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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Fabulous Flank Steak

Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.

Flank Steak is another of the beef curtains from the hind quarter, and does well when pounded, jicarded, or acid juice is used for tenderizing. With a little more tooth than other flap cuts, Flank Steak cooks nicely with fast, dry heat, grilling, pan broiling, or baking at high temps. It is great in slow cooker recipes that have marinades and other liquid ingredients. Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.

Ingredients for Savory Mongolian Beef

  • 1 ½ pounds Flank Steak

  • ¼ cups cornstarch

  • 2 TBSP olive oil

  • ½ tsp minced garlic

  • ¾ cups soy sauce

  • ¾ cups water

  • ¾ cups brown sugar

  • 1 cup grated carrots

  • green onions, for garnish

 

Preparation

Cut flank steak into thin strips across the grain. In a re-sealable bag, combine Flank Steak pieces and cornstarch. Shake to coat.

In slow cooker, mix olive oil, minced garlic, soy sauce, water, brown sugar and carrots. Add coated Flank Steak and stir until coated in the sauce.

Cook on high for 2-3 hours or on low 4-5 hours until cooked throughout. Serve this fork-tender dish over rice and watch as your family devours it and asks for more.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Ribeye Cap and Chuck Eye Steaks

What’s the difference between a Ribeye Cap Steak and a regular Ribeye? And what exactly is a Chuck Eye steak? Find out in this article.

What’s the difference between a Ribeye Cap Steak and a regular Ribeye? The cap muscle at the top end of the Ribeye is still attached. It lends support to the spine, though it’s not a weight bearing muscle, rendering it super tender and perhaps one of the best cuts of meat steak lovers crave. With marbling similar to the Ribeye, you get a juicy, melt-in-the-mouth steak you won’t be able to resist. Slightly more expensive than the Ribeye itself, it is well worth the added cost for this succulent cut.

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Ingredients for Pan-Seared Ribeye Cap Steak with Onions and Mushrooms

1 ½ to 2 lbs Ribeye Cap Steaks

4 TBSP butter (from pasture-raised cows), divided

Salt and fresh ground pepper to taste

3-4 white mushrooms, sliced

1 yellow onion, sliced into long strips

1 TBSP canola oil

Preparation

Season Ribeye Cap Steaks with salt and pepper to taste and let sit for 30 minutes to 1 hour on a plate at room temperature. Melt 2 TBSP butter in a pan over medium-high heat. Once melted, add steaks slowly. Cook 3-5 minutes each side, or until your desired level of doneness. Medium rare is a beautiful level of doneness for these steaks, which is about 135 degrees F (54 degrees C) by meat thermometer. Remove from heat, and let rest for 10-15 minutes on warm plate before serving to allow juices to lock in.

While resting the steaks, melt remaining 2 TBSP butter with 1 TBSP canola oil in pan. Once melted, add mushrooms and onions, and sautée over medium heat until soft and aromatic. Translucent onions will have no crunch, so cook to desired softness and top steaks with onions and mushrooms before serving.


The Chuck Eye Steak

Often called the “poor man’s Ribeye” due to a smaller price, the Chuck Eye Steak is a continuation of the Ribeye into the shoulder, or chuck, of the beef. Chuck Eyes have the same great flavor as the Ribeye and are almost as tender. Fabulous grilled or pan broiled, this steak is also referred to as a “Delmonico” steak.

Ingredients for Pan Seared Chuck Eye Steaks

1 ½ pounds Chuck Eye Steaks (about 2 steaks)

1 tsp Kosher salt

½ tsp freshly ground black pepper

2 TBSP olive oil

1 TBSP unsalted butter (pasture raised)

3 thyme sprigs

1 garlic clove, smashed

1 tsp coarse sea salt

Preparation

Season steaks on both sides with Kosher salt and pepper. Chill, uncovered, in the fridge for up to 8 hours, 1 hour minimum. Remove from fridge and let stand at room temp for 30 minutes.

Preheat oven to 450 degrees F (232 deg C). Heat oil in a 12-in cast iron skillet over medium-high. Carefully place steaks in oil and sear 3 minutes, each side. Place skillet in oven and cook to desired doneness, about 5 minutes for medium rare.

Remove from oven and tilt skillet to collect drippings at edge. Add butter, thyme, and garlic to drippings. Spoon mixture over steaks for 2 minutes. This yields a super tender, juicy steak. Rest steaks on plate or wire rack for 5 minutes. Thinly slice against the grain and sprinkle with sea salt. Serve to the delight and compliments from your dining companions, who’ll believe they’re eating a luxurious, expensive cut of meat despite how little you really paid.


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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

The Power of Porterhouse

Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one.

Just like the T-bone, the Porterhouse steak is a succulent cut of meat that contains both the New York Strip and the Tenderloin, but the difference is a distinctive one. The Porterhouse boasts a full Tenderloin steak opposite the NY Strip. The loin of the animal only produces 4-6 Porterhouse steaks before the Tenderloin becomes too small and must be classified as a T-bone. The USDA has strict regulations about how much meat belongs on a Porterhouse before it can no longer be called a Porterhouse. To qualify, the Tenderloin must be at least 1 ¼  inches thick. Anything less is a T-bone. With a hefty average of 20 to 24 oz of meat, the Porterhouse is often served as a meal for two.

Ingredients for a Mouthwatering Porterhouse Steak

  • 20 oz Porterhouse steak

  • 1 tsp olive oil
  • 1 TBSP meat tenderizer
  • 1 tsp of your favorite steak seasoning

Preparation

Coat steak lightly with olive oil, then rub in meat tenderizer on all sides. Sprinkle steak seasoning over meat, cover with plastic wrap, and let stand at room temperature for 20 minutes.

Preheat grill for high heat. When grill is hot, lightly oil grate. Unwrap steaks and place on grill for 3-5 minutes per side, to desired degree of doneness.

Some people believe the NY Strip side cooks better at a different temperature than the Tenderloin side. For this, build a flame only on one side of your grill. After searing the steak over high heat on both sides, move steak so the Strip side is over the flame, leaving the Tenderloin side over the non-flaming section. This leaves the Tenderloin slightly more rare, resulting in a better tasting steak.

Plate and serve to the oohs and aahs of your dinner companions.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

The Prized Ribeye Steak

The ribeye steak is prized by backyard barbecue enthusiasts and executive chefs alike for its tender juiciness and richness of flavor.

The ribeye steak is prized by backyard barbecue enthusiasts and executive chefs alike for its tender juiciness and richness of flavor. From the rib section of the front quarter, this cut of meat can be prepared bone-in or boneless. Some intramuscular fat as well as fat deposits known as marbling give this steak its moisture, enabling it to withstand intense dry heat. The Cowboy Cut Ribeye is when the bone is left on and the rib-end of the bone is cleaned free of meat, requiring additional cooking time. At Foothills Meats, our ribeyes are boneless and presented as roasts in the retail case. We’ll be happy to cut them to your desired thickness.

 

Ingredients for an Amazing Ribeye Steak

  • 4 (6 oz) Ribeye steaks

  • 2 TBSP olive oil

  • salt and fresh ground black pepper to taste

  • 8 cloves garlic, minced

  • 4 sprigs fresh rosemary

Preparation

Preheat grill for high heat.

Rub each steak lightly with olive oil. Season with salt and pepper, and rub fresh garlic into both sides of Ribeye steaks. Let stand for 15 minutes.

Place steaks on preheated grill, turning after 30 seconds. This ensures searing on both sides. Place fresh rosemary sprig on top of each Ribeye steak. Cook for 5-7 minutes each side, or to desired doneness, remembering to remove the rosemary sprig before turning and replace.


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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

Tasty T-Bone Steaks

T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.

The T-Bone steak contains both the New York Strip on one side of the spine, and a small portion of the Tenderloin on the other, giving it the distinctive “T” shape that makes up its name.  It’s a flavorful cut of meat and a fabulous addition to any barbecue.  

T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.

Ingredients for Marinated T-Bone Steak

  • 1 cup vegetable oil
  • ¾ cup soy sauce
  • ½ cup lemon juice
  • ¼ cup Worcestershire sauce
  • ¼ cup prepared yellow mustard
  • 4 cloves garlic, minced
  • ground black pepper to taste
  • 1 ½ to 2 pounds T-Bone steaks

Preparation

Marinade: Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined. Place the meat in a resealable bag and pour marinade over to thoroughly coat. Squeeze excess air from bag, seal, and refrigerate for at least two hours.

Heat grill to high heat and lightly coat grate with oil (best practice is a rag with oil and a pair of tongs. You don’t want to put the oil on the grate before heating, as oil can catch). Place steaks on grill and cook to your desired doneness, 3 ½ to 5 minutes each side. Medium-rare center temp is 130 degrees F (54 degrees C).

Plate up to the delight of your dinner guest with the return of many compliments to the chef.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

How to Cook a Perfect New York Strip Steak

With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat.

The delectable New York Strip comes from the strip loin, located in the upper area of the cow’s hindquarter, and is perfect for grilling or pan broiling. It is the continuation of the ribeye moving into the hindquarter between the 12th and 13th rib.

With above average marbling (though not as much as the ribeye) and beefy flavor, the New York Strip is one of the most popular cuts of meat. At Foothills, our strip loins are generally split lengthwise down the middle and tied into roasts, one of the more common and savory methods of preparation. Our staff will happily cut these roasts into steaks of desired thickness. A steak cut from a split strip loin is a Strip Filet, or a Petite New York Strip, so technically, it's not a New York Strip unless it’s presented whole.

This cut is perfect for the grill or stove, in any season, and is a delightful hearty meal that deserves time and attention to savor it. 

Pictured: Foothills New York Strip (left) and Ribeye (right). 

Pictured: Foothills New York Strip (left) and Ribeye (right). 

 

Ingredients for BBQ New York Strip

4 (½ pound) New York Strip Steaks

½ cup extra virgin olive oil

½ cup Worcestershire sauce

¼ garlic, minced

¼ cup steak seasoning

1 TBSP red wine vinegar

½ tsp dried basil

½ tsp Italian seasoning

Our Honest Meat Grill Box (Tier 2) features a variety of steaks and cuts (butcher's choice). 

Our Honest Meat Grill Box (Tier 2) features a variety of steaks and cuts (butcher's choice). 

Preparation

Marinade: In medium bowl, mix olive oil, Worcestershire sauce, garlic, steak seasoning, red wine vinegar, basil, and Italian seasoning. Pour into a gallon size plastic resealable bag. Pierce steaks on all sides with a fork. Place in bag, seal, and shake gently to coat. Refrigerate steaks for a minimum of 2 hours to marinate.

Cook: Preheat charcoal or gas grill to high heat. Place steaks on lightly oiled grill grate and cook for 7 minutes each side, or for length of time to yield desired doneness. Internal temperature for rare is 120 degrees F (49 degrees C). Discard remainder of marinade. Let steak rest for five minutes, then serve to the delight of your dinner companions.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

How to Prepare Beef Tenderloin and Filet Mignon

Located on the hindquarter, opposite the New York strip separated by the spine, the tenderloin has a low fat content and superior tenderness. It can be grilled or pan-broiled to perfect, melt-in-the-mouth doneness.

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Comprising only 1% to 1.25% of the entire 880-pound weight of an average pasture-raised cow, the beef tenderloin is the most tender muscle available and is one of the most desired and expensive cuts of meat available on the market. Located on the hindquarter, opposite the New York strip separated by the spine, the tenderloin has a low fat content and superior tenderness. It can be grilled or pan-broiled to perfect, melt-in-the-mouth doneness.

Because of its scarcity and cost, we at Foothills Meats have it available at our meat counters but we encourage you to call ahead for availability! We also may include it from time to time in our Butcher's Choice Box subscription or in our Tier 2 Grill Box. We can also suggest similar cuts for your meal needs. In the meantime, here are two recipes that will help you perfectly prepare beef tenderloin or filet mignon. Enjoy! 

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Ingredients for Garlic Pepper Herb Beef Tenderloin

  • 1 whole beef tenderloin (approx. 5 lbs)

  • 6 TBSP olive oil

  • 8 large garlic cloves, minced
  • 2 TBSP fresh rosemary, minced
  • 1 TBSP dried thyme leaves
  • 2 TBSP coarse ground black pepper
  • 1 TBSP salt

Preparation

Trim excess fat with sharp knife, and fold thin tip under until both ends are approximately the same thickness. Bind with butcher’s twine every 1.5 to 2 inches. This helps the meat keep its shape. Snip silverskin with scissors to keep roast from bowing during cooking.

Mix oil, garlic, rosemary, thyme, pepper, and salt into a rub, and thoroughly coat meat.

Heat grill to high temperature, then lubricate grate with oil. The easiest way is an oil-coated rag and a pair of tongs. Do not oil grate before heating, as oil can potentially catch fire at high heat. Place beef on hot rack and close lid. Grill until well-seared, about 5 minutes. Turn meat and sear another 5 minutes.

Move meat to cool side of charcoal grill, or on a gas grill, turn burners off beneath the meat and reduce two burners on each side of meat (depending on style of grill) to medium heat. Cook until meat thermometer in thickest portion of meat reads 130 degrees F (54 degrees C), giving a rosy pink center, between 45-60 minutes depending on meat size and grill. Remove from heat and let rest 15 minutes before carving.


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Ingredients for Balsalmic Glazed Filet Mignon

  • 2 (4 oz) filet mignon steaks
  • ½ tsp freshly ground black pepper
  • salt to taste
  • ¼ cup balsamic vinegar
  • ¼ cup dry red wine

Preparation

Season both sides of steaks with salt and pepper to taste.

Heat a non-stick skillet to medium-high. Place steaks in hot pan to sear, 1 minute on each side or until browned. Reduce heat to medium-low and pour balsamic vinegar and dry red wine over steaks. Cover and cook for 4 minutes each side, basting meat with glaze when turning. Cook to rosy pink center, 130 degrees F (54 degrees C) via meat thermometer.

Remove from heat to two warmed plates and spoon a tablespoon of balsamic glaze over steaks. Serve immediately.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

How to Wow With Ground Beef

Ground beef is a staple in many American homes, thanks to its diversity in a multitude of recipes and its relatively low cost compared to other cuts of meat.

Ground beef is a staple in many American homes, thanks to its diversity in a multitude of recipes and its relatively low cost compared to other cuts of meat. The meat itself comes from “trim” that is removed from all over the animal but is only composed of lean and fat. It does not contain sinew, gristle, skin, etc. We at Foothills Meats aim for a ratio of 70% lean and 30% fat to better bind the beef and provide that juicy, melt in the mouth flavor of a really memorable ground beef dish.

Ingredients for the Perfect Basic Hamburger

The beauty of this recipe is in its simplicity. It goes well with any topping your imagination can conjure for a burger. To spice it up a little, consider Italian breadcrumbs instead of plain, add ½ tsp of chili powder before shaping into patties, or choose zestier toppings, such as chipotle mayo or even pesto.

  • 1 egg
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 lb ground beef (from pasture raised cows)
  • ½ cup fine dry breadcrumbs
photo by Sarah Nix

photo by Sarah Nix

Preparation

Preheat an outdoor grill for high heat. A light coating of oil on the grate wouldn’t go amiss.

In a medium bowl, whisk together egg, salt, and pepper. Place ground beef and bread crumbs into the egg mixture, and using hands or fork, combine until thoroughly mixed. Shape into four ¾ inch thick patties. Place on preheated grill, cover, and cook 6-8 minutes on each side to desired level of doneness.

Top with all your favorite hamburger toppings and humbly accept the compliments you’re sure to receive. Total time, 35 minutes.

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Ingredients for the Perfect Baked Ziti

Want to make your pound of ground beef stretch further or bring a covered dish to your neighborhood potluck? Here’s a baked ziti recipe people will be asking for.

  • 1 lb ground beef (from pasture raised cows)
  • 1 lb dry ziti pasta
  • 1 onion, chopped
  • 2 (26oz) jars of spaghetti sauce
  • 6 oz provolone cheese, sliced
  • 1 ½ cups sour cream
  • 6 oz mozzarella cheese, shredded
  • 2 TBSP grated parmesan cheese

Preparation

Preheat the oven to 350 degrees F (175 degrees C)

Bring large pot of lightly salted water to a boil. Add the ziti pasta and cook until al dente, about 8 minutes. Remove from heat and drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally.

Grease a 9x13 inch baking dish with pasture-raised butter and layer.

First layer: half of the ziti pasta, provolone cheese, sour cream, and half of the ground beef mixture.

Second layer: remainder of ziti pasta, mozzarella cheese, and remainder of ground beef mixture. Top with grated parmesan cheese.

Bake in the preheated oven for 30 minutes or until cheeses are nicely melted. Your family and friends will thoroughly enjoy this simple but flavorful dish and demand the recipe. Total time, 55 minutes.

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Kitchen Inspiration Catherine Campbell Kitchen Inspiration Catherine Campbell

How to Cook The Perfect Bavette Steak

If done right, bavette steak can be quite the show-stopping, mouth-watering centerpiece of an excellent meal.

Bavette is the French word for flank steak, a highly flavorful, loosely textured flat cut of meat taken from the abdominal muscles of the cow. Bavette steaks had fallen out of popularity as supermarket meat counters outstripped traditional butchers, but as emphasis on pasture raised local meat sources  grows, we’re proud to offer bavette steak to customers who believe as we do: healthy animals make healthy meat.

A bavette steak is a well-exercised cut of meat, especially from a pasture-raised cow, which means it can be pretty tough. As such, many recipes recommend marinating or braising to keep the meat moist and tender. The French believe the best method of cooking a bavette steak is to sear it, rendering a juicy, tender steak with a short cook time, 15 minutes max.

If done right, bavette steak can be quite the show-stopping, mouth-watering centerpiece of an excellent meal.

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Ingredients for the Perfect Bavette Steak

  • 1 ½ to 2 lb bavette steak

  • Coarse ground black pepper

  • Unrefined sea salt

  • 2 TBSP tallow, or goose/duck fat (from pasture-raised animals)

  • 1 TBSP butter (from pasture-raised cows)

 

Preparation

Bring bavette steak to room temperature and pat dry with paper towel.

You’ll need a searing hot, heavy based pan such as a cast iron skillet, or a griddle.

Method 1:

Create a crust by liberally coating the meat with coarse ground black pepper and sea salt. Be generous. Combine the tallow with the butter in the hot pan. The tallow will prevent the butter burning, though a vent hood is a good idea at this stage. Just as the tallow/butter combination seems it will begin smoking, lay the bavette steak in the pan to sear on either side for 3-7 minutes depending on your preferred doneness.

Method 2:

Season the meat to taste with salt and pepper, and then coat with a thin layer of the goose/duck fat to create the meat’s crust. Lay the bavette steak into the searing hot pan. Turn the steak only once after a rich, golden crust has formed. Once crust has formed on both sides, reduce heat to medium and cook 3-4 minutes each side for rare. Finish by adding the butter when frying or on the griddle.

Use of a meat thermometer tells when the desired doneness is reached:

Rare = 120F
Medium Rare = 125F
Medium = 130F

For those who swear by the thumbprint method, rare is still soft with very little spring-back. Medium rare is still soft with a little spring-back, and medium is very little soft with more spring-back.


NOTE: Do not cook the bavette beyond medium as it will continue to cook when taken off the heat source.

Remove the bavette from the pan and let sit for a minimum of 5 minutes, more likely 10, before carving. This allows the juices to run through the steak longer rather than escaping, keeping it tender and juicy. Slice in strips across the grain for serving, much to the delight of your dinner companions.

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Reserve Your Memorial Day Weekend Grill Package

Memorial Day is approaching, and Foothills has plenty of options to feed you, your friends and family.

Memorial Day is approaching, and Foothills has plenty of options to feed you, your friends and family. In addition to our fun Butcher Block Party happening Sunday, May 27th, we are offering grill package specials so you're set for your home celebration!

Check out our Grill Packages below. Simply order online, select your pickup location (Black Mountain or West Asheville), and pick up between May 24-28th during butcher bar hours of operation.

You can add on other items such as kielbasa or other meats at retail cost. Just email us after you place your order!

For questions, email Meg at meg@foothillslocalmeats.com and she'll take care of you! 

 

Order Your Grill Package

Click below to read more about each package and add one or both to your cart. Then proceed to check out!

Our orders for Memorial Day Weekend are now closed. Thanks! 

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