Pulled Beef Sanwiches

This recipe is wonderful for those days when you know your evening may be hectic, but you want a delicious satisfying meal.

The ingredients can be put in the crock-pot in the morning, and by evening your family will be enticed by aroma and flavors beckoning them to the table.

3 pounds boneless grass-fed beef chuck shoulder roast
2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup dark molasses
2 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Sesame seed buns, split

Cut roast in half and place in slow cooker. Created a sauce mixture by combining the ketchup, onion, vinegar, molasses, Worcestershire sauce, garlic, salt, pepper, mustard, garlic powder and pepper flakes in large bowl. Pour mixture over roast. Cover, and cook on LOW 8-10 hours.

Remove roast from sauce; cool slightly. Shred meat with 2 forks.


Place meat back into sauce. Stir to coat evenly. Add salt and pepper to taste. Cook an additional 15-30 min. or until hot. Spoon filling into sandwich buns and top with additional sauce.

Makes 12 servings.


Mexican Meatloaf


Mexican Meatloaf:

3# ground beef
3 eggs
1 cup salsa
2 cups coarse crumbled corn tortilla chips

Optional additions:

1/2 cup chopped onions
1/4 cup chopped green chilis
1 cup Cheese - I use sharp


Line a lipped cookie sheet with aluminum foil - grease.
Pat out 1/4 of meat mixture, sprinkle with grated cheese, then pat 1/4 meat mixture on top
Create a second loaf in the same manner.
Bake at 350° for 45-50 minutes.

Serve with pickled jalapeños and catsup

Serves 10

Freezer Tips

We want you to enjoy the maximum value from your beef. So with that in mind, we wrote up a few of our favorite freezer tips.

Handle vacuum sealed bags carefully. They can puncture if mishandled. Place them one by one in the freezer instead of dumping them in! Some people keep a pair of gloves handy near their freezer for this procedure.

 Beef organized nicely in a chest freezer

Beef organized nicely in a chest freezer

Organize your freezer with dividers/boxes/bins or bags. My freezer has four compartments made with plywood that fit perfectly. (But I have a handy hubby!) With that arrangement, I am able to sort by type of food and date. It helps me use what is in my freezer instead of letting items get buried in the bottom where I can’t see them.

 beef In bins with labels in an upright freezer

beef In bins with labels in an upright freezer

Jemena has an inventory list on her freezer doors listed by shelf. She does it on a dry erase board and marks items off as she uses them. We have a selection of freezer inventory sheets available for your use. As well as the labels shown in the photo above. (Offered with permission of 2Haveand2Fold.com)


In another chest freezer we use sturdy bags with handles to organize our storage. We sort by the type of meat, roasts, steaks, stew meat, burger, etc. The bags have labels on the outside and a snap on top. We put boxes of burger on bottom of freezer (same boxes we deliver your beef in!), then put bags on top of those boxes. Bags are easy to move aside to get into boxes.

We recommend our customers attempt to use their beef within a year from purchase. However, we have beef in our freezer from four years ago and we have never had a problem using it.


Taco night is a mainstay at our home.   Quick to cook, easy to customize to each family members desires, and healthy when using low-fat grass-fed beef from Mountain Beef.  What's not to love?  Yet those aren't the only reason our family loves taco nights.  This meal is also a secret weapon against a time-crunched world.   Cooking a little extra taco meat one night can reduce meal prep to a simple reheat for family friendly "Pronto Nachos" the next night as well!

Add olive oil to pan, warm pan with medium heat till garlic sizzles when added.
Add garlic and onions and cook over medium heat, stirring occasionally till onions are softened.
Add Hamburger and cook, stirring regularly. 
Stir in taco seasoning and continue cooking until meat is done.


2 lbs. hamburger thawed
2 Tbls. olive oil
1/2 cup chopped onion
1-2 Tbls chopped garlic
Taco seasoning (or customize your own.)

Thanks to it's low-fat content, hamburger from Mountain Beef typically needs no draining!

Corn or Flour Tortillas
- low carb option - 
Use Lettuce for your crunchy low carb options!

TOPPINGS:  (as desired)
Sour Cream
Chopped Olives
Shredded Lettuce

2018 Gathering Yearlings:

The culmination of a year’s worth of work starts with gathering yearlings for harvest, to supply our Mountain Beef family and friends with an annual supply of nutritious grass-fed, grass-finished beef.  Our teenagers set out on horseback to gather and trail 150 head of yearlings, which are 18 month old calves, that graze summer pasture on the Zumwalt prairie.


They trailed them 16 miles to the home ranch where the mobile slaughter unit harvests the yearlings.  This is one of the many responsibilities our children have on the family ranch.  

 Thirsty Cattle

Thirsty Cattle

IMG_0640-long trail-cropped.jpg

Carne Asada:



In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Mix well.

Add the flank steak to the resealable bag. Seal it tightly. Ensure that all the meat is exposed to the marinade. Refrigerate for at least 2 hours, or overnight.

Heat grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Carne Asada can be ruined by the last step of the process.  The grain of the steak can be identified by lines in the meat... make sure to cut across the grain and not with the grain to insure a flavorful and tender experience.



4 tbls lime juice - preferably fresh
4 tsp. crushed garlic
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak