As previously promised, we are excited to offer you recipes that will help you fully enjoy the taste of our grass-fed beef. We will contuinue to post those recipes that are simple to follow and utilise common kitchen ingredients. Bon Apetit!

Marinade for Grilled Tri-Tip Roast

1/2 C. Ponzu (citrus) Soy Sauce

1/3 C. Brown Sugar

1/4 C. Sake

2 T. Sesame Oil

4 Scallions (green onions)

2 T. Toasted Sesame Seeds

1/2 tsp. Course Ground Pepper 

Power Failure Roast

*This recipe is good for very lean or tougher cuts of meat, between 1 and 2 pounds.

Set oven at 500. Oil a baking dish (with sides ) with olive oil.

Rinse meat and pat dry.

Salt and pepper to tast adding your favorite herb mixture or rub.

When oven registers 500, place baking dish in oven and check your watch. After exactly 5 minutes, turn off the oven.

Do NOT peek in the oven! but wait 1 hour before opening it.

Take out the roast using hot mitts and let it rest for about an hour. Slice it and Enjoy hot or cold for sandwiches or other dishes over the next several days.

*Regular Soy Sauce can be used in place of the Ponzu

*Rice Wine or Sherry can be substituted for the Sake

*If you do not consume refined sugars, honey or date syrup can be substituted for the brown sugar

*Toast sesame seeds in oven on cookie sheet just until golden and fragrant (@ 375)...DO NOT BURN

*This recipe should make approximately 2 C. ~ Coat roast with marinade and refrigerate for 2 - 24 hours.

*Grill "low and slow"

*This can also be used as a dipping sauce. You will want to heat thorougly to incorporate all flavors. It can then be cooled and eaten if desired.

*For a large roast (about the same thickness from end to end), prepare the roast exactly as above except that when you turn the oven off, leave the roast in for as long as is convenient -- all day, if you like...but again, DO NOT PEEK!

**This recipe was shared with us courtesy of Linda Smith.