-
August 27, 2015
Paleo Stuffed Peppers
Read moreSome might think that you have to give up having a delicious, flavorful meal in order to follow the “Paleo Diet.” This is just not true! These Paleo Stuffed Peppers with Rain Crow Ranch GrassFed Beef are bursting with flavor while staying in the Paleo guidelines! Paleo Stuffed Peppers Ingredients: 1 Lb Rain Crow Ranch GrassFed Ground Beef 4 Sweet
00 -
March 26, 2015
GrassFed Crockpot Recipes
Read moreFinally, spring is in the air! If it could just stay spring all year, I would be fine with that. Everything from the daffodils popping up everywhere you look to the smell of spring, (it just has a smell, you know?) makes my heart leap for joy! However, with the long anticipated arrival of spring comes the
-
November 12, 2014
Pasture Raised Turkey Recipe: The Star of Thanksgiving Dinner
Read moreI’m a grown woman with children of my own and yet, I still feel like a six year old during the holidays. At that age, waking up on Thanksgiving morning, smelling the turkey that’s already cooking away in the oven, there is only one thing to do: TURN ON THE PARADE! Fast forward almost 20 years. (20 years?! Stop.) Things
-
November 5, 2011
YaYa’s EuroBistro in St. Louis
Read moreWe had never eaten at YaYa’s before and were full of anticipation. First off it was a thumbs up when the restaurant proudly displayed a sign on the front of their building, YaYa’s Buy Fresh Buy Local and the names of the farms from which they purchase product
-
November 26, 2010
State of the Plate 2010
Read moreState of the Plate took Chicago by storm in a one day event about sustainable meat. Booked at the beautiful Harold Washington Library and Robert Morris University the attendees were treated to a full day of presentation, discussion and tasting by many leaders in the sustainable food movement. The invigorating interaction tackled the questions and confusion about Sustainable Meat: What
-
October 12, 2010
Taste of St. Louis 2010
Read moreFood Network chef Marc Bynum joined with Rain Crow Ranch/ American Grassfed Beef to wow a packed crowd at Taste of St. Louis this weekend. Chef Marc is thoroughly delightful and entertaining as he cooks. Filled with energy as he prepared our bone in rib eye he explained how, “the food talks to me and I listen.” In this case
-
August 2, 2010
Barbacoa
Read moreIt is almost dark as we finish building the mound that covers a pit of glowing volcanic rock and coals from hickory wood. Deep in the mound is a savory treasure of seasoned beef that will spend the night being steamed and smoked. It is to be the feast for the celebration of spring as it is our first
-
July 30, 2010
Flip Burger
Read moreWhen we travel we are huge fans of local eating and love to discover chefs who create seasonal menus sourcing product from their local farms. Our farm works with some great chefs that take our beef and work their magic with amazing results. When on the road we love to especially seek out burger joints. In fact we consider
-
February 9, 2007
Slow Food Movement and Grass Fed Beef
Read moreCarlo Petrini started the slow food movement in response to the opening of a McDonalds in Piazza Spagna in Rome in 1986.Italians have historically viewed eating as an experience to be savored with friends and family.A fast food restaurant opening in the heart of Rome’s historic center was not something to be taken lightly.Rather than protest Carlo Petrini chose to
-
February 3, 2007
Slow Food and Beef Processing
Read moreThe slow food movement supports many programs around the world.They have started seed banks to preserve native varieties.They support the preservation and promotion of local and traditional food product and preparation know-how.This is the kind of knowledge that has traditionally been passed down through the generations. The slow food movement organizes celebrations of local cuisine within the region of production. They
-
September 15, 2006
Slow Food – Facts and Figures
Read moreThe slow food movement is headquartered in the Piedmont region of northern Italy.This is the land of fresh pesto sauces, homemade pastas and hearty ragu’s. The slow food philosophy seeks to keep alive authentic culinary traditions all over the world. They also seek to conserve the world’s quality of food and wine. Slow food seeks to defend the biodiversity
