Here at Branch Ranch Natural we are proud to bring you the finest beef there is—setting and exceeding the standard in quality. We are happy to boast that our cattle are pasture-raised, fed a 100% vegetarian nutrient rich diet, and are provided a very low-stress life by experienced Branch Ranch personnel every step of the way. We want to keep our customers educated on beef in every way possible, so here are a few tidbits on where your beef is coming from and what it can provide to you nutritionally.

Beef’s nutritional value is enhanced with our sound practices and is an excellent source of protein, iron, zinc, vitamins B3, B6, B12 and omega 3s. Ground beef is the most popular beef choice for customer, accounting for more than 60% of at home servings. Steaks are the second most popular. Here is the beef break down.

The Chuck: Strong connective tissue—tender and tasty. Typically braised.
Pot Roast
Top Blade Steak
Mock Tender
Ground Beef

The Rib: Try dry heat cooking, like grilled or braising.
Rib Eye Roast
Prime Rib
Short Ribs

The Loin/Sirloin: Most tender cut. Prepare by grilling, broiling or frying.
T-Bone Steak
Porterhouse
Filet Mignon
Sirloin Steak

The Breast + Foreshank: Brisket source, most popular in soups, stews, BBQ and Pastrami
Corned Beef
Crosscut Shank
Brisket
Ground

The Flank: Very lean, typical in fajitas
Flank Steak
Skirt Steak
Ground

The Round: Known for its leanness, works best under a slow cooker.
Sirloin Tip
Rump Roast
Eye of Round
Roast

Spring is officially here and we are ready for some fresh salads and thirst quenching fruit. We think the best way to combine our love of spring fruit with the fruits of our labor is with a Grilled Peach and Blue Cheese Steak Salad. This salad is best eaten outdoors and in the company of good friends. We love the recipe from The Food Channel and think you will too. Our mouths are already watering! 

INGREDIENTS

14-ounce New York strip steak

2 1/4 cups plus 1 tablespoon extra virgin olive oil

6 firm peaches, pitted and quartered

1 clove garlic, minced

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt

1/2 cup Marcona almonds

3 to 4 cups baby arugula

1 cup of your favorite blue cheese (I’m currently obsessed with the smoked blue from Wisconsin)

DIRECTIONS

Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups olive oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling.

Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices. Set aside.

Heat the grill to medium or the oven to 250 degrees F.

Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.

Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.

Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.

Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.

Cook Tip from Chef Joy, Branch Ranch Natural Chef: I love this served right on top of the steak but it is also great as a side salad.

More Branch Ranch Natural family recipes can be found on our website!