Take a short video journey with Reine Conrad, Marfa Meats Slaughter Manager as she's chats a bit about year 1 here at Marfa Meats ..read more

By: Reine Conrad Albondigas is a simple and delicious soup perfect for the cold nights that have recently rolled into Texas. My girlfriend Victoria makes this comfort dish every time there is a chilly night or any sign of a cold in our house. She was sweet enough to write her recipe down and make a big batch for the Marfa Meats crew, who very quickly devoured it. Now we get to share the recipe with y'all! For the Meatballs: This should make approximately 40 meatballs. - 2 pounds of ground pork -1/3 cup white rice -1/2 of a white onion diced fine -1/4 bunch of cilantro diced fine -1 tablespoon ..read more

By: Juan Gonzalez Marfa Meats butcher, Juan Gonzalez's easy and magnificent beef taco extravaganza in steps:  1. Rub shanks with your favorite rub.  We like Dr. Reeds Cowboy Steak Rub.  2. Wrap in foil and put in oven at 250 degrees overnight (8-10 hours). 3. Pull the beef off the bone and keep the juices to dip your taco in our mix it with the beef.  Add whatever taco fixins' you like and enjoy ..read more

By Lady Carnivory Ingredients 1 lb ground pork 1 1/2 t worcestershire 3/4 t ground sage 3/4 t ground mustard 3/4 t  salt ¼ t rosemary, crushed ¼ t paprika ¼ t white pepper ¼ t nutmeg For jack-o-lantern: 4 cheese slices Instructions: Heat a frying pan over medium heat Mix all seasonings into meat, divide and shape  into 4 patties Fry on each side for 3 minutes For jack-o-lanterns: While the first side is frying, cut out jack-o-lantern into cheese slices and add to patties after flipping to the second side Optional: Serve on carnivore egg buns ..read more

By Lady Carnivory HOLY  I made this smoked tri-tip from @marfameats and… wow! Here’s the rub: 1 T smoked paprika 1 T instant coffee 1 T sea salt 1/2 T pepper Here’s the deets: Massage the rub into 2lb of your Marfa Meats Tri-tip (you can wrap, refrigerate, and allow the rub to marinate into meat for 2 hours up to overnight but you will want to pull the meat out to come to room temp before moving onto step 2) Set smoker to 225F and use a strong wood like oak or hickory (I did half and half) for your chips Smoke until internal temperature reaches 110F for rare (this took an hour for ..read more

Author: Reine Conrad No matter the piece there are a few things every good bit of cowboy art has. Hilly landscapes, gorgeous sunsets, powerful horses, and stocky red cows with startlingly white faces. These famous muses of cowboy art are the Hereford cow. A breed with over three hundred years of history these distinctive cattle originated in Herefordshire, England. Hereford cattle existed as a breed for seventy-five years before making their way to the United States thanks to famed Kentucky statesmen Henry Clay. But how did Herefords make it to Texas? The history of the Texas Hereford and espe ..read more

Author: Nicole Tancik I have to say that my first experience cooking heart wasn’t what I anticipated. I had seen a couple of customers buying it almost weekly from my previous job at a small retail butcher shop in Denver. I love experimenting with new things and decided I needed to try it. I took it home, cleaned it up, and made a beef stew with it, with vegetables and red wine. The heart was melt in your mouth tender with a strong beefy flavor, but the after flavor was what you’d expect from offal and not my favorite. Doing some research I found that soaking it in milk or salt water overnight ..read more

Marfa is smack dab in the middle of a high mountain desert, which means it’s arid, and grass and other edible vegetation is scarce. Many producers feel this climate lends itself to producing free-range, pasture raised cattle with supplemental grain-based feed, rather than just 100% grass fed and finished beef. But haven’t we been told that 100% grass fed and finished beef is the healthiest? This is certainly true when it comes to regions that are lush with growth and vegetation due to consistent rainfall and predictable temperatures, but since those growing conditions are not prevalent in Marf ..read more

I just took a quick trip up to Washington State to check on the status of the Marfa Meats facility and it looks AMAZING. This is the cut and pack unit where all the hamburger, steak, and roast magic will happen! It's ready to go, as is the carcass cooler. Having this unit built by Friesla vs. building on-site here in Texas means that it is being built to USDA specifications by folks who know meat processing; units being built are being used today all across the USA. Finishing touches are happening with the harvest unit now; within a few weeks, these units will be heading south. Bring it on ..read more