Below are some of our favorite recipes. From our kitchen to yours, click and enjoy!

Eagle Catcher Grassfed Beef Bone Broth

Eagle Catcher Grassfed Beef Bone Broth

2-3 lbs Grassfed beef bones
1 T. Organic Apple Cider Vinegar
1 Tsp. Salt (your favorite)
1 whole Garlic Bulb (cut each end)

Put Grassfed beef bones in crock-pot, add all other ingredients to pot, fill pot with water. Cook on low for 24 hours. Cool, refrigerate or freeze & use as needed. You can reuse bones several times, just re-freeze after using.

Grassfed Beef Chili

Grassfed Beef Chili

2 lbs. Ground Grassfed Beef
3 T. Olive Oil for Frying
1 C. Tomatoes, (16 ozs.) Chopped, Include Liquid
3 Cloves Garlic, Minced
1 Large Onion, Chopped
1/2 Large Onion, Minced (cover with white vinegar & refrigerate)
  Sliced, Ripe Olives
1 1/2 tsp. Cumin, Ground
1/2 tsp. Black Pepper
3 T. Chili Powder
3 Chili Pequines or 1/8 tsp. Cayenne, Optional (amount will vary according to desired degree of spiy hot. Taste chili after 30 minutes of cooking, then start with 1 chili pequine at a time or a dash of cayene).
1 Can Pinto Beans or 1 1/2 C. Home Cooked Pinto Beans
2 T. Flour or Masa Mix
1 T. White Vinegar

Heat oil in a heavy 6 quart cast iron pot. Brown ground grassfed beef until meat is grey. Add 1 chopped onion & cook until transparent. Sprinkle flour or masa mix over meat & blend well. Add tomatoes, garlic, cumin, salt & pepper & 2 tablespoons chili powder. Simmer all for 30-45 minutes. Taste the chili at this point & then add 1 more tablespoon chili powder; taste again; add chili pequines to taste. Simmer over very low heat for 30 minutes. Now add pinto beans to chili meat & simmer 15-20 minutes or until beans are heated through. Garnish with minced onions & vinegar, sliced ripe olives, grated cheddar cheese & corn chips.

Serves 6.

Grassfed Beef Chorizo

Grassfed Beef Chorizo

3 lbs. Grassfed Ground Beef
1 ¼ C. Red Chile Powder
6 Garlic cloves (organic), pressed
1 tsp. Dried cilantro (organic)
2 tsp. Dried Mexican Oregano (organic)
2 T. Apple Cider Vinegar (organic)
2 C. Tomato Sauce (organic)
1 tsp. Sea Salt
1 tsp. Black Pepper
2 tsp. Cracked Black Pepper
1 tsp. Dried Red Bell Pepper (organic)
3 T. Extra Virgin Olive Oil

In a large bowl, combine all of the above ingredients. Mix gently with your hands until everything is incorporated. Cover & refrigerate for two or three days to allow the flavors to blend. Divide into three equal amounts to cook or freeze.

*Garner modified a recipe that Marilyn Noble, AGA Communications Director, shared in their 5/7/13 newsletter. Thank you Marilyn. I love chorizo. It's so comforting to know I can make my own with Grassfed Beef. I always thought it was necessary to add pork to get a good flavor in chorizo, but not so, this is fabulous!!!!

Eagle Catcher Grassfed Beef Cutlet

Eagle Catcher Grassfed Beef Cutlet

2 Eggs (well beaten)
1 C. Pecan Flour (or finely chopped pecans)
1/2 C. Onion (chopped)
1/2 C. Red Bell Pepper (chopped)
4 oz. Small Portabella Mushroom (washed & quartered)
1½ - 2 C. Skim Milk

All purpose flour, lemon pepper, Extra-Virgin Olive Oil.

The cutlet is a very versatile cut of beef. For a quick meal, you can salt and pepper it, sauté it in a cast iron skillet, a couple of minutes on each side while you prepare some couscous on the stove top in about 5 to 10 minutes. You can enjoy a healthy meal- add a cut tomato and some low-fat mayonnaise for vitamin C & bioflavonoids.

The cutlet is my favorite for making my favorite, chicken fried steak.

One variation for the CFS we've recently enjoyed is as follows:

We package our cutlets in two piece or four piece packages. Each piece (after thawing) can be cut in half so you have four or eight decent sized servings.

Take each piece of meat and rinse briefly with cold water, then season both sides with lemon pepper.

In a preparation dish or pan, dredge the pieces of meat in the eggs, coating both sides well. Then dredge the meat through the flour, coating both sides.

In a cast iron frying pan with extra virgin olive oil (¼" to ½") with medium heat, sauté the onions, mushrooms and bell pepper. When well started (1-2 minutes) add the meat and cook about 2 ½ minutes on each side. (Flour should be well browned) Remove meat to a warm serving dish, set aside the onion mushroom bell pepper mix to be returned momentarily and reduce heat. Add one heaping Tablespoon full of flour and ¼ Tsp. lemon pepper and mix thoroughly with spatula while increasing the heat. When almost dry, add skim milk and bring to boil, stirring and scrapping the bottom constantly and return the vegetable mix. When the gravy reaches the right consistency (pretty thick) transfer to cover the spread out meat in the serving dish. When the meat is covered, evenly distribute the chopped or powdered pecan flour mix. Serve with freshly prepared corn-on-the-cob (non-GMO) with extra virgin olive oil and lemon pepper dressing/seasoning.

Add: If you don't want the flour or gravy or vegetables in this recipe, use the pecan flour to coat the cutlets before frying in the olive oil. Serves 4-8(depending on #/cutlets to package)

Grassfed Beef Jerky

Grassfed Beef Jerkey

3 lbs. Grassfed Beef
1/4 C. Lite Soy Sauce
1/2 C. Teriyaki or Worcestershire Sauce
2 T. Liquid Smoke (optional)
1 T. Ketchup (optional)


1/4 to 1 tsp. Lemon Pepper or Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Ground Black Pepper

While meat is partially frozen, trim fat & sinew. Cut meat into strips 1/4 to 1/8 inch wide. Cut with the grain for chewy jerky & against the grain for more tender jerky. Prepare marinade from remaining ingredients. Combine marinade & meat in a non-metal container. Seal " refrigerate overnight. The following day, drain meat on a rack then pat dry. Bake on oven rack at 150 degrees to 175 degrees for 10 – 12 hours. Keep oven door slightly ajar. If you have a dehydrator bake at 145 degrees for 8-10 hrs. If there is any moisture left in meat, it will mildew. Make sure beef is completely dried.

Eagle Catcher Boneless Top Round Roast

Eagle Catcher Boneless Top Round Roast

Remove Roast from wrapping & rinse in cold R/O (filtered) water. Season completely with lemon pepper. Make a basting paste with finely chopped fresh, garlic, finely chopped fresh Rosemary, coarsely ground black pepper, & olive oil. Rub entire roast thoroughly & set in dish, drizzle with olive oil.

Finely slice small brown portabella mushrooms, fresh medium small garden onions & cover roast with them. Sprinkle with ground black pepper & sea salt, cover & set in refrigerator overnight.

Prior to cooking, press one or 2 garlic cloves with juice & crushed garlic on top of roast with more olive oil. In roasting pan place roast & 2-3 small bulb onions. Season lightly.

Roast, uncovered @ 400 degrees for 15 minutes. Remove from oven & drizzle with olive oil. Return to oven & at 250 degrees roast another 20 minutes. Remove cover, rest for 10 minutes & serve with vegetables. * See recipes for vegetables*

Vegetables to serve with Top Round Roast

In microwave safe covered bowl, place whole washed Yukon potatoes, onions of choice, halved mushrooms, small carrot sections, olive oil & seasonings.

Cook in 1100-watt microwave 7-9 minutes (depending on size of dish & quantity of veggies). Add to serving platter with roast, sliced to choice. (Always across the grain of the meat fibers).

Roast & veggies are really enjoyed with a good full-bodied red wine: a French red Languedoc – (Grande Reserve de Gassac – 2009) with our meal on 6/16/2012 was really good.

Eagle Catcher Grassfed Hamburgers

Eagle Catcher Grassfed Hamburgers
(Six third pounders)

2 lbs. Eagle Catcher grassfed ground beef
2 T. finely chopped onions
1 T. Worcestershire sauce
1/2 tsp. lemon pepper
1 clove finely chopped garlic
1 T. olive oil

Mix ingredients and make 6 patties.

Grill over, hot mesquite coals – (2-3 minutes per side)- Brush with olive oil, on both sides.

Toast hamburger buns (lightly brushed with olive oil & lightly seasoned with lemon pepper) over mesquite coals as well.

OMG Burgers

OMG Burger
(For Three Hamburgers)

3 Large Portabella Mushrooms
3 Slices of a Large Tomato
3 Slices of a Large White Onion
3 Sesame Seed Large Hamburger Buns
1 lb. Eagle Catcher Grassfed Ground Beef
  Olive Oil (extra virgin), Lemon Pepper, Low-fat Mayonnaise, Mustard

For this "killer-burger", you will need to buy the large hamburger-sized portabella mushrooms available in packages of 2. You will also need a comparable sized (diameter equal), tomato & white onion & the large-size sesame seed hamburger buns.

First, rinse the mushroom with cold water. Then, with a sharp, large knife slice the mushroom horizontally in half (2 more or less equal pieces about hamburger patty size)- brush each piece with olive oil and season (both sides) with lemon pepper.

Next, cut thick, similar sized slices of the white onion (at least ¼" to 3/8" thick). Brush with olive oil and season with lemon pepper* as well.

Brush each half bun with olive oil and season lightly on the upside of the top bun.

Cut similar sized slices of the tomato and save for final assembly.

Prepare 1/3 lb. grassfed beef patties as described else where. ( see Eagle Catcher Grassfed Hamburger recipe)

Over hot mesquite coals, grill the patties, onion and mushroom slices and toast the hamburger buns – this can be done all together, with the buns farther from the coals, in less than10 minutes, with the meat and buns 2-3 minutes on each side, the onions 3-4 minutes and the mushrooms 4-5 minutes each side. This will test your skill, but the trick is to "caramelize" the onion and turning it intact, and getting the mushroom halves done without burning. Obviously, times may vary depending on the heat and proximity of the coals.

It's nice if you can set up so you can put mayonnaise on your lower bun half and have it read to receive the meat patty, then the onion patty, then the mushroom.

Then, all you have to do is add the tomato slice, dress the top bun with mayo and mustard and you're ready for the, "Oh My God", burger. Talk about HEALTHY!!!!! OBVIOUSLY, YOU MAY WANT TO MAKE JUST ONE OR TWO AT A TIME. ENJOY!!!

* I use a lot of lemon pepper because it's simple to use and I love the seasoning it adds.

Lemon pepper obviously contains salt. People who have certain, medical conditions (hypertension, heart failure, etc.), will need to limit salt intake according to doctor's instructions. I find lemon or lime to be good substitutes for salt in seasoning, if needed.

However, salt is absolutely essential to our bodies and our metabolism and excess salt in normal people is excreted by the kidneys or lost through the skin (sweat).

In hunter-gatherer societies salt was scarce and had to be sought to supply people's needs. In olden days, the salt lakes in Willacy and Northern Hidalgo counties were destinations for salt caravans, from Mexico which took the mineral back to communities or tribes where it was needed. Those lakes still exist and can be seen, on highway between Raymondville and Hwy. 281.

Grassfed Short Ribs

Grassfed Short Ribs (Garner's favorite)

Usually 4 ribs in package (use an oven casserole dish)

Marinate overnight in Worcestershire sauce (I season with lemon pepper first!) When ready, bake in oven at 275 degrees for 2 hours-baste with olive oil before and after – if desired (my preference) smoke over mesquite coals for 10-15 minutes (minimal heat as the meat is done). Eat with coleslaw or mac & cheese or whatever. Enjoy!!!

Eagle Catcher Grassfed Sirloin Onion Steak

Eagle Catcher Grassfed Sirloin Onion Steak

Grassfed Sirloin Steak 2 lbs. ¾" thick. Thaw & season with lemon pepper, both sides. Marinade in Worchestershire sauce with 1 cup chopped onions overnight or for at least 2 hours- turn once. In large cast iron skillet, with 6 T. olive oil, sauté onions from marinade (use slotted spoon) till caramelized. Remove onions & set aside. Sauté Sirloin steak (after allowing marinade to drain thoroughly) in olive oil (after removal of onions) over medium heat 3 minutes per side. After sautéing second side, return onions to upside of steak & turn heat to low for additional 2 minutes, then remove to serving platter. Scoop remaining olive oil with onions from frying pan onto the steak in platter.

Eagle Catcher Grassfed Beef Stew

Eagle Catcher Grassfed Beef Stew

To me, stew is just meat, vegetables and spices melded together with delicious gravy.

The gravy starts with the oil and flour and seasonings used to sauté the meat and onions and extends to the medium in which vegetables and spices are able to cook and blend their flavors. Wine adds another dimension of flavor.

What I like best about stew is that it lasts all week and gets better every day.

You need a large pot (Dutch oven) with a flat bottom so you can keep scraping and mixing as the ingredients are added.

Olive oil and beef fat, I think, are both healthful and they're the only fats needed here.


Assemble Ingredients: (Preferably All Organic)

l lb. Grassfed beef stew meat (this will be in small pieces)
1 lb. Eagle Catcher Beef Sausage (one link)
1 C. Flour
1 Large White Onion (washed & chopped)
2-4 Yukon Gold Potatoes (washed & diced)
4 Carrots (washed & scraped) sliced
1 Celery Heart (washed & separated) sliced
8 oz. Portabella Mushrooms (washed) sliced
1 can Cream of mushroom soup (Organic & condensed)
2 Cups Grassfed Beef Broth * (See Beef Bone Broth recipe)*
1 C. Cooking Sherry
4 Garlic cloves (chopped)
1 T. Basil, fresh, chopped
4 T. Oregano, dried, crushed
8 T Extra Virgin Olive Oil
1 tsp. Sea Salt


Prepare Ingredients:

Sausage:  Boil the intact sausage link in a flat pan in one inch of water for 15 minutes- be sure the casing leaks the beef fat into the water. Keep covered while cooking. Save the water and oil. Remove the link and, when cool, cut into 1" pieces, sprinkle with olive oil and lightly flour the pieces. (The sausage pieces will be added to the sauté and the water and oil will be added to the "gravy".)

Stew Meat:  Season the pieces with Lemon Pepper and Olive Oil and dredge in flour.

Vegetables and Spices:  As described in ingredient list.


Ready to Cook:

In an adequately sized Dutch oven, place 8 T. Olive Oil. Over medium heat, add onions and stew meat and 1 T. Flour. Cook for two minutes, scraping bottom of pan constantly. Then lightly browned, add sausage, lower heat and mix thoroughly and add the sausage water & oil. Mix thoroughly and add the beef broth, stirring and scraping constantly. Bring to boil, add the mushroom soup and slowly stir in all the remaining vegetables. Return to boiling and simmer, covered, for one hour, while adding all the spices and salt. In the last 20 minutes of cooking add the cooking Sherry (or other wine as desired), mix and stir thoroughly and adjust consistency by adding the Beef Broth if too thick, or removing the lid if thickening is needed. Let it cool and enjoy.

Gk’s Steak Sauce & Marinade

Gk’s Steak Sauce & Marinade

1 C. Red Wine
1 C. Soy Sauce
1 Onion (small) Crushed (juiced)
2 Garlic cloves Large (pressed)
1 T. Molasses (sorghum)
1 tsp. Chili Cayenne Pepper
1 T. Cilantro (powdered leaves)
1 tsp. Cloves (ground)
4 Bay Leaves (whole)
1 T. Oregano (crushed dry leaves)
1 T. Black Pepper (course ground)
1/2 C. Olive Oil (Extra Virgin)
Eagle Catcher Meat Loaf

Eagle Catcher Meat Loaf

2 lbs. Eagle Catcher Grassfed Ground Beef
4 Pastured chicken eggs
1 C. Breadcrumbs
1/2 C. Onion (finely chopped)
1/2 C. Cilantro (chopped)
2 T. Oregano (dried, finely crumbled leaves)
1/2 tsp. Lemon Pepper
1/2 tsp. Black Pepper (coarse ground)
1 Jalapeno Pepper (finely chopped)
2 oz. Black Olives (sliced)
2 oz. Green Olives (sliced)
1 T. Capers
1 T. Olive Oil
1/2 tsp. Thyme (dried)
1 T. Chili Powder

Mix ingredients adequately. Place in Olive oil coated baking dish or bread pan. Place in oven @ 350 degrees for 1 hour. Increase heat to 450 degrees for the last 10 minutes or internal temperature of 160 degrees and loaf has retracted from sides of pan or dish. Stand for 15 minutes, slice & serve with catsup.

Alternatively, after mixing and forming the loaf, cut in quarters and sauté each in cast iron frying pan in olive oil approximately 3 minutes per side (medium heat).

Hamburger Loaf

Alternatively, after mixing and forming the loaf, cut into eighths and sauté, in a cast iron frying pan in olive oil, at medium heat for approximately 3-4 minutes per side.

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