From the Ranch
Cut-by-cut cooking guides, Piedmontese beef education, and notes from the ranch.
- Recipes and cooking guide
Fall Crock Pot Meals Using Piedmontese Beef for Sale in Idaho
Lean beef needs different crock pot rules. Our ranch guide covers the best braising cuts, five fall slow cooker meals, USDA safety basics, and where to find Piedmontese beef for sale.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
