Recipes

This beautiful, less-familiar cut is one of our favorites. Second only to filet mignon in tenderness, yet loaded with the rich, beefy flavor known to come from the chuck section; it's bound to be your new favorite, too!

With just a little effort in the beginning, these otherwise hands-off ribs are a decadent dish that are sure to be a new family favorite!

A healthier version of popular Hawiian slow cooker dishes - no ketchup or brown sugar here! Delicious served over coconut rice.

Inspired by Al Pastor, this Dutch oven (or electric slow cooker) version is so simple without the rotisserie spit or specialty ingredients. Enjoy as tacos, sandwiches or with some simple side dishes all week.

This beautiful, lean roast can be cooked to perfection in the oven with ease. Be sure to pull the roast out and season an hour prior to cooking for the most flavorful, tender dish.

This elegant, braised dish originated in Northern Italy and is traditionally made with veal shanks. We swap beef shanks for veal and let the electric slow cooker work its magic for an equally succulent dish.

A hunk of crusty bread or a pile of croutons is all you need to make this meaty, bone-warming pot of soup a hearty meal. No pre-soaking required!

Golabki (gah-woomp-kee) is a savory, traditional Polish dish; cabbage rolls stuffed with a hearty filling consisting of ground beef and pork, rice and aromatics simmered together in a delicious tomato sauce.

The eye round is a flavorful, lean cut ideal for oven roasting. Your home will be wafting with beautiful aromatics with this one! Slice thinly and serve with roasted vegetables or make a quick gravy with the yummy drippings!

Slow simmered ham hock with green beans; oh what a comforting dish full of warm memories. If you have yet to try, give it a whirl and just one 'whiff' upon walking into your home will instantly have you hooked. We can't seem to get enough of this - as both a side dish and as a simple meal by throwing in some diced root vegetables. Feel free to add more red pepper flakes if you like a bit of heat, as this recipe is very mild.

The chuck eye is a lesser-known steak cut that you likely will not find in the meat department at your grocery store, unless they packaged and priced it as a Delmonico (yes, this does happen!). The chuck eye comes from, you guessed it - the chuck section. However, it is cut from next to the rib section directly next to where the ribeye and OUR Delmonico are cut from. Because chuck eye steaks can only be cut from that first rib of the chuck section, only four steaks can be cut from each animal. You are going to flip for this unassuming cut!

These succulent braised beef cubes will be filling your dreams with the addition of this beautiful barrel aged balsamic. Make sure to check out our blog post with some of the endless ways to transform leftovers (hint: you'll wish you had doubled or tripled this recipe!).