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10 Reasons Beef is Better than Turkey (in our unbiased opinion!)

11/10/2018

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We know, we know. It's the season of the turkey. And while we do--as self-proclaimed burger addicts--appreciate an occasional slice off the old bird, we will probably never fall out of love with ground beef.

So, while we will thoroughly enjoying a tidbit of turkey this season, we may slop some all-beef gravy atop the potatoes, and deep down we will probably be contemplating this...

10 reasons beef is better than turkey

1. It tastes better.
Succulent, moist and juicy, we just think poultry's got nothing on beef.

2. It's cheaper.
We went to the grocery store and gasped when we saw that bird was $45. Yes, it feeds a lot of people, but so does spaghetti.

3. Beef has better holidays.
Ok, so the bird's got Thanksgiving and Christmas. But beef has Independence Day, Labor Day, Memorial Day, and all football season. Beat. That.

4. Beef comes in different varieties.
There's no such thing as "crafted" turkey, turkey and brisket, or turkey with rib eye. Turkey just always tastes like...turkey. The only choice you get is light or dark meat.

5. You can eat beef with your hands.
Turkey on the go just isn't a thing. But burgers are for real!!!

6. Beef has more choices for leftovers.
Turkey leftovers include the following: turkey, turkey sandwich, turkey pot pie, turkey noodle soup. But leftover beef? Why...you can do so much with it: sloppy joes, loose beef sando, tacos, taco salad, beef and noodles, ground beef stroganoff, burritos, breakfast burritos, stuffed peppers, lasagna...

7. Tacos.
You can put turkey in a taco, but it's just not the same.

8. Taco Tuesday.
If tacos are good enough that they get their own weekly holiday, then "tacos" deserves two bullet points.

9. Turkeys are hard to carry.
Turkeys are big. And heavy. And take days to thaw. And all day to cook. But beef is easy. You can carry it, store it, fit it in a grocery bag, freeze it, thaw it and cook it with way less effort than a turkey.

10. Burgers.
There's nothing more American (in our opinion) than a perfectly-grilled burger. Yes, turkey is the traditional choice for Thanksgiving, but burgers are a part of nearly every household and American restaurant all year round.

So there you have it. Beef is better. But regardless what you choose for your holiday meal, we wish you savory moments throughout. Happy Turkey (or Beef) Day!
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Paleo Swedish Meatballs

11/7/2018

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While we will always love our bacon-wrapped, Kobe-crafted burgers and savory meatloaf made from Steakhouse Elite ground brisket, we have a lighter side, too! And we thought there was no better way to feature our feel-good grass-fed line of Steakhouse Elite ground beef than with a grass-fed Paleo recipe.
 
So, if you are thinking more about what you are putting into your body, or maybe you’ve even made the switch to a more natural or even paleo diet, here is a recipe that pairs feel-good grass-fed beef with a Paleo dinner dish.

may_2016_paleo_swedish_meatballs.pdf
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Paleo Swedish Meatballs
 
Meatballs
1 lb Ground Steakhouse Elite Grass-fed Beef
1 lb Ground Pork
2 Eggs
1 TBSP of Parsley
1 TSP Salt
1 TSP Black Pepper
¼ TSP Cinnamon
¼ TSP Nutmeg
1/8 TSP Ground Cloves
1/2C Sweet Onion, chopped
1 Garlic Clove, minced
 
Gravy
1/3C Sweet Onion, chopped
1 Garlic Clove, minced
14 oz Can of Full-Fat Canned Coconut Milk
2 C Beef Broth
2 TBSP Butter
1 TSP Black Pepper
3 TBSP Tapioca Flour (for thickening)
Salt to taste
 
For the Meatballs

  1. Combine the beef, pork, eggs, parsley, salt, pepper, cinnamon, nutmeg, cloves and onion in a bowl. Knead together.
  2. Heat a skillet over medium heat. Coat the bottom with cooking lard or fat.
  3. Form meat mixture into 1-2” meatballs and add to cooking pan. Cook until done throughout, about 8-10 minutes depending on the size, rotating the meatballs throughout the cooking process.
  4. Remove the balls and place in a strainer to drain. Repeat cooking the remainder of the meatballs in batches. Drain excess grease from pan when done.
 
For the Gravy

  1. Add the onion and garlic to the skillet and cook for about a minute until partially translucent.
  2. Slowly add coconut milk, broth, butter, and pepper. Whisk and cook for five minutes.
  3. Slowly add the tapioca flour one tablespoon at a time, whisking briskly until dissolved. If your gravy does not solidify, add a touch more tapioca flour, a teaspoon at a time.  (If the gravy clumps, you can blend contents in a blender). Add salt if desired.
  4. Add meatballs to sauce and coat with gravy. Serve alone, over potatoes, or with shredded zucchini.
Feel good food made with feel-good beef. Now that’s a win-win!
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