I made Pork Schnitzel when this one was a toddler and he's been in love ever since. We laugh that I had to start carrying pork for Zander's Schnitzel addiction. Pork Schnitzel 1-2 Pork Chops Per Person 3 Eggs (Beaten) 2 C Flour 2 C Panko 2 C Oil (Canola or Corn works best) Lemon Wedges Trim the pork chops so there is very little fat left. Then pound them out to about 1/4 inch thick between plastic wrap so pork juice doesn't splatter your kitchen. Pat dry. Bread in flour, then egg, then panko. Push Pablo into pork for good coverage. Fry in oil until almost brown and remove to wire rack. Compl ..read more

I got this recipe from a family friend and just adapted it to our family. I would say it probably makes 6-8 servings! This dish was made with beef from Barnard Beef Cattle Company! I haven’t bought beef in at least a year! You will never be disappointed in buying beef from them! Please like, comment or even share this recipe. It takes me awhile to write out recipes and then type them up (2-1/2 hours start to finish) while chasing 4 girls so your engagement means a lot to us! We hope to teach as many people as we can so that everyone is cooking easy meals for their family! I hope you enjoy it ..read more

I always get asked what to I cook with Short Ribs (and Pikes Peak). I have Pikes Peak made into Stew Meat, but Short Ribs require a bit more work. I've shared recipes in the past for Short Ribs but I may have found my new favorite today. We recently had some Short Ribs made into Flaken or Korean Style. I envisioned it like Beef Bacon but with a bone. Tonight, I went to make green beans for our family dinner and thought - man, I don't want to use $10 per pound Bacon when most of the smoky flavor is going to be boiled out... enter the Flanken! This is a Flanken Short Rib. These were about .5 in ..read more

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again ..read more

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Found on: https://thenourishedcaveman.com/ossobuco-paleo-beef-shanks Ingredients 2 grass fed and finished beef shanks (about 2" thick) ½ cup chopped organic onion 1 cup of chopped organic celery 1 cup chopped organic carrots a handful of dried porcini mushrooms ¼ cup red wine 2 cups home made beef bone broth 1 bay leaf lard or tallow or ghee sea salt and pepper to taste Instructions Put the dried porcini mushrooms in a small bowl with about 2 cups of hot water ad let soften. In a large skillet melt the fat and saute' the shanks on a high flame until browned on both sides. In the meantime ..read more

In the March 2021 Issue of Texas Coop Power for Heart of Texas Electric Coop Members, Barnard Beef Cattle Company was featured. We shared the post on our social media and several people have asked about the story so I typed it up here. March 2021 Texas Coop Power Barnard Beef Cattle Company Helps the Hungry Samuel Jackson Barnard, a sharecropper from the Mound area, made his name as a farm manager nearly four generations ago. Subsequent generations of the Barnard family have carried on their patriarch's farming and ranching ties, growing the business and supporting the community. David S. Bar ..read more

I've had this question a few times and thought I would answer here on the blog for everyone... it's a bit long but involves one of the many times I've annoyed my Dad and enjoyed it. So when I came home from Indiana to take over the ranch, the cattle operation was called SJ Ranch and the land company was called BBD Ranch. Dad was brilliant but creative, he was not. When he went to organize the companies, he just told the attorney initials and stuck Ranch at the end. Of course, at the time, it didn't matter - we didn't sell to the public and most people just knew it as David's Place anyway - or ..read more

I hate those recipe blogs that take 4 pages and 30 photos to give a recipe. I promise this isn't that! When we butcher for small boxes, 1/4 or 1/8 orders, I always have these tenderloin tails leftover. Something I never know quite what to do with so I created this recipe for just this cut of meat with lots of veggies for the kids. It's inspired by Come Back Inn in Jeffersonville, IN where we lived for 6 years. Feeds 6-8 Ingredients: 1 TBS Bacon Grease or Olive Oil 2 Tenderloin Tails (approx 2 pounds) --- Could also be made with NY Strip or Sirloin 8-16 Oz of Baby Bella Mushrooms Sliced 2 Larg ..read more

In 1985, I was 3 years old. My father got up, like usual, and went to feed the cows. He got hay off a place on the north side of Highway 84 and was taking it to a place on the south side of Highway 84. As he crossed over Coryell Creek, a drunk driver hit him from behind and launched him over the side of the bridge. He fell to bedrock 3 stories down and the tractor fell on top of him. He died 6 times on the way to the hospital I'm told. As a young child, I mainly remember waking up to the valley beneath our house filled with red and blue lights, my older cousin Ron randomly being in our house ..read more