Bulk Beef Orders

1/8, 1/4, 1/2, & Whole Beef

In addition to retail priced cuts, we also offer bulk orders of beef and a 20lb box of Ground Beef for $120 - a savings of $1 per pound.

When ordering bulk beef with most places, you have to deal with the butcher yourself, pay a hefty deposit, wait up to 6 weeks, pay multiple fees/rates for just one order, & pick the order up from the butcher yourself! We take the stress out of bulk ordering while still offering the choice you want in ordering a cow! You can choose a 25% deposit on your order or a flat deposit of ($50, $100, $200, or $300). We charge a single flat fee per pound (no extra charge for vacuum seal, kill fee, or other fees), $7.25 for 1/8, $7.00 for 1/4, $6.75 for 1/2, & $6.25 for whole.

*Deposit is NON-Refundable

Pictures coming soon, showing cuts and freezer space required for each bulk order! 

For a detailed chart showing amount of ground beef, steaks, roasts & misc cuts, as well as price, deposit, etc please visit our bulk beef page on our website at http://aitkenfarmandranch.com/bulk_beef_info

Family Fun Day at the Ranch!!

We are hosting our First Annual Family Fun Day at the Ranch (FFD)  April 27th from 10-4! Last year we hosted our Inaugural Family Fun Day at the Ranch (FFD)  and we had a blast! We had a momma goat that was due any day now that decided the excitement of FFD was what she needed! We found adorable little twin bucklings with her in a small shelter in the pen, during evening feeding!
This year we are starting early and hope to have some great vendors out here, some great fun for the kiddos, and we are working on setting up a better parking arrangement! We can't wait to see y'all again!

Easy Taco Casserole

Quick, easy, 5 ingredient Taco Casserole

Ingredients:

• 1-2lbs Stew meat 
• Taco Seasoning packet
• 1 cup Salsa
• 16oz Cottage Cheese
• 8 oz Shredded Cheddar Cheese

Directions:

1. Preheat oven to 400.
2. Mix the stew meat and taco seasoning in a large casserole dish. Mine is 11 x 13. Bake for 20 minutes.
3. Meanwhile, mix together the cottage cheese, salsa, and 1 cup of the cheese. Set aside.
4. Remove the casserole dish from the oven and carefully drain the cooking liquid from the meat.  Spread the cottage cheese and salsa mixture on top of the meat. Sprinkle the remaining cheese on top.
5. Return the casserole to the oven and bake for an additional 15-20 minutes until the meat is cooked thoroughly and the cheese is hot and bubbly.

I love the flexibility of this recipe!  I've used Stew Meat or Ground Beef, Salsa Verde, Picante Sauce, Enchilada Sauce, Mexi Blend shredded cheese, Colby Jack shredded cheese; and it is always a hit, even my picky 4 year old loves is!

Fall in Love with beef!!

Most people think of Spring as the time for babies and all the fun that they bring, but this year because of timing with when we bought our young bull we have fall babies. We had a June baby, but that is before we purchased our bull and before the fence between us the neighboring dairy was fixed. Their bull decided to visit our herd, thankfully he only bred one of our girls and of the 4 available, luckily it was our half jersey girl (luckily they got a new bull prior to this as their previous bull was our SweetPea's daddy because her momma was a fence jumper).

So far this year we have SplitPea (1/4 Charbray/3/4 Jersey steer calf destined for the freezer, don't get too attached), 

SplitPea

Starla (Angus heifer born the Tuesday before Thanksgiving) 

Betty, Starla, and Batman

and Darla (Angus born on Thanksgiving).

BABs and Darla

 We still have Bonnie left to calve, but she seems to be a month or so behind her older sisters (all three of our Angus girls are half sisters - same dad, different mom; and if Bonnie has a heifer all three babies will be half sisters like their mommas).

Starla, Gracie, and Darla

Sirloin Steak

Sirloin Steak

Ingredients:

1. Balsamic Vinaigrette
2. Herbs and Garlic
3. Splash of BBQ Sauce
4. Mustard
5. 1/2 beer can

Directions:

1. Mix all ingredients together and marinate steaks for 2 hours
2. grill for 8 minutes on each side.

Seven Steak and Onion Gravy

Seven Steak & Onion Gravy

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds seven steak, bone-in
• The Salt Lick Dry Garlic Rub or Tony's Seasoning
• 3 large yellow onions
• 6 cups beef stock
• 2 tablespoons cornstarch
• Salt to taste
• 6 cups cooked long-grain white rice for serving steak and gravy on

Directions:

1.  In a large cast-iron skillet (or pot) with a heavy lid over medium-high heat, add the oil. Sprinkle the seven steaks with seasoning and place in the hot grease, searing both sides until browned. Cook in batches until all are browned and remove to a platter. You may want to cut steaks to fit them in your pan or pot. 
2. Peel and rough chop your onions. Add the onion and saute until browned and add the stock along with the cornstarch stirring to combine.
3. Add the seven steaks back to the skillet and cover. Lower the heat to simmer and cook on the stove top for approximately 2 hours or until the meat is fork tender and the gravy thickens. 
4. Taste the gravy and add salt to taste. Serve over a mound of white rice (or mashed potatoes).

Slow - Cooker Short Ribs

Slow - Cooker Short Ribs

Ingredients:

• 3lbs bone-in beef short ribs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 4 medium carrots, cut into 1-inch pieces
• 1 cup breed broth
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 large onions, cut into 1/2-inch wedges
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups red wine or beef broth
• 4 teaspoons cornstarch
• 3 tablespoons cold water
• salt and pepper to taste

Directions:

1. Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth thyme, and bay leaf to ribs.
2.  Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender. 
3. Remove ribs and vegetables; keep warm. Transfer cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Recipe from www.tasteofhome,com/recipes/slow-cooker-short-ribs