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Slow Cooker Meatloaf

Slow Cooker Meatloaf

Here’s what you need:
  • 2 pounds FSC Ranch Beef Ground Beef
  • 3/4 cup bread crumbs
  • 3/4 cup ketchup, divided
  • 1/2 cup minced onion
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon salt, divided
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon pepper, divided
  • 12 ounces baby red potatoes, cut in half
  • 12 ounces baby carrots
  • 2 tablespoons unsalted beef broth
  • 2 tablespoons packed light brown sugar

Here’s what you need to do:

  1. Combine FSC Ranch Beef Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire sauce, garlic, 1/2 teaspoon salt, thyme, 3/4 teaspoon pepper, mixing lightly but thoroughly. Form 8 x 4 x 2-inch loaf. Place loaf into 3-1/2 to 5-1/2-quart slow cooker.
  2. Toss potatoes and carrots with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Arrange potatoes and carrots around meatloaf in slow cooker. Add broth; cover and cook on HIGH 4 hours or LOW 8 hours until instant-read thermometer inserted into center registers 160°F.
  3. Skim 2 tablespoons of liquid from bottom of slow cooker, if available. Combine remaining 1/4 cup of ketchup, brown sugar and liquid from bottom of meatloaf in small bowl. Spread onto meatloaf. Cover and cook 15 minutes. Remove meatloaf from slow cooker. Cut into slices. Season with salt and pepper as desired. Serve meatloaf with potatoes and carrots.
Round Ranch Salad

Round Ranch Salad


  • 1 FSC Ranch Beef Round Steak, (about 1-1/2 pounds)
  • 1 1/3 cup salsa
  • 8 cups chopped iceberg lettuce or pre-packaged iceberg lettuce
  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 cup corn
  • 1/3 cup ranch dressing
  • 1 cup broken tortilla chips


  1. Place FSC Ranch Beef Round Steak and 1 cup salsa in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
  3. Meanwhile, combine lettuce, beans and corn in shallow serving bowl; toss. Carve steak into thin slices; arrange on top of salad. Drizzle ranch dressing and 1/3 cup salsa separately over beef. Sprinkle with chips.
    (Recipe courtesy of Beef, It’s What’s for Dinner.)
Tiny Taco Tarts

Tiny Taco Tarts

What you need:

  • 1 lb. of FSC Ranch Beef Ground Beef
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 cup prepared mild or medium taco sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
  • 1/2 cup shredded reduced fat Mexican cheese blend
  • Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, sliced ripe olives
What you need to do:
  1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add FSC Ranch Beef Ground Beef, onion and garlic in skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
  2. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
  3. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives.
(Courtesy of Beef, It’s What’s for Dinner)
Tangy BBQ Sandwiches

Tangy BBQ Sandwiches


  • 1 FSC Ranch Beef Shoulder Roast (2-1/2 pounds)
  • 2 teaspoons olive oil
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons minced garlic
  • 1-1/2 cups barbecue sauce
  • 6 Kaiser rolls, split


  1. Heat oil in stockpot over medium heat until hot. Place FSC Ranch Beef Shoulder Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
  2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until roast is fork-tender.
  3. Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked roast. Combine shredded roast and barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Serve on rolls.