Bone broth makes great au jus…. Knuckle bones are the primary joints in beef legs, and is VERY rich in collagen. Better yet, couldn’t be easier to prepare. Knuckle bones don’t have a lot of meat on them by design, but there is plenty to make a great sandwich, and who doesn’t enjoy a sandwich! Bone broth is very good for the body, rich in collagen, it helps the body heal and grow tissue and helps keep joints strong and moving. Print Knuckle (Bone) Sandwich & Bone Broth Course Main Course Cuisine American Keyword beef, bone broth, collagen, Comfort, comfort food, dinner, easy, family styl ..read more

Up until the food revolution that started in the mid-1900’s tallow and lard were commonplace. There seems to be a resurgence of interest in tallow and lard – rendered suet from beef and pork – which is perpendicular to what government “experts” and many health care professionals have suggested in the past few decades. Tallow (and lard) are saturated fats. Canola oil, Crisco, Avocado oil, Olive oil, etc, are unsaturated fats. Why render the fat?? Rendering fat into tallow, or lard, removes the moisture that is naturally present in the fat. This moisture is what will cause the fat to spoil qui ..read more

  Osso Buco is a cut that can be difficult to find, but is one of the ultimate cuts for making an amazing pot of soup.  Osso Buco is cut from the front shank of the beef, which carries a great deal of collage and just the right amount of bone marrow to create a […] The post Bussin’ Beef, Bean & Barley Soup appeared first on Nebraska Star Beef ..read more

The internet is riddled with “the best way to cook your steak” click bait articles…  Well, here at Nebraska Star Beef, we don’t care about “click bait” we focus on producing some of the best steaks (and beef) in the world. Grilling steak is as old as time.  The Clovis people left us some amazing artifacts detailing the life of humans in North America 13,000 years ago and they were practicing “gourmet butchery” taking only the best parts of 22 Bison Antiquus that they killed near Clovis NM.  Odds are they knew how to cook a steak on an open fire…  Analysis Paralysis.&nb ..read more

When it comes to side dishes, cabbage doesn’t carry the same panache as bacon wrapped grilled asparagus, or sweet corn on the cob but cabbage has been a staple food item in the human diet since Antiquity (like 3000+ years ago). Cabbage is a brassica and is closely related to Brussel sprouts, broccoli and cauliflower. It is a very densely leaved vegetable and it is not a vegetable that people seem to get excited about in general, except for sauerkraut and kimchi. Up until I saw the video below, I was the same way… corned beef and sauerkraut was our “go-to” St Paddy’s Day meal. Well, have I go ..read more

How did we get to the piping hot bowl of chili that has turned into one of the most iconic dishes in the United States of America?? We’re going to take a little deeper look and follow 3 possible theories. The most disturbing theory is an early account written by well know Spanish Conquistador, Bernal Diaz de Castillo, in the mid-1500’s. He wrote of Aztec Cannibals stewing conquistadors with peppers, tomatoes and spices. True? There’s no way to know for sure, but given the “spicy” relationship between first people and conquistadors…I’d bet the whole pot on “true,” – if I were a betting ma ..read more

Print Sweet Potato Casserole A holiday favorite side dish! Course Dessert, Side Dish Cuisine American Keyword casserole, holiday dish, side dish, sweet potato Prep Time 10 minutes minutes Cook Time 35 minutes minutes Total Time 45 minutes minutes Servings 12 people Equipment 9 x 13 Baking Dish Ingredients Sweet Potato Filling 2 40oz Cans Yams drained 1 cup Sugar 1 tsp Vanilla Extract 2 large Eggs 1/2 cup Unsalted Butter melted Streusel Topping 1 cup Light Brown Sugar packed 1/2 cup All-Purpose Flour 1 cup Pecans medium chopped 1/2 cup Unsalted Butter melted Instructions Pre ..read more

Roasts seem to have fallen out of vogue with many beef lovers. While we expect brisket to be a perennial favorite for decades to come, the competitive BBQ rage that existed in recent times seems to be waining a bit. People are discovering other cuts of beef that lend themselves well to the low and slow style of cooking that is perfect for connective tissue rich cuts like the brisket. The term “low & slow” has become synonymous with, if not cliche, BBQ cooking. It is our belief that to truly understand “low and slow” one needs to take a little deeper look at the physics behind the cooking ..read more

A GUEST POST BY: BRAD KRAUSE (selfcaring.info) There is an unfortunate misconception that everything you do for your health will cost you a significant amount of time and money. It won’t. Today’s tips can help you save money while you take better care of yourself. Plus, if you’re looking to increase your income, we also offer a bit of advice on how to monetize your healthy habits. Cook healthy meals at home. Cooking healthy meals at home can seem like a daunting task, but it doesn’t have to be. With a little planning and creativity, you can whip up delicious and nutritious meals that the whole ..read more

With so much debate around grain-fed vs. grass-fed beef, you might be curious to know the difference between the two. Well, both steak types have their own features. Some people believe that grain-fed steak is much more richly flavored, marbled, and juicy. Grass-fed steak lovers, however, believe that grass-fed steak has a ‘gamier’ taste and consists of healthy acids.  Below, we will talk about the difference between Grass Fed vs. Grain Fed steak! It will help you understand what sets these steaks apart.  Taste The food that the cattle eat significantly influences the composition of ..read more