Chef Matthew's Grass-Finished Burgers

You'll Need

• 1 lb Grateful Graze 85/15 ground beef
• Salt and black pepper
• 4 burger buns
• Your favorite burger toppings
• Grateful Graze Beef Tallow, optional for the skillet

Here's How

1. Divide the ground beef into 4 equal portions and gently shape into patties. Don't pack them too tightly.
2. Season both sides with salt and pepper just before cooking.
3. Heat a cast-iron skillet or grill. If using a skillet, a small spoonful of Grateful Graze Beef Tallow is a great cooking fat.
4. Cook the burgers, flipping once. Don't press down on them while they cook — that pushes those flavorful juices out.
5. Check the center with a meat thermometer rather than relying on color.

Chef Matthew's Ranch Kitchen Meatloaf

You'll Need

• 1 lb Grateful Graze ground beef
• 1 egg
• 1/2 cup breadcrumbs
• 1/3 cup finely chopped onion
• 1/4 cup milk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Here's How

1. Heat oven to 350°F.
2. Gently mix all ingredients just until combined. Don't overwork the meat.
3. Shape into a loaf and place in a baking dish or on a rimmed baking sheet.
4. Bake about 45–55 minutes, checking the center with a meat thermometer.
5. Rest about 10 minutes before slicing.

Chef Matthew's Skillet Meatballs

You'll Need

• 1 lb Grateful Graze ground beef or Ancestral Blend
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or cooking fat
• 2 cups tomato or marinara sauce, optional

Here's How

1. Combine the ground beef, egg, breadcrumbs, onion, garlic, salt and pepper in a bowl.
2. Mix gently just until everything comes together. Shape into meatballs about 1 1/2 inches across.
3. Heat the oil in a large skillet over medium heat.
4. Add the meatballs and brown them on several sides, turning gently as they cook.
5. If using sauce, pour it into the skillet, cover and simmer until the meatballs are cooked through. You can also finish them in the skillet without sauce, lowering the heat as needed so the outside doesn't overbrown.
6. Check the center of the meatballs with an instant-read thermometer before serving.

Chef Matthew's Easy Beef Tacos

You'll Need

• 1 lb Grateful Graze ground beef or Ancestral Blend
• 1/2 small onion, finely chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup water
• 8 small tortillas
• Your favorite toppings — shredded cheese, lettuce, tomato, salsa, sour cream or avocado

Here's How

1. Heat a skillet over medium heat. Add the ground beef and onion.
2. Cook, breaking the beef into crumbles, until browned and cooked through. Drain excess fat if needed.
3. Stir in the chili powder, cumin, garlic powder, salt and pepper.
4. Add the water and simmer for 3–5 minutes, stirring occasionally, until the seasoning coats the beef and most of the liquid has cooked away.
5. Warm the tortillas and fill with the seasoned beef.
6. Add your favorite toppings and serve right away.

Chef Matthew's Beef Chili

You'll Need

• 1 lb Grateful Graze ground beef or Ancestral Blend
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14–15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) kidney or pinto beans, drained and rinsed, optional
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika, optional
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Here's How

1. Heat a large pot or Dutch oven over medium heat. Add the ground beef and onion.
2. Cook, breaking the beef into crumbles, until the beef is browned and the onion is tender. Add the garlic and cook about 30 seconds more.
3. Stir in the chili powder, cumin, smoked paprika, salt and pepper.
4. Add the diced tomatoes, tomato sauce and beans, if using. Stir well.
5. Bring to a gentle simmer, then reduce the heat and cook uncovered for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning before serving.

Chef Matthew's Sloppy Joes

You'll Need

• 1 lb Grateful Graze ground beef
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 3/4 cup tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 teaspoon brown sugar, optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns

Here's How

1. Heat a large skillet over medium heat. Add the ground beef and onion.
2. Cook, breaking the beef into crumbles, until browned and the onion is tender. Add the garlic and cook about 30 seconds more.
3. Drain excess fat if needed.
4. Stir in the tomato sauce, ketchup, Worcestershire sauce, mustard, brown sugar if using, salt and pepper.
5. Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the mixture is thick enough to pile onto a bun.
6. Toast the buns if you like, spoon the beef mixture on top and serve.

Chef Matthew's Beefy Tomato Pasta

You'll Need

• 1 lb Grateful Graze ground beef or Ancestral Blend
• 8 oz pasta
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (14–15 oz) diced tomatoes, drained, optional
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella or grated Parmesan, plus more for serving

Here's How

1. Cook the pasta according to the package directions. Before draining, save about 1/2 cup of the pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and onion.
3. Cook, breaking the beef into crumbles, until browned and the onion is tender. Add the garlic and cook about 30 seconds more.
4. Stir in the tomato sauce, diced tomatoes if using, Italian seasoning, salt and pepper.
5. Reduce the heat and simmer for about 10 minutes. If the sauce becomes too thick, add a splash of the reserved pasta water.
6. Add the drained pasta to the skillet and toss until well coated. Stir in the mozzarella or Parmesan and serve hot.

Chef Matthew's Beef Lasagna

Layer noodles with beef tomato sauce, ricotta or cottage cheese, mozzarella and Parmesan. Bake at 375°F until hot and bubbling. Rest before cutting.

Chef Matthew's Quick Ground Beef Skillet

You'll Need

• 1 lb Grateful Graze ground beef or Ancestral Blend
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 small zucchini, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked rice or diced cooked potatoes, optional

Here's How

1. Heat a large skillet over medium-high heat. Add the ground beef and onion.
2. Cook, breaking the beef into crumbles, until the beef is browned and the onion begins to soften.
3. Add the bell pepper and zucchini. Cook 4–5 minutes, stirring occasionally.
4. Add the garlic, smoked paprika, salt and pepper. Cook about 30 seconds more.
5. Stir in cooked rice or potatoes, if using, and heat through.
6. Taste, adjust the seasoning and serve hot.

USDA Food-Safety Guidance: Ground beef should reach an internal temperature of 160°F.

Chef Matthew's Ribeye

Pat dry, season with salt and pepper and cook over high heat on the grill or in cast iron. Give the first side time to develop a deep crust before turning.

Chef Matthew's New York Strip

Pat dry, season well and cook hot enough to build a deep brown crust. Rest before slicing.

Chef Matthew's Top Sirloin

Season simply and cook over high heat. Rest, then slice across the grain.

Chef Matthew's Tenderloin Filet

Season simply, sear well and finish gently if the filet is especially thick.

Chef Matthew's Flat Iron Steak

Cook hot and relatively quickly. Rest, then slice across the grain.

Chef Matthew's Flank or Skirt Steak

Cook over high heat, rest and slice thinly across the grain. These cuts are excellent for fajitas, tacos, salads and steak bowls.

Chef Matthew's Porterhouse or T-Bone

These steaks give you two textures in one steak: strip on one side of the bone and tenderloin on the other. Grill or sear over high heat, then use gentler heat as needed to finish a thick steak evenly.

Chef Matthew's Hanging Tender

Hanging tender is deeply beefy and especially good with a hot sear. Rest it well and slice thinly across the grain.

Chef Matthew's Coulotte Steak

Season well and grill or sear, allowing the exterior to brown deeply. Rest before slicing across the grain.

Chef Matthew's Cube or Minute Steak

For a quick meal, season lightly, dredge in seasoned flour if desired and pan-cook. It can also be used for country-style steak with gravy.

Chef Matthew's Chuck or Arm Pot Roast

You'll Need

• 1 Grateful Graze Chuck or Arm Roast
• Salt and black pepper
• 1 onion, sliced
• 2–3 cloves garlic, chopped
• 1–2 cups Grateful Graze Beef Broth
• Grateful Graze Beef Tallow, optional for browning

Here's How

1. Heat the oven to 325°F.
2. Season the roast generously with salt and pepper.
3. Heat a Dutch oven or heavy oven-safe pot over medium-high heat. Add a small amount of Grateful Graze Beef Tallow if needed, then brown the roast well on all sides.
4. Add the onion and garlic around the roast.
5. Pour in enough Grateful Graze Beef Broth to come about one-third of the way up the roast. You do not need to cover the meat with liquid.
6. Cover tightly and place in the oven.
7. Cook until fork-tender. For many roasts, begin checking around 3 hours, but larger roasts may need longer.
8. Let the roast rest briefly, then slice or pull apart and spoon some of the cooking juices over the meat.

Chef Matthew's Rump or Eye of Round Roast

These are leaner roasts. Unlike a chuck or arm roast, they're best roasted and sliced rather than cooked until they fall apart.

You'll Need

• 1 Grateful Graze Rump or Eye of Round Roast
• Salt and black pepper
• Garlic powder or 2 cloves fresh garlic, minced
• Your favorite herbs, such as rosemary or thyme
• Grateful Graze Beef Tallow, optional for browning

Here's How

1. Heat the oven to 325°F.
2. Season the roast generously with salt, pepper, garlic and herbs.
3. For extra flavor, heat a little Grateful Graze Beef Tallow in a heavy skillet and brown the roast on all sides.
4. Place the roast in a roasting pan and insert a meat thermometer into the thickest part.
5. Roast until the center reaches your desired temperature, keeping the USDA minimum below in mind. Cooking time varies with the size and shape of the roast, so trust your thermometer more than the clock.
6. Rest before carving, then slice very thinly across the grain. This is especially important with these lean cuts.

Chef Matthew's Sirloin Tip Roast

Sirloin Tip is a lean, flavorful roast that's best roasted and sliced. The key is using a thermometer, letting it rest, and slicing it thinly across the grain.

You'll Need

• 1 Grateful Graze Sirloin Tip Roast
• Salt and black pepper
• Garlic powder or minced fresh garlic
• Rosemary or thyme, optional
• Grateful Graze Beef Tallow, optional for browning

Here's How

1. Heat the oven to 325°F.
2. Season the roast generously with salt, pepper, garlic and herbs.
3. For extra flavor, heat a little Grateful Graze Beef Tallow in a heavy skillet and brown the roast on all sides.
4. Place the roast in a roasting pan and insert a meat thermometer into the thickest part.
5. Roast until the center reaches your desired temperature, keeping the USDA minimum below in mind. Because roast size and shape vary, use the thermometer rather than relying only on cooking time.
6. Rest the roast before carving, then slice thinly across the grain.

Chef Matthew's Bone-In Rib Roast

This is a special-occasion roast with plenty of flavor of its own. Keep the seasoning simple and use a meat thermometer so you don't overcook it.

You'll Need

• 1 Grateful Graze Bone-In Rib Roast
• Salt and black pepper
• Fresh or dried rosemary
• Garlic, minced

Here's How

1. Heat the oven to 325°F.
2. Season the roast generously with salt, pepper, garlic and rosemary.
3. Place the roast bone-side down in a roasting pan. The bones act as a natural roasting rack.
4. Insert a meat thermometer into the thickest part of the roast, making sure the tip is not touching bone.
5. Roast until the center reaches your desired temperature, keeping the USDA minimum below in mind. Roast size varies, so let the thermometer — not just the clock — tell you when it's ready.
6. Remove from the oven and let the roast rest before carving.
7. To carve, first cut the roast away from the rib bones, then slice the meat across the grain into your desired thickness.

Chef Matthew's Whole Beef Tenderloin

Whole tenderloin is very tender and cooks quickly. The biggest keys are creating an even shape, searing for flavor, and watching the internal temperature closely.

You'll Need

• 1 Grateful Graze Whole Beef Tenderloin
• Salt and black pepper
• Garlic, minced or garlic powder
• Fresh rosemary or thyme, optional
• Grateful Graze Beef Tallow, optional for searing

Here's How

1. Heat the oven to 425°F.
2. If needed, trim excess silver skin. Fold the narrow tail end underneath so the tenderloin is a more even thickness, then tie it with kitchen twine every few inches.
3. Season generously with salt, pepper, garlic and herbs.
4. Heat a heavy skillet over medium-high heat. Add a small amount of Grateful Graze Beef Tallow if needed, then sear the tenderloin on all sides until well browned.
5. Transfer to the oven and insert a meat thermometer into the thickest part.
6. Roast until the center reaches your desired temperature, keeping the USDA minimum below in mind. Tenderloin cooks quickly, so start checking earlier than you think you need to.
7. Let it rest before removing the twine and slicing into thick medallions.

Chef Matthew's Slow-Braised Beef Shank

You'll Need

• 2–3 lb Grateful Graze Soup Bone / Beef Shank
• Salt and black pepper
• 1 tablespoon Grateful Graze Beef Tallow or cooking oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups Grateful Graze Beef Broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme or a few sprigs fresh thyme

Here's How

1. Heat the oven to 325°F. Pat the shanks dry and season generously with salt and pepper.
2. Heat the tallow in a Dutch oven over medium-high heat. Brown the shanks deeply on both sides, then transfer them to a plate.
3. Add the onion, carrots and celery. Cook until they begin to soften, then stir in the garlic and tomato paste.
4. Pour in the beef broth, scraping the browned bits from the bottom of the pot.
5. Return the shanks to the pot and add the thyme. The liquid should come partway up the meat rather than completely covering it.
6. Cover and braise for about 2 1/2–3 1/2 hours, or until the meat is very tender and easily pulls away with a fork.
7. Rest briefly, then serve with the vegetables and braising juices spooned over the meat.

Chef Matthew's Beef Shank Soup

You'll Need

• 1 1/2–2 1/2 lb Grateful Graze Soup Bone / Beef Shank
• Salt and black pepper
• 1 tablespoon Grateful Graze Beef Tallow or cooking oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups Grateful Graze Beef Broth or water
• 2 medium potatoes, diced
• 1 can diced tomatoes, optional
• 1 teaspoon dried thyme
• 1 bay leaf

Here's How

1. Season the shank with salt and pepper. Heat the tallow in a large soup pot over medium-high heat and brown the shank well on both sides.
2. Add the onion, carrots and celery and cook for several minutes. Add the garlic and cook about 30 seconds more.
3. Add the beef broth, tomatoes if using, thyme and bay leaf. Bring to a gentle simmer.
4. Cover loosely and simmer gently for about 2–3 hours, or until the beef is very tender.
5. Remove the shank. When cool enough to handle, pull the meat from the bone and return the meat to the pot.
6. Add the potatoes and simmer until tender, about 15–20 minutes. Taste and adjust the seasoning before serving.

Chef Matthew's Beef Liver & Onions

If liver is new to you, this is one of the easiest ways to start. The key is slicing it thin, cooking it quickly, and pairing it with sweet browned onions.

You'll Need

• 1 lb Grateful Graze Beef Liver
• 2 large onions, thinly sliced
• Salt and black pepper
• 1/2 cup flour, optional for a light coating
• 2 tablespoons Grateful Graze Beef Tallow or other cooking fat

Here's How

1. Pat the liver dry and slice it into thin, manageable pieces.
2. Season lightly with salt and pepper. Dust very lightly with flour if you like a little crust.
3. Heat 1 tablespoon of Grateful Graze Beef Tallow in a skillet over medium heat.
4. Add the onions and cook slowly until soft, golden and lightly caramelized. Remove them to a plate.
5. Add the remaining tallow and increase the heat to medium-high.
6. Cook the liver in a single layer for about 1–2 minutes per side, depending on thickness. Work in batches if needed so the pan stays hot.
7. Return the onions to the skillet just long enough to warm through, then serve immediately.

Chef Matthew's Garlic-Herb Beef Heart

Beef heart may sound intimidating, but heart is a muscle. Once it's properly trimmed and sliced, you can cook it much like other lean beef.

You'll Need

• 1 Grateful Graze Beef Heart
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Here's How

1. Trim away the tough connective tissue, valves and any hard pieces from the heart.
2. Slice the trimmed meat into thin strips or bite-size pieces.
3. Combine the olive oil, garlic, Worcestershire sauce, oregano, salt and pepper. Toss with the beef heart and let it marinate for about 30 minutes.
4. Heat a cast-iron skillet over medium-high to high heat until hot.
5. Add the heart in a single layer. Work in batches rather than crowding the skillet.
6. Sear quickly, turning the pieces so they brown well on the outside without becoming tough.
7. Serve immediately while hot and tender.

Chef Matthew's Beef Kidney with Mushroom Gravy

Kidney has a stronger flavor than some other organ meats, so this is a good way to make it approachable. Mushrooms, onions and a rich gravy pair especially well with it.

You'll Need

• 1 Grateful Graze Beef Kidney
• 1 small onion, sliced
• 8 oz mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste

Here's How

1. Trim away the tough white core and connective tissue from the kidney, then cut it into bite-size pieces.
2. If desired, soak the prepared kidney briefly in cold salted water or milk. Drain, rinse and pat dry.
3. Melt 1 tablespoon butter in a skillet over medium-high heat. Brown the kidney briefly, then remove it to a plate.
4. Add the remaining butter, onion and mushrooms to the skillet. Cook until softened and browned.
5. Sprinkle the flour over the vegetables and stir for about 1 minute.
6. Slowly stir in the beef broth and Worcestershire sauce. Simmer until the gravy begins to thicken.
7. Return the kidney to the skillet and cook gently until cooked through and tender. Season to taste.

Chef Matthew's Tender Beef Tongue Tacos

Beef tongue may look intimidating, but it's actually very straightforward to cook. Low, slow cooking makes it exceptionally tender, and tacos are an easy way to serve it for the first time.

You'll Need

• 1 Grateful Graze Beef Tongue
• 1 onion, quartered
• 3 cloves garlic
• 2 bay leaves
• 1 teaspoon salt
• Water or beef broth to cover
• Warm tortillas for serving

Here's How

1. Place the tongue in a large pot with the onion, garlic, bay leaves and salt.
2. Add enough water or beef broth to completely cover the tongue.
3. Bring to a gentle simmer, cover and cook for several hours until the tongue is very tender and can be easily pierced with a fork.
4. Remove the tongue from the cooking liquid. While it's still warm enough to handle, peel away and discard the outer skin.
5. Slice or chop the tender meat.
6. For extra flavor, heat a skillet until hot and quickly brown the tongue pieces before serving.
7. Serve in warm tortillas with your favorite taco toppings.

Chef Matthew's Garlic-Herb Chicken Breast

You'll Need

• 2 Grateful Graze boneless, skinless chicken breasts
• 1 tablespoon olive oil or melted butter
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lemon

Here's How

1. If one end is much thicker, gently pound the thick portion so the breasts cook evenly.
2. Pat dry and rub with oil, garlic, seasoning, salt and pepper.
3. Heat a skillet over medium-high heat and cook until nicely browned, turning once.
4. Continue cooking until the thickest portion reaches 165°F.
5. Rest about 5 minutes, then squeeze fresh lemon over the top.

Chef Matthew's Oven-Roasted Bone-In Chicken Breast

You'll Need

• 2 Grateful Graze bone-in, skin-on chicken breasts
• 1 tablespoon olive oil or melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme or rosemary
• Salt and black pepper

Here's How

1. Heat oven to 400°F.
2. Pat the skin very dry. Rub with oil and season generously.
3. Place skin-side up in a baking dish or cast-iron skillet.
4. Roast uncovered until browned and the thickest part reaches 165°F, checking without touching the bone.
5. Rest 5–10 minutes before serving.

How Do I Keep Chicken Breast From Drying Out?

The biggest problem with chicken breast is usually cooking it longer than necessary.

Chef Matthew's Game Plan

1. Make the breast reasonably even in thickness.
2. Season before cooking and use a little oil or butter to encourage browning.
3. Use an instant-read thermometer in the thickest portion instead of relying only on the clock.
4. Once the chicken reaches 165°F, remove it from the heat and let it rest briefly.
5. Slice across the grain and serve with any pan juices or sauce.

Chef Matthew's Garlic-Paprika Chicken Thighs

You'll Need

• 1 package Grateful Graze boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper

Here's How

1. Pat thighs dry and toss with oil, garlic, paprika, oregano, salt and pepper.
2. Heat a skillet over medium-high heat.
3. Cook in a single layer until browned, then turn and finish the second side.
4. Cook until the thickest portion reaches at least 165°F.
5. Rest briefly, then slice for bowls, tacos or sandwiches, or serve whole.

Chef Matthew's Crispy Oven-Roasted Chicken Thighs

You'll Need

• 1 package Grateful Graze bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper

Here's How

1. Heat oven to 425°F.
2. Pat thighs very dry. Rub lightly with oil and season well.
3. Arrange skin-side up in a cast-iron skillet or on a rimmed sheet pan with space between pieces.
4. Roast uncovered until the skin is deeply browned and the chicken reaches at least 165°F.
5. Rest about 5 minutes before serving.

How Do I Get Crispy Chicken Skin?

Chef Matthew's Crispy-Skin Checklist

1. Pat the chicken thoroughly dry.
2. Season the skin and leave the chicken uncovered while it cooks.
3. Use a hot oven—about 400–425°F works well for many skin-on pieces.
4. Leave room between pieces so hot air can circulate.
5. Don't add a wet sauce until the skin has browned and crisped.

Chef Matthew's Ranch-Roasted Chicken Drumsticks

You'll Need

• 1 package Grateful Graze chicken drumsticks
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper
• Barbecue sauce, optional

Here's How

1. Heat oven to 425°F.
2. Pat drumsticks dry and toss with oil and seasonings.
3. Arrange on a rimmed sheet pan with room between each piece.
4. Roast until browned, turning once if needed, and cook to at least 165°F.
5. If using barbecue sauce, brush it on near the end so it glazes without burning.

Chef Matthew's Crispy Oven Chicken Wings

You'll Need

• 1 package Grateful Graze chicken wings
• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper
• Your favorite wing sauce, optional

Here's How

1. Heat oven to 425°F.
2. Pat wings very dry and toss lightly with oil and seasonings.
3. Arrange in a single layer with space between the wings.
4. Roast until browned and crisp, turning as needed, and cook to at least 165°F.
5. Toss with sauce after cooking. Return to the oven briefly if you want the sauce to set.

Chef Matthew's Roasted Chicken Backs & Necks for Stock

You'll Need

• Grateful Graze chicken backs and/or necks
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2–3 garlic cloves, optional
• Cold water

Here's How

1. For deeper flavor, roast backs and necks at 425°F until well browned. For a lighter stock, skip this step.
2. Transfer to a stockpot and add vegetables.
3. Cover with cold water and slowly bring to a gentle simmer.
4. Simmer gently until the liquid develops rich chicken flavor, skimming as needed.
5. Strain and cool promptly.

Chef Matthew's Chicken Feet for Rich Homemade Stock

Chicken feet are especially useful for adding body to homemade stock. Their connective tissue helps create that rich, gelled texture when the stock chills.

Here's How

1. Clean and prepare the feet as needed.
2. Add them to a stockpot with chicken backs, necks or other stock-making pieces.
3. Add onion, carrot, celery and garlic if desired.
4. Cover with cold water and bring slowly to a gentle simmer.
5. Simmer gently until the stock develops good body and flavor, then strain and cool promptly.

Chef Matthew's Homemade Chicken Stock

You'll Need

• Grateful Graze chicken backs, necks and/or feet
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 2–3 garlic cloves, optional
• Cold water to cover
• Bay leaf and a few peppercorns, optional

Here's How

1. Place chicken parts and vegetables in a large stockpot.
2. Cover with cold water and slowly bring to a gentle simmer.
3. Skim the surface as needed. Keep the stock at a gentle simmer rather than a hard boil.
4. Continue simmering until the stock has developed good flavor.
5. Strain the finished stock and cool promptly.

Chef Matthew's Chicken Liver & Caramelized Onions

You'll Need

• 1 package Grateful Graze chicken livers
• 1 large onion, thinly sliced
• 2 tablespoons butter or cooking fat
• Salt and black pepper
• 1/2 cup flour, optional

Here's How

1. Trim the livers as needed and pat dry.
2. Melt half the butter over medium heat and slowly cook onions until soft and golden. Remove them.
3. Season the livers and dust lightly with flour if desired.
4. Add remaining butter and cook the livers, turning so they brown on both sides.
5. Continue cooking until the centers reach 165°F, then return the onions briefly before serving.

Chef Matthew's Garlic-Herb Chicken Heart Skewers

You'll Need

• 1 package Grateful Graze chicken hearts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden or metal skewers

Here's How

1. Trim hearts as needed and pat dry.
2. Toss with oil, garlic, oregano, salt and pepper.
3. Thread onto skewers. If using wooden skewers, soak them first.
4. Grill or cook in a hot skillet, turning for even browning.
5. Cook thoroughly to 165°F and serve hot.

Chef Matthew's Ground Goat Tacos

You'll Need

• 1 lb Grateful Graze Ground Goat / Keema
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup water
• 8 small tortillas
• Avocado, salsa, cilantro and lime for serving

Here's How

1. Brown the ground goat with the onion in a skillet over medium heat, breaking the meat into crumbles.
2. Add garlic, chili powder, cumin, smoked paprika and salt; cook about 30 seconds.
3. Add water and simmer until the seasonings coat the meat and the goat reaches 160°F.
4. Warm the tortillas, fill with goat and add your favorite toppings.

Mediterranean Goat Meatballs

You'll Need

• 1 lb Grateful Graze Ground Goat / Keema
• 1 egg
• 1/3 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp chopped parsley
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper

Here's How

1. Heat oven to 400°F.
2. Gently combine all ingredients just until mixed.
3. Form into about 16 meatballs and place on a lightly greased baking sheet.
4. Bake about 15–20 minutes, beginning to check early, until the centers reach 160°F.
5. Serve with yogurt-cucumber sauce, warm pita or rice.

Goat Keema with Peas

You'll Need

• 1 lb Grateful Graze Ground Goat / Keema
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 cup diced tomatoes
• 1 cup frozen peas
• Salt to taste

Here's How

1. Cook onion in a skillet over medium heat until softened; add garlic and ginger.
2. Add ground goat and brown, breaking it into small pieces.
3. Stir in cumin, coriander, turmeric and garam masala.
4. Add tomatoes and simmer until the flavors come together and the goat reaches 160°F.
5. Stir in peas until hot; taste and adjust salt.

Goat Tomato Meat Sauce

You'll Need

• 1 lb Grateful Graze Ground Goat / Keema
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp Italian seasoning
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 12 oz pasta
• Parmesan, optional

Here's How

1. Brown ground goat with onion in a large skillet or saucepan.
2. Add garlic and cook about 30 seconds.
3. Stir in tomatoes, Italian seasoning, salt and pepper.
4. Simmer gently 20–30 minutes, making sure the goat reaches 160°F.
5. Cook pasta according to package directions and toss with the sauce.

Garlic-Herb Goat Loin Chops

You'll Need

• 1 pkg Grateful Graze Goat Loin Chops
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chopped rosemary
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter, optional

Here's How

1. Pat chops dry and season with olive oil, garlic, rosemary, salt and pepper.
2. Heat a heavy skillet over medium-high heat.
3. Sear until well browned, turning once.
4. Cook until the thickest part reaches at least 145°F.
5. Rest at least 3 minutes before serving.

Lemon-Rosemary Grilled Goat Chops

You'll Need

• 1 pkg Grateful Graze Goat Loin Chops
• 2 tbsp olive oil
• Juice and zest of 1/2 lemon
• 2 cloves garlic, minced
• 1 tsp chopped rosemary
• 3/4 tsp salt
• 1/4 tsp black pepper

Here's How

1. Combine olive oil, lemon, garlic, rosemary, salt and pepper.
2. Coat chops and marinate in the refrigerator 30 minutes to 2 hours.
3. Heat grill to medium-high and remove chops from marinade.
4. Grill, turning once, until browned and the thickest part reaches at least 145°F.
5. Rest at least 3 minutes.

Cast-Iron Goat Sirloin Steak

You'll Need

• 1 pkg Grateful Graze Goat Sirloin Steaks
• 1 tbsp olive oil or Grateful Graze beef tallow
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, smashed
• 1 tbsp butter, optional

Here's How

1. Pat steaks dry and season with salt and pepper.
2. Heat a cast-iron skillet over medium-high and add cooking fat.
3. Sear the first side until well browned, then turn.
4. Add garlic and butter if using and spoon hot fat over the steaks.
5. Cook until the thickest part reaches at least 145°F; rest at least 3 minutes.

Sliced Goat Steak with Chimichurri

You'll Need

• 1 pkg Grateful Graze Goat Sirloin Steaks
• Salt and black pepper
• 1 tbsp olive oil
• 1/2 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/3 cup olive oil
• Pinch of red pepper flakes

Here's How

1. Mix parsley, garlic, vinegar, 1/3 cup olive oil and red pepper flakes; set aside.
2. Pat steaks dry, season and lightly coat with the remaining oil.
3. Sear or grill until browned and the thickest part reaches at least 145°F.
4. Rest at least 3 minutes, then slice thinly across the grain.
5. Spoon chimichurri over the steak.

Herb-Crusted Rack of Goat

You'll Need

• 1 Grateful Graze Goat Rack
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp chopped rosemary
• 1 tsp thyme
• 1/2 cup breadcrumbs
• 1 tbsp olive oil
• Salt and black pepper

Here's How

1. Heat oven to 400°F. Pat rack dry and season.
2. Sear in an oven-safe skillet until browned.
3. Brush with Dijon and press on garlic, herbs, breadcrumbs and olive oil.
4. Roast until the thickest part reaches at least 145°F.
5. Rest at least 3 minutes, then slice between the bones.

Garlic-Rosemary Roasted Goat Rack

You'll Need

• 1 Grateful Graze Goat Rack
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp chopped rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Here's How

1. Heat oven to 400°F.
2. Pat rack dry and rub with olive oil, garlic, rosemary, salt and pepper.
3. Place bone-side down in a roasting pan or oven-safe skillet.
4. Roast until browned and the thickest part reaches at least 145°F.
5. Rest at least 3 minutes, then slice into chops.

Slow-Roasted Garlic-Herb Goat Leg

You'll Need

• 1 Grateful Graze Goat Leg
• 4 cloves garlic, minced
• 1 tbsp chopped rosemary
• 1 tsp thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 1/2 cups Grateful Graze beef broth or chicken broth

Here's How

1. Heat oven to 325°F.
2. Rub goat leg with garlic, herbs, salt, pepper and oil.
3. Place onion in a roasting pan, set leg on top and add Grateful Graze broth.
4. Cover tightly and roast slowly until tender, adding a little broth if the pan becomes dry.
5. Uncover near the end for browning. Make sure the meat reaches at least 145°F, then rest at least 3 minutes.

Slow-Cooked Goat Leg Tacos

You'll Need

• 1 Grateful Graze Goat Leg
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp salt
• 2 cups Grateful Graze beef broth
• Warm tortillas, onion, cilantro, lime and avocado

Here's How

1. Heat oven to 325°F.
2. Season goat with cumin, chili powder, oregano and salt.
3. Place onion and garlic in a covered Dutch oven; add goat and Grateful Graze beef broth.
4. Braise until very tender and the meat pulls easily from the bone.
5. Shred, discard the bone and return meat to enough cooking liquid to keep it moist.
6. Serve in warm tortillas with toppings.

Ranch Kitchen Goat Pot Roast

You'll Need

• 1 Grateful Graze Goat Blade / Shoulder Roast
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil or Grateful Graze beef tallow
• 1 onion, cut into wedges
• 3 carrots, cut into chunks
• 3 cloves garlic, minced
• 1 tsp thyme
• 2 cups Grateful Graze beef broth

Here's How

1. Heat oven to 325°F. Season roast.
2. Brown roast well in a Dutch oven with the cooking fat.
3. Add onion, carrots, garlic and thyme, then pour in Grateful Graze beef broth.
4. Cover tightly and braise until fork-tender.
5. Rest briefly, then slice or pull the meat and spoon vegetables and cooking juices over it.

Slow-Cooked Barbacoa-Style Goat

You'll Need

• 1 Grateful Graze Goat Blade / Shoulder Roast
• 1 onion, sliced
• 4 cloves garlic
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp chili powder
• Juice of 1 lime
• 1 tsp salt
• 2 cups Grateful Graze beef broth

Here's How

1. Heat oven to 325°F.
2. Season shoulder with cumin, oregano, chili powder and salt.
3. Place onion and garlic in a Dutch oven; add goat, lime juice and Grateful Graze beef broth.
4. Cover and braise until very tender and easy to pull apart.
5. Shred goat and toss with some cooking liquid.

Slow-Cooked Goat Curry

You'll Need

• 1 Grateful Graze Goat Blade / Shoulder Roast
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 can (14–15 oz) diced tomatoes
• 2 cups Grateful Graze beef broth
• 1 tsp salt, plus more to taste

Here's How

1. Brown the goat in a heavy pot and remove it.
2. Cook onion until softened; add garlic, ginger, curry powder and cumin.
3. Stir in tomatoes, Grateful Graze beef broth and salt.
4. Return goat, cover and simmer very gently or braise in a 325°F oven until tender.
5. If bone-in, remove the bone when tender; taste and adjust seasoning.

Tomato-Garlic Braised Goat Shanks

You'll Need

• 1 pkg Grateful Graze Goat Shanks
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil or Grateful Graze beef tallow
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14–15 oz) crushed tomatoes
• 1 1/2 cups Grateful Graze beef broth
• 1 tsp dried thyme

Here's How

1. Heat oven to 325°F. Season shanks.
2. Brown shanks in a Dutch oven, then remove.
3. Cook onion until softened; add garlic, tomatoes, Grateful Graze beef broth and thyme.
4. Return shanks, cover tightly and braise until very tender and beginning to pull away from the bone.
5. Skim excess fat if needed and spoon sauce over the shanks.

Herb-Braised Goat Shanks

You'll Need

• 1 pkg Grateful Graze Goat Shanks
• Salt and black pepper
• 1 tbsp olive oil or Grateful Graze beef tallow
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 tsp rosemary
• 1 tsp thyme
• 2 cups Grateful Graze beef broth
• 1/2 cup dry red wine, optional

Here's How

1. Heat oven to 325°F. Season and brown shanks in a Dutch oven.
2. Remove shanks; cook onion and carrots until beginning to soften, then add garlic and herbs.
3. Add wine if using and scrape up browned bits; add Grateful Graze beef broth.
4. Return shanks, cover and braise until fork-tender.
5. Remove shanks and simmer the braising liquid briefly if you'd like a thicker sauce.

Garlic-Herb Goat Kabobs

You'll Need

• 1 lb Grateful Graze Boneless Goat Kabob / Stew Meat
• 2 tbsp olive oil
• Juice of 1/2 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 bell pepper, cut into chunks
• 1 small onion, cut into chunks

Here's How

1. Combine oil, lemon, garlic, oregano, salt and pepper with goat; marinate refrigerated 1–4 hours.
2. Thread goat, pepper and onion onto skewers, keeping pieces similar in size.
3. Grill over medium-high heat, turning for even browning.
4. Cook goat pieces to at least 145°F, then rest at least 3 minutes.
5. Serve hot with rice, pita or salad.

Hearty Goat Stew

You'll Need

• 1 1/2 lb Grateful Graze Boneless Goat Kabob / Stew Meat
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil or Grateful Graze beef tallow
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, cut into chunks
• 1 lb potatoes, cut into chunks
• 4 cups Grateful Graze beef broth
• 1 tsp thyme

Here's How

1. Season goat and brown it in cooking fat in a heavy pot.
2. Add onion and cook until softened, then add garlic.
3. Add carrots, potatoes, Grateful Graze beef broth and thyme.
4. Bring to a gentle simmer, cover and cook until goat is tender and vegetables are cooked through.
5. Taste and adjust seasoning.

Goat Curry

You'll Need

• 1 1/2 lb Grateful Graze Boneless Goat Kabob / Stew Meat
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 can (14–15 oz) diced tomatoes
• 2 cups Grateful Graze beef broth
• 1 tsp salt, plus more to taste

Here's How

1. Brown goat pieces in a heavy pot and set aside.
2. Cook onion until softened; add garlic and ginger.
3. Stir in curry powder and cumin and cook briefly until fragrant.
4. Add tomatoes and Grateful Graze beef broth; return goat and bring to a gentle simmer.
5. Cover and cook slowly until goat is tender; taste and adjust seasoning.

Chef Matthew's Cast-Iron Pork Chops

You'll Need

• 2 Grateful Graze pork chops
• 1 tablespoon cooking fat
• 1 teaspoon garlic powder
• Salt and black pepper
• 1 tablespoon butter, optional

Here's How

1. Pat chops dry and season well.
2. Heat a cast-iron skillet over medium-high heat and add the cooking fat.
3. Sear chops until deeply browned, then turn and brown the second side.
4. Lower heat as needed and finish until the center reaches 145°F.
5. Rest at least 3 minutes before serving; add butter to the pan at the end if desired.

Chef Matthew's Garlic-Herb Pork Chops

You'll Need

• 2 Grateful Graze pork chops
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary or thyme
• Salt and black pepper

Here's How

1. Pat chops dry and rub with oil, garlic, herbs, salt and pepper.
2. Heat a skillet or grill over medium-high heat.
3. Cook until nicely browned on the first side, then turn.
4. Finish gently until the center reaches 145°F.
5. Rest at least 3 minutes before serving.

Chef Matthew's Pork Chops with Apples & Onions

You'll Need

• 2 Grateful Graze pork chops
• 1 apple, sliced
• 1 small onion, sliced
• 1 tablespoon cooking fat
• 1/2 cup broth
• Salt, pepper and a pinch of thyme

Here's How

1. Season the chops with salt and pepper.
2. Brown them in a skillet with cooking fat, then remove to a plate.
3. Add apple and onion and cook until softened and lightly browned.
4. Add broth and thyme, scraping up the browned bits.
5. Return chops and finish gently to 145°F; rest at least 3 minutes.

Chef Matthew's Pork Cutlet Schnitzel

You'll Need

• Grateful Graze pork cutlets
• 1/2 cup flour
• 1 egg, beaten
• 1 cup breadcrumbs
• Salt and black pepper
• Cooking fat for shallow frying
• Lemon wedges

Here's How

1. Season cutlets with salt and pepper.
2. Set up three shallow dishes with flour, beaten egg and breadcrumbs.
3. Coat each cutlet in flour, then egg, then breadcrumbs.
4. Pan-fry in a shallow layer of hot cooking fat until golden on both sides and cooked through.
5. Drain briefly and serve immediately with lemon.

Chef Matthew's Garlic-Herb Pork Tenderloin

You'll Need

• 1 Grateful Graze whole pork tenderloin
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon rosemary or thyme
• Salt and black pepper

Here's How

1. Heat oven to 400°F.
2. Pat tenderloin dry and rub with oil, garlic, herbs, salt and pepper.
3. Brown it on all sides in an oven-safe skillet.
4. Transfer skillet to the oven and roast until the center reaches 145°F.
5. Rest at least 3 minutes before slicing.

Chef Matthew's Skillet Pork Tenderloin Medallions

You'll Need

• 1 Grateful Graze pork tenderloin
• 1 tablespoon cooking fat
• Salt and black pepper
• 1 clove garlic, minced
• 1/2 cup broth
• 1 tablespoon butter, optional

Here's How

1. Slice tenderloin into thick medallions and season.
2. Heat cooking fat in a skillet over medium-high heat.
3. Sear medallions until browned, then turn.
4. Lower heat and finish to 145°F; remove and rest at least 3 minutes.
5. Add broth to the skillet, scrape up browned bits and finish with butter for a quick pan sauce.

Chef Matthew's Sunday Pork Loin Roast

You'll Need

• 1 Grateful Graze boneless pork loin roast
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon rosemary
• 1 teaspoon thyme
• Salt and black pepper

Here's How

1. Heat oven to 375°F.
2. Pat roast dry, rub with oil and season generously.
3. Place fat-side up when applicable in a roasting pan.
4. Roast uncovered until the center reaches 145°F.
5. Rest at least 3 minutes before slicing; a longer 10-minute rest makes carving easier.

Chef Matthew's Classic Pulled Pork

You'll Need

• 1 Grateful Graze pork shoulder or Boston butt
• 2 tablespoons favorite dry rub
• 1 onion, sliced
• 1/2 cup broth or water
• Barbecue sauce, optional

Here's How

1. Heat oven to 300°F.
2. Season shoulder generously with dry rub and place over sliced onion in a covered roasting pan or Dutch oven.
3. Add broth, cover and cook low and slow until the meat is extremely tender and pulls apart easily.
4. Rest briefly, then shred, discarding large pieces of fat or bone.
5. Mix some cooking juices back into the meat and add sauce if desired.

Chef Matthew's Slow-Cooked Pork Carnitas

You'll Need

• 2–3 lb Grateful Graze pork shoulder, cut in large chunks
• 1 teaspoon cumin
• 1 teaspoon oregano
• 3 cloves garlic
• 1 orange or lime
• 1 teaspoon salt
• 1/2 cup broth or water

Here's How

1. Season pork with cumin, oregano, garlic and salt.
2. Place in a heavy covered pot with citrus juice and broth.
3. Cook at 300°F until fall-apart tender.
4. Shred the pork and spread it on a sheet pan.
5. Spoon over a little cooking juice and broil briefly until the edges become crisp.

Chef Matthew's Ranch Kitchen Pork Roast

You'll Need

• 1 Grateful Graze pork shoulder roast
• 1 tablespoon cooking fat
• 1 onion, chopped
• 3 carrots, cut in chunks
• 3 cloves garlic
• 2 cups broth
• Salt, pepper and thyme

Here's How

1. Heat oven to 325°F.
2. Season and brown the roast in a heavy Dutch oven.
3. Add onion, carrots and garlic and cook briefly.
4. Pour in broth, cover and braise slowly until fork-tender.
5. Rest the meat briefly and serve with vegetables and cooking juices.

Chef Matthew's Slow Pork & Gravy

You'll Need

• 1 Grateful Graze pork shoulder roast
• 1 tablespoon cooking fat
• 1 onion, chopped
• 2 cloves garlic
• 2 cups broth
• 2 tablespoons flour
• Salt and black pepper

Here's How

1. Season and brown the pork in a heavy pot.
2. Add onion, garlic and broth; cover and braise at 325°F until tender.
3. Remove the pork and keep warm.
4. Whisk flour with a little cool broth or water, then stir into the simmering cooking liquid until thickened.
5. Slice or shred the pork and return it to the gravy.

Chef Matthew's Easy Oven Pork Ribs

You'll Need

• 1 rack Grateful Graze baby back or spare ribs
• 2 tablespoons favorite dry rub
• 1/2 cup barbecue sauce, optional

Here's How

1. Heat oven to 300°F.
2. Pat ribs dry and season generously with dry rub.
3. Place on a rimmed pan, cover tightly and bake slowly until tender.
4. Uncover, brush with barbecue sauce if desired and raise the heat to 425°F.
5. Cook briefly until browned and sticky, watching closely so the sauce doesn't burn.

Chef Matthew's Smoked Pork Ribs

You'll Need

• 1 rack Grateful Graze ribs
• 2 tablespoons dry rub
• Barbecue sauce, optional

Here's How

1. Pat ribs dry and season with dry rub.
2. Set smoker for steady indirect heat around 250°F.
3. Smoke until the ribs are deeply colored and tender, maintaining steady heat.
4. Brush with sauce only near the end if using it.
5. Rest briefly before slicing between the bones.

Chef Matthew's Sticky BBQ Pork Ribs

You'll Need

• 1 rack Grateful Graze ribs
• 2 tablespoons dry rub
• 3/4 cup barbecue sauce

Here's How

1. Heat oven to 300°F.
2. Season ribs, cover tightly and slow-cook until tender.
3. Uncover and brush generously with barbecue sauce.
4. Increase heat to 425°F or use the broiler briefly.
5. Finish until the sauce is glossy and caramelized, watching closely.

Chef Matthew's Simple Glazed Whole or Half Ham

You'll Need

• 1 Grateful Graze whole or half ham
• 1/3 cup maple syrup or brown sugar
• 2 tablespoons mustard
• 1 tablespoon apple cider vinegar

Here's How

1. First check the package label to determine whether the ham is fully cooked or cook-before-eating.
2. Place ham cut-side down when appropriate in a roasting pan.
3. Heat or cook according to the package directions.
4. Stir maple syrup, mustard and vinegar together and brush over the ham near the end.
5. Return uncovered until the glaze is glossy, then rest briefly before slicing.

Chef Matthew's Maple-Mustard Boneless Ham

You'll Need

• 1 Grateful Graze boneless ham
• 1/4 cup maple syrup
• 2 tablespoons mustard
• 1 tablespoon apple cider vinegar

Here's How

1. Check the package to determine whether the ham is fully cooked or requires cooking.
2. Place ham in a baking dish and heat or cook according to the package directions.
3. Mix maple syrup, mustard and vinegar.
4. Brush glaze over the ham near the end of heating.
5. Rest briefly, then slice.

Chef Matthew's Skillet Breakfast Ham

You'll Need

• Grateful Graze sliced breakfast ham
• A small amount of butter or cooking fat
• Eggs, biscuits or potatoes for serving, optional

Here's How

1. Check the package handling directions first.
2. Heat a skillet over medium heat with just enough fat to prevent sticking.
3. Add ham slices in a single layer.
4. Warm and brown briefly on each side without drying them out.
5. Serve immediately.

Chef Matthew's Garlic-Herb Pork Meatballs

You'll Need

• 1 lb Grateful Graze ground pork
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley or 1 teaspoon dried herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Here's How

1. Heat oven to 400°F.
2. Gently combine all ingredients just until mixed.
3. Shape into evenly sized meatballs and place on a rimmed baking sheet.
4. Bake until browned and the centers reach 160°F.
5. Serve with pasta sauce, in sandwiches or as a main dish.

Chef Matthew's Ground Pork Tacos

You'll Need

• 1 lb Grateful Graze ground pork
• 1/2 onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 clove garlic, minced
• Salt to taste
• Warm tortillas

Here's How

1. Brown ground pork with onion in a skillet, breaking it into crumbles.
2. Add garlic, chili powder, cumin and paprika.
3. Continue cooking until the pork reaches 160°F.
4. Taste and adjust seasoning.
5. Serve in warm tortillas with your favorite toppings.

Chef Matthew's Asian-Style Pork Lettuce Wraps

You'll Need

• 1 lb Grateful Graze ground pork
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey, optional
• Crisp lettuce leaves
• Sliced green onion

Here's How

1. Brown pork in a skillet over medium-high heat.
2. Add garlic and ginger and cook briefly.
3. Stir in soy sauce, vinegar and honey if using.
4. Cook until the pork reaches 160°F.
5. Spoon into lettuce leaves and top with green onion.

Chef Matthew's Ground Pork Tomato Pasta

You'll Need

• 1 lb Grateful Graze ground pork
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 teaspoon Italian seasoning
• Salt and black pepper
• 12 oz pasta

Here's How

1. Cook pasta according to package directions.
2. Meanwhile, brown pork with onion in a skillet.
3. Add garlic and cook briefly, then stir in tomatoes and Italian seasoning.
4. Simmer until the pork reaches 160°F and the sauce has thickened slightly.
5. Season to taste and serve over pasta.

Chef Matthew's Sugar-Free Breakfast Sausage

You'll Need

• 1 lb Grateful Graze ground pork
• 1 tsp rubbed sage
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp ground nutmeg
• Pinch crushed red pepper, optional

Here's How

1. Gently mix the seasonings into the pork.
2. Cover and refrigerate at least 30 minutes or overnight.
3. Form into patties or cook loose in a skillet.
4. Cook until the pork reaches 160°F.

Chef Matthew's Sugar-Free Mild Italian Sausage

You'll Need

• 1 lb Grateful Graze ground pork
• 1 tsp kosher salt
• 1 1/2 tsp fennel seed, lightly crushed
• 1 tsp dried parsley
• 3/4 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp onion powder

Here's How

1. Gently mix all seasonings into the pork.
2. Cover and refrigerate at least 30 minutes.
3. Cook loose or form into patties.
4. Cook until the pork reaches 160°F.

Chef Matthew's Sugar-Free Hot Italian Sausage

You'll Need

• 1 lb Grateful Graze ground pork
• 1 tsp kosher salt
• 1 1/2 tsp fennel seed, lightly crushed
• 1 tsp dried parsley
• 3/4 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp onion powder
• 3/4 tsp crushed red pepper flakes
• Up to 1/4 tsp cayenne, to taste

Here's How

1. Gently mix all seasonings into the pork.
2. Cover and refrigerate at least 30 minutes.
3. Cook loose or form into patties.
4. Cook until the pork reaches 160°F.

Chef Matthew's Homemade Chorizo

You'll Need

• 1 lb Grateful Graze ground pork
• 1 1/2 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp ground coriander
• 1/4 tsp black pepper
• Pinch cayenne, optional
• 1 1/2 Tbsp apple cider vinegar

Here's How

1. Mix the seasonings and vinegar into the pork.
2. Cover and refrigerate several hours or overnight.
3. Cook crumbled in a skillet.
4. Cook until the pork reaches 160°F.

Chef Matthew's Andouille-Style Ground Pork

This fresh-pork version gives you bold Cajun-style flavor for recipes without making a cured, smoked sausage link.

You'll Need

• 1 lb Grateful Graze ground pork
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 to 1/2 tsp cayenne
• 1/4 tsp dried oregano

Here's How

1. Gently mix all seasonings into the pork.
2. Cover and refrigerate several hours or overnight.
3. Cook loose, form patties or shape into small meatballs.
4. Cook until the pork reaches 160°F.

Chef Matthew's No-Added-Sugar Mango Habanero Sausage

A quick note: Fresh mango naturally contains sugar, so this recipe is no added sugar, rather than sugar-free.

You'll Need

• 1 lb Grateful Graze ground pork
• 1/3 cup finely diced fresh mango
• 3/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 to 2 tsp very finely minced fresh habanero, starting cautiously
• 1 tsp lime juice
• 1 Tbsp finely chopped cilantro, optional

Here's How

1. Gently mix the mango, seasonings, habanero and lime into the pork.
2. Cover and refrigerate about 30 minutes.
3. Form into patties or cook loose.
4. Cook until the pork reaches 160°F.

Chef Matthew's Easy Oven Bacon

You'll Need

• Grateful Graze bacon

Here's How

1. Heat oven to 400°F.
2. Arrange bacon in a single layer on a rimmed sheet pan.
3. Bake until it reaches the crispness you like, checking it frequently near the end.
4. Transfer to a paper-towel-lined plate.
5. Carefully save the rendered bacon fat for another cooking use if desired.

Chef Matthew's Skillet Bacon Ends

You'll Need

• 1 package Grateful Graze bacon ends

Here's How

1. Cut larger pieces into roughly even chunks if needed.
2. Place in a cool skillet and turn heat to medium-low.
3. Cook slowly, stirring occasionally, so the fat renders and the pieces brown.
4. Remove browned pieces with a slotted spoon.
5. Save the rendered fat for cooking if desired.

Chef Matthew's Skillet Jowl Bacon

You'll Need

• Grateful Graze jowl bacon

Here's How

1. Slice as needed and place in a cool skillet.
2. Turn heat to medium-low and cook slowly so the rich fat has time to render.
3. Turn and continue until browned to your liking.
4. Drain briefly before serving, or dice and use as a flavor base.
5. Save rendered fat for cooking if desired.

Chef Matthew's Canadian Bacon Breakfast Skillet

You'll Need

• Grateful Graze Canadian bacon
• A small amount of butter
• Eggs or potatoes, optional

Here's How

1. Check package handling directions.
2. Heat a skillet over medium heat with a small amount of butter.
3. Add Canadian bacon slices and brown briefly on each side.
4. Remove before they dry out.
5. Serve with eggs or chop into potatoes, quiche or another dish.

Chef Matthew's Smoked Pork Hock & Beans

You'll Need

• 1 Grateful Graze smoked pork hock
• 1 lb dried beans, soaked and drained, or prepared beans
• 1 onion, chopped
• 2 cloves garlic
• Water or broth to cover
• Black pepper

Here's How

1. Check the package to determine whether the smoked hock requires cooking.
2. Place hock, beans, onion and garlic in a heavy pot.
3. Add enough water or broth for a gentle simmer.
4. Cook slowly until beans are tender and the hock has flavored the pot.
5. Remove the hock, pull off usable meat and return the meat to the beans.

Chef Matthew's Slow-Cooked Greens with Pork Hock

You'll Need

• 1 Grateful Graze pork hock
• 1 onion, chopped
• 2 cloves garlic
• Water or broth
• 1 large bunch sturdy greens, cleaned and chopped
• Black pepper
• Apple cider vinegar, optional

Here's How

1. Check package handling directions for the hock.
2. Simmer hock gently with onion, garlic and water or broth to build flavor.
3. Add sturdy greens once the broth is flavorful.
4. Continue cooking until greens are tender.
5. Remove usable meat from the hock, return it to the pot and finish with a splash of vinegar if desired.

Chef Matthew's Slow-Simmered Pork Neck Bones

You'll Need

• 2–3 lb Grateful Graze pork neck bones
• 1 tablespoon cooking fat
• 1 onion, chopped
• 3 cloves garlic
• 2 cups broth or water
• 1 teaspoon thyme
• Salt and black pepper

Here's How

1. Season neck bones and brown them in a heavy pot if desired.
2. Add onion and garlic and cook briefly.
3. Add broth, thyme and enough liquid for a gentle braise.
4. Cover and simmer slowly until the meat is tender and the broth is rich.
5. Serve the meat with the broth or use both to flavor beans, greens, soup or gravy.

Chef Matthew's Pork Liver & Onions

You'll Need

• 1 lb Grateful Graze pork liver
• 2 large onions, thinly sliced
• 2 tablespoons cooking fat
• 1/2 cup flour, optional
• Salt and black pepper
• A splash of lemon juice or vinegar, optional

Here's How

1. Trim liver as needed, slice evenly and pat dry.
2. Cook onions slowly in half the fat until soft and browned; remove them.
3. Season liver and dust lightly with flour if desired.
4. Add remaining fat and cook liver in the skillet until thoroughly cooked.
5. Return onions near the end and add a little acidity if desired.

Chef Matthew's Braised Pork Heart

You'll Need

• 1 Grateful Graze pork heart
• 1 tablespoon cooking fat
• 1 onion, chopped
• 2 cloves garlic
• 2 cups broth
• 1 teaspoon thyme
• Salt and black pepper

Here's How

1. Trim away valves, tough connective tissue and excess fat, then cut the heart into even pieces.
2. Season and brown pieces in a heavy pot.
3. Add onion and garlic and cook briefly.
4. Add broth and thyme, cover and braise gently until tender.
5. Taste, season and serve with some of the braising liquid.