: Roll the steak up tightly. Wrap it tightly in plastic wrap and freeze for 15 minutes. This will make slicing the steak into pinwheels much easier. STEP FOUR: Use a sharp knife to cut the steak into 6 pieces 1-1 1/2 inches apart. Preheat the oven to 350 degrees F. STEP FIVE: While the oven is preheating, preheat a grill pan over medium-high heat. Place the steak pinwheels in the pan and cook until browned on both sides. STEP SIX: Finally, place the pan in the oven for 8-10 minutes. Remove the steak from the oven and tent with foil for 5 minutes then serve.

This perfectly seasoned pork sausage from Yoder Farm makes for the perfect brunch dish! Ingredients: 1 lb frozen matchstick hashbrowns, thawed and squeezed dry 1 egg 3 tbsp melted butter 1/2 tsp onion powder 1 tsp paprika S&P for the quiche 1 lb pork breakfast sausage 2 leeks, finely chopped 8 eggs 1 1/2 cup heavy cream 1 tsp S & P 2 cups sharp cheddar cheese, grated 1. for the crust- preheat oven to 400 F. Prepare a springform pan by spraying with non stick spray and lining the bottom with a cut circle of parchment paper. 2. thaw and squeeze moisture from matchstick hashbrowns and add to a large bowl with butter, seasonings, and beaten egg. Add to the pan and pat into the bottom and evenly on the sides. Bake for 25- 30 mins until golden brown. 3. for the quiche- in a large skillet over medium heat, brown the pork sausage and remove once cooked through. Add the chopped leeks to the pan with the pork grease and sauté for about 5-7 minutes. 4. In a large mixing bowl add eggs, heavy cream and seasoning. Which until well combined, finally adding the sausage, leeks and cheddar cheese. Stir once more to form the wet mixture. 5. Transfer to the hashbrown crust and place immediately in the oven (place it on a large cooking sheet in case it drips) and bake at 325 F for 30 - 35 mins until cooked through. Allow to cool for at least 25 minutes before slicing. link to the Duroc breakfast pork sausage: https://www.rangemarket.com/listing/472

Taco Tortellini Skillet using direct from farm beef Here's the perfect weekday recipe that's easy to throw together when you're in a hurry. This recipe is perfect for those dreary winter days! For the recipe: 1 lb ground beef, I used Montana beef from Hagerman Ranch- https://www.rangemarket.com/farmstore/Hagerman%20Ranch 1 packet of taco seasoning 1/3 cup of water (or how much your taco seasoning recommends) 1 can (10 oz) enchilada sauce 1 can whole kernel corn 1 can black beans 1 lb frozen cheese tortellini S&P 1 cup shredded cheddar cheese 1 scoop of fresh sour cream Fresh green onions to garnish 1. In a 10” wide skillet (or larger) begin to brown ground beef over medium high heat, season with salt and pepper. Add taco seasoning and water, and cook until sauce has thickened. 2. Add your can of enchilada sauce, corn & beans — stir until combined & allow skillet to come to a simmer. 3. Follow instructions on frozen tortellini to prepare and cook — add to the skillet and combine. Top with fresh grated cheese and set in oven on broil for several minutes, until cheese is golden brown. 4. Top with green onions, sour cream and whatever favorite taco top you enjoy! Pico, avocado, guacamole, fresh cilantro, crushed tortillas, etc!