Here are some recipes for how to cook farm fresh Carwood Beef

If you are concerned about how you would use the cuts you are not familiar with when buying directly from a farmer, then this page is for you.  We've provided you with 3 easy cooking options for each of the main types of roast and steaks you will get when you order from Carwood Farm.

Farm Fresh Roasts

Chuck Roast

1. Oven-Braised Pot Roast

Description: Slow-cooked in a Dutch oven with aromatics and beef stock, resulting in tender, flavorful meat.

Instructions:

1. Preheat Oven: Set your oven to 325°F (163°C).

2. Season Roast: Generously season a 3-4 lb chuck roast with salt and pepper.

3. Sear Meat: In a Dutch oven over medium-high heat, add 2 tablespoons of oil and sear the roast on all sides until browned. Remove and set aside.

4. Sauté Aromatics: In the same pot, add chopped onions, carrots, and celery. Cook until softened.

5. Deglaze: Pour in 1 cup of red wine or beef broth to deglaze the pot, scraping up any browned bits.

6. Add Roast Back: Return the roast to the pot, add enough beef broth to cover halfway, and add herbs like thyme and bay leaves.

7. Braise: Cover and place in the oven for 3-4 hours, or until the meat is fork-tender.

Source: Sweet Tea and Thyme

2. Slow Cooker Chuck Roast

Description: Seasoned and cooked low and slow in a crockpot with vegetables and broth for a hearty meal.

Instructions:

1. Prepare Vegetables: Place chopped potatoes, carrots, and onions at the bottom of the slow cooker.

2. Season Roast: Rub a 3-4 lb chuck roast with salt, pepper, and minced garlic.

3. Sear (Optional): For added flavor, sear the roast in a skillet over medium-high heat until browned on all sides.

4. Add to Slow Cooker: Place the roast on top of the vegetables.

5. Add Liquid: Pour in 2 cups of beef broth and add herbs like rosemary and thyme.

6. Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender.Food Network

Source: Simply Recipes

3. Instant Pot Chuck Roast

Description: Pressure-cooked for a quicker version of the classic pot roast, maintaining tenderness and flavor.

Instructions:

1. Season and Sear: Season a 3-4 lb chuck roast with salt and pepper. Using the 'Sauté' function on the Instant Pot, sear the roast on all sides until browned. Remove and set aside.

2. Sauté Aromatics: Add chopped onions and garlic to the pot, sauté until translucent.

3. Deglaze: Pour in 1 cup of beef broth to deglaze, scraping up any browned bits.

4. Add Ingredients: Return the roast to the pot, add chopped carrots and potatoes, and additional seasonings as desired.

5. Pressure Cook: Seal the Instant Pot and cook on high pressure for 60 minutes. Allow natural pressure release for 10 minutes, then quick release.

Source: Pressure Cook Recipes

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London Broil

1. Broiled London Broil

Description: Marinated and broiled to medium-rare, then sliced thin against the grain.

Instructions:

1. Marinate: Combine 1/4 cup soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Place a 1.5-2 lb flank steak in the marinade and refrigerate for at least 2 hours.

2. Preheat Broiler: Set your oven's broiler to high and position the rack about 4 inches from the heat source.

3. Broil Steak: Remove steak from marinade, pat dry, and place on a broiler pan. Broil for 5-6 minutes per side for medium-rare.

4. Rest and Slice: Let the steak rest for 10 minutes, then slice thinly against the grain.EpicuriousEpicurious

Source: The Kitchn

2. Grilled London Broil

Description: Grilled over high heat after marinating, resulting in a charred exterior and juicy interior.

Instructions:

1. Marinate: In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Place a 1.5-2 lb flank steak in a resealable bag with the marinade and refrigerate for at least 4 hours.

2. Preheat Grill: Heat grill to high heat (around 400°F).

3. Grill Steak: Remove steak from marinade, pat dry, and season with salt and pepper. Grill for 5-7 minutes per side for medium-rare.

4. Rest and Slice: Let the steak rest for 10 minutes, then slice thinly against the grain.

Source: Simply Recipes

3. Pan-Seared London Broil

Description: Seared in a hot skillet for a quick and flavorful preparation.

Instructions:

1. Marinate: Combine 1/4 cup soy sauce, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Marinate a 1.5-2 lb flank steak for at least 2 hours.

2. Preheat Skillet: Heat a cast-iron skillet over medium-high heat with 1 tablespoon of oil.

3. Sear Steak: Remove steak from marinade, pat dry, and sear for 5-6 minutes per side for medium-rare.

4. Rest and Slice: Let the steak rest for 10 minutes, then slice thinly against the grain.

Source: Culinary Hill

Sirloin Roast

1. Low and Slow Roast

Description: A gentle roasting method that ensures even cooking and a tender, juicy roast.

Instructions:

1. Preheat Oven: Set your oven to 250°F (121°C).

2. Season Roast: Rub a 3.5–4 lb sirloin roast with olive oil, then season generously with salt, pepper, rosemary, and garlic.

3. Roast: Place the roast on a rack in a roasting pan and cook for approximately 2 hours and 10 minutes, aiming for an internal temperature of 120°F (49°C).

4. Rest: Remove from the oven, cover with foil, and let rest for 15 minutes.

5. Sear: Increase oven temperature to 500°F (260°C). Uncover the roast and return it to the oven for 10–15 minutes to develop a crust.

6. Final Rest: Remove from the oven and let rest for another 15 minutes before slicing.RedditReddit

2. Herb-Crusted Roast

Description: A flavorful herb crust adds depth to this roast, making it a standout centerpiece.

Instructions:

1. Preheat Oven: Set your oven to 450°F (232°C).

2. Prepare Herb Mixture: Combine minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to form a paste.

3. Season Roast: Rub the herb mixture over a 3–4 lb sirloin roast.

4. Roast: Place the roast in a roasting pan and cook at 450°F for 15 minutes.

5. Reduce Temperature: Lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare.

6. Rest: Remove from the oven, tent with foil, and let rest for 15–20 minutes before slicing.

3. Reverse Sear Method

Description: This method involves slow roasting followed by a high-heat sear for a perfect crust and evenly cooked interior.

Instructions:

1. Preheat Oven: Set your oven to 225°F (107°C).

2. Season Roast: Season a 3–4 lb sirloin roast with salt and pepper.

3. Roast: Place the roast on a wire rack over a baking sheet and cook until the internal temperature reaches 115°F (46°C).

4. Rest: Remove from the oven and let rest for 10 minutes.

5. Sear: Heat a skillet over high heat with a tablespoon of oil. Sear the roast on all sides until a brown crust forms.

6. Final Rest: Let the roast rest for another 10 minutes before slicing.

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Tri-Tip

1. Santa Maria-Style Grilled Tri-Tip

Description: A California classic, this method uses a simple rub and grilling to highlight the tri-tip's natural flavors.Allrecipes+1Reddit+1

Instructions:

1. Prepare Rub: Mix equal parts salt, black pepper, and garlic powder.

2. Season Tri-Tip: Rub the mixture over a 2–3 lb tri-tip roast.

3. Preheat Grill: Heat your grill to medium-high heat.

4. Grill: Place the tri-tip on the grill and cook for about 5–7 minutes per side, then move to indirect heat and continue cooking until the internal temperature reaches 130°F (54°C) for medium-rare.

5. Rest: Remove from the grill and let rest for 10 minutes before slicing against the grain.

2. Oven-Roasted Tri-Tip

Description: A straightforward oven method that yields a tender and flavorful roast.

Instructions:

1. Preheat Oven: Set your oven to 425°F (218°C).

2. Season Tri-Tip: Rub a 2–3 lb tri-tip roast with olive oil, then season with salt, pepper, and your choice of herbs.

3. Sear: In a hot skillet, sear the tri-tip on all sides until browned.

4. Roast: Transfer to a baking dish and roast in the oven for 20–25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

5. Rest: Remove from the oven and let rest for 10 minutes before slicing against the grain.

3. Slow Cooker Tri-Tip

Description: A set-it-and-forget-it method resulting in a melt-in-your-mouth roast.

Instructions:

1. Season Tri-Tip: Rub a 2–3 lb tri-tip roast with salt, pepper, and garlic powder.

2. Sear (Optional): In a skillet, sear the roast on all sides until browned.

3. Slow Cook: Place the roast in a slow cooker with sliced onions, garlic, and 1 cup of beef broth. Cook on low for 6–8 hours.

4. Rest and Slice: Remove from the slow cooker and let rest for 10 minutes before slicing against the grain.

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Bottom Round

1. Garlic and Herb Bottom Round Roast

Description: A flavorful roast with a savory garlic and herb crust.

Instructions:

1. Preheat Oven: Set your oven to 450°F (232°C).

2. Prepare Seasoning: Mix minced garlic, dried basil, thyme, parsley, salt, and pepper with olive oil to form a paste.

3. Season Roast: Rub the paste over a 3–4 lb bottom round roast.

4. Roast: Place the roast in a cast-iron skillet and cook at 450°F for 20 minutes.

5. Reduce Temperature: Lower the oven temperature to 170°F (77°C) and continue cooking until the internal temperature reaches 135°F (57°C) for medium-rare.

6. Rest: Remove from the oven and let rest before slicing.Reddit

2. Sauerbraten (German Pot Roast)

Description: A traditional German dish where the meat is marinated and then braised for a tender, flavorful result.en.wikipedia.org

Instructions:

1. Marinate: Place a 3–4 lb bottom round roast in a mixture of vinegar, water, sliced onions, and spices (such as cloves, bay leaves, and peppercorns). Refrigerate for 5–7 days, turning daily.

2. Sear: Remove the roast from the marinade, pat dry, and sear on all sides in a hot skillet.

3. Braise: Place the roast in a Dutch oven with the strained marinade and cook at 325°F (163°C) for 3–4 hours, until tender.

4. Rest and Slice: Remove from the oven, let rest, then slice and serve with the reduced cooking liquid as gravy.cntraveler.com

3. Slow Cooker Bottom Round Roast

Description: An easy method that results in a tender and flavorful roast.

Instructions:

1. Season Roast: Rub a 3–4 lb bottom round roast with salt, pepper, and garlic powder.

2. Sear (Optional): In a skillet, sear the roast on all sides until browned.

3. Slow Cook: Place the roast in a slow cooker with sliced onions, carrots, and 1 cup of beef broth. Cook on low for 8–10 hours.

4. Rest and Slice: Remove from the slow cooker and let rest before slicing.

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Eye of Round

1. Classic Eye of Round Roast

Description: A lean cut that's best served medium-rare, offering a tender and flavorful experience.

Instructions:

1. Preheat Oven: Set your oven to 500°F (260°C).

2. Season Roast: Rub a 2–3 lb eye of round roast with olive oil, salt, pepper, and garlic powder.

3. Initial Roast: Place the roast in a roasting pan and cook at 500°F for 15 minutes.

4. Reduce Temperature: Lower the oven temperature to 300°F (149°C) and continue roasting for 40–50 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

5. Rest: Remove from the oven, tent with foil, and let rest for 10–15 minutes before

Farm fresh Steaks

Sirloin Steak

1. Grilled Sirloin with Chimichurri

Description: A flavorful South American-inspired dish featuring a vibrant chimichurri sauce.

Instructions:

1. Marinate: Combine chopped parsley, minced garlic, red wine vinegar, oregano, and olive oil. Marinate the sirloin steak for at least 2 hours.

2. Grill: Preheat the grill to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare.

3. Rest and Serve: Let the steak rest for 5 minutes, then slice against the grain and top with reserved chimichurri sauce.

2. Pan-Seared Sirloin with Garlic Butter

Description: A classic preparation that enhances the steak's natural flavors.

Instructions:

1. Season: Generously season the steak with salt and pepper.

2. Sear: Heat a cast-iron skillet over high heat. Add a tablespoon of oil and sear the steak for 3-4 minutes per side.

3. Butter Baste: Add butter, crushed garlic, and thyme to the pan. Baste the steak with the melted butter for an additional minute.

4. Rest and Serve: Let the steak rest for 5 minutes before slicing.

3. Stir-Fried Sirloin with Vegetables

Description: A quick and healthy option incorporating fresh vegetables.

Instructions:

1. Slice: Thinly slice the sirloin steak against the grain.

2. Marinate: Marinate slices in soy sauce, sesame oil, and minced garlic for 30 minutes.

3. Stir-Fry: Heat a wok over high heat. Add oil, then stir-fry the steak slices for 2-3 minutes. Remove and set aside.

4. Vegetables: Stir-fry assorted vegetables (e.g., bell peppers, broccoli) until tender-crisp.

5. Combine: Return steak to the wok, toss with vegetables, and serve over rice or noodles.

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Ribeye Steak

1. Grilled Ribeye with Herb Butter

Description: A rich and juicy steak enhanced with a flavorful herb butter.

Instructions:

1. Season: Season the ribeye with salt and pepper.

2. Grill: Preheat the grill to high heat. Grill the steak for 4-5 minutes per side for medium-rare.

3. Herb Butter: Combine softened butter with chopped parsley, garlic, and lemon zest.

4. Serve: Top the grilled steak with a dollop of herb butter and let it melt before serving.

2. Pan-Seared Ribeye with Red Wine Reduction

Description: A sophisticated dish featuring a rich red wine sauce.

Instructions:

1. Sear: Heat a skillet over high heat. Sear the seasoned ribeye for 3-4 minutes per side. Remove and rest.

2. Sauce: In the same pan, sauté minced shallots, deglaze with red wine, and reduce by half. Add a knob of butter to finish the sauce.

3. Serve: Slice the steak and drizzle with the red wine reduction.

3. Reverse-Sear Ribeye

Description: A method that ensures even cooking and a perfect crust.

Instructions:

1. Preheat Oven: Set oven to 250°F (120°C).

2. Bake: Place the seasoned ribeye on a wire rack over a baking sheet. Bake until internal temperature reaches 120°F (49°C).

3. Sear: Heat a skillet over high heat. Sear the steak for 1-2 minutes per side to develop a crust.

4. Rest and Serve: Let the steak rest for 5 minutes before serving.

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Delmonico Steak

1. Classic Grilled Delmonico

Description: A traditional preparation highlighting the steak's marbling.Reddit+9Wikipedia+9Better Homes & Gardens+9

Instructions:

1. Season: Generously season the steak with salt and pepper.

2. Grill: Preheat the grill to medium-high heat. Grill the steak for 5-6 minutes per side for medium-rare.

3. Rest and Serve: Allow the steak to rest for 5 minutes before slicing.Reddit

2. Pan-Seared Delmonico with Garlic Butter

Description: A rich and flavorful dish perfect for a special occasion.

Instructions:

1. Sear: Heat a cast-iron skillet over high heat. Sear the seasoned steak for 4-5 minutes per side.

2. Butter Baste: Add butter, crushed garlic, and rosemary to the pan. Baste the steak for an additional minute.

3. Rest and Serve: Let the steak rest for 5 minutes before serving.Reddit

3. Delmonico Steak with Mushroom Sauce

Description: A hearty dish featuring a savory mushroom sauce.

Instructions:

1. Sear: Cook the seasoned steak in a skillet over medium-high heat for 4-5 minutes per side. Remove and rest.

2. Sauce: In the same pan, sauté sliced mushrooms and minced garlic. Add beef broth and simmer until reduced. Stir in a splash of cream.

3. Serve: Top the steak with the mushroom sauce and serve.

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Porterhouse Steak

1. Grilled Porterhouse with Compound Butter

Description: A luxurious steak enhanced with flavored butter.

Instructions:

1. Season: Season the steak with salt and pepper.

2. Grill: Preheat the grill to high heat. Grill the steak for 5-6 minutes per side for medium-rare.

3. Compound Butter: Mix softened butter with chopped herbs and minced garlic.

4. Serve: Top the grilled steak with compound butter and let it melt before serving.

2. Broiled Porterhouse with Garlic Herb Crust

Description: A flavorful crust adds depth to this broiled steak.

Instructions:

1. Preheat Broiler: Set oven to broil and position the rack 6 inches from the heat source.

2. Prepare Crust: Mix minced garlic, chopped herbs, breadcrumbs, and olive oil. Press onto the top of the steak.

3. Broil: Place the steak on a broiler pan and broil for 5-6 minutes per side.

4. Rest and Serve: Let the steak rest for 5 minutes before slicing.

3. Pan-Seared Porterhouse with Red Wine Reduction

Description: A sophisticated dish featuring a rich sauce.

Instructions:

1. Sear: Heat a large skillet over high heat. Sear the seasoned steak for 4-5 minutes per side. Remove and rest.

2. Sauce: In the same pan, sauté minced shallots, deglaze with red wine, and reduce by half. Add a knob of butter to finish the sauce.

3. Serve: Slice the steak and drizzle with the red wine reduction.

T-Bone Steak

1. Grilled T-Bone with Rosemary Marinade

Description: A fragrant marinade infuses the steak with flavor.

Instructions:

1. Marinate: Combine olive oil, chopped rosemary, minced garlic, and lemon juice. Marinate the steak for at least 2 hours.

2. Grill: Preheat the grill to medium-high heat. Grill the steak for 5-6 minutes per side for medium-rare.

3. Rest and Serve: Let the steak rest for 5 minutes before slicing.Reddit

2. Pan-Seared T-Bone with Balsamic Glaze

Description: A tangy glaze complements the rich steak.

Instructions:

1. Sear: Heat a skillet over high heat. Sear the seasoned steak for 4-5 minutes per side. Remove and rest.

2. Glaze: In the same pan, reduce balsamic vinegar with a touch of honey until syrupy.

3. Serve: Drizzle the balsamic glaze over the sliced steak.

🥩 New York Strip Steak

1. Pan-Seared New York Strip with Garlic Butter and Onions

Description: A classic preparation that enhances the steak's natural flavors with aromatic garlic butter and caramelized onions.

Instructions:

1. Season: Generously season the steak with salt, pepper, cumin, coriander, and paprika.

2. Sear: Heat a heavy-duty pan over medium-high heat. Add oil and sear the steak for 2 minutes per side.

3. Add Aromatics: Add sliced onions and butter to the pan. Cook for another 2 minutes, then add minced garlic and cook for 30 seconds.

4. Rest and Serve: Remove the steak from the pan and let it rest for 5 minutes before slicing.Gimme Delicious

Source: Gimme Delicious

2. Grilled New York Strip with Two-Zone Cooking

Description: A foolproof grilling method that ensures a juicy and evenly cooked steak.

Instructions:

1. Prepare Grill: Set up a two-zone grill with one side hot and the other cool.

2. Sear: Place a 1½-inch thick steak over the hot side and sear for 2 minutes per side.

3. Finish Cooking: Move the steak to the cooler side and cook for 8–10 minutes, depending on desired doneness.

4. Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare.

5. Rest and Serve: Let the steak rest under aluminum foil for 10 minutes before serving.Real Simple+1AP News+1

Source: Real Simple

3. Seared New York Strip with Garlic-Thyme Butter

Description: A rich and flavorful steak finished with a savory garlic-thyme butter.

Instructions:

1. Preheat Oven: Set oven to 425°F (220°C).

2. Season: Liberally season the steaks with salt and pepper.

3. Sear: Heat canola oil in an oven-proof skillet over medium-high heat. Sear steaks for 3–4 minutes until a golden crust forms.

4. Add Butter and Aromatics: Flip steaks, add butter, sliced shallot, smashed garlic, and thyme. Baste steaks with the melted butter for 2 minutes.

5. Finish in Oven: Transfer skillet to the oven and cook for 3–5 minutes, or until desired doneness.

6. Rest and Serve: Let the steaks rest for 10 minutes before slicing.tasty.co

Source: Tasty

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🥩 Flat Iron Steak

1. Grilled Flat Iron with Chimichurri

Description: A vibrant and herbaceous chimichurri sauce complements the rich flavor of grilled flat iron steak.

Instructions:

1. Season: Lightly season the steak with salt and pepper.

2. Grill: Preheat the grill to high heat. Grill the steak for 3–4 minutes per side for medium-rare.

3. Rest: Let the steak rest for 5 minutes.

4. Serve: Slice against the grain and top with chimichurri sauce.

Source: Hey Grill Hey

2. Rosemary Balsamic Flat Iron Steak

Description: A flavorful marinade infuses the steak with depth, complemented by a rich balsamic reduction.

Instructions:

1. Marinate: Combine minced garlic, olive oil, balsamic vinegar, red wine, chopped rosemary, salt, and pepper. Marinate the steak for at least 8 hours.

2. Grill: Preheat the grill to medium-high heat. Grill the steak for 3–4 minutes per side for medium-rare.

3. Prepare Sauce: Simmer the reserved marinade with additional red wine until reduced by half.

4. Serve: Slice the steak against the grain and drizzle with the balsamic reduction.Life's Ambrosia

Source: Life's Ambrosia

3. Pan-Seared Flat Iron with Garlic Herb Butter

Description: A quick and savory preparation finished with a rich garlic herb butter.

Instructions:

1. Season: Rub the steak with a steak and roast seasoning blend.

2. Sear: Heat butter and olive oil in a sauté pan over medium heat. Sear the steak for 4–5 minutes per side.

3. Prepare Butter: Mix softened butter with cream cheese, minced garlic, scallions, parsley, lemon juice, salt, and pepper.

4. Serve: Top the rested steak with the garlic herb butter before slicing.LGCM

Source: Lake Geneva Country Meats

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🥩 Flank Steak

1. Grilled Flank Steak with Garlic & Rosemary

Description: A simple yet flavorful marinade enhances the natural taste of flank steak.

Instructions:

1. Marinate: Blend olive oil, fresh rosemary, garlic, salt, and pepper. Marinate the steak for at least 1 hour.

2. Grill: Preheat the grill to high heat. Grill the steak for 5 minutes per side for medium-rare.

3. Rest and Serve: Let the steak rest for 15 minutes, then slice thinly against the grain.

Source: Once Upon a Chef

2. Balsamic Marinated Flank Steak

Description: A tangy balsamic marinade tenderizes the steak, making it perfect for salads or sandwiches.

Instructions:

1. Marinate: Combine balsamic vinegar, Dijon mustard, garlic, and basil. Marinate the steak for at least 30 minutes.

2. Grill: Preheat the grill to medium-high heat. Grill the steak for 4–5 minutes per side for medium-rare.

3. Rest and Serve: Let the steak rest for 10 minutes, then slice thinly against the grain.Kansas Beef Council

Source: Kansas Beef

3. Flank Steak Fajitas with Peppers and Onions

Description: A classic Tex-Mex dish featuring marinated flank steak with sautéed peppers and onions.

Instructions:

1. Marinate: Prepare a marinade with lime juice, garlic, cumin, and chili powder. Marinate the steak for at least 2 hours.

2. Grill: Preheat the grill to high heat. Grill the steak for 4–5 minutes per side.

3. Sauté Vegetables: In a skillet, sauté sliced bell peppers and onions until tender.

4. Serve: Slice the steak against the grain and serve with the sautéed vegetables in warm tortillas.

Source: Food Network

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🥩 Skirt Steak

1. Grilled Skirt Steak with Chimichurri

Description: A flavorful and tender steak complemented by a zesty chimichurri sauce.

Instructions:

1. Marinate: Combine olive oil, red wine vinegar, garlic, oregano, and parsley. Marinate the steak for at least 1 hour.

2. Grill: Preheat the grill to high heat. Grill the steak for 3–4 minutes per side.

3. Rest and Serve: Let the steak rest for 5 minutes, then slice thinly against the grain and top with chimichurri sauce.

Source: Allrecipes

2. Skirt Steak Tacos with Coffee and Cola Marinade

Description: A unique marinade infuses the steak with deep, rich flavors, perfect for tacos.

Instructions:

1. Marinate: Combine brewed coffee, cola, garlic, and spices. Marinate the steak for at least 4 hours.

Shaved Steak (minute steaks)

1. Philly Cheesesteak Sandwiches

Description:
Classic East Coast comfort food made with thinly shaved steak, sautéed onions and peppers, and melted provolone or Cheez Whiz on a hoagie roll.

Instructions:

1. Sauté Veggies: In a large skillet over medium-high heat, cook sliced onions and bell peppers in a bit of oil until soft and caramelized (8–10 minutes).

2. Cook Steak: Add shaved steak to the same pan. Season with salt, pepper, and garlic powder. Cook for 2–3 minutes until just browned.

3. Melt Cheese: Lay slices of provolone over the meat, let melt, and stir to combine.

4. Assemble: Pile onto toasted hoagie rolls and serve immediately.

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2. Shaved Steak Stir Fry

Description:
A quick and healthy dish with an Asian flair, packed with vegetables and tossed in a savory soy-garlic sauce.

Instructions:

1. Make Sauce: Mix ¼ cup soy sauce, 2 tbsp hoisin, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, and 1 minced garlic clove.

2. Stir-Fry Veggies: In a hot wok or large skillet, sauté broccoli, carrots, bell peppers, and onions in a splash of oil until tender-crisp (4–6 minutes).

3. Cook Steak: Push veggies to the side, add shaved steak, cook until browned (2–3 minutes), then toss everything together.

4. Add Sauce: Pour in sauce, cook 1–2 minutes more. Serve over rice or noodles.

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3. Garlic Butter Shaved Steak and Potatoes Skillet

Description:
A hearty, one-pan meal with crispy potatoes and buttery, garlicky steak — comfort food at its finest.

Instructions:

1. Cook Potatoes: Dice and parboil 2–3 medium potatoes. Drain, then sauté in a skillet with olive oil until golden and crisp.

2. Sauté Steak: Push potatoes aside. In the same pan, cook shaved steak with butter, minced garlic, rosemary, salt, and pepper until browned (about 2–3 minutes).

3. Combine and Finish: Stir everything together, add a bit more butter if needed, and cook another minute until flavors combine. Garnish with parsley.

Carwood Farmers' Beef Preparation Recommendations

Whether you get quarters/halves or our Monthly Beef Bundles, you will get a variety of cuts, often some cuts you may have never had before.  Our family is often asked what are our favorite ways of preparing different cuts of beef.  Here they are:

***check back often as this page will be a continuous work in progress***

Slow Cooker Roast tip

I enjoy many of the leaner cuts of beef, such as this sirloin tip roast I slow cooked for shredded beef tacos. Leaner cuts can quickly dry out because, we'll, they're lean. To add some healthy moisture, as shown in the pic, sometimes I will add some pureed butternut squash. Letting that cook into the meat for 7 or 8 hours often does the trick.

London Broil

 

This one is from one of our customers, Matt.  Done on the grill on high heat, then sliced thin.  This is another one of those time I suggest only to salt your Carwood London Broil.  If the pic is a bit too rare for you, just leave it on the grill longer.

Stromboli

There is a secret to the best Stromboli you'll ever make:  1 lbs. of Carwood Burger & 1 lbs. of Carwood Ground Sausage!

I make my sauce from scratch** by blending tomatoes, peppers & garlic with a little olive oil and 2 drop of oregano essential oil (1 blender full).  I add 2 cups of butternut squash puree to reduce the acidity of the tomatoes (the kids complain about that if I don't).  Cook that all down until it's a nice sauce, add the cooked burger & sausage.  Layer the cooked noodles in a casserole dish:  noodles, sauce, Ricotta/Mozzarella/Parmesan cheeses.  Repeat this layers 2 or 3 times depending on how much sause you have.  Save some cheese to put a nice final layer on top.  Cook @ 375 for 45 minutes covered with foil.  Remove the foil and put back in oven for about 10 more minutes to get a bit of crisp on the cheese on top.  **You can of course use sauce from a bottle.  

 As you can see from the pic, in the fall I often make a couple pumpkin pies with the left over Butternut Squash puree at the same time.

Brisket

One of Corey's personal favorites.  Take your pieces out of the freezer and put it directly in the slow cooker with 1 - 2 cups of water or broth.  You can put a spice rub on is if you want (garlic powder, onion powder, paprika, salt & pepper).  I like to just rub some salt on it because the flavor of the beef is what I'm often craving.  Put the lid on the slow cooker, put it on low and let it go as long as you can.  12 hours minimal up to 24 hours.  The longer, the more fat will melt, the more tender, the more flavor!

Hamburgers

I know many enjoy cooking burgers on the grill.  I prefer a cast iron skillet on our propane stove top.  Why?  Carwood Burger is consistently 85-90% lean, which is a good thing for health but on a grill, the burgers dry out quickly.  In a skillet, the burgers remain juicy and I feel I can better control how well done they get over grilling.  I like them medium well with just a little pink.  I want a little juice to squirt out when I bit into it :)  Prior to cooking, salt only!  I don't prefer any of the fancy spice mixes available for hamburgers.  They are designed for store bought beef that often has no flavor.  I want to taste the burger!  The patties in the pic above were only salted.  No bread crumbs or other additives to help the burger hold together.  They hold together just fine on their own.

Filet & NY Strip

 I use a cast iron skillet, melt some butter in the skillet, put salt on both sides of the thawed steak.  Sear both sides of the steaks at high heat, turn down the heat and let them cook until there is still a little blood coming through the top, flip them,  put a lid on the pan, turn off the heat and let them go until I can't hear the sizzling any more.  Plate them and let them rest for about 5 minutes.  This should produce a tender medium well.  

Minute Steak also none as "Shaved" Steak

If there is any fat on the thin pieces of steak when you open the package, carve them off.  If you don't they'll turn out chewy.  Sometimes there is very little fat.

I cut the pieces that come out of the package into 2 in. strips.  Place them in an iron skillet.  It doesn't matter if they layer a bit.  Salt and Pepper.  Turn heat on lowest setting and patiently allow to cook slowly.  Meanwhile, chop up some onion and pepper.  When there is only about 50% pink left, stir around the steak, add onions/peppers, cover for about 30 seconds, then turn off heat.  Keep covered for about 5 minutes.  That's it.

We've had shaved steak on sub rolls of course but also great on flat bread or open face English muffins with a bit of mayo and cheese.  There are limitless ways to serve.