Ingredients: 2 packages SFM Co Round Steak Strips (Fajita strips) 4 medium-sized potatoes; cut into wedges 1 Tbsp bacon grease or vegetable oil 3 Tbsp butter 2 Tbsp garlic powder salt and pepper crushed red chili flakes, optional Steak Marinade 1/3 cup soy sauce 1 Tbsp vegetable oil 1 Tbsp hot sauce pepper Instructions: Marinate the steak strips. Add all of the marinade ingredients to a bowl and mix well. Add the steak strips and mix to coat the strips well. Let sit while you cook the potatoes. *You can marinade the strips in a plastic zip baggie for easy clean-u ..read more

A big reason we wanted to start our meat business and share our farm story is to provide our community with beef and pork. In today’s world, there are a lot of hot topics buzzing around with terms being put on labels that make purchasing confusing. Today we wanted to talk about the trending buzzword “sustainably” and our farm’s stance on it. The United Nations' definition of sustainably is “meeting the needs of the present without compromising the ability of future generations to meet their own needs.” The National Institute of Food and Agriculture states that sustainable agriculture practic ..read more

Ingredients: 1 SFM Co Pork Roast 1 Tbsp chicken broth base 3 carrots, diced 2 stalks of celery, diced 1 small onion, diced 1 lb egg noodles 2 Tbsp butter 2 tsp dried thyme 2 tsp dried oregano two bay leaves 4 cups water salt pepper Instructions: First, you'll want to slow-cook your roast so that it is easier to make the soup. The easiest way to do that is in a slow cooker. Add the roast, broth base, salt, pepper, and water to a large crockpot. Cook on low for 8 hours. When the roast is finished, take it out of the cooking broth and shred it or cut it into bite-sized chunks. As the broth ..read more

March is women’s history month and national agricultural week. So, this week on the blog we wanted to talk about being women in Agriculture. If you haven’t guessed by now, agriculture is just as much of a social scene in our rural community as it is a career; therefore, the people who work within ag are always a topic of discussion. To paint a picture to start our discussion. Imagine a custom chopping operation rolling up to your farm, and once the trucks are parked, out pop a couple of guys and 3 girls ready to harvest the crop. WHAT! MIND BLOWN! Now, this doesn’t happen all the time, but we ..read more

Ingredients: 3/4 cup orange juice, fresh 1/4 cup lime juice, fresh 1 (4 oz.) can chopped green chili 2.5 lb pork roast from SFMC Dry Rub: 2.5 tsp salt 1 tsp black pepper 2.5 tsp ground cumin 2 tsp oregano 2 tsp garlic powder 2 tsp onion powder 1.5 tsp chili powder 1/4 tsp cayenne pepper Accessories Street size taco shells (corn or flour) Diced white or yellow onion Chopped Cilantro Lime wedges Thinly sliced jalapeno Instructions: Mix all dry rub ingredients in a small bowl, set aside. Add the pork to the crockpot and sprinkle both sides with the dry rub. Poor the orange juice and lime ..read more

3 Takeaways From our First Year in Business One whole year complete! Honestly, the anniversary really snuck up on us. One year ago we officially launched Steckler Family Meat Co. Since then we have been full speed ahead spreading the word and providing families with beef and pork directly from our family's farm. It has been a good year with plenty of highlights and some stumbles along the way. There are three big takeaways that we have come to conclude over the last year of doing business as sisters.  Done is better than perfect! Business podcasts have been our go too this year and have ..read more

Ingredients: 1 package SFM boneless pork chops 1/2 cup cornmeal 1/4 cup grated parmesan cheese 1/4 cup Dijon mustard 1 Tbsp all-purpose meat seasoning salt & pepper to taste bacon fat or vegetable oil for frying Directions: Prepare the pork chops. You will want thin chops to bread and pan fry, so layer the chops in between two pieces of parchment paper. Use a meat mallet or rolling pin to gently pound the chops to a 1/2-inch thickness. You could even cut the chops in half lengthways before pounding. Next, prepare your pan for frying. This recipe calls for what we call a shallow fry ..read more

Here we are in the later days of February. The winter season seems to be falling behind us and pops of spring are showing up. This week we wanted to talk about embracing a season of slow. Everyone seems to have seasons like this at some point in time. For farmers and agricultural professionals, their season of slow follows closely with the seasons of the year. Our slow time is also reflected by the amount of sunlight in the day. So, we work long hours in the spring, summer, and fall when the days are longer. The winter is still busy with animal work, business meetings, tax preparation, and equ ..read more

Ingredients: 2 lbs SFM Co ground beef 1 egg 6 saltine crackers 1 Tbsp seasoned salt 1 tsp garlic powder 2 tsp onion powder 3/4 cup blueberry jam 1 1/2 cups BBQ sauce salt & pepper to taste Directions: Add the ground beef to a large mixing bowl. Crack the egg into the beef. The egg acts as a binder to keep the meatballs together. Crumble and add the saltine crackers to the mixture. Season with the seasoned salt, garlic powder, onion powder, salt, and pepper. Use a scoop to portion out the meatballs. Roll into a ball and place on a pre-greased baking sheet. Ensure the baking sheet has si ..read more

Ingredients: Boneless ribeye, strip loin steak, or sirloin steak sea salt crush red pepper 1 tablespoon oil 4 tablespoons butter 2 cloves garlic (or more to taste) Directions: Let steaks sit at room temperature 3o minutes prior to cooking. Cut steak into bit size pieces (1"x1"). Season with sea salt and crush red pepper flakes. Heat skillet (cast iron works great) to high heat and place 1 tablespoon oil in skillet. Place steak bites in the hot skillet in an even layer and let sear for 2 minutes per side or until a brown crust is formed. (be careful not to cook to long) If you have multiple ..read more