Memorial Day BBQ

Memorial Day is just around the corner.  Whether you’re in sunny Florida or rainy Seattle, grills will be firing up all over the country.

Pull those Ranchline All Natural steaks out of the freezer and invite friends and family for a day to remember.  Feeling a little rusty in your BBQ skills?  Let Allrecipes.com give you a few pointers on the perfect grill out with their video “How to Grill Steaks“

160 degrees.  That’s the temperature at which a regular burger becomes a perfectly cooked burger.   For the ultimate BBQ, take advantage of our Buckaroo Special.  Save over 22% on five pounds of our 100% Certified Angus Ground Beef using promo code “buckbeef”.  Between the video and our delicious beef, you’ll be crowned “Grill Master” of 2012!

Fire up the grill for a Mother's Day BBQ

Mother’s Day is just around the corner.  Fire up the grill and honor the women in your life with a Mother’s Day BBQ using Ranchline All Natural beef and lamb.

“The Motherload” – An $80 value for $39.99

- Lamb Chop Package - 1 lb
- Ground Lamb – 5 lbs
- Beef Tenderloin
- Ground Beef – 1 lb
- Southwest Rub

What could be better?  WINNING a free“Motherload” meat package. Here’s how:

Submit your favorite “Mom Memory” in the comments below and your name will be entered in a drawing for a FREE “Motherload” meat package, including shipping.  Your entry will be posted on the Ranchline All Natural website.  Winner will be announced on Mother’s Day, Sunday, May 13th.

It's as easy as 1, 2, 3!

A high-protein diet can help to build muscle, which comes in handy for fighting off a shark that is also on a high-protein diet. Take a bite out of the circle of life with this Groupon.  Visit  OnLine Deal to learn how to take advantage of these incredible discounts.  Hurry though!  This offer ends at midnight on Friday, April 27th.

Choose from Three Options

$79 for The Felix River Classic package (a $161 value)

• One 2-pound package of two round steaks
• One 1.5-pound package of rack of lamb
• One 5-pound package of ground beef

$99 for The Gourmet Classic package ($203 value)

• One 5-pound package of leg of lamb
• One 2-pound package of lamb shanks
• One 5-pound package of ground lamb
• Five 1-pound packages of ground beef
• One 1-pound package of lamb roast

$119 for The Continental Divide package (a $251.50 value)

• One 16–18-oz. round steak
• One 5-pound package of ground beef
• One 1.5-pound package of two New York steaks
• One 1.5-pound package of a half-rack of lamb
• One 5-pound package of leg of lamb

Ranchline All Natural’s tender, grass-fed lamb and Mission Ranch Angus beef come from free-ranging livestock humanely raised on the pastoral foothills of the Felix River and verdant fields of Mission Ranch. Filled with iron and free of growth hormones and additives, the naturally lean cuts in each meat package can crumble into tacos, form juicy patties, sizzle on the grill, or relieve black eyes earned while fighting over the last tri-tip. Expertly cut and packaged proteins are shipped via two- or three-day service to ensure safe, sanitary transport without the need for preservatives or having to buy each steak a bus ticket.

Quesadilla Casserole

Joyful Momma has done it again, shared a delicious recipe using Ranchline All Natural beef.  She loved our product so much the first time around, she ordered more!

Below is her new recipe for Quesadilla Casserole.  To find more of her amazing recipes, reviews and thoughts on life, visit Joyful Momma’s Kitchen.

Quesadilla Casserole

• 1 lb Ranchline All Natural ground beef
• 1/2 cup chopped onion
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried minced garlic
• 1/2 tsp oregano
• 1/2 tsp crushed red pepper (optional)
• 16 oz tomato sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (8 3/4 oz) whole kernel corn, undrained
• 1 can (4 1/2 oz) green chilies, undrained
• 6 flour tortillas (8 inch size)
• 2 cups shredded Cheddar Cheese

1. Brown  beef and onion in a large skillet on medium-high.  Add tomato sauce, beans, corn and green chilies.  Mix well.  Stir in all of the spices except the red pepper.  Bring to a boil, reduce heat low and simmer 5 minutes.  Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). Top with 3 of the tortillas, overlapping as needed.  Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese.  Repeat with remaining tortillas, beef and cheese.

3. Bake at 350 degrees for 15 minutes or until heated through.  Let stand 5 minutes before serving.

The Taxman

“Be thankful I don’t take it all…”  Tired of the Taxman telling you how it will be?  Delicious all-natural lamb and Angus beef are the perfect way to forget the stress of Tax Day.

A retail value of $75 for only $59!  A savings of over 20%!

• 1 beef roast 3-5 lbs
• 1 lamb roast 1 lbs
• 2 ground beef 2 lbs
• 1 round steak 14- 16 oz

Hurry!  Just like your taxes, your order is due before Midnight on April 15th!

eas·ter

Noun:
1. The most important and oldest festival of the Christian Church, celebrating the resurrection of Christ and held (in the Western Church)…
2. The period in which this occurs, esp. the weekend from Good Friday to Easter Monday.

Why is Lamb popular during Easter?  Throughout the world the most popular Easter symbol is the lamb. The reference to lamb in Christianity goes back to the book of Genesis, When Abraham was asked to sacrifice his son.

In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism.

In the 7 th century the Benedictine monks wrote a prayer for the blessing of lambs. A few hundred years later the pope adopted it and a WHOLE roasted lamb became the feature of the Pope’s Easter Dinner, and has been ever since.

It wasn’t too many years before people decided that it was OK to roast parts of lamb instead of the whole bleeting thing. In the spirit of the old days here is a version of leg of lamb that can be done on the BBQ.

Little figures of a lamb made of butter, pastry, or sugar have been substituted for the meat, forming Easter table centerpieces.

In Greece Easter is the biggest holiday, and apparently most everyone roasts a whole lamb on a “Souvla” which is a large spit. I understand that a motorized one is not popular so if you are interested in doing a traditional Greek roasted lamb, they say it is good to have plenty of friends to help turn the spit.

In celebration of Easter, Ranchline All Natural has an incredible lamb package at a deeply discounted price – a $200 value for only $99.

The Gourmet Classic

• One 5-pound package of leg of lamb
• One 2-pound package of lamb shanks
• One 5-pound package of ground lamb
• Five 1-pound packages of ground beef
• One 1-pound package of lamb roast

These All Natural tender, grass-fed lamb and Mission Ranch Angus beef cuts come from free-ranging livestock humanely raised on the pastoral foothills of the Felix River and verdant fields of Mission Ranch. Filled with iron and free of growth hormones and additives.  Naturally lean and shipped via two or three day service to ensure safe, sanitary transport without need for preservatives.  Use code “easter12″ at check out.  Order here.

From our Ranchline All Natural family to yours, Happy Easter!

History of Easter from KitchenProject.com.

Surprise your family with homemade corned beef for St. Patty’s Day using delicious Ranchline All Natural brisket. If you can boil water and measure ingredients, this recipe is for you!  Bon Appetit Corned Beef

“Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”

“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with AMMONIA so they are safe to eat and added to most ground beef as a cheaper filler. It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.  “It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.” Read the rest of the report here.

Jamie Oliver has been talking about the unsafe health practices in food processing for years in his Food Revolution documentaries.

We at Ranchline All Natural agree.  Ammonia and pink slime should not be included in a dinner menu.  We do not use these practices in our all natural processing.  It’s time to rethink what’s hitting our plates at meal time.  Our health depends on it.

Roast Beef Sliders

(makes 12 sandwiches)

Ingredients

12 Slider Rolls

1 pound sliced Ranchline All Natural Beef Roast

6 slices Provolone cheese

2 tablespoons horseradish

3/4 cup light mayonnaise

For the Sauce:

2 tablespoons dijon mustard

6 tablespoons butter, melted

1 Tablespoon finely minced onion

2 teaspoons Worcestershire sauce

Kosher Salt

Preparation:

Preheat oven to 350 degrees.

Split buns and lay out on a baking sheet. Mix together horseradish and mayonnaise and spread on one side of each bun. Add roast beef. Cut each slice of cheese in half and place one piece on each sandwich. Place top of bun on each.

Whisk together all ingredients for the sauce except for salt. Spoon over each sandwich. Sprinkle salt over each. Cover with foil and bake for 10 minutes. Remove foil and bake uncovered 5 more minutes. Serve warm.

from myrecipes.com

Ingredients

• 1 teaspoon olive oil
• 1 (3-pound) boneless Ranchline All Natural chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.