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GRASS FED GROUND BEEF ISN'T JUST "HAMBURGER!!"

What's so special about Alderspring Grass Fed Ground Beef?

In March 2007, Forbes Magazine said in "The Eye" that Alderspring Ground beef is "quite possibly the best hamburger meat you will ever taste." What makes our ground beef so good?

• Our grassfed beef is extremely lean, 90% or better
• Our care produces ground beef with a wonderfully light but rich taste
• Each package of Alderspring ground beef comes from a single young beef, same as our acclaimed steaks, not old cows or dairy cows
• Our ground beef comes from dry aged beef, an extreme rarity in today's high speed food world, but a technique that intensifies the flavor and reduces moisture content (and waste)
• Alderspring Grassfed Beef is 100% grassfed, and grass fed beef has been shown to be higher in Omega 3 fatty acids, and Conjugated Linoleic Acid (compared to grainfed beef)
• Research has shown a reduced risk of E. coli in grassfed beef because of grass finishing and careful processing
• Our beef is never irradiated
• Because our beef is organic, you know it contains no pesticides, unnatural hormones, or antibiotic residues




Our grass fed ground beef is meat you can serve with pride and confidence. It is made from a single young animal--the same source as our excellent steaks--not from old cows, or blended from a large number of animals. In fact, a common comment people make when they try our ground beef is "This tastes like steak!" Our ground beef contains only the odd-shaped trimmings left from the edges of cuts ranging from ribeye and New York steaks to roasts. It contains no organ meats, no added water, no added flavorings. Because of the source of our ground beef, and because it is not supplemented with added fat, or dairy beef (meat from cull dairy cows), or old cattle beef (from cows that are no longer productive), our ground beef costs more than grocery store beef. But with the price comes the benefit of wonderful grass fed flavor, and confidence in the quality and safety of the meat. We add no extra fat, keeping our ground beef 90% lean or better. You will be pleasantly surprised by the lack of fat in your fry pan when precooking ground beef. You may even need to add a little fat if you want the meat "browned" (I usually use a bit of olive oil, but most recipes don't really require "browned" meat).

I love cooking with our ground beef. It is wonderfully lean and versatile. Most meals I make are for family; and with our busy schedule, ground beef can make up a meal fast. While our ground beef is great on the grill, as fall begins, more and more of our cooking will take place inside. I've included some recipes here, suitable for family feasts or busy days. ENJOY!

Note on grilling burgers: Because our ground beef contains less fat than typical supermarket beef, you will need to grill burgers under a slower flame, and avoid overcooking. If you like your burgers well done, you may want to brush them with a bit of olive oil as you cook to keep them from drying out. Form patties quickly and gently; overhandling will dry out your burger. Turn with a tongs; don't pierce with a fork. Don't pat or flatten as you grill (forces out juices). Salt the meat after grilling.

• Taco Meat
• Simple Corn Chip Casserole
• Sour Cream French Loaf
• Farmer's Market Pasta
• Beef Broccoli Strudel with Mozzarella
• Easy Lasagna
• Vegetable-Beef Burgers
• Favorite Meatloaf
• Spicy Tamale Pie
• Suprise Burgers






Taco Meat

You can serve this meat mixture in soft or hard-shell tortillas, or spoon over chips and cover with lettuce, tomatoes, salsa and cheese for taco salad. This meat mixture freezes well. You can make a batch of 5-6 lbs of meat and freeze meal-sized portions in freezer bags. I usually add a diced small onion as I'm browning the meat. You can also increase the fiber and decrease cost by adding two cans of pinto beans and doubling the seasonings.

1 lb ground beef

1/4 cup flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon minced onions

1/2 teaspoon paprika

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon cumin

1/2 cup water



Mix all the seasonings and flour together. Brown meat breaking apart into small pieces. Sprinkle seasoning over and work around the pan until the meat just starts to stick to the pan. Add water and simmer briefly to reduce liquid and allow to thicken.

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Simple Corn Chip Casserole

This is pure kid-pleasing, stick to the rib, and easy. Serve immediately and let people top their own individual servings with the toppings to avoid sogging the corn chips.

1 lb ground round

1 medium onion, chopped

1 clove garlic, minced

1 (8 ounce) can tomato sauce

1/2 cup tomato juice

1-2 tablespoon chili powder

1/4 teaspoon dried oregano, crushed

1 (15 1/2 ounce) can kidney or pinto beans

1 (8 ounce) bag corn chips



toppings

2 cups shredded lettuce

1 large tomato, chopped coarsely

1/2 sweet onion, chopped fine

1 green pepper, chopped coarsely

2 cups shredded cheese

sour cream



Preheat oven to 350F. In large skillet (or better, a dutch oven) brown the meat, onion and garlic. Drain. Stir in tomato sauce, juice, chili powder and oregano. Place meat in baking dish or leave in the Dutch. Top with beans, then corn chips. Cover and bake at 350 for 40 minutes.

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Sour Cream French Loaf

This simple hot sandwich makes a great brunch or supper. It will also be the hit of the Superbowl eat-a-thon.

1 loaf crusty French bread (whole wheat or sourdough will stand up to the topping load)

1 1/2-2 lbs ground beef

2 cups sour cream

2 t onion powder

1 t garlic powder or 2 cloves fresh minced garlic

2 cups cheddar cheese grated

chopped green onions

Parmesan cheese



Brown ground beef. Mix in sour cream, onion powder and garlic. Split French bread lengthwise. Spread half of the mixture on each half. Top with grated cheddar cheese and chopped green onions and finish with a liberal sprinkle of Parmesan cheese. Bake at 350F until cheese melts.

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Farmer's Market Pasta

This pasta is light and refreshing, and made primarily from ingredients from the Boise Farmer's Market. Add some salad made from greens from any of the great vendors and crusty bread with herb butter from Zeppole or Great Harvest.

1 1/2 lb Alderspring grass fed ground beef

3/4 tsp coarse ground pepper

1 1/2 t oregano, basil, parsley (dried or double amount if fresh)

1/4 t garlic

6 tbs Parmesan cheese

1/2 c red wine

16-20 oz prepared spaghetti sauce

2 large firm tomatoes

1 large yellow pepper

1 mild onion (e.g., Walla Walla or sweet red)

Fresh farmer's market Ferranti Pasta

1 1/2 c fresh grated Parmesan cheese



Chop all fresh vegetables into bite-sized pieces. Set aside. Form the beef and seasonings into small meatballs. Pan fry in a little olive oil or bake until no longer pink inside. Add the sauce to the meatballs and bring to simmer. Cook the pasta. Drain, quickly toss with raw vegetables. Place on warmed plates, top with meatballs and Parmesan. Serve immediately.

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Beef-Broccoli Strudel with Mozzarella

This is an easy but elegant centerpiece. Combine with a large salad and a fruit dessert for a simple meal suitable for family or company.

1 1/2 pound Alderspring grass fed ground beef

salt, pepper

2 cloves garlic

1 onion chopped

1 10 oz pkg frozen chopped broccoli thawed, drained

4 ounces Mozzarella cheese shredded

1/2 cup sour cream

1/4 cup dry bread crumbs

8 ounces phyllo dough thawed

1/2 cup melted butter



Brown ground beef, garlic and onion in skillet, salt and peppering, then stirring until ground beef is crumbly. Mix in broccoli, cheese, sour cream and breadcrumbs. Cook until heated through and cheese is melted. Place sheet of phyllo on waxed paper, brush with butter. Repeat with remaining dough, layering sheets. Spoon ground beef mixture evenly on half the dough. Roll up from ground beef side as for jellyroll. Place seam side down on baking sheet; brush with remaining butter. Bake at 350F for 45 minutes or until golden brown.

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Easy Lasagna

Forget precooking noodles. This delicious lasagna is fast and easy, about 15-20 minutes preparation and 45 minutes baking. You can also make up several of these, bake them 30 minutes, then cool and freeze for easy later meals (defrost in your refrigerator overnight, bake the following day). Add a salad and a crusty garlic bread for an easy meal.

1.5 lb Alderspring grass fed ground beef

1/4 tsp salt and pepper

26-30oz spaghetti sauce

14 1/2 oz can Italian diced tomatoes

16 oz ricotta cheese

1/4 c grated Parmesan cheese

1 egg, beaten

10-12 uncooked lasagna noodles

1 1/2 c shredded mozzarella cheese



Heat oven to 375F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper, set aside. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg. Spread 2 cups beef sauce over bottom of 13 x 9-inch baking dish. Arrange lasagna noodles lengthwise in single layer, breaking noodles to fit along side or end of the dish if needed. Spread entire ricotta cheese mixture over noodles; sprinkle with 1cup mozzarella cheese and top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce. Top with remaining beef sauce. Bake 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 x 3-inch) squares.

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Vegetable-Beef Burgers

A little different twist on a family favorite. Serve with lettuce, tomato and sliced avacado.

1 1/2 pound Alderspring grass fed ground beef

1 small very firm tomato, finely chopped

1 medium onion, chopped

1 small green bell pepper,finely chopped

1/2 tsp salt

1/2 tsp freshly ground black pepper, or to taste

1/2 tsp garlic powder

1 1/2 tsp Worcestershire sauce



Mix together and form patties; grill or pan fry in a little olive oil.

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Favorite Meat Loaf

Special meatloaf for special occasions, or just for family. Makes 8 generous servings. If you have a smaller family than mine, make the full recipe in two loaf pans and freeze a pre-cooked meatloaf for a future busy day.

3 pounds ground beef

1 large onion, finely chopped

1 large bell pepper, finely chopped

1 celery rib, very finely chopped

1 large carrot, finely shredded

3 garlic cloves, finely minced

1 c quick-cooking oats

1 tb Worcestershire sauce

1 tsp dry mustard

1/2 tsp Tabasco sauce

1 1/4 tsp soy sauce

freshly ground pepper to taste

1/2 c milk

1 egg 1/4 c ketchup



topping

1/2 c ketchup

2 tb brown sugar, packed

1 tb Worcestershire sauce

2 tsp lemon juice or red wine



Preheat oven to 350F. In large mixing bowl combine all the ingredients, except for topping, mixing thoroughly with your hands. Place meat mixture into a baking dish or loaf pans. Bake for 45 minutes. Remove from oven; drain excess grease if there is any. Spoon topping over meatloaf. Return to oven and bake an additional 15 to 20 minutes. Remove from oven and allow to set for 10 minutes before slicing.

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Spicy Tamale Pie

This recipe is a fair amount of work, but the combination of spices and flavors is excellent. You can save time by trading the traditional cooked cornmeal topping with slices of pre-made polenta sprinkled with the spices given in the recipe below.

1 1/3 c cold water

1/2 cup yellow cornmeal

1 tsp ground cumin

1/2 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

2 tsp butter or margarine

1 1/2 pound Alderspring grass fed ground beef

1 c chopped onion

1 medium green bell pepper, chopped

2 garlic cloves, finely minced

1 (15-ounce) can tomato sauce

1 (10-ounce) package frozen whole kernel corn, thawed

1 tb yellow cornmeal

2 to 3 tsp chili powder

1 tsp ground cumin

2 tsp unsweetened cocoa powder

1/2 tsp ground allspice

1/2 tsp salt

1/2 to 1 tsp hot pepper sauce

1/4 tsp black pepper

1/2 c (2 ounces) sharp cheddar cheese



In a small saucepan combine water, 1/2 cup cornmeal, 1 teaspoon cumin, paprika, salt, and 1/4 teaspoon black pepper. Bring just to boiling; reduce heat. Stir in the butter. Cook uncovered,over low heat for 10 minutes, stirring often. Remove from heat. Spread mixture on waxed paper into an 8-inch round. Chill while preparing meat mixture. In a large skillet cook ground beef, onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. Stir in the tomato sauce, corn, 1 tablespoon cornmeal, chili powder, 1 teaspoon cumin, cocoa powder, allspice, hot pepper sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Spoon meat mixture into a 2-quart round baking dish. Cut cornmeal mixture into 6 wedges and carefully place atop the meat mixture. Bake, uncovered, in a 375F oven about 30 minutes or until bubbly and cornmeal topping is light brown. Remove from oven and immediately sprinkle with cheese. Let stand for 2 to 3 minutes or until cheese is melted. Makes 4 to 6 servings.

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Surprise Burgers

Your guests will be delighted with the hidden cheesy peppers

1.5lb ground beef

1/3c thick and chunky salsa

6 frozen cream cheese or cheddar cheese filled jalapeno peppers

6 buns, split and lightly toasted

1/2c salsa con queso

sliced plum tomato

sliced avocado



Combine ground beef and salsa. Form into six thin patties, then fold gently around peppers, making sure to seal the edges as you form into 1 inch thick patties. Grill until no longer pink (160F). Serve with salsa con queso and toppings.

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