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Archive for the ‘beef steak recipe’ Category

>July 4th Meat Barbeque Tips from USDA

Posted by Thrivelearning on July 1, 2010


Just got referred to this neat video from the USDA.

The safest way to have a nice, enjoyable eating experience is to follow their four tips:

  1. Clean
  2. Separate
  3. Cook
  4. Chill

But they go into a great deal of detail here:

In an article on the USDA site, they tell a bit more:

1. Clean: First things first – start with clean surfaces and clean hands. You and your guests should wash your hands with soap and warm water for 20 seconds before and after handling food. Equally important are the surfaces that come in contact with raw and cooked foods – make sure they are clean before you start and are washed frequently.

2. Separate: Raw meats and poultry should be prepared separately from produce and cooked foods. Use separate cutting boards when chopping raw meats and produce, as juices from raw meats may contain harmful bacteria that can cross-contaminate ready-to-eat foods.

3. Cook: Your food thermometer is the most important tool that will tell you if your food is thoroughly cooked, as color is not a reliable indicator of doneness. The safe minimum internal temperature to kill any harmful bacteria in steaks, roasts, chops and fish is 145°F, while ground beef should reach 160°F. Take extra care with frozen hamburgers as these take longer to reach a safe internal temperature throughout the patties. It is important to measure the temperature in several areas of your burgers. All poultry and fully cooked meats like hot dogs should be grilled to 165°F or until steaming hot.

4. Chill: Perishable food should never sit out for more than two hours. If the temperature is above 90°F – which is common at summer picnics – perishable foods shouldn’t sit out more than one hour. Refrigerate or freeze leftovers promptly, and discard any food that has been out too long.

So -  enjoy your summer cooking with some fine Missouri Grassfed Beef – preferably some from my farm. 😉

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>Just what you need – a juicy, tender, grass-fed beef steak…

Posted by Thrivelearning on November 7, 2009


Nothing like a juicy steak, cooked to order.
Unfortunately, except for some weekends, who has the time on our busy schedules to cook steak just the way we like it? And with this economy – how are you going to afford a restaurant that will cook grass-fed steak for you?  (Most don’t even know there’s a difference between grain-fed and natural, pasture-finished beef!) 
A crock pot is our best remedy for cooking this lean beef just the way we like it, while also keeping the moisture and tenderness in. Set it up in the morning to cook, come home at night and enjoy!
I was looking around for recipes recently and came across two recipes for scrumptious crockpot steak.

Have fun with these:


  • 3 lb. beef round steak, 1/2 inch thick
  • 1/2 c. flour
  • 2 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dry mustard
  • 2 med. onions, thinly sliced and separated into rings
  • 2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
  • 1 (10 1/2 oz.) can condensed beef broth
  • 1/4 c. dry white wine (optional)
  • 1 1/2 c. sour cream
  • 1/4 c. flour

Trim all excess fat (if you can find any) from steak and cut meat into 3 inch strips about 1/2 inch wide.

Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8- 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.


  • 2 1/2 pounds Round steak
  • 1/4 to 1/2″ thick 1/2 pound Bulk Italian sausage
  • 1 tablespoon Dried parsley flakes
  • 1/2 teaspoon Leaf oregano
  • 2 cloves Garlic — minced
  • 1 large Onion — finely chopped
  • 1 teaspoon Salt
  • 1 can Italian style tomatoes — 16 0z
  • 1 can tomato paste — (6 oz)
  • 1 teaspoon Salt
  • 1 teaspoon Leaf oregano
  • 10 large Tomatoes or 2 28 oz cans tomatoes
  • 5 cloves Garlic — chopped
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Salt
  • 2 large Onions — chopped
  • 1 tablespoon Flour
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 tablespoon Wine vinegar
  • 1 tablespoon Sugar

-Trim all excess fat (if you can find any) from round steak. Cut into 8 evenly shaped pieces. Pound steak pieces between waxed paper until very thin and easy to roll. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls. Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.

-SAUCE: Place all ingredients except flour, oil, and vinegar in crockpot; stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container; blend until smooth.

From the folks at La Cense – the premier Montana grass-fed beef folks – I’ve found this marvelous recipe for steak. So set aside some time to really revel in luxury – maybe one of those longer holidays coming up…

Steakhouse-Style Bone in Tenderloin Filet

by Ulla Kjarval



Salt and pepper the steak and rub with a bit of olive oil. You want to bring the steaks to room temperature so let them sit for half an hour before you broil them. Preheat the broiler for 15 minutes. You will need to broil the steaks for about 5 minutes on each side, but broilers vary greatly so use your discretion. This is a perfect dinner for two. Serve with creamed spinach and oven-fried potatoes. Enjoy!

– – – –

While I raise my own grass-fed beef here in Missouri, I suggest you try a vendor such as La Cense Beef if you want to sample some truly wonderful, Montana-raised grass fed beef.

Posted in beef steak recipe, cooking natural beef, grass fed beef | Leave a Comment »