OPENutrition is a program for enhancing sports performance through optimum nutrition,
including a diet of meats, vegetables, and fat.
These Meadow Maid Foods recipes meet the OPENutrition dietary guidelines.
Grass-fed Beef Recipe Guides
Lots of great ideas and tips for using inexpensive cuts of grassfed beef,
including links to recipes, below.
Cooking the perfect, juicy, grassfed steak
Grass-fed Beef Recipes
The ultimate luxurious steak recipe.
This is a simple dish to make on a cold Sunday afternoon when you are home to
check its progress
occasionally during game time-outs or between book chapters. Make a little
extra, and you'll have an easy
dinner later in the week.
Use this marinade as a great flavor step on premium grassfed steaks such as
ribeye or New York Strip, but
keep marinade time short (1-4 hours).
It takes about 7-10 days to cure corned beef, then 1 day to cook it, but your
time is minimal - 30 minutes
total. And the results - you won’t ever want store-bought corned beef again!
This beef brisket recipe practially cooks itself.
You may use premium steaks such as Sirloin, Flank, or NY Strip to make fajitas,
but this recipe uses a
wonderful tenderizing marinade that makes great use of economy cuts such as
chuck, skirt, and round.
Marinate premium steaks 4-6 hours for flavor; marinate the economy steaks
overnight to tenderize.
This delicious, easy-to-prepare soup may be made with canned tomatoes and frozen
vegetables to speed
preparation. Serve with fresh green salad for a quick, satisfying meal.
Customers Toni and Rick Atkinson contributed this terrific recipe for an Italian
twist on chuck roast. Simmer
your chuck roast in a delicious marinara all day. In the evening, cook some
spaghetti squash, and you have
a tasty “spaghetti” dinner with savory chuck roast on the side.
These dishes are superb for summer-time outdoor entertaining. Marinate the beef
and Kim chee overnight.
Flash grill the beef just before serving.
When making meatballs, make a lot, bake in the oven, cool, and freeze. I can make and cook 3-4 pounds of
meatballs in one hour. The frozen, fully cooked meatballs can then be used to prepare quick, tasty
(for chuck, brisket, sirloin tip, rump)
(for tenderloin, rib roast, tri-tip)
This is a rich, slow-cooked braising recipe for chuck, top round or similar cut,
combined with potatoes,
sweet potatoes, and hoisin sauce. You only need about 30 minutes in the morning
to assemble ingredients,
then let it cook slowly all day.
Stir-fry is a great way to stretch meat, creating a quick, family meal that
incorporates meat and
vegetables. Use round, skirt, flank or sirloin steak for a tender, tasty
stir-fry. Marinate the beef a couple of
hours, or overnight, before cooking.
recipe from chef Linda Hoffman
Recipe provided by Linda Hoffman, Come Back to the Table. This is our FAVORITE
recipe for skirt steak.
Swiss steak meets the Orient in this wonderful crock-pot recipe. Serve over
The beginning of a great soup is great stock - for nutrition and flavor.
Nutritious stocks are easy to make,
and they start with the lowest-cost cuts - bones. Broth can also be captured as
a "side product" from
another recipe such as pot roast.
These little beef balls are traditionally served with other dim sum. They also
make a nice addition to a
Chinese dinner, or served as an appetizer. We often make them for as a main
course, served with a
recipe from chef Linda Hoffman
This easy soup can be made in as little as 30 minutes.