Have you ever stood at a beef counter and been confused? Which cut is best? How do you cook it? What do the beef labels really mean? What’s really the difference between grass fed vs. grain finished vs. organic?
If you’ve said yes to any of these questions, this ebook is for you.
We’re Matt and Jessica Hardecke and we wrote this ebook after talking to hundreds of our beef customers. As cattle farmers, we’re very blessed because we sell our beef directly to consumers (most farmers don’t sell direct to consumers). That means we get to talk with those that eat our beef — people like you!
These conversations have taught us that you want more than a good steak. You want in-depth answers about beef that only a cattle farmer or rancher can answer.
Here are a few things this ebook covers:
- How to make sense of beef cuts and the best way to cook each cut
- Why some beef cuts are tender and others are tough
- How to cook a steak to perfection every time
- When to get bone-in versus boneless steaks
- When to use a rub versus a marinade
- How to decipher beef labels and lingo
- How a steer’s diet can change the flavor of steaks
This isn’t a traditional cookbook with lots of recipes. Rather, it’s a guidebook that explains how to get your desired results out of each cut of beef.
We hope it will give you tips and tricks that will be practical, easy to apply and ultimately guide you to being more confident as you cook beef.
Thank you!
Thank you for taking the time to check out Clover Meadows Beef! Whether you’re someone who just discovered our site, visits regularly, or buys our farm-fresh beef, we are so appreciative of your involvement with us and our farm. If you ever have any questions, please reach out online.
What’s in this book & example pages:
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