In these early days of Near Country Provisions, our recommended recipe list is not very long, but it is very personal - these are the dishes we think excitedly about when our newest delivery of beef and pork cuts arrives, and they're the ones that please us and our kids, over and over again.
As our journey with Near Country Provisions customers continues, we'll share more of our favorites, sometimes here on the web, sometimes in the provisions bags we deliver to your home. In any case, don't hesitate to email us with any questions... or your own recipe recommendations you'd like to share!
-Adam (Founder) & Anne (Chief Culinary Officer)
Since grass-fed steaks cook much faster than conventional steaks, let's start with a public service announcement to make sure you're using an instant-read digital thermometer to check your steak's progress towards the temperature of your choice, and also a recommendation to learn the reverse sear. You don't want to under-cook meat, but be aware that if you're not careful, grass-fed meat is easy to over-cook.
For the hero steak cuts that are supremely flavorful and tender (e.g., Ribeye/Delmonico, NY Strip) we like to prepare them extremely simply (salt, pepper, maybe some butter and garlic) so no elaborate recipes for them!
The Chuck Eye steak is generally considered a humble cut, but it's very, very flavorful, and resembles the Ribeye which it's located next to and comes from the same muscle as. We've had very tasty Near Country Chuck Eye with no marinade and minimal seasoning.
Leaner steak cuts will shine best with a marinade, and in any case we all need some variety, so here are three marinade styles you can try out on a range of your steak cuts. For Ranch steak and other lean cuts (even Sirloin steak which can also play more of a hero role), here's a nice recipe that uses a marinade and also complements the meat up with reliable companions mushroom and onion. We also have this Ranch steak recipe recommendation from subscriber Brittany M. of DC (thanks, Brittany!), which complements the beefy steak with tangy, herbal chimichurri.
It took the internet by storm a few years back, but for us now, Mississippi Roast is a workhorse dish. We serve the peppery meat with rice or quinoa, then repurpose leftovers in sandwiches or tacos. Our favorite recipe is behind a New York Times paywall, but there are plenty of free recipe versions a click away as well. By the way, the Times and some others use Chuck roast, and that works great, but so do the roast cuts from the round, e.g, Rump roast, Top Round roast, Eye roast, Sirloin Tip roast.
This pot roast is mostly a standard take on the classic recipe. Easy to make and heartily delicious, it's become our other roast standby.
A well-made burger from 100% grass-fed ground beef is better than its conventional beef cousin, but if not made with care, it is true that a grass-fed burger can dry out easily. An elegant way to make amazing burgers from your grass-fed ground beef is to shred in some onion, as in this short and sweet recipe.
This Korean Beef Bowl recipe is extremely fast to make, and tasty both for eaters who appreciate Korean flavor profiles, and those who aren't all in on all Korean (read: it does not have kim chi in it... but you can certainly serve it on the side!)
How about meatballs?, which can of course be put on spaghetti, but can be featured in other ways as well.
Chops and Tenderloin
This recipe optimizes for moist Tenderloin and easy clean-up. (Anyone shy about butter or garlic may need to tone the recipe down a little... but we have been pleased with following the recipe as is.) It also works great with pork chops
We fell in love with Kalua Pig, a Hawaiian heritage dish, when we honeymooned in the 50th state. It's delicious in an elemental way, with pork shoulder (often Boston Butt but Picnic roast is also fine) and just a few seasonings, and so it's extremely easy to make in a slow cooker or Instant Pot. (It utilizes a few strips of bacon as well.)
We like to repurpose leftover Kalua Pig for taco night, adding some citrus and either chili powder or adobo seasoning. Alternatively, use this carnitas recipe -- either as guidance as you turn your garlic-infused Boston Butt or Picnic roast leftovers into taco filling, or to turn the whole cut into a carnitas dish.
Another terrific use for these same cuts is Korean bo ssam, and specifically the iconic modern take created by David Chang and Momofuku. (Once again, the recipe states the Butt is preferred, but in our experience, making this unassailably amazing dish with the Picnic turns out plenty delicious.)
And here's a creative, Italian-inspired approach to cooking that Boston Butt: Porchetta-style!
A recipe named Last Meal Ribs says it all. Consider it for both Baby Back ribs and Spare ribs. Click through for the recipe, but wander around the Amazing Ribs website for tips and wisdom on all things ribs.
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