From the Ranch
Cut-by-cut cooking guides, Piedmontese beef education, and notes from the ranch.
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Recipes and cooking guideHow to Cook Beef Cheek Barbacoa (Cachete)
How to cook beef cheek barbacoa (cachete): why collagen, not fat, makes it rich, the slow braise, the banana-leaf and pressure-cooker versions, and the consome you should never pour out.
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Recipes and cooking guideHow to Cook Marrow Bones
How to cook marrow bones: roast them cut-side up at 425F until bubbling and just soft, serve on toast with salt and parsley salad, and use the same bones for tacos de tuetano and broth.
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Field GuideHow to Cook Tri-Tip, Santa Maria Style
How to cook tri-tip Santa Maria style: the simple salt-pepper-garlic rub, reverse-sear and grill methods, medium-rare temperature targets, and the against-the-grain slicing that makes it tender.
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BreedHow to Cook Picanha, the Brazilian Way
How to cook picanha the Brazilian way: why you keep and score the fat cap, the with-the-grain slicing trick, three cooking methods, and holding medium-rare on lean Piedmontese.
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Recipes and cooking guideHow to Cook Piedmontese So It Doesn't Dry Out
A cut-by-cut guide to cooking lean Piedmontese beef without drying it out: how to thaw, when to pull steaks, the reverse-sear for thick cuts, low-and-slow roasts, and juicier lean ground.
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BreedIs Piedmontese Beef Good? Piedmontese vs. Angus
Is Piedmontese beef good for your family? How the lean, double-muscled breed compares to Angus on fat, protein, and health, what the research says, and how to cook and buy it in the Magic Valley.
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Field GuideGrass-Fed vs. Grass-Finished vs. Grain-Finished Beef
A plain-English guide to the grass-fed, grass-finished, grain-finished, and pasture-raised beef labels, and how Spring Lake's Piedmontese is pasture-raised and finished on grain and forage.