The Flat Iron Steak is a wonderfully tender and affordable cut of our 100% grassfed beef. It comes from the shoulder of the cow and is an excellent stand alone steak as well as a stir fy or fajita companion. Giada De Laurentiis has done a great job allowing the flavor of the steak to shine through by cooking it with a little olive oil, salt, and pepper. The Red Wine sauce is a perfect addition to fancify the meal a bit and enhance the flavor! Try it out here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/flat-iron-steak-with-red-wine-sauce-recipe/index.html (courtesy of food network).

Spring is here! Time to pull out the grill and try Charlie Palmer’s Marinated Grilled Pork Tenderloin Recipe: http://www.foodnetwork.com/recipes/saras-secrets/marinated-grilled-pork-tenderloin-recipe/index.html (courtesy of foodnetwork.com). This moist and flavorful cut of pasture raised pork is said to be the most tender piece from the whole hog! Try taking it off the grill just before it hits 155 degrees and let it finish cooking while it rests (5-10 minutes).

Sirloin Steak is a tender and flavorful cut of beef. This recipe from Cooking Light uses Cumin, Coriander, and Red Pepper flakes to spice up the steak and Brown Sugar for some sweet carmelization. Try it out with your next 100% Grassfed Sirloin Steak from Hickory Nut Gap Meats! http://www.myrecipes.com/recipe/cumin-coriander-sirloin-steak-10000000522139/