Cook this cut
Practical methods for roasts, braising cuts, specialty steaks, goat, lamb, and whole poultry. Tell April which cut is in your freezer and what you like to cook.
Ask April about your cut →The Ranch Table / Your Local RancHer + Chef
Cook This Cut.
The problem is not the cut. The problem is nobody taught you what to do with it.
Cooking notes, cut-sheet help, and a direct line to the chef who raises your meat.
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From the ranch kitchen.
Whole Goat in Retail Cuts. See what one whole goat turns into once it's cut and wrapped.
Know the cut. Make dinner.
Freezer planning
From choosing a share to putting it to work in your kitchen. Compare the beef formats and find the assortment that fits how you cook.
Explore the freezer guide →Cut-sheet help
Steak thickness, roasts, ground beef, and the cuts you actually use. Work through your traditional beef order before the butcher makes the cuts.
Talk through your cut sheet →Recipes & cooking notes.
Tested ranch recipes with safe cooking temperatures, organized by what is in your freezer.
Carne Asada With Flank or Skirt Steak
Citrus, garlic and chile marinated steak, grilled hot and sliced thin. Made for tacos.
Get the recipe →
Simple Whole Roast Chicken (and What to Do With the Bones)
Salt it early, roast it hot, check it at 165°F. Then turn the bones into stock.
Get the recipe →
Dutch Oven Chuck Roast (Classic Pot Roast)
A fork-tender pot roast with carrots, potatoes and gravy, all in one pot. The best use for the chuck roasts in your beef share.
Get the recipe →
Reverse-Sear Ribeye: How to Cook a Grass-Fed Steak
Grass-fed, grass-finished steak cooks faster than most people expect. The reverse sear gives you an even center and a dark crust.
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Ground Beef Picadillo With Potatoes and Olives
A one-skillet Latin American classic: ground beef simmered with potatoes, carrots, tomato, olives and a few raisins.
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Pan-Seared Lamb Chops With Garlic and Rosemary
Cast-iron lamb chops basted with garlic, rosemary and butter. Twenty minutes, one pan.
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Goat Birria Recipe: Slow-Braised Goat in Chile Consomé
Goat braised low and slow in a guajillo and ancho chile sauce until it falls apart, served in a bowl of consomé or griddled into tacos.
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Beef Lettuce Wraps With Peanut Sauce (20-Minute Ground Beef Dinner)
Ginger-garlic ground beef, crunchy water chestnuts, and a quick peanut sauce, ready in 20 minutes.
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Cook This Cut: Beef Shank + Pork Shank
Where shank comes from, why it needs low and slow, and a chef's favorite ways to turn it into tacos, ragu, caldo, and more.
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Chicken Stock vs. Bone Broth: What's the Difference and Why It Matters
Cook times, texture, flavor, and when to use each, plus how to cool a big pot safely.
Get the recipe →Cooking guide
Goat Meat FAQ
Cuts, handling, storage, and how to cook goat so it comes out tender.
Read the goat guide →Cooking guide
Beef Cut Sheet Guide
Pick the steaks, roasts and ground beef you will actually cook before the butcher makes the cuts.
Read the cut sheet guide →Right off the Ranch.
News, notes, and the people behind your food.