What is World Carnivore Month? Something that started as a dietary challenge created by advocates of animal-based diets evolved into a celebration of the incredible variety and richness that meat brings to our plates: World Carnivore Month. Whether you’re a seasoned carnivore or just someone looking to explore the benefits of a carnivorous diet, throughout the month of January, carnivores around the globe come together to revel in the joys of meat-eating. Grab a steak, toss some confetti, and here’s to a carnivorous celebration of good vibes and even better bites!     5 Ways to Celeb ..read more

Chili Classic cowboy chili perfect for any occasion Difficulty (0 = Caveman, 5 = Thomas Keller): 3 Serving size: 3-5 Prep/cook time: 2 hours Meat temp: Well-done Ingredients:  1 tbsp olive oil 2 sweet onions, diced 2 lbs stew meat, diced  3 tbsp chili powder 2 tbsp brown sugar 1 tbsp molasses 4 tbsp tomato paste 2 tbsp garlic granules 1 tbsp oregano Salt and pepper 1 tbsp cayenne  1 1/2 cups beef broth 2 cups tomato, diced 3 tbsp of Masa Harina 2 tbsp whisky 1 cup of Modelo beer 3 cups roasted Guajillo chili peppers Directions:  In a dutch oven, add the stew meat, on ..read more

Beef Tallow Gravy  Savory, traditional, mouthwatering cozy night beef gravy – Utilize your Tail Beef Broth Difficulty (0 = Caveman, 5 = Thomas Keller): 3 Serving size: 6-8 Prep/cook time: 15-20 min. Meat temp: N/A Ingredients:  1 cup beef broth  3 tbsp beef tallow  1 sprig rosemary  1 sprig thyme 4 bay leaves  3 tbsp flour  Salt  1 tbsp red wine  Directions:  Melt the tallow and combine with flour (cook for about 30 seconds).  Add the broth, wine, salt, rosemary and thyme and bay leaves. Cook on medium heat until thick (about 5 minu ..read more

Each year, a select roster of professional chefs from around the state are selected to showcase their culinary expertise by cooking a favorite recipe of their choosing in front of a live audience in the The State Fair of Texas Celebrity Chef Kitchen – This year, on 10/5/23, our very own Chef Myk Walton prepared Designer Beef Dry-Aged Meatballs! In addition to demonstrating his craft by preparing a signature dish, Chef Myk gave kitchen tips, answered questions, and shared samples with the audience. Find the FULL RECIPE HERE for Texas State Fair Famous Designer Beef Dry-Aged Meatballs Ever ..read more

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Designer Beef Dry-Aged Meatballs Recipe  As seen in the Texas State Fair 2023 Celeb Showcase!  Difficulty (0 = Caveman, 5 = Thomas Keller): 3 Serving size: 2-3 Prep/cook time: 30-40 min Meat temp: Desired doneness Rare: 120-125°F Medium-Rare: 130-135°F Medium: 140-145°F  Medium-Well: 150-155°F Well-Done: 160°F or higher Ingredients:  Meatballs 1 lbs Designer Beef 60-Day Dry-Aged Ground Beef 1 egg 1T bread crumbs 1T olive oil 1t garlic granules 1T onion granules 1T salt 1T pepper 1T toasted fennel seeds 2t caraway seeds 1T chopped parsley Sauce 1 celery 2 large car ..read more

As you have read in our previous BLOG, Designer Beef  supports a remote village in Kenya, Africa. A team from Designer Beef was able to go over there this summer to help work on the maternity ward project that we have been funding. Thanks to our incredible Designer Beef Team and to you our awesome Designer Beef Family!  Designer Beef has completed many projects in this specific village already. Once we arrived we were able to see the hope that the local people embrace in this area of Kenya. The way the village is situated, it helps support and provide for 16 other villages around it ..read more

Grilled Bone-In Cowboy Ribeye  A showstopping, savory, straightforward steak classic Difficulty (0 = Caveman, 5 = Thomas Keller): 3 Serving size: 2 Prep/cook time: 30 min. Meat temp: Desired doneness Rare: 120-125°F Medium-Rare: 130-135°F Medium: 140-145°F  Medium-Well: 150-155°F Well-Done: 160°F or higher Ingredients:  Salt and pepper 1 Ribeye  Directions:  Always bring your meat to room temp before cooking to ensure the temperature is even throughout (about an hour). Season with salt and pepper. Arrange the coals in your grill in a triangle shape; the cente ..read more

Hungry-Man Dinner Chef Myk’s version of microwave TV dinner… without the microwave and a touch of class and style. Difficulty (0 = Caveman, 5 = Thomas Keller): 2 Serving size: 2 Prep/cook time: 45 min. Meat temp: Desired doneness Rare: 120-125°F Medium-Rare: 130-135°F Medium: 140-145°F  Medium-Well: 150-155°F Well-Done: 160°F or higher Ingredients:  2 t-bone steaks 4 waxy potatoes 1/2 cup butter for roux Salt and pepper  1 ear of corn 1/4 cup flour 1 cup beef broth  1/2 onion, sliced thin 4 oz mushrooms, sliced 1 cup butter for potatoes  Directions:  In a ..read more

Heart Steaks  Truly an underrated cut of meat. Tender, vitamin packed, and easy to handle. Difficulty (0 = Caveman, 5 = Thomas Keller): 3 Serving size: 2 Prep/cook time: 25 min. Meat temp: Medium Ingredients:  Salt and pepper  2 steaks of heart 2 tbsp MSG 3 tsp olive oil Corn starch, as needed to coat  Directions:  Season the heart steaks with MSG and salt and pepper.  Dip them to coat in the corn starch.  Get a pan smoking hot with oil.  Sear the steaks for 4 minutes per side.  Let rest for 4 minutes and slice very thin for serving.  Ser ..read more