5 Easy Ground Beef Recipes with Few Ingredients: Quick and Delicious Meals

Ground beef is a kitchen staple, and it’s easy to see why. This incredibly versatile protein source is easy to cook and naturally packed with flavor. Today, we’re sharing five simple ground beef recipes – needing only a few ingredients – that will bring a little flair to your dinner table. From Mexican to Italian to Asian, these recipes will help you whip up quick dishes that taste like you spent all day in the kitchen. The secret to these delicious recipes? We use grass-fed, grass-finished beef – you’ll taste the difference! Grass-fed beef is also better for you and the planet. No antibiotics or GMOs means better nutritional quality. Plus, we raise our cattle on regenerative pastures where they’re free to roam. They enjoy happy, healthy lives and nurture the natural ecosystem. It’s a farming method that’s a win-win—for your plate, your body, and the environment. So, let’s get cooking! 1. Ground Beef Tacos This speedy, tasty taco dish comes together in just 20 minutes. It’s perfect for a quick midweek meal–or a weekend taco party! Here are the ingredients you’ll need: 1 Lb grass-fed ground beef 8 Taco shells or tortillas 1 Cup shredded lettuce 1 Cup shredded cheese Salsa and guacamole to serve And, of course, our healthy seasoning (no added sugars or preservatives, and MSG-free): 1 TBSP Chili powder 1 TBSP Paprika 1 TSP Garlic powder 1 TSP Cumin 2 TSP Salt And here’s what to do to make this 5 ingredient ground beef recipe: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Sprinkle the dry seasonings over the cooked beef. Follow the package instructions, which usually involves adding a bit of water (around 2/3 cup) and letting it simmer for a few minutes until the sauce thickens. When cooked, grab your taco shells or tortillas and start filling them with ground beef. Add the garnishings of your choice. You can add shredded lettuce and a generous sprinkle of cheese to each taco. If you’re using salsa and guacamole, add a dollop of each at this point. Serve and enjoy while they're warm! 2. Beef and Rice Skillet Cooking with one pot is great on those busy nights when you just don’t want to do the dishes. With maximum flavor and minimal washing up, this recipe is sure to become a family favorite. You’ll need the following: 1 Lb Ground beef 1 Cup Long-grain white rice 2 Cups Beef broth 1 Cup Frozen peas and carrots Salt and pepper to taste Here’s how to make it: Cook the ground beef. In a large skillet over medium heat, break up the ground beef with a spatula and cook until it’s browned and fully cooked – about 6-8 minutes. Add vegetables, broth, and rice. Stir in the rice, beef broth, peas, and diced carrots. Make sure everything is evenly combined. Bring to a boil. After the pot comes to a boil, reduce the heat to low. Cover the skillet with a lid and let simmer for 20 minutes, or until the rice is tender and the liquid is fully absorbed. Remove the lid, stir, and taste. To ensure everything is just right, taste your creation after a quick mix. If needed, season with salt and pepper. Serve and enjoy. Separate the meal between 4-6 plates and dig in! 3. Beef and Tomato Pasta This hearty, comforting pasta dish comes together in under 30 minutes. It’s also highly customizable. You can add peas, carrots, peppers–whatever needs to be used in the fridge! To start, assemble these ingredients: 1 Lb Ground beef 1 Large onion, diced 1 Can (14.5 oz) diced tomatoes 8 Oz pasta (any shape) 1 TSP Paprika 1 TSP Garlic powder 1 Cup Shredded cheese (optional) Salt and pepper to taste Here’s how to make this: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef and diced onion. Cook, breaking up the beef with a spatula, until the meat is browned and the onions are softened – about 8-10 minutes. Drain any excess fat. Stir in the diced tomatoes, paprika, and garlic powder. Let the mixture simmer for 5-7 minutes—season with salt and pepper to taste. Add the cooked pasta to the skillet. Mix everything until the pasta is coated in the beef and tomato mixture. Sprinkle the shredded cheese over the top and stir. Serve and Enjoy! 4. Asian Ground Beef and Cabbage Stir-Fry This paleo-friendly stir fry recipe is rich in meaty, umami flavors. It’s a great choice if you’re craving takeout but want a healthy (and quick) alternative! You’ll need these ingredients: 1 Lb Ground beef 1 Small head of cabbage, shredded 1/2 Cup shredded carrot 2 TBSP Bragg’s Aminos or Soy sauce (low sodium) 1 TBSP Honey 2 Cloves garlic, minced 1 Inch Ginger, grated Salt and pepper to taste Extra virgin olive oil Red chili flakes (optional) Brown rice or cauliflower rice, to serve How to make it. Mix ingredients. Combine the soy sauce, honey, minced garlic, and grated ginger in a small bowl. Set aside. Heat a large skillet over medium heat. Add the oil and the ground beef. Cook, breaking it up with a spatula, until browned and fully cooked–roughly 6-8 minutes. Add the shredded cabbage and shredded carrots to the skillet. Stir everything together and cook for about 5-7 minutes, or until the cabbage begins to wilt. Pour the soy sauce and honey mixture over the beef and vegetables. Toss everything together until evenly coated and cook for another 3-4 minutes. If you like a bit of heat, sprinkle in some red pepper flakes. Taste and adjust with salt and pepper as needed. Serve the stir-fry over a bed of your chosen rice. 5. Ground Beef and Black Bean Chili We simply couldn’t share a list of ground beef recipes without including a good ‘ol fashioned chili. This cozy, protein-packed dish is the definition of comfort food—perfect for chilly evenings when you need something warm and hearty. Here’s what you’ll need: 1 Lb Ground beef 1 Can (15 oz) Black beans, drained and rinsed 1 Can (15 oz) Diced tomatoes with green chilies 1/2 Cup Water Salt and pepper, to taste Shredded cheese (optional) Sour cream (optional) Brown rice or cauliflower rice, to serve And our healthy chili seasoning mix: 2 TBSP Chili powder 2 TSP Ground cumin 1 TSP Garlic powder 1 TSP Onion powder 1 TSP Salt ¼ TSP Cayenne pepper Here’s how to make it: Cook the ground beef. In a large pot over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Add in everything else. Toss in the black beans, diced tomatoes with green chilies, dry ingredients, and water to the pot. Give it a good stir. Bring the chili to a boil, then reduce the heat to low. Let simmer for 20-25 minutes, stirring occasionally. Taste and season. Add salt and pepper if needed. Ladle the chili into bowls, serving with your favorite rice. For an extra touch, top it off with a sprinkle of shredded cheese or a dollop of creamy sour cream! Grab a spoon and dive in! Is Ground Beef Healthy? Ground beef has an excellent nutritional profile. It’s rich in protein, iron, and other essential vitamins and minerals. However, not all ground beef is the same. Meat from concentrated animal feeding operations (CAFOs) has been shown to be lower in nutritional quality. If you’re concerned about your health, look for grass-fed and grass-finished beef. This type of beef has a better ratio of Omega 3 to Omega 6, and is higher in antioxidants and minerals. Which Ground Beef Is Best? 100% grass-fed and grass-finished ground beef is the best home cooking option. It’s incredibly flavorful, nutritionally rich, and better for the environment. Of course, there are different types of grass-fed ground beef–and that’s where your personal health and wellness goals come in: If you’re watching your fat intake, our ground sirloin is the leaner option at 90/10. Ground beef is great for everyday meals, and comes in at 85/15. Choose gourmet ground beef for show-stopping meals and entertaining, which is about 80/20. How Long Will Ground Beef Last in the Fridge? Raw ground beef lasts in the fridge for up to 3 days. If you have leftovers after cooking, you can store them in the fridge for up to 4 days. Ready to taste the difference? Are you ready to taste the difference that high-quality, grass-fed beef can make in your meals? Order Seven Sons’ ground beef today and elevate your meals.

Chicken Liver Recipes: 3 Easy Ways to Cook This Nutrient-Rich Meat

Try these 3 easy chicken liver recipes ready in 30 minutes. Sautéed, salad, or stir-fried—all using nutrient-rich, ethically raised chicken livers.

What a Sight: Chickens on our Pastures

For many, many years, egg-laying hens have been scratching, foraging, and living their best life on our Indiana pastures, but this year marks the first time in a long while that we've had broilers (i.e., "meat chickens") on our pastures, too. We've been fortunate to work with a number of trusted chicken producer farmers during that span and continue to do so today to meet the ever-increasing demand for high-quality, ethical pasture-raised chicken.

A Summer of Fun at the Farm

In the midst of many summer farm projects, thousands of orders being shipped to homes across the country each month, and normal "life" highs and lows, our family has gotten together for some F-U-N times and fellowship this summer. And you know what? I'm actually really proud of that. The truth is that it takes intentional commitment to foster friendships and love, and getting together to be with each other in the same space is an unmatched way to do just that. As you know, we value transparency in how we care for and raise animals and produce your food. But we are also happy to give you a deeper glimpse into our family—your farmers, too.

Best Breed of Chicken for Ethical Pastured Meat

When it comes to cooking, few things rival the satisfaction of a perfectly cooked, flavorful chicken dish. However, the secret to culinary success isn’t just in the recipe. It’s in the quality of the chicken itself. Meat quality and affordability have a lot to do with the chicken breed – and, more crucially – how it was raised. In this article, I will unpack some of the unknowns about chicken breeds, and how consumer expectations continue to shape the future of poultry. Our ethical pastured chicken is different than what you’ll find at most supermarkets. Here’s our approach, starting with selecting the most effective chicken breed for meat. Why Breed Matters for Quality, Flavor & Affordability You’ve probably never thought of chicken breeds in the way you would cattle breeds. While you may have heard of breeds like Wagyu and Angus when it comes to steak, people typically purchase chicken based on whether it’s free-range or pasture-raised. But that’s not the only thing that matters. The breed of chicken plays a significant role in meat quality and taste. While you might think ‘heritage’ chicken is the way to go, unfortunately, that’s far from the case due to several factors outside of our farm’s control. Historically chicken breeds were always used for the dual purpose of producing both eggs and meat. However, within the past 100 years, chickens have been bred for the specific purposes of either meat or eggs, not both. This has led to hyper-efficient breeds that have set high standards for the texture, tenderness, and affordability of chicken protein. Heritage birds like the Ancona and Sussex are small, and their flavor profile is unusual. Because of this, heritage breeds can end up with a gamey, woody taste and tough texture–nothing like the chicken you’re used to. Also, because heritage breeds are small and grow slowly, you don’t get a lot of meat for your money - making these breeds out of reach for the budgets of 99% of consumers. The optimum chicken breed–and the one we exclusively raise at Seven Sons and in our farm partner network–is the Cornish Cross Broiler. Originating in England in the 1820s, these hybrid birds meet consumers’ quality and affordability expectations while still allowing us to invest extra care in raising the birds ethically on pasture as the seasons allow. From their impressive double breasts to their ideal muscle-to-fat ratio, Cornish Cross chickens consistently deliver on taste and tenderness. This makes them the gold standard for those seeking delicious, protein-rich meat that's both hearty and flavorful. Sustainable Practices and Their Impact on Meat Quality However, it’s not just the breed of chicken that matters. How they’re raised plays a crucial role in the quality of the meat as well. Ethically raised chickens with access to pastures can have better nutritional value and offer a more diverse taste and texture profile. The reasons for this are three-fold: Space to roam: Chickens raised in a way that allows them to roam free and express their natural behaviors develop better muscle than poultry raised in tight confinement. Better nutrition: Pasture-raised chickens are more nutritious because they eat a diverse, nutrient-dense diet through foraging on healthy farmland and non-GMO grain. Happy lives: Stress impacts the quality and taste of the meat. That’s why buying ethically sourced meat is so important – not just for the welfare of the animal, but the nutritional value, too. Meet our Chicken Breeds: The Stars at Seven Sons As we’ve mentioned, the Cornish Cross Broiler is our choice of breed. With its history and lineage, this chicken breed combines the qualities of Cornish Chickens with the larger sizes seen in breeds like the White Rock. The result is a large, lean bird that produces succulent, tender meat. Here’s an overview of the Key characteristics of the Cornish Cross: Appearance: These majestic birds have broad chests and short legs. They also have a muscular build with a large breast area. Males typically weigh between 6-8 pounds, while females weigh between 4-6 pounds. Weather Tolerance: Our Cornish Cross chickens require attentive care as seasons change. During winter, providing ample shelter ensures their warmth and protection. In the heat of summer, they seek shade, ventilation, and cool water to beat the heat. Temperament: These docile, friendly animals rely on breeders for protection against predators like raccoons, foxes, and birds of prey. With secure mobile coops during summer production and access to lush pastures year around (including as weather permits in winter), we prioritize their safety while nurturing their natural behaviors. Raising Practices: From Hatchling to Harvest At Seven Sons, every decision we make, from the poultry breeds we raise to our farming practices, is rooted in our dedication to quality, sustainability, and animal welfare. Choosing Cornish Cross hens from Seven Sons, raised with a focus on regenerative farming practices, means you’re aligning with a farm deeply committed to the nutrients of our food and the ethical treatment of animals. Caring for Our Animals We don’t just raise our chickens for their meat. We do all we can to take the best care of them. During the balmy summer months, they enjoy the freedom to roam in spacious mobile coops, where they can peck and scratch in fresh, sun-kissed pastures. Each day brings a new rotation to ensure they have access to the best forage and plenty of space to thrive, while protecting the natural ecosystem. When the winter chill descends, we provide our chickens with plenty of warmth and shelter in cozy barns with pasture access as weather permits, ensuring their well-being when the temperature drops. The indoor space is kept warm, and the birds are given 10-20% more space beyond what organic standards require. The winter barns also have windows that let in plenty of natural light, allowing our birds to wake up with the natural sunrise. Caring for Our Land Our commitment to ethical farming doesn't end there. We also embrace regenerative grazing practices that nurture our chickens and the land they roam on. One of the overlooked elements of CAFOs is their impact on the environment. Not only are factory-farmed chickens' lives incredibly stressful, but they don’t get to play their natural role in boosting environmental biodiversity. Our chickens, on the other hand, play a crucial part in the ecosystem of our sustainable farm, helping to: Enhance Soil Health: Through natural foraging and scratching, our chickens contribute to soil health, enriching it with organic matter and fostering vital microbial activity. Provide Natural Fertilizer: The nutrient-rich manure produced by our chickens serves as a natural fertilizer, promoting robust plant growth and reducing reliance on synthetic alternatives. Pest Control: Harnessing our chickens' instincts, we utilize them as a pest control mechanism, feasting on insects, larvae, and weed seeds, eliminating the need for chemical pesticides. Caring for Our Customers At Seven Sons and our partner farms, you're not just making a transaction when you choose to buy from us. You're entering into a relationship built on trust and mutual respect for your well-being. For us, this means holding ourselves to the highest standards when it comes to the meat we produce. We firmly believe that food should never pose a risk to your health. It should be a source of nourishment and vitality. That's why we’re deeply committed to providing quality, natural nutrition to our animals: our chickens are raised on a diet free from GMOs, antibiotics, drugs, and hormones. We believe in the power of natural, wholesome nutrition to support a healthy lifestyle. By choosing our products, you can rest assured that you're making a choice that prioritizes your health and the health of your loved ones. Preparing Chicken: Tips and Tricks Sure, you may have cooked with chicken breasts or thighs–maybe even a whole chicken–but we sell plenty of other incredibly tasty and nutritious cuts of chicken. From drumsticks to wings to necks and hearts, each cut offers its own unique flavor profile and cooking experience. Our ethically raised Cornish Cross Broilers are nutritious and easy to cook. This generously sized bird is protein-packed and nutrient-dense, making for a delicious meal whether grilled, baked, barbecued, or slow-cooked. How you prepare your chicken will depend on the cooking method and cut you’ve chosen–and there are plenty to choose from! Order Your Ethical Pasture-Raised Chicken Today! Ready to taste the difference? Order your ethically pasture-raised chicken now and taste the quality and flavor that comes from ethical breeding and sustainable practices.

The Deep Roots and Rich Diversity of Heritage Pig Breeds

Today, you get a little history lesson from your farmer. 🙂 While our family proudly includes Heritage in the name of our pork, it isn’t just a fancy name. It’s an indicator of the pork's quality, nutrition, and history – not to mention the farmer’s ethical breeding practices. Let’s explore the history of heritage pig breeds in more detail, so you can make an informed choice about pork when you shop. The Definition and Importance of Heritage Pigs By definition, a heritage pig breed is one with deep historical roots. These breeds have been around for hundreds of generations. In fact, the first pigs were brought to America by Columbus in 1493. Back then, pigs came in distinct colors, sizes, and shapes – the pink pig with a curly tail that comes to mind today didn’t exist. Heritage pigs were allowed to roam on pastures and woodlands. Their diet didn’t include antibiotics, GMOs, or growth promotants. Farmers carefully bred the best for their hardiness, health, and ability to adapt to outdoor environments. The result was delicious, sustainable pork rich in nutrients and vitamins. Fast forward to the Industrial Revolution – pig farming changed drastically. Industrial operations were developed to house, feed, and harvest pigs more efficiently than small family farms. To maximize profits in this system, animals were bred for rapid growth and size. Today, it’s still the same… Most grocery store pork is no longer heritage. It comes from concentrated animal feeding operations (CAFOs), where pigs are kept in overcrowded conditions, farrowed in small crates, and crossbred with little thought to hardiness and quality. Seven Sons and our partner farms continue to champion the ethical rearing of heritage pigs. Like our forefathers, we prioritize the health and ethical care of our animals. Our heritage pigs are free to roam, play, and thrive – and we never use antibiotics or GMOs. Diet of a Heritage Pig: Back to the Roots Not only do heritage pigs grow in vastly different conditions than factory-farmed livestock, but their diet is also vastly different. Industrially raised pigs are often fed diets limited to corn and soybeans, which are cheap and easy to produce at scale. On the other hand, our heritage pig breeds are fed a mix of oats, barley, and other non-GMO grains including corn and soy. But best of all, and a key difference, is that the hogs are able to regularly forage for starchy roots and grubs, and all the colorful vegetation on our open pastures. We pasture raise our hogs and let them roam freely, interacting with the land in their natural and instinctive way. Combined with stress-free rearing, this creates richly colored, juicy meat with a wonderful, buttery flavor. Exploring the Diverse Pig Breeds Now, we’ll dive into some of the most popular heritage breeds, looking at their history, characteristics, and flavor profile. Berkshire Pigs Berkshire pigs get their name from their place of origin: Berkshire, England. They’re one of the oldest heritage pig breeds alive today, with roots dating back to the 17th century. These animals have a distinct black coat with white markings on their snout, tail, and hooves. They have short legs and large bodies and can weigh up to 500-600 lb at full size. Flavor-wise, the Berkshire pig is renowned for its rich marbling, intense savory flavor, and melt-in-the-mouth tenderness. Red Pig Breeds Next, we’ll look at three of the most well-known red pig breeds: Tamworth, Red Wattle, and Duroc. Like the Berkshire, the Tamworth originates from England, with historical references dating back to the 1800s. The Tamworth is active, long-legged, and lean, with an auburn coat and long snout. The meat is dark in color, with a nutty, sweet, and succulent flavor. The Red Wattle, a hardy breed, was first recorded in US history books in the mid-1800s. This breed also has a dark auburn coat and distinctive wattles on both sides of its neck. The meat is pinkish-red in color, and has a succulent, earthy flavor. Lastly, there’s the Duroc. The Duroc dates back to New England in the 1800s, and is thought to come from Africa originally. These large, compact pigs have a mahogany coat, and can weigh anywhere from 700-900 lbs. In terms of flavor, the cuts of pork from this breed are deeply marbled with a rich, bold, and juicy taste. (There’s a reason you’ll find a number of Duroc in the Seven Sons Farm ecosystem.) ;) Spotted The most well-known spotted heritage big breed is the Gloucestershire Old Spot pig, which, as the name suggests, originates from Gloucestershire, England. This breed has a white coat with black spots. When it comes to taste, the meat from this breed has a sweet, juicy flavor profile that’s perfect for pork chops or roasting. Hampshire and Other Heritage Pigs The Hampshire hog is the oldest American breed of pig, first written about in the 1790s. This breed has a distinctive coat: primarily black with a white ring across its shoulders and front legs. The meat is known for succulence and tenderness. The Environmental Footprint of Heritage Pig Farming Switching to heritage pasture-raised pork is better for your health, the welfare of the animal, and the environment. At Seven Sons, our heritage hogs play a vital role in nurturing our environmental ecosystem. We use regenerative grazing practices, shepherding our pigs from one section of pasture or forest to another to support soil health, carbon sequestration, and improve biodiversity. The result is tasty, nutritious pork that supports environmental sustainability and promotes animal well-being. I hope you learned something today, and enjoyed the history lesson. Ready to taste the difference? Shop our pasture-raised heritage pork today.

What Is Heritage Pork? All About Heritage Pig Breeds

Here’s a little-known fact: the picture of pigs we’re all accustomed to today is nothing like the heritage breeds that first came to America hundreds of years ago. Most of today’s pigs are the product of industrial farming practices. They’re bred not for their caliber, but for mass production. The origin of heritage pig breeds dates back thousands of years, and they’re renowned for their hardiness, nutritional content, environmental benefits, and sustainability. History and Characteristics of Heritage Pigs Pigs have been part of the agricultural world since ancient times. Until the Industrial Farming Revolution, these animals lived on open fields and pastures—a far cry from the uniform ‘pink’ pig we know today. They came in distinct breeds: the long-legged auburn Tamworth, the ebony-coloured Berkshire, and more. Farmers carefully selected the best of these heritage pigs for breeding, with the idea of nurturing hardy, robust animals with strong immune systems and tasty, nutritious meat. At Seven Sons, we cross-breed our Heritage pigs like the ones pictured above with modern varieties for a balanced combination of hardiness traits and a fat/flavor profile. Most pork you find in supermarkets comes from concentrated animal feeding operations (CAFOs). Unlike heritage breeds, factory-farmed pigs aren’t so much bred for quality as they are for QUANTITY. The pigs are unfortunately farrowed in small crates and often given antibiotics to combat the diseases that inevitably develop in such crowded conditions. Not only is the industrial approach unkind to the animals and the planet, but also results in loss of hardiness, natural immunity, maternal instincts, and an inability to sustain diverse weather conditions. For instance, our hogs happily and healthily thrive on pasture even during winter: Why Buy Heritage Pork? Once you try heritage pork, you’ll immediately taste the difference compared to factory-farmed meat. Heritage pork is renowned for its intensity of flavor, juiciness, marbling, and tenderness. It’s nothing like the bland, dry pork you often get at the grocery store. Heritage pork is also nutritionally superior because heritage breeds are pasture-raised with plenty of space to roam and play. Their lives are stress-free and spent in a natural environment, making for healthier, happier animals. In addition, we never use GMOs, antibiotics, or growth promotants – all of which reduce the nutritional profile of the meat. Lastly, ethically sourced meat is better for the planet. Pigs play an essential role in promoting plant diversity because their rooting and foraging practices encourage soil activity. When farmers take a regenerative grazing approach to farming (rotating animals on the pasture to help with natural pest control and biodiversity), they’re working to restore soil health and build healthy ecosystems that sequester more carbon. Ready to taste the difference? Shop our range of pasture-raised heritage pork today. Looking for inspiration? Give this recipe for Traditional Southern Smoked Pork Neck Bones a try.

Winter 2024 Project and Pasture Update

Good morning, and Happy St. Patrick's Day! ☘️ While the official arrival of Spring is marked on the calendar later this week, we've been the benefactor of nearly a month's worth of Spring-like weather here in Northern Indiana. The farm production team isn't complaining as it's afforded them some sunny, refreshingly crisp days to complete their daily animal chores and checks, and winter and early spring projects. They've been working on shade structures for the laying hens, putting finishing touches on our new chicken brooder and overseeding the pastures, among many key projects.

Sustainable Pork: Ethical Choices for Informed Consumers

At Seven Sons, we understand that our customers want to make healthy, ethical, and sustainable food choices, and we’re here to help. Sustainable agriculture isn’t a marketing ploy. It’s a way of operating deeply embedded into everything we do. Through rigorous protocols, we stand by our commitment to heal the land, ensure the humane treatment of our animals, and provide our customers with the highest-quality meat. Many pork brands manipulate food labels for products like bacon, sausage, and pork tenderloin with terms like natural or humane. This is known as greenwashing, which is dishonest and makes these products seem more green than they really are. Regenerative-focused farms like ours make it possible for conscientious consumers to enjoy pork without compromising their values. Let’s explore how we raise sustainable pork today. Seven Sons' Commitment to Sustainable Pork Sustainable pork production, for us, means taking care of our pigs through responsible stewardship of the land, ethical treatment of the pigs throughout their lives, humane harvesting, and environmentally sound waste management. Here’s a closer look at the protocols we follow: Sustainable Land Practices Pigs are emotionally and cognitively intelligent creatures that thrive when given lots of green space to roam, root, play, and rest. However, concentrated animal feeding operations (CAFOs) confine pigs in small gestation crates too small for them to even turn around. Our hogs are raised on open green pastures where we follow regenerative grazing practices. Here are a few pics of life for hogs on our farm, including a selfie with Blake, the 1st son. Every 30-60 days, Bruce (the 6th son) and the farm production team move our pigs from one section of pasture or forest to another, where they root and browse on nutrient-rich soil. This process helps to build the animals' health and resilience while enhancing the carbon sequestration ability of the soil, preventing manure and parasite load buildups, and tackling environmental degradation. Using regenerative agriculture techniques, we prevent the need for environmentally harmful synthetic fertilizers, pesticides, and herbicides on our pastures. This alone is a reason many customers decide to start buying from our farm. But, there’s a lot more value we bring to the table to produce heritage pork and other proteins sustainably. So, let’s continue. Ethical Practices in Pork Production Sustainability and ethics go hand in hand. We care for our animals, and that means we care for the environment they live in. Social Living Conditions From the beginning of their lives to harvesting, we put our animals’ well-being first. Our sows give birth in outdoor farrowing/birthing huts or indoor community farrowing shelters. By ensuring piglets spend more time with their mothers, litters are spread out, giving sows more time to recover. Once our piglets are weaned, they typically weigh around 45 pounds and return to roam the pastures, where they can live and root freely, with no threat of alterations, such as teeth or tail clipping, and no nose rings. Years ago, we once operated a conventional factory hog farm. So we know from direct experience that alterations like these are standard practice to prevent injuries and to prevent animals from cannibalizing each other in crowded conditions. Humane Harvesting When it comes to harvesting, we keep ethics front of mind. We humanely harvest our animals at small, family-owned abattoirs that we’ve established incredible working relationships with for over a decade. We ensure our animals are comfortable with provisions for water and space to rest. To avoid unnecessary stress or panic, we render our livestock immediately unconscious by stunning them. Not only is our approach kinder, but the meat is better. Calm animals before harvesting have less lactic acid in their muscles. Higher levels of lactic acid (associated with stress) cause muscles to contract and reduce the tenderness of the meat. In addition, studies show pasture-raised animals can have much higher proportions of omega-3 fatty acids, vitamins, and minerals than conventionally-raised hogs. Natural, Healthy Diet: Free of Antibiotics To further ensure quality and hardiness, we focus on heritage pork breeds—this means we don’t need to administer antibiotics or growth promotants. Instead, we raise our animals naturally with wholesome nutrition, resulting in ethically-sourced meat that’s better for your health and the planet. Industrial farming practices often include the preventative use of antibiotics to reduce the risk of infection in animals raised in confinement. Overuse of antibiotics is a public health concern that contributes to the development of antimicrobial resistance, essentially antibiotics becoming less effective over time. Addressing Environmental Concerns Many consumers are becoming increasingly conscious of the carbon footprint of the meat products they consume. Pork can be part of a sustainable diet – you just need to be intentional about where you buy it from. The sustainability of pork depends heavily on the processes and practices farmers follow during the agricultural lifecycle. While regenerative farming practices are proven to improve soil health and reduce greenhouse gas emissions, practices like over-tillage, overgrazing, and mono-cropping degrade soil health – harming the environment. Waste Management in Pig Farming Another sustainability concern consumers have regarding pork is what pig farms do with waste. Lagoon systems to manage waste like manure and urine are common practice for CAFOs, though not all use them. These systems collect and store the waste in large, open-air pits or ponds, which release dangerous pollutants into the air and groundwater. To mitigate these risks, farms like ours use sustainable manure management practices. By rotating animals outdoors continuously and keeping them in low-density groups, we enable even manure distribution while reducing the likelihood of high concentrations of manure buildup. Plus, when our hogs are provided shelter (like you see above) during extreme winter weather, we combine manure with sources of carbon bedding like straw or wood chips. As long as manure is combined with enough carbon, it won’t leach. In addition, we maintain ecological equilibrium by regularly seeding our pastures with specific plants that are ideal for metabolizing nitrogen. Sustainable Pork vs. Other Meats When looking to live a sustainable lifestyle, you might be wondering what meat is best. It’s less about the type of meat and more about how the farm produced it. For example, all beef has a misunderstood and ill-informed reputation for having a negative environmental impact, the mass production of fatter cows, and overcrowded and unhealthy conditions at CAFO feedlots. If you’ve been following us for any time at all, you know that's utter nonsense and it’s possible to produce beef sustainably like we do. As our good friend says,” It’s not the cow, it’s the HOW.” That being said, most pork (and chicken, too) continues to be produced unsustainably. The challenge for pork brands moving toward sustainable pork production is that most of a hog's diet must come from grain feed rations, most commonly a mix of corn and soybeans. For pork to be produced sustainably, for the long term, the entire pork community need to remain diligent in focusing on sourcing non-GMO grains. More specifically, we need to source non-GMO grains from crop farmers focused on regenerative soil-building practices that sequester carbon, reduce water runoff, increase water infiltration rates, encourage biodiversity, and reduce dependency on any fertilizer and chemical inputs. When you purchase pork, beef, and chicken from regenerative-focused farms like Seven Sons, you can be confident that you're making the most sustainability-minded choice. Order our delicious, pasture-raised sustainable pork today, and play a part in shaping the sustainable farming industry of the future.

How to Cook Beef Tongue: Best Methods for Tender Results

Beef tongue offers a versatile and delicious way to change up your main dish favorites. Perfect for lunch or dinner, this flavorful cut is gaining popularity for good reason. While it may be less common here, in the American mid-west, beef tongue is popular around the world. Its rich taste and tender texture make it a great choice for discovering and enjoying new recipes. After a slow cook to tenderize, you can slice it up for tasty lengua tacos, stir-fry, or sandwiches. Adding beef tongue to your diet gives you a nutrient-dense, tasty cut that helps support the sustainable nose-to-tail approach. In addition, choosing grass-fed beef ensures you get high-quality meat free from hormones, antibiotics, and GMOs, making it a healthier and more ethical choice. In this guide, we’ll explore three methods to cook beef tongue to perfection. Ready to try this lesser-known cut and prepare a delicious meal that will have your family and friends asking for more? Prep time: 30 minutes Cook time: 3-4 hours Servings: 4 Tips for Cooking with Beef Tongue Cooking with beef tongue might seem intimidating at first. Most people don’t know the right way to prepare it, unless they were fortunate enough to enjoy organ meats in their family’s traditional cooking. But here are some of our best tips to help ensure your meals come out great every time. Use a cooking method that tenderizes the beef tongue (braise, boil, or pressure cooker) Remove the tough outer skin, make sure to let the cooked tongue cool slightly first – but don’t let it cool too much, as the skin will become tricky to remove. Remove the tough skin after it’s cooked and slightly cooled If you prefer a slightly crispy texture, pan-fry the beef tongue in a couple of tbsps of extra virgin olive oil for 5-6 minutes after cooking and removing the skin. Explore different cuisines by changing the herbs and spices you use. Get high-quality, ethically sourced meat products to ensure you get the best taste and highest nutritional value. How to Cook Beef Tongue Our recipe is a like a classic beef stew, but the cooking method works great for any flavor profile. Swap out the seasonings and vegetables for whatever dish you’re making. For example, if you want to whip up some beef tongue fajitas, adjust the seasonings (paprika, cumin, red pepper flakes, etc.) and slice the meat into strips when it's done. Once you’ve got your ingredients together, it’s time to get cooking. Here are the best three ways to cook beef tongue. What You’ll Need You’ll need a few things to make a delicious meal with beef tongue, here’s what’s on the list for our recipe. 2 lbs. grass-fed beef tongue, cleaned and trimmed 1 large onion, chopped 1 cube butter 2 cloves garlic, minced 3 carrots, chopped 3 potatoes, peeled and cubed 2 cups beef broth 1 cup red wine (optional) 2 tbsp tomato paste 1 tsp dried thyme 1 tsp dried rosemary 1 bay leaf Salt and pepper to taste Instant Pot Beef Tongue This instant pot beef tongue recipe is delightfully simple and takes less than two hours to prepare. If you don’t have an instant pot, you can also use a pressure cooker, following the same steps below. Place a tab of butter in the instant pot with chopped onions, carrots, and minced garlic. Saute until the onions start to brown. Saute and add in the beef tongue, plus all other ingredients. Put the lid on the pot and set it to sealing. Leave for 90 minutes. Release the pressure and take out the beef tongue. Once cooled, remove the skin. Cut into slices and pour on the sauce from the pressure cooker. Serve. Beef Tongue in the Dutch Oven This braised beef tongue recipe produces incredibly tender meat. It takes a little more time to cook, but the wait is well worth it. Put the beef tongue in your Dutch oven or a roasting pan. Add all the other ingredients and stir well. Place the lid on top and braise in the oven at 375 degrees for 5-6 hours. Remove the beef tongue and let cool for about 15 to 20 minutes. Peel the outer layer of skin and discard, cutting the remaining meat into slices. Pour on the sauce and serve! Slow Cooker Beef Tongue No Dutch oven? No problem! Here’s how to make beef tongue in the slow cooker. Place all the ingredients in the slow cooker. Cook on the low setting for 8 hours. Transfer the beef tongue to a work surface and let it cool for a few minutes. Peel the outer layer of skin and discard. Then slice the remaining meat. Pour on the sauce and serve! Side Dishes to Pair with Beef Tongue Beef tongue is a super versatile cut of meat. Here are some delicious side dishes to pair it with for lunch and dinner: Shredded beef tongue tacos with salsa verde and avocado Teriyaki beef tongue with sticky rice and pak choi Braised beef tongue with buttery mashed potatoes and roasted broccoli Beef tongue sandwiches with honey and mustard dressing Recipe FAQs What does beef tongue taste like? Beef tongue has a rich, meaty flavor and tender, buttery texture. It’s also exceptionally versatile, making it the perfect base for a variety of dishes. Is beef tongue chewy or tender? Beef tongue only becomes chewy if you cook it incorrectly. The best way to cook it is low and slow. What is lengua meat? Lengua is the Spanish word for tongue. If you see lengua on a menu in South America, it will probably mean beef tongue. How do I ensure my beef tongue is tender? For tender results, cook beef tongue low and slow. Ready to cook? Try these delicious recipes for yourself. Order Seven Sons’ grass-fed beef tongue today. As always, we’d love to know what you think! So, let us know if you tried our recipes and how it turned out! Curious for more? Try this simple Pickled Beef Tongue recipe or these authentic Mexican Beef Tongue Tacos!

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