<h1 data-mce-fragment="1">Honey Butter Chicken Biscuits</h1>
<meta charset="utf-8">There’s nothing quite like the perfect combination of crispy, tender chicken and flaky, buttery biscuits. Our Honey Butter <meta charset="utf-8">Chicken Biscuits are the ultimate comfort food, bringing together juicy fried chicken marinated in dill pickle juice and homemade biscuits that are golden and warm. With a touch of sweet honey butter to complement the savory flavors, this recipe is sure to be a hit at any meal. Follow our simple steps to create these delicious, mouthwatering Chicken Biscuits that everyone will love.
 
For Chicken and Honey Butter:
 
4 thin <a href="https://www.goodranchers.com/product/better-than-organic-chicken" target="_blank" rel="noopener noreferrer">Good Ranchers’ Chicken Breasts</a>
1 cup Dill Pickle Juice
Beef Tallow or Frying oil
1 cup All Purpose Flour
1 tsp Garlic Powder
1 tsp each Salt and Pepper (with more to season to taste)
2 large eggs, whisked
¼ cup Honey
1 stick butter
 
For the Biscuits:
2 cups all-purpose Flour
2 ½ tsp Baking Powder
½ to ¾ tsp Salt
6 tbsp cold, unsalted Butter 
¾ cup Milk
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Place the chicken and pickle juice in a zip-top bag, press out any air and seal.  Marinate the chicken in the refrigerator for at least 30 minutes, or up to overnight. 
In skillet, add about 1 ½ inches of beef tallow or frying oil and heat over medium high heat to 325°. 
Put flour, garlic powder, salt and pepper in a shallow bowl and whisk to combine.  
In a second shallow bowl, whisk together the eggs and season with salt and pepper. 
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Remove chicken from the marinade (discard the marinade).  Begin by dredging the chicken in the flour mixture, then the egg mixture, and then back into the flour mixture to create a coating.  Coat each piece of chicken like this and set aside.  With tongs, transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through (about 8 minutes total).  Do not crowd the pan or the chicken will steam instead of fry. Check that the internal temperature of your chicken is 165°. As the chicken is finished cooking, transfer to a paper-towel lined plate and season with salt and pepper to taste.  
 
Make the honey butter by combining the softened butter with the honey in a small bowl.
<img src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/Chicken_Biscuits__PearandGrace005_480x480.jpg?v=1715963525" alt="" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/Chicken_Biscuits__PearandGrace005_480x480.jpg?v=1715963525"> 
To make the biscuits, preheat oven to 450°.  Using a box grater, grate the cold butter and place in the freezer while you prep the other ingredients. In a large bowl, whisk together the flour, baking powder, and salt.  Take the butter from the freezer and add it to the flower mixture.  Use your fingers to work the butter into the flour until it resembles coarse crumbs.  Add the milk and mix until most of the dry ingredients are moistened.  Gather the dough, form into a ball, and knead gently in the bowl. Transfer to a lightly floured surface and roll or pat the dough to ½ in thickness.  Cut the biscuits with a glass or biscuit cutter.  Place biscuits on a parchment lined sheet pan and brush the tops with melted butter. Cook for 10-12 minutes or until a golden color. Let cool for 10 minutes.
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Cut the biscuits in half.  Top each biscuit with the honey butter, and then a piece of fried chicken.  Close the biscuit with the remaining half, brush with more butter over the whole biscuit, and serve immediately.  
 
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Honey Butter Chicken Biscuits

Cast Iron Filets Recipe

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Greek Marinated Grilled Chicken Breasts

Grilled Ribeyes with Chef Beau Mac's Signature Marinade

Pan-Seared Halibut with White Wine Butter Sauce

Servings: 2 
<h2 data-mce-fragment="1">Ingredients:</h2>
<h3>For the Burgers:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">
 1 lb Good Ranchers Black Angus ground beef
</li>
<li data-mce-fragment="1">
 Salt and freshly ground black pepper, to taste
</li>
<li data-mce-fragment="1">
 1 slices of American
</li>
<li data-mce-fragment="1">
 Oil, for the grill
</li>
</ul>
<h3>For the Toppings:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">
 1 large onion, thinly sliced
</li>
<li data-mce-fragment="1">
 Butter, for cooking onions
</li>
<li data-mce-fragment="1">
 2 brioche buns, split and toasted
</li>
<li data-mce-fragment="1">
 Lettuce, tomato slices, and pickles (optional)
</li>
</ul>
<h2></h2>
<h2>Instructions:</h2>
<h3>Prepare the Onions: </h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1"> In a skillet over medium heat, melt a small amount of butter. Add the thinly sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 15-20 minutes. Set aside. </li>
</ul>
<h3>Forming the Patties:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">
 Divide the ground beef into four equal portions (about 4 ounces each). Form each portion into a loose ball. Do not overwork the meat to keep the burgers juicy.
</li>
</ul>
<h3>Preheat the Grill:</h3>
<ul data-mce-fragment="1">
<li>Preheat a griddle or skillet over high heat. Brush lightly with oil.</li>
</ul>
<h3>Smash the Burgers:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">
 Place the beef balls on the hot griddle and immediately smash them flat with a burger press or heavy spatula into a patty about 1/4 inch thick. Season with salt and pepper.
</li>
<li data-mce-fragment="1">
 Cook the patties for about 2-3 minutes until the edges are crispy and browned. Flip the patties, and immediately place a slice of cheese on each.
</li>
<li data-mce-fragment="1">
 Cook for another 1-2 minutes until the cheese is melted and the patties are cooked to your desired doneness.
</li>
</ul>
<h3 data-mce-fragment="1">Assemble the Burgers:</h3>
<ul data-mce-fragment="1">
<li data-mce-fragment="1">
 On the bottom half of each toasted brioche bun, layer lettuce, tomato slices, and pickles if using.
</li>
<li data-mce-fragment="1">
 Stack two cheese-topped patties on each bun. Top with a generous amount of caramelized onions.
</li>
<li data-mce-fragment="1">
 Cover with the top half of the brioche bun.
</li>
</ul>
<h3>Chef’s Notes:</h3>
<ul>
<li>The key to a great smash burger is pressing the patty thin quickly after placing it on the hot surface to ensure a nice sear and crispy edges.</li>
<li>Adjust the cooking time based on how well-done you prefer your burgers. Due to their thin nature, smash burgers cook quickly.</li>
<li>Brioche buns add a slightly sweet, buttery contrast to the savory, juicy burger. Make sure to toast the buns lightly for extra texture and flavor. </li>
</ul>

Double Patty SmashBurger with American Wagyu & Black Angus Patties

<article><section>
	In an industry often cloaked in mystery, staying informed about the origins and treatment of the meat that ends up on our tables is more crucial than ever. Today, we’re here to inform you on how a significant development has emerged within the meat industry, specifically regarding pork. In 2022, the USDA approved the use of Sequivity, an RNA-based vaccine developed by Merck Animal Health. Recently, this vaccine has become commercially available, marking a significant development in the pork industry. With its newfound accessibility, there's a possibility that pork products may now be treated with this vaccine.

	This means that the pork you consume may contain mRNA vaccines without your knowledge. This innovation marks a pivotal moment, not just for pork producers but for consumers prioritizing transparency and ethical standards in their meat consumption. Let’s unpack the significance of this news so you can understand how it impacts your choices as a consumer.</section><section><h2>The Approved &amp; Available RNA-Based Vaccine by Merck Animal Health</h2>

	On November 1, 2023 
	<a href="https://www.swineweb.com/new-product-expo/merck-animal-health-announces-availability-of-sequivity-iav-s-na-for-swine-influenza/" style="color:#da291c; text-decoration: underline">a significant announcement came from Merck Animal Health</a>: their RNA-based Sequevity vaccine, designed to target H1N1, H1N2, and H3N2 influenza strains through the influenza neuraminidase (NA) surface antigen, has hit the commercial market. <a href="https://www.aphis.usda.gov/aphis/ourfocus/animalhealth/veterinary-biologics/product-summaries/Vet-Label-Data/d611b51a-9eca-4d56-9556-dcc61fb96d5f" style="color:#da291c; text-decoration: underline">Approved by the USDA in 2022</a>, the vaccine's swift transition from regulatory approval to market readiness raises eyebrows. This rapid journey to commercial availability, coupled with a lack of substantial public conversation, highlights a concerning trend in the rapid progression of food technologies. It serves as a stark reminder of the critical need for more openness and meaningful dialogue around innovations being integrated into our food systems.</section><section><h2>Understanding mRNA Vaccines</h2>

	mRNA vaccines operate by instructing cells to produce a protein that prompts an immune response, teaching the body to recognize and fight the disease without exposing it to the disease itself. Essentially, mRNA vaccines are to be utilized as a rapid, effective disease management and prevention method.

		“Current mRNA vaccines being used in swine are injected into the muscle,” 
	<a href="https://www.porkbusiness.com/news/education/livestock-and-mrna-vaccines-what-you-need-know" style="color:#da291c; text-decoration: underline">Dr. Kevin Folta, a molecular biologist and professor at the University of Florida, explains</a>. “This causes the development of the immune response protein to then stimulate the body to work against the virus."

	However, introducing this application in our food supply poses significant ethical considerations. Beyond the manipulation of animal genetics, there's an overarching question about the necessity and naturalness of such interventions. Traditional animal husbandry practices, which emphasize the welfare and natural lifecycle of livestock, stand in stark contrast to this new frontier of genetic intervention. This pivot points to a broader discussion about the kind of future we envision for food production and the role of technology within it.</section><section><h2>Health Implications</h2>

	The introduction of mRNA vaccines in livestock holds many unknowns, especially regarding the long-term health effects of consuming meat from vaccinated animals. The lack of comprehensive, long-term studies on the potential health impacts for consumers is a glaring gap in the narrative supporting the technology's safety. Consumers are right to be cautious, given the historical precedents of unforeseen health consequences in RNA vaccine innovations.</section><section><h2>Transparency and Consumer Rights</h2>

	The quest for transparency within the meat industry has long been fraught with challenges. The emergence of mRNA vaccine use in livestock, coupled with a lack of mandatory clear labeling or disclosure, magnifies existing apprehensions regarding the provenance and handling of the meat we consume.

	Marissa Perry, a spokesperson for the U.S. Department of Agriculture, underscored this autonomy in an 
	<a href="https://apnews.com/article/fact-check-mrna-vaccine-livestock-mandate-covid-564035224253" style="color:#da291c; text-decoration: underline">Associated Press article</a>, stating, “There is no requirement or mandate that producers vaccinate their livestock for any disease. It is a personal and business decision left up to the producer and will remain that way.”

	This level of discretion, while granting freedom to producers, places consumers in a difficult position. In an era where consumers are increasingly demanding to know more about their food's provenance and production, the industry's move towards more opaque technological interventions, like the mRNA vaccine, feels like a step backward.</section><section><h2>Regulatory and Approval Process</h2>

	The speed with which mRNA vaccines have been approved for use in animals contrasts sharply with the typically rigorous scrutiny applied to new food additives or genetically modified organisms (GMOs). Typically, vaccines can take anywhere from 5-10 years to receive approval for widespread use. Sometimes even more time is needed for newer technologies, which mRNA vaccines would qualify as for sure. This expedited process, coupled with the significant influence of pharmaceutical interests, raises critical questions about the thoroughness of the evaluation and the prioritization of corporate profit over public health and ethical standards.</section><section><h2>Consumer Choice and Action</h2>

	As consumers, we have the power to influence the direction of the food industry through our choices and demands. By supporting companies that prioritize ethical practices, transparency, and natural methods, we can help shape a food system that respects animal welfare, environmental sustainability, and consumer health.

	Good Ranchers extends an invitation to you to champion a food system where integrity, purity, and trust are not just ideals, but foundations. We take pride in providing meat that is not only free from mRNA interventions but also sourced from local American farms that resonate with our commitment to these principles. Join us in saying mRNO to mRNA in our food supply—subscribe to any of our boxes, and rest assured knowing you’re making a choice that respects both your health and that of the animals, free from unnecessary genetic interventions.
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mRNA Vaccines Approved for Pigs—Taking Mystery Meat to New Levels

This recipe is perfect for a quick and flavorful dinner, showcasing the natural taste of high-quality pork chops from Good Ranchers. The molasses mustard rub adds depth and richness to the pork, creating a mouthwatering dish that's sure to impress. So fire up your grill and get ready to enjoy these Sonoran Pork Chops with your family and friends!<h2>Ingredients:</h2><ul>
 
<li>2 Bone-In Steakhouse Pork Chops from Good Ranchers</li> 
<li>2 tablespoons mustard</li> 
<li>2 tablespoons molasses</li> 
<li>4 cloves garlic, minced</li> 
<li>1 tablespoon chili powder</li> 
<li>Pinch of salt</li> 
<li>2 tablespoons parsley, chopped</li> 
<li>2 tablespoons cilantro, chopped</li> 
<li>Kosher salt to taste</li> 
<li>Freshly ground black pepper to taste</li> </ul><h2>Instructions:</h2><ol>
 
<li>
Prepare the Pork Rub:
 
<ul>
 
<li>In a small bowl, combine mustard, molasses, minced garlic, chili powder, and a pinch of salt.</li> 
<li>Mix well until all ingredients are thoroughly incorporated.</li> </ul>
</li> 
<li>
Coat the Pork Chops:
 
<ul>
 
<li>Rub the molasses mustard mixture evenly onto both sides of the pork chops, ensuring they are well-coated.</li> 
<li>Let the pork chops marinate in the refrigerator for at least an hour, allowing the flavors to infuse.</li> </ul>
</li> 
<li>
Grill the Pork Chops:
 
<ul>
 
<li>Preheat your grill to a medium heat setting.</li> 
<li>Place the marinated pork chops on the grill.</li> 
<li>Cook for about 4-5 minutes on each side, or until the pork chops are cooked through and have a beautiful char.</li> </ul>
</li> 
<li>
Serve:
 
<ul>
 
<li>Once the pork chops are done, remove them from the grill and let them rest for a few minutes.</li> 
<li>Slice the pork chops and serve hot.</li> 
<li>Enjoy the delicious flavors of Sonoran Pork Chops, enhanced with a smoky molasses mustard rub!</li> </ul>
</li> </ol>

Sonoran Pork Chops Recipe

<h2>Ingredients:</h2><ul>
 
<li>2 wild-caught salmon filets from Good Ranchers</li> 
<li>1/4 cup miso paste</li> 
<li>2 tablespoons soy sauce</li> 
<li>1/4 cup water</li> 
<li>2 tablespoons mirin</li> 
<li>1 tablespoon sesame oil</li> 
<li>Pinch of brown sugar</li> 
<li>Zest and juice of 1 lime</li> 
<li>Optional: Lime slices and sesame seeds for garnish</li> </ul><h2>Instructions:</h2><ol>
 
<li>
Prepare the Miso Marinade:
 
<ul>
 
<li>In a mixing bowl, combine miso paste, soy sauce, water, mirin, sesame oil, brown sugar, lime zest, and lime juice.</li> 
<li>Whisk until the ingredients are well combined and the miso paste is fully incorporated.</li> </ul>
</li> 
<li>
Marinate the Salmon:
 
<ul>
 
<li>Place the salmon filets in a shallow dish or resealable plastic bag.</li> 
<li>Pour the miso marinade over the salmon, ensuring that each filet is evenly coated.</li> 
<li>Cover the dish or seal the bag and refrigerate for at least 45 minutes, allowing the flavors to infuse into the salmon.</li> </ul>
</li> 
<li>
Preheat the Broiler:
 
<ul>
 
<li>Preheat your broiler to high heat.</li> </ul>
</li> 
<li>
Broil the Salmon:
 
<ul>
 
<li>Line a baking sheet with aluminum foil for easy cleanup.</li> 
<li>Remove the salmon filets from the marinade and place them on the prepared baking sheet.</li> 
<li>Broil the salmon for 5-6 minutes, or until the miso glaze is caramelized and the salmon is cooked through.</li> 
<li>Keep an eye on the salmon to prevent burning, as broiler temperatures may vary.</li> </ul>
</li> 
<li>
Serve:
 
<ul>
 
<li>Once the salmon is cooked to perfection, remove it from the oven and let it rest for a few minutes.</li> 
<li>Garnish with lime slices and sesame seeds, if desired.</li> 
<li>Serve the miso glazed salmon hot, alongside your favorite side dishes or a fresh salad.</li> 
<li>Enjoy the delicious flavors of this easy and flavorful dish, made with high-quality wild-caught salmon from Good Ranchers!</li> </ul>
</li> </ol>

Easy Miso Glazed Salmon Recipe

<article>
 
<h1>Sweet and Smoky Grilled Salmon Recipe</h1>
This recipe is perfect for a quick and flavorful meal, whether you're cooking for a family dinner or hosting a barbecue with friends. Enjoy the natural taste of wild-caught salmon enhanced with a sweet and smoky spice blend.
<h2>Ingredients:</h2>
<ul>
 
<li>2 wild-caught salmon filets from Good Ranchers</li> 
<li>2 tablespoons brown sugar</li> 
<li>2 tablespoons kosher salt</li> 
<li>2 teaspoons dried basil</li> 
<li>2 teaspoons black pepper</li> 
<li>2 teaspoons harissa powder</li> 
<li>2 teaspoons smoked paprika</li> 
<li>Olive oil, for drizzling</li> 
<li>Lime juice, for glazing</li> 
<li>Fresh honey, for glazing</li> </ul>
<h2>Instructions:</h2>
<ol>
 
<li>
Prepare the Salmon:
 
<ul>
 
<li>Bring the salmon filets to room temperature.</li> 
<li>Pat the filets dry with a paper towel to remove excess moisture.</li> </ul>
</li> 
<li>
Make the Smoky Rub:
 
<ul>
 
<li>In a bowl, combine brown sugar, kosher salt, dried basil, black pepper, harissa powder, and smoked paprika.</li> 
<li>Mix well to ensure all ingredients are incorporated.</li> </ul>
</li> 
<li>
Coat the Salmon:
 
<ul>
 
<li>Drizzle a touch of olive oil over the salmon filets.</li> 
<li>Rub the smoky rub mixture evenly onto both sides of the salmon filets, ensuring they are well-coated.</li> </ul>
</li> 
<li>
Grill the Salmon:
 
<ul>
 
<li>Preheat your grill to medium-high heat.</li> 
<li>Place the seasoned salmon filets on the grill.</li> 
<li>Grill for about 4-5 minutes on each side, or until the salmon is cooked to your desired level of doneness.</li> 
<li>You should see beautiful color develop on the salmon and the spices becoming fragrant.</li> </ul>
</li> 
<li>
Glaze the Salmon:
 
<ul>
 
<li>In a small bowl, mix together lime juice and fresh honey.</li> 
<li>Brush the glaze over the grilled salmon filets, adding a touch of sweetness and acidity to enhance the smoky flavors.</li> </ul>
</li> 
<li>
Serve:
 
<ul>
 
<li>Remove the salmon from the grill and transfer to a serving platter.</li> 
<li>Garnish with fresh herbs if desired.</li> 
<li>Serve immediately and enjoy your delicious Sweet and Smoky Grilled Salmon from Good Ranchers!</li> </ul>
</li> </ol></article>

Sweet and Smoky Grilled Salmon Recipe

<header>
Ingredients:
</header>
<article>
<ul>
<li>2 Good Ranchers Wagyu Beef Patties (4 oz each)</li>
<li>4 Slices New School American Cheese</li>
<li>2 King's Hawaiian ® Original Slider Buns</li>
<li>4 Strips Thick-Cut Good Ranchers Applewood Smoked Bacon</li>
<li>¼ Cup Caramelized Onions</li>
<li>2 Sliced Hamburger Pickles</li>
<li>Good Ranchers Burger Sauce</li>
</ul>
<h2>GR Burger Sauce:</h2>
<ul>
<li>1 Cup of Duke’s Mayonnaise</li>
<li>1 Tbsp of American Yellow Mustard</li>
<li>1 Tbsp of Diced Garlic Dill Pickles</li>
<li>1 Tbsp of Pickle Juice</li>
<li>½ Tsp of Sherry Vinegar</li>
<li>½ Tsp of Smoked Paprika</li>
<li>½ Tsp of Granulated Garlic</li>
<li>½ Tsp of Onion Powder</li>
<li>½ Tsp of Chopped Calabrian Chiles</li>
<li>1⁄2 Tsp of Salt</li>
<li>1⁄4 Tsp of Black Pepper</li>
</ul>
<h2>Cooking Instructions:</h2>
<h3>Cook the Bacon:</h3>
<ol>
<li>Preheat your oven to 400°F (200°C).</li>
<li>Place the bacon strips on a baking sheet lined with parchment paper.</li>
<li>Bake for 15-20 minutes or until the bacon is crispy. Drain excess grease on paper towels and set aside.</li>
</ol>
<h3>Cook the Patties:</h3>
<ol>
<li>Heat a skillet or grill over medium-high heat.</li>
<li>Season the Wagyu burger patties with garlic powder, onion powder, salt, and pepper.</li>
<li>Cook the patties on each side until they’re about medium.</li>
<li>In the last minute of cooking, place the New School American Cheese on the patties and allow it to melt.</li>
</ol>
<h3>Toast the Buns:</h3>
<ul>
<li>While the patties are cooking, lightly toast the burger buns on a skillet or grill until golden brown.</li>
</ul>
<h3>Assemble the Burgers:</h3>
<ul>
<li>Garnish your burgers with Good Ranchers burger sauce, pickles, caramelized onions, and bacon.</li>
</ul>
<h2>Serve:</h2>
<ul>
<li>Serve the Wagyu Burgers with your favorite sides, such as fries or salad. Then enjoy!</li>
</ul>
</article>

Good Ranchers Wagyu Burgers featuring King's Hawaiian®  Slider Buns

<article>
	In American households, the cost of putting meat on the table is an unwavering concern, especially as forecasts for 2024 predict a continuation of this upward trend. Amidst fluctuating economic conditions, understanding the trajectory of meat prices becomes crucial for families and food enthusiasts alike.

	<a href="https://www.bls.gov/news.release/cpi.t02.htm" style="color:#da291c; text-decoration: underline" target="_blank">The latest Consumer Price Index report from the Bureau of Labor Statistics</a> shows beef and veal prices are up 7.7% compared to January 2023. More specifically, ground beef is up 5.5%, beef roasts 6.7%, and beef steaks are up 10.7%.

	This data was released just one week after the American Farm Bureau Federation (AFBF) warned that we could see record-high beef prices. Today, we’ll dive into the root causes of beef inflation and provide simple solutions to make meat shopping easier and more reliable than ever.

	This price hike traces back to a familiar culprit: supply. As of the start of this year, the U.S. had 87.2 million cattle and calves, marking the lowest inventory to kick off a year since 1951, which saw numbers at 82.08 million, as estimated by the U.S. Department of Agriculture.

	The dwindling cattle counts aren't due to illness among livestock, unlike the egg supply issue during the pandemic. Instead, experts pinpoint drought conditions and the soaring costs of herd maintenance as the drivers behind farmers reducing their herd sizes.

	“The latest cattle numbers are a stark reminder of the challenges facing America’s farmers and ranchers,” 
	<a href="https://www.fb.org/news-release/are-record-high-beef-prices-on-the-horizon" style="color:#da291c; text-decoration: underline" target="_blank">AFBF President Zippy Duvall stated in a recent press release</a>. “Severe weather, high inflation, and geopolitical uncertainty are taking a toll on farmers across the country, and families will see the effects in their grocery bills.”

	FOX News 
	<a href="https://www.cnbc.com/2023/10/25/beef-prices-are-at-record-highs-and-your-steak-is-becoming-pricier.html" style="color:#da291c; text-decoration: underline" target="_blank">cited data analyzed by CNBC</a>, reporting how when we last saw cattle counts dip in 2014, beef prices hit a record high in 2014. Prices dropped in the years after, jumping again in 2020, only to fall later that year. Since early 2021, beef prices have continued to climb.

	Interestingly, a survey conducted by 
	<a href="https://www.agmanager.info/livestock-meat/meat-demand/monthly-meat-demand-monitor-survey-data/meat-demand-monitor-december-2023" style="color:#da291c; text-decoration: underline" target="_blank">Kansas State University's Meat Demand Monitor</a> in late 2023 indicated a growing tolerance among consumers for higher beef prices, as long as the quality of the beef reflects the price.

	Anne-Marie Roerink, principal at 210 Analytics, 
	<a href="https://foodinstitute.com/focus/will-beef-prices-stay-elevated-into-2024/" style="color:#da291c; text-decoration: underline" target="_blank">recently told The Food Institute</a> that “shoppers highly value quality and taste in beef and are willing to splurge a little more when they can create a meal that tasted great and they didn’t have any waste due to bad-quality product… As some two-thirds of consumers are still re-creating restaurant meals at home, it is definitely not about cheap, but about great value.”

	Looking ahead, the AFBF warns of a tightening supply that could propel prices even further in the latter half of 2024 and into 2025.

	As the dynamics of beef pricing unfold, the takeaway is clear: the interplay of supply constraints, environmental challenges, and consumer demand will shape the landscape of meat consumption in America. For families and food enthusiasts alike, staying informed and adaptable will be key to navigating the complexities of the market as we move into a year that could redefine the cost of quality beef on American tables.

	Amidst this landscape of uncertainty, Good Ranchers is offering a solution that not only secures your access to premium, high quality American meat—but also shields you from the unpredictable waves of inflation. By subscribing to Good Ranchers now, you have the unique opportunity to lock in your price, effectively inflation-proofing the cost of your meat purchases through to 2026. To claim your price-lock, <a href="https://www.goodranchers.com/shop" style="color:#da291c; text-decoration: underline" target="_blank">shop our products today!</a></article>

Meat Inflation in 2024 & How Good Ranchers Shields You from Rising Costs

<h2>Ingredients:</h2><ul>
 <li>1 lb Good Ranchers’ Ground Beef</li> <li>½ Yellow Onion, minced</li> <li>3 cloves Garlic, minced</li> <li>½ tsp fresh Ginger, minced</li> <li>¼ cup Soy Sauce, low-sodium</li> <li>1 tbsp Hoisin Sauce</li> <li>1 tbsp Brown Sugar, packed</li> <li>½ tsp Red Pepper Flakes</li> <li>1 tbsp Sesame Oil</li> <li>Green onion and sesame seeds for garnish</li> </ul><h2>Instructions:</h2><ol>
 <li>In a skillet on medium-high heat, brown the ground beef using a spatula to break up the meat into small bits.</li> <li>Approximately 7 minutes into cooking, remove the beef bits with a slotted spoon and drain all oil from the skillet.</li> <li>Place back in the pan and add the sesame oil and minced onion, then continue to cook until the beef is well done.</li> <li>In a separate bowl, whisk together the garlic, ginger, soy sauce, hoisin sauce, brown sugar, and red pepper flakes.</li> <li>Once the beef is well done and onion is soft, add your sauce mixture, stir together, and cook another 5-8 minutes.</li> <li>Serve on rice and top with sliced green onion and a sprinkle of sesame seeds. Alternatively, this beef would be amazing in lettuce wraps or even as a taco!</li> </ol>

Korean Beef

<div>Craving something comforting and cheesy? Look no further! Our Beef and Macaroni Cheese is a hearty, soul-satisfying dish that combines juicy ground beef, tender macaroni, and a creamy cheese sauce that will make your taste buds sing. This easy-to-make recipe is perfect for busy weeknights or when you need a comforting meal that feels like a hug in a bowl. So grab your pot and let's dive into making this delicious, cheesy goodness that promises to become a family favorite!</div><div><img src="/product_images/uploaded_images/good-ranchers-pearandgrace001-1-.jpg"> </div> 
 
 
<title>Beef and Macaroni Cheese</title>
 <article>
 
<header>
 
<h1>Ingredients</h1></header><section><ul>
 
<li>1 lb <a href="https://www.goodranchers.com/product/ranchers-classic">Good Ranchers’ Ground Beef</a>
</li> 
<li>1 small Onion, chopped</li> 
<li>2 tbsp Tomato Paste</li> 
<li>½ tsp Garlic Powder</li> 
<li>½ tsp Chili Powder</li> 
<li>1 lb box Elbow Macaroni</li> 
<li>3 cups Beef Broth</li> 
<li>1 cup Milk</li> 
<li>1 cup Water</li> 
<li>2 cups Cheddar Cheese, grated</li> 
<li>Salt and Pepper to taste</li> </ul></section><section>
 
<h2>Instructions</h2>
In a large pot, brown the ground beef over medium-high heat, stirring often to break the beef into small pieces, about 7-10 minutes. About three minutes into browning the beef, add the diced onions and cook until meat is browned and onions are soft. Drain off any excess fat.<img src="/product_images/uploaded_images/good-ranchers-pearandgrace003.jpg">
Turn the heat up to high and stir in the tomato paste, garlic powder, and chili powder. Add the beef broth, milk, and water; then add the macaroni. Stir to combine. Once the mixture is boiling, turn the heat to medium so it’s at a rapid simmer and cook until the pasta is tender and most of the liquid has been absorbed, about 13-15 minutes. Stir often to keep the macaroni from sticking.
<img src="/product_images/uploaded_images/good-ranchers-pearandgrace005.jpg">
Once the pasta is tender, take the pot off the heat and stir in the cheese. Finish by seasoning with salt and pepper. Allow it to sit for 3-5 minutes before serving.</section></article>

Homemade Hamburger Helper

For years, cattle have been unfairly labeled as environmental villains.Yet, when you look closer, you'll see they play a crucial role in sustaining and enhancing our ecosystems. Let's set the record straight and delve into the real benefits cattle offer to our planet.<h2>Cattle and Carbon Sequestration</h2>
	Cattle are more than just livestock; they are active participants in carbon sequestration. Through their natural grazing, they manage vegetation and cycle nutrients, enriching the soil's carbon content. This not only boosts soil health but also enhances its ability to support diverse plant life and improve agricultural productivity.<h2>Transforming Inedible Biomass into Valuable Protein</h2>
	Cattle possess the unique ability to transform inedible plant materials into high-quality protein. They graze on lands that aren't suitable for crops, turning what would be waste into a nutrient-dense food source for humans—beef! This process keeps marginal lands productive and well-managed, which helps prevent erosion and land degradation.<h2>Promoting Biodiversity Through Grazing</h2>
	Properly managed grazing systems can greatly enhance local biodiversity. Rotating cattle between fields gives the grass time to rest and provides the cattle a natural, healthy environment to grow in. By mimicking the natural movements of wild herbivores, cattle help maintain a rich tapestry of plant and animal life. Such biodiversity is hard to achieve in single-crop farming or unmanaged wild lands. Plus, through well-managed grazing, cattle can even help maintain soil structure and fertility, prevent overgrowth that could fuel wildfires, prevent erosion, and enhance the storage of carbon in soil—making lands richer and more productive than ever before.<h2>Preserving American Grasslands through Sustainable Ranching</h2>
	America's grasslands, particularly the vast Great Plains, are not just beautiful—they're ecological powerhouses that provide habitats, store carbon, and help regulate the water cycle. However, these precious lands face threats from agricultural and urban expansion. But ranchers play a vital role in their protection by using grasslands for pasture. Utilizing grasslands for pasture generates profits and gives ranchers a sustainable incentive to maintain these areas rather than converting them for crop production or selling them to developers. This practice not only preserves the grasslands but also ensures that they continue to provide their vital ecosystem services.<h2>Ranchers as Environmental Stewards</h2>
	The commitment of farmers and ranchers to environmental stewardship is evident in their widespread adoption of sustainable practices. From rotational grazing to optimizing water management, these methods support sustainable beef production and enhance the overall health of the ecosystems they manage. Such dedication not only preserves the quality of the land but also ensures the longevity of their operations and the environments they nurture.<h2>Conclusion</h2>
	In conclusion, cattle are not the environmental culprits they're often made out to be. Instead, they're vital to sustainable agriculture, improving soil health, boosting biodiversity, and reducing our carbon footprint through effective local grazing. Understanding and supporting the positive role of cattle in agriculture allows us to make choices that benefit our planet and future generations.
	At Good Ranchers, our commitment goes beyond providing high-quality meat. We work exclusively with ranchers who prioritize sustainable and environmentally responsible methods. When you choose Good Ranchers, you're not just buying meat—you're investing in a future where animal welfare, environmental stewardship, and the support of local economies are paramount. To join the movement of American meat and contribute to a local, sustainable, and proudly patriotic food system—<a href="https://www.goodranchers.com/shop" style="color:#da291c; text-decoration: underline">shop our All-American meat subscriptions today.</a>

The Green Hoofprint: Cattle's Positive Impact on Earth

In our ongoing commitment to make your Good Ranchers experience as great as possible, we’re excited to announce a significant upgrade to your account security and control. This enhancement is designed to make your Good Ranchers account more secure than ever before, providing you with peace of mind and an even easier shopping experience.
	What Does This Mean for You?
	The next time you log in to your Good Ranchers account, you'll notice a small but important change: you'll need to reset your password. This is because our new, secure login has different password requirements. Don't worry; it's a simple process to get logged into your account. Here's what to do:<ol class="steps">
	<li>Click on “Have an existing account? Click here to update your password and log in.” on the login page. <img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.25.22-amcircle-for-mike.png" style="background-color: initial; color: rgb(93, 91, 102); font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; width: 399px;">
</li>	<li>Enter your email address. You’ll receive a confirmation email with a unique link to reset your password.  <img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.25.43-am-1-.png" style="background-color: initial; color: rgb(93, 91, 102); font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; width: 407px;">
</li>	<li>You’ll then be prompted to check your email. Give the email a few minutes to come through, and be sure to check all your inboxes. If you still did not receive the email, click “Resend Email.” <img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.25.59-am-edits-for-mike-1-.png" style="background-color: initial; color: rgb(93, 91, 102); font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; width: 406px;">
</li>	<li>Use the link provided in the confirmation email to reset your password and choose a new one.  <img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.26.31-am-circle-for-mike-1-.png" style="background-color: initial; color: rgb(93, 91, 102); font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; width: 621px;">
</li>	<li>Enter your new password twice. They need to match, and your password must meet the following requirements:
	<ul>
		<li>At least 8 characters</li>		<li>At least 3 of the following:
		<ul>
			<li>Lower case letters (a-z)</li>			<li>Upper case letters (A-Z)</li>			<li>Numbers (0-9)</li>			<li>Special characters (e.g. !@#$%^&amp;*) <img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.26.51-am-1-.png" style="background-color: initial; width: 443px;">
</li>		</ul>
</li>	</ul>
</li>	<li>You’ve now updated your password!  
	
		<img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.27.33-am-1-.png" style="width: 392px;"> 
	
</li>	<li>Now, log into your account using your new password!  
	
		<img src="/product_images/uploaded_images/screenshot-2024-04-09-at-8.25.22-am-3-.png" style="width: 388px;">
</li>
</ol>
	Once you’ve completed these steps, you can enjoy all the benefits of your Good Ranchers account with added security. Shop with confidence, knowing that we’re committed to keeping your account safe, secure, and easier to manage than ever before.
	Should you have questions or require assistance, please do not hesitate to reach out. You can contact us via email at 
	<a href="mailto:help@goodranchers.com">help@goodranchers.com</a> or by phone <a href="tel:346-474-4663">346-474-4663</a>.
	- The Good Ranchers Team

Your Step-By-Step Login Guide

Grilling the perfect steak is an art form that requires attention to detail and a few key tips to ensure a mouthwatering result. Rasheed Phillips, The Gentlemen Smoker™, shares his expert advice on how to elevate your steak game to the next level. Watch the full video <a href="https://www.youtube.com/watch?v=Ue0V6LPxYk8">here</a>.<article><header></header><section>
 
<h2>Starting with a Clean Grill</h2>
Rasheed's first rule of grilling is to ensure that your grill is clean and ready for use. His pro tip is to use a piece of aluminum foil to scrub the grill grates, ensuring that any leftover residue from previous grilling sessions is removed, and providing a clean surface for your steak to cook on.</section><section>
 
<h2>Say No to Lighter Fluid</h2>
Rasheed emphasizes the importance of avoiding the use of lighter fluid when lighting your charcoal. He passionately advises against using lighter fluid, highlighting the negative impact it can have on the flavor of your steak. The chemical taste of lighter fluid can linger and ruin the natural flavors of the meat. Instead, opt for alternative methods to light your charcoal, such as a chimney starter, to ensure a clean and pure grilling experience.</section><section>
 
<h2>Seasoning for Even Cooking</h2>
Once the grill is ready, it's time to prepare the star of the show - the steak. Rasheed recommends taking the steak out of the fridge and allowing it to come up to room temperature before seasoning. This step ensures that the steak cooks evenly, preventing it from going directly from a cold temperature to the hot grates.
Laying down a binder of salt and your favorite beef rub sets the stage for a flavorful outcome. Rasheed's technique involves flipping the steak every 90 seconds, allowing for a perfectly even cook and a mouthwatering crust to form on the exterior.</section><section>
 
<h2>The Importance of Quality Steak</h2>
In addition to the grilling process, understanding the quality of the steak is crucial. Rasheed delves into the characteristics of a high-quality steak, focusing on the presence of intermuscular fat, also known as marbling. He explains that marbling, the speckles of fat within the muscle, contributes to the tenderness and flavor of the steak when cooked.</section><section>
 
<h2>Differentiating Good Ranchers' Steaks</h2>
Rasheed discusses the trim level of steaks from Good Ranchers, highlighting the difference in fat distribution compared to steaks found in some grocery stores. He emphasizes the importance of having the right balance of fat within the meat, as opposed to excessive external fat that can impact the overall eating experience. Good Ranchers delivers this high-quality, well-marbled steak right to your door. <a href="https://www.goodranchers.com/shop">Shop our selection here.</a></section><footer>
 
<h2>Conclusion</h2>
In conclusion, Rasheed's insights and tips provide a comprehensive guide to grilling the perfect steak. From the initial preparation of the grill to the selection of high-quality beef, every step contributes to a memorable and delicious grilling experience. By following these expert tips, you can elevate your grilling game and savor the unmatched flavor of a perfectly cooked steak.</footer></article>

The Gentleman's Guide to Grilling: Perfecting the Art of Steak

In a move that sparked considerable bipartisan opposition, 
	<a href="https://www.foxnews.com/politics/biden-admin-faces-bipartisan-opposition-actions-allowing-potentially-diseased-beef-imports.amp" style="color:#da291c; text-decoration: underline">the Biden administration initially took steps to allow beef imports from Paraguay into the United States for consumption</a>. This decision raised eyebrows and concerns across the nation, particularly because Paraguay beef has been banned from the US for the last 25 years. The ban has been in effect for the last quarter of a century due to Paraguay's livestock industry having a history of foot-and-mouth disease (FMD), which spreads quickly among livestock. <a href="https://www.foxnews.com/politics/biden-admin-faces-bipartisan-opposition-actions-allowing-potentially-diseased-beef-imports.amp" style="color:#da291c; text-decoration: underline">According to FOX News</a>, allowing Paraguay beef to enter the U.S. again could severely threaten the U.S. economy.
	The administration's proposition was met with immediate backlash, not just from the agricultural sector but also from a broad spectrum of US lawmakers who found the decision unjust and potentially hazardous. These lawmakers worked diligently to block the move, underscoring the risks involved with importing beef from a region with a recent history of FMD outbreaks. Their concerns were not unfounded.
	"Cutting corners to resume beef imports from a country with a recent history of foot and mouth disease is bad news for both American consumers and producers, and I won’t let it stand," 
	<a href="https://www.foxnews.com/politics/biden-admin-faces-bipartisan-opposition-actions-allowing-potentially-diseased-beef-imports.amp" style="color:#da291c; text-decoration: underline">Sen. Jon Tester, D-Mont. said in a statement.</a>. "It’s clear that the USDA doesn’t have the data to show that Paraguay meets the same animal health standards."
	Similarly, 
	<a href="https://www.foxnews.com/politics/biden-admin-faces-bipartisan-opposition-actions-allowing-potentially-diseased-beef-imports.amp" style="color:#da291c; text-decoration: underline">Sen. Mike Rounds, R-S.D.</a>, highlighted the historical struggles of Paraguay in containing outbreaks of foot and mouth disease. "Consumers across America should be able to confidently feed their families beef that they know has met the rigorous standards required in the United States," he stated. This sentiment was echoed by many, leading to a legislative push against the administration's proposal.
	The Senate responded to these concerns by 
	<a href="https://www.farmprogress.com/cattle-news/are-paraguay-s-beef-imports-safe-" style="color:#da291c; text-decoration: underline">voting to block beef imports from Paraguay</a>, effectively aiming to reinstate the ban on Paraguay beef that has protected US herds and consumers for decades. With overwhelming bipartisan support on a 70-25 vote, this legislative action represents a significant step in maintaining the high standards of food safety and animal health that Americans have come to expect. The spotlight now shifts to the House of Representatives, where the hope is they will mirror the Senate's protective stance. Additionally, the responsibility lies with President Biden to respect this unified legislative directive. By choosing not to veto, he would play a crucial role in upholding the integrity of American agriculture and reinforcing the trust of consumers nationwide.
	As we move forward, we can only hope that lawmakers, agricultural officials, and industry stakeholders will continue to protect the pillars of American agriculture and consumer trust in the food system. In the meantime, choosing a meat provider dedicated to transparency, the highest safety standards, and ethical practices has become more crucial than ever. Good Ranchers stands as a testament to these values, ensuring that every piece of meat delivered to your doorstep not only meets but exceeds expectations for safety, quality, and ethical sourcing. This dedication to excellence reinforces the vital connection between American families and the farms that feed them, promising a future where the integrity of our meals is never in question. To shop 100% American meat you can always trust—
	<a href="https://www.goodranchers.com/shop" style="color:#da291c; text-decoration: underline">click here</a>.<div style="width: fit-content; margin: 0 auto;">
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</div>
</div>
</div>

Biden's Beef with America: The Paraguay Import Proposal We Wish We Were Joking About…

Join us as we unveil an easy-to-follow recipe that's sure to tantalize your taste buds! Introducing Cilantro Lime Chicken Wings—a delicious fusion of zesty lime with a kick of chili. Perfect for any gathering, this dish is a guaranteed hit. With minimal ingredients and straightforward instructions, you'll have a delectable treat prepared in no time. So, read along to learn how to make it, or <a href="https://www.instagram.com/reel/C48Jecxgotq/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==">check out this video by Meatlicious</a> for a full video tutorial.<a href="https://www.instagram.com/reel/C48Jecxgotq/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;"></a><a href="https://www.instagram.com/reel/C48Jecxgotq/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;"></a>
	You can add our 
	No Antibiotics Ever Chicken Wings to your order today! 
	<a href="https://www.goodranchers.com/shop" target="_blank">New subscribers: you can add wings during checkout</a>
	<a href="https://www.goodranchers.com/next-order-addons" target="_blank">Returning subscribers: click here to add them to your upcoming order</a>
	 
	
	<a href="https://www.goodranchers.com/next-order-addons"></a>Let's dive into making these flavorful wings that are bound to become a go-to in your kitchen.<article><section>
<h2>Ingredients</h2>
<ul>
	<li>1.5 - 2 lbs. Good Ranchers chicken wings</li>	<li>½ cup chopped cilantro</li>	<li>¼ cup lime juice (add more based on taste)</li>	<li>3 garlic cloves</li>	<li>2 tablespoons avocado oil</li>	<li>¼ teaspoon cayenne</li>	<li>1 teaspoon chili powder</li>	<li>½ teaspoon salt</li>
</ul></section><section>
<h2>Instructions for Marinating the Chicken Wings<img src="https://store-e10kokolz.mybigcommerce.com/product_images/uploaded_images/screenshot-2024-03-28-at-9.22.24-am.png" style="color: rgb(52, 49, 63);">
</h2>
<ol>
	<li>Combine cilantro, lime juice, garlic, oil, chili powder, salt, and cayenne in a food processor. Blend until smooth.</li>	<li>Place the chicken wings in a bowl. Pour the marinade over the wings, ensuring they are evenly coated. Cover the bowl and refrigerate for 1 to 6 hours to allow the flavors to meld.</li>
</ol>
<h2>How to Cook<img src="https://store-e10kokolz.mybigcommerce.com/product_images/uploaded_images/screenshot-2024-03-28-at-9.22.07-am.png" style="color: rgb(52, 49, 63);">
</h2></section><section>
<ol>
	<li>Preheat your air fryer to 400 degrees.</li>	<li>Remove the chicken wings from the marinade and place them in the air fryer.</li>	<li>Air fry the wings for 16-18 minutes, flip halfway through!</li>	<li>Serve the wings immediately with lime wedges and the extra sauce for dipping.</li>
</ol></section></article>

Air Fryer Cilantro Lime Chicken Wings

<h2>Ingredients:</h2><h3>Main Dish:</h3><ul>
 <li>4 ea boneless, skinless chicken breast</li> <li>3 cup all-purpose flour</li> <li>4 ea lemon - halved</li> <li>2 Tbsp parsley - chopped</li> <li>1 cup white wine</li> <li>1 stick butter</li> <li>2 Tbsp capers</li> <li>2 Tsp garlic - minced</li> <li>2 Tsp shallots - minced</li> <li>12 ea cherry tomatoes - halved</li> <li>4 Tbsp olive oil</li> <li>1 Tbsp salt</li> <li>1 Tbsp ground black pepper</li> <li>1 tsp chili flakes</li> </ul><h3>Chile Lemon Garlic Broccolini:</h3><ul>
 <li>4 bundles broccolini</li> <li>6 garlic cloves, minced</li> <li>1 tsp chili flakes</li> <li>1 tsp salt</li> <li>1 Tbsp olive oil</li> <li>½ lemon, juiced</li> </ul><h3>Equipment:</h3><ul>
 <li>Mallet</li> <li>Plastic wrap</li> <li>10” sauté pan</li> <li>Tongs</li> <li>Knife</li> <li>Cutting board(s)</li> <li>Measuring cups</li> <li>Measuring spoons</li> </ul><h2>Directions:</h2><h3>Main Dish:</h3><ol>
 <li>Cover the chicken breast with plastic wrap and evenly pound the chicken to about ¼ inch. Lightly season the chicken with salt and pepper on both sides.</li> <li>Heat up a wide sauté pan with the oil and half the butter. While the pan is heating up, unwrap and coat your chicken breast with flour.</li> <li>Once the pan is hot, gently place the chicken in the pan. Lay it down away from you to prevent splashing yourself with oil. Shake your pan just enough to make sure the chicken isn’t sticking to the pan. Cook for 2–3 minutes or until golden brown on the first side, flip away from you and cook for an additional 2–3 minutes.</li> <li>Remove the chicken from the pan and add in the butter, garlic, shallots, tomatoes, and capers. Cook for roughly 10 seconds and add in the white wine, parsley, salt, and pepper. Reduce for 2 minutes, or until your sauce has large bubbles, indicating that your sauce has thickened up, add in the juice of one lemon.</li> </ol><h3>Chile Lemon Garlic Broccolini:</h3><ol>
 <li>Place a large pot of water on the stovetop and bring to a boil. Season the water with salt and gently lower in the broccolini.</li> <li>Cook for 1–2 minutes until tender. In the meantime, grab a large bowl of half ice, half water for an ice bath. Remove the broccolini and shock in the ice water.</li> <li>In a large sauté pan, add in the olive oil and butter. Add in the broccolini, followed by the garlic, chili flakes, and salt. Finish with a squeeze of lemon.</li> <li>Plate the chicken and broccolini followed by the sauce over the top. Garnish with a grilled lemon and chili flakes.</li> </ol>

Chicken Piccata

<div class="container">
	<h2>Ingredients:</h2>
	<ul>
		<li>1 Good Ranchers T-Bone or Bone-In NY Strip steak, roughly 1-1 1/2 inches thick</li>
		<li>1-2 sprigs of fresh rosemary</li>
		<li>1-2 sprigs of fresh thyme</li>
		<li>2 tablespoons butter</li>
		<li>1-2 whole garlic cloves</li>
		<li>Salt and pepper</li>
	</ul>
	<h2>Instructions:</h2>
	<ol>
		<li>Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking to bring it to room temperature and ensure accurate cooking times. Season both sides generously with salt and pepper.</li>
		<li>Add butter to an oven-safe cast iron skillet and turn up the heat to high, allowing the skillet to become hot. Place the T-bone steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes to get a nice seared exterior.</li>
		<li>Add whole garlic cloves, fresh rosemary, and thyme to the skillet. Immediately transfer your skillet directly to the oven (WARNING: skillet may be hot, handle with oven mitts). For rare, bake for 4 minutes. Medium-rare, 4-5 minutes. Medium, 6-7 minutes. Medium-well, 7-8 minutes. Adjust time according to the thickness of the steak.</li>
		<li>Remove the steaks from the oven and spoon the garlic and rosemary-infused butter drippings from the pan over the steaks.</li>
		<li>Plate the steak and let sit for 5 minutes before serving to bring it to its final serving temperature.</li> <li>Enjoy!</li>
	</ol>
</div>

Garlic & Rosemary T-Bone Steak

FRIENDSWOOD, TX. (Mar. 12, 2024) – Good Ranchers, the leading provider of high-quality, 100%
American meat, is proud to announce its partnership with Paralyzed Veterans of America – the nation’s
premier non-profit dedicated to serving Veterans with spinal cord injuries and diseases, like MS and ALS.
Together, they aim to "Bring All Veterans to the Table" by providing vital support, opportunities, and
resources to Veterans and their families.
	As part of this partnership, Good Ranchers will donate a portion of its proceeds from every meat
subscription box directly to PVA to support their mission of helping Veterans throughout every aspect of
their life journey. From day one of their injury or diagnosis, PVA ensures Veterans get the benefits they
earned, the specialized healthcare they require, the accessible homes and vehicles they need, the
meaningful careers they want, and more. Good Ranchers will also be sponsoring PVA events, giving a
veteran discount on its product, and launching exclusive co-branded meat boxes for both Veteran’s Day
and Memorial Day that will contribute extra donations to PVA to ramp up awareness of the unique issues
paralyzed Veteran’s face and the crucial support PVA provides.
	
	"We are thrilled to partner with PVA to support our nation's heroes," said Ben Spell, CEO of Good
Ranchers. "At Good Ranchers, we want to bring everyone to the table to share in the best of what makes
life good, and no one deserves the spot of honor at the table more than our Veterans. Through this
partnership, we will positively impact the lives of paralyzed Veterans and their families to create
moments around great food that they’ll hopefully never forget."
	
	Good Ranchers and PVA are both part of the Penske family, and share the common thread of racing with
Team Penske. That’s why it was only fitting that the Good Ranchers-PVA partnership kicked off at the
2023 Firestone Grand Prix in St. Petersburg, Florida, on Sunday, Mar. 10. While at the race, the duo
celebrated this new partnership by sharing activation information with hundreds of motorsports fans.
	
	"PVA is honored to partner with Good Ranchers and broaden awareness of the needs of today’s
paralyzed Veterans and their families," said Carl Blake, CEO of PVA. "It’s partners like Good Ranchers who
make what we do possible. With this cause marketing campaign, PVA will be able to continue our
important work of providing vital services to even more Veterans across the country."
	
	Scott McLaughlin, driver of the #3 Team Penske IndyCar that Good Ranchers sponsors, said he was “very
excited for this collaboration between Good Ranchers and PVA.” Scott also added that, “Coming from
Australia and New Zealand and seeing how patriotic Americans are toward their troops and Veterans is
amazing. Good Ranchers is a proud, patriotic company, so to see such an integral part of my INDYCAR
program partner with a Veteran Service Organization that does so much is hopefully the start of a great 
	relationship. I encourage everyone to subscribe to your own Good Ranchers box for hormone-free,
sustainable meat that helps benefit those that sacrifice for American freedoms.”
<div>
	
		To learn more about Good Ranchers and their new partnership with PVA, visit <a href="https://www.goodranchers.com/pva">Goodranchers.com/PVA</a>.
	
	
		About Good Ranchers
		
	
	
		Good Ranchers is the #1 source of all-American meat, delivering high-quality beef, chicken, pork, and wild-
caught seafood directly to consumers' doors. With a commitment to transparency, sustainability, and
supporting local farmers, Good Ranchers provides customers with top-quality meat sourced exclusively
from American farms that they can trust. Learn more at 
		<a href="https://www.goodranchers.com/">Goodranchers.com</a>.
		
	
	
		About Paralyzed Veterans of America
		
	
	
		Paralyzed Veterans of America is a nonprofit Veteran Service Organization dedicated solely for the benefit
and representation of Veterans with spinal cord injury or diseases like MS and ALS. The
		 
organization ensures Veterans receive the benefits earned through their service to our nation, monitors 
		their care in VA spinal cord injury units, and funds research and education in the search for a cure and
improved care for individuals with paralysis.
	
	
		As a life-long partner and advocate for Veterans and all people with disabilities, PVA also develops
training for clinicians, provides Veteran career services, works to ensure accessibility in buildings,
transportation, and more, and provides health and rehabilitation opportunities through sports and
recreation activities. With more than 70 offices and 33 chapters, PVA serves Veterans, their families, and
their caregivers in all 50 states, the District of Columbia, and Puerto Rico. Learn more at 
		<a href="https://pva.org/">PVA.org</a>. 
	
</div>

Good Ranchers and Paralyzed Veterans of America Join Forces to "Bring All Veterans to the Table"

<article>
 
 As wildfires relentlessly sweep through the Texas panhandle, our hearts ache for the American rancher facing unprecedented loss. 
 <a href="https://inciweb.nwcg.gov/incident-publication/txtxs-smokehouse-creek-fire/smokehouse-creek-fire-update-02-28-2024" style="color:#da291c; text-decoration: underline">The Smokehouse Creek Fire</a>, now recorded as the state's largest wildfire, has engulfed about 1.08 million acres of land—making it the largest wildfire in state history. The visuals of charred landscapes and fierce flames only scratch the surface of the profound, lasting devastation these fires inflict on our communities and their way of life.
 
 
 In the Texas Panhandle, 
 <a href="https://www.texastribune.org/2024/03/01/texas-panhandle-wildfires-livestock-agriculture-economy/" style="color:#da291c; text-decoration: underline">where over 85% of the state's cattle are located</a>, the threat looms large, not just over the animals but over the very existence of the farming and ranching families. Already, the community has faced the loss of over 3,000 cattle, with financial losses to ranchers nearing $4,000,000—a figure expected to climb as the fires continue and more reports of damage and lost cattle emerge. Yet, these numbers barely begin to convey the full scope of the financial and emotional turmoil these caretakers are experiencing.
 
 
 Amidst this crisis, individuals like Shane Pennington, a 56-year-old agriculture producer from Canadian, Texas, personify the profound impact of the Smokehouse Creek Fire. 
 <a href="https://www.wfft.com/news/national/wildfires-have-devastated-the-texas-cattle-industry-and-the-effects-may-be-long-lasting/article_84e17d3a-d593-5d89-a04c-656daf106e92.html" style="color:#da291c; text-decoration: underline">In a recent interview</a>, Pennington shared the harrowing sight that met him upon returning to his ranch: about 50 of his cattle lay dead, while surviving nursing cows desperately searched for their lost calves. The surviving animals had severe injuries from the flames, with some having their tails burned off and others left blind by the flames.
 
 
 “It just burned all the hair off them,” 
 <a href="https://www.cnn.com/2024/03/04/us/texas-wildfires-cattle-industry" style="color:#da291c; text-decoration: underline">Pennington told the broadcast network</a>. “Their feet are coming off their hooves, they’re bloody. It’s just hard to see them burn up.”
 
 
 The grim reality didn’t end there. Pennington then explained how he’s already euthanized some animals due to their injuries. And with the devastation so extensive, he anticipates the number will continue growing as he identifies which animals will be unable to recover from their wounds and illnesses.
 
 
 The situation is further exacerbated by the loss of vital resources; hundreds of bales of hay intended for feed have been consumed by the flames, necessitating the culling of more animals simply because there's nothing left to feed them.
 
 
 Yet, the impact of these wildfires reaches beyond the immediate concerns for animal welfare. It cuts deeply into the fabric of the ranching community. Generations of families, who have devoted their lives to farming and ranching, are now facing unprecedented challenges. Their homes, barns, fields, and pastures that have been nurtured through decades of hard work and dedication have been swiftly reduced to ashes. The aftermath of these fires leaves behind not just a physical emptiness but also an emotional and financial gap that could take years to overcome. For many, the journey ahead involves rebuilding from scratch, making their way through a landscape forever changed by loss.
 
 
 Brandon Meier, another local rancher in the area, spoke to the same network. “A lot of these families are ranching families, and that’s their livelihood out there” in the panhandle, 
 <a href="https://www.cnn.com/2024/03/04/us/texas-wildfires-cattle-industry" style="color:#da291c; text-decoration: underline">he said</a>. “And we rely on that income… Our job isn’t 8 to 5. It’s 24/7, holidays, everything.”
 
 
 For many of these families, the path forward is daunting. Which is why, now, more than ever, it is crucial to extend our support to these vital members of our community. As consumers, we play a role in this ecosystem of support.
 
 
 At Good Ranchers, we believe that supporting the wildfire-affected communities transcends simple acts of charity; it embodies a profound commitment to safeguarding the very backbone of our nation's food supply and the vitality of rural America. It's not just about extending a hand in the immediate aftermath; it's about embedding ourselves in the fabric of long-term recovery and resilience-building efforts. Every action, no matter the size, helps to sow seeds of hope and renewal across devastated communities, nurturing the ground for a more resilient and flourishing rural America.
 
 
 For those looking to contribute or lend support, visit:
 
 <ul>
 <li>
<a href="https://txpanhandlevoad.org/members-area" style="color:#da291c; text-decoration: underline">Texas Panhandle VOAD</a> to volunteer and help impacted communities.</li>
 <li>
<a href="https://agrilifetoday.tamu.edu/2024/02/28/hay-feed-fencing-supplies-needed-to-support-texas-panhandle-wildfire-victims/" style="color:#da291c; text-decoration: underline">Agrilife Today</a> for more info on donating hay, feed, or fencing supplies.</li>
 <li>
<a href="https://texasfarmbureau.org/panhandle-wildfire-relief-fund/" style="color:#da291c; text-decoration: underline">Texas Panhandle Wildfire Relief Fund</a> to contribute to farmers and ranchers who have been affected by the fires.</li>
 </ul>
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 </article>

The Texas Wildfire Crisis: The Unseen Toll on American Ranchers

The Garlic Parm Nuggets recipe offers a mouthwatering twist on classic chicken nuggets by infusing them with a rich blend of garlic, parmesan, and herbs. Marinated chicken cubes are air-fried to perfection, then smothered in a savory garlic butter sauce, elevating this dish to a gourmet level. Perfect for pairing with a wide array of sides, these nuggets promise a flavorful and satisfying meal that's sure to delight any palate.
	<img src="/product_images/uploaded_images/garlic-parm-nuggets-good-ranchers-001-large.jpeg">
	Ingredients<article><section><ul>
	
<li>4 <a href="https://www.goodranchers.com/product/better-than-organic-chicken">Chicken Breasts</a>
 cut into 1 inch cubes</li>	
<li>2 tbsp Olive Oil</li>	
<li>2 tsp Paprika</li>	
<li>1 tsp Garlic Powder</li>	
<li>1 tsp Onion powder</li>	
<li>½ tsp salt</li>	
<li>½ tsp pepper</li>	
<li>1 stick Butter</li>	
<li>10 Garlic cloves, minced</li>	
<li>½ cup Parmesan, grated</li>	
<li>1 tbsp Hot Sauce</li>	
<li>2 tsp Red Pepper flakes</li>	
<li>½ cup fresh minced Parsley</li>
</ul></section><section><h2></h2>

	<img src="/product_images/uploaded_images/garlic-parm-nuggets-good-ranchers-006-large.jpeg">
<h2>Instructions</h2>
<ol>
	
<li>In a gallon ziplock bag, marinate the chicken cubes in olive oil, paprika, garlic powder, onion powder, salt, and pepper. Seal and shake the bag to coat the chicken evenly and set in the fridge to marinate (this can be done up to a day before cooking the chicken).</li>	
<li>While the chicken is marinating, heat 1 stick of butter on medium-low heat in a saucepan. Add the minced garlic, parmesan, hot sauce, red pepper flakes, and parsley and stir to combine. Once combined, allow it to cook on low for 3 minutes and then remove the pan from the heat and take out 1/3 of the mixture.</li>	
<li>Put the marinated chicken in a bowl and toss in the 1/3 garlic butter that you separated and then place in a 400° air fryer for 5 minutes. After the chicken has cooked for 5 minutes, turn or toss the chicken and baste with some of the remaining garlic butter (don’t forget to clean your basting brush between each coating of the chicken). Cook for an additional 5-6 minutes or until the internal temperature reaches 165°.</li>	
<li>Once the nuggets are finished cooking, baste them with a final pass of the garlic butter and sprinkle with some extra parmesan cheese and serve hot. I’ve served this with fries, sweet potatoes, rice, mashed potatoes, pasta—it really goes with everything!</li>
</ol>

	<img src="/product_images/uploaded_images/garlic-parm-nuggets-good-ranchers-012-large.jpeg"></section></article>

Garlic Parm Nuggets

This Smothered Philly Cheese Brats recipe transforms classic brats into a gourmet feast with melted provolone, Parmigiano-Reggiano, and cheddar cheese sauce. Sautéed onions, green bell peppers, and mushrooms add a rich and savory depth, perfectly complementing the juicy Good Ranchers brats nestled in soft brioche buns. It's an indulgent twist on the traditional, promising a mouthwatering experience with every bite.<img src="/product_images/uploaded_images/philly-cheese-brats-good-ranchers-002-large.jpeg"><article><section><h2>Ingredients</h2>
<ul>
	
<li>
<a href="https://www.goodranchers.com/product/prime-pork-box">Good Ranchers Brats</a>
</li>	
<li>Brioche Hot Dog Buns</li>	
<li>1 Large Yellow or White Onion, thinly sliced</li>	
<li>2 Green Bell Peppers, thinly sliced</li>	
<li>8 oz Mushrooms, sliced</li>	
<li>2 tbsp fresh Parsley, chopped</li>	
<li>3 tbsp Butter, divided</li>	
<li>1 tbsp Flour</li>	
<li>2 cups Milk, warmed</li>	
<li>1 cup grated Provolone</li>	
<li>¼ cup grated Parmigiano-Reggiano</li>	
<li>¼ cup grated Cheddar</li>	
<li>Salt &amp; Pepper</li>
</ul>
<img src="/product_images/uploaded_images/philly-cheese-brats-good-ranchers-008-large.jpeg"></section><section><h2>Instructions</h2>
<ol>
	
<li>Heat 1 tbsp of butter in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook until golden brown, stirring occasionally for about 30 minutes. Once the onions finish cooking, set aside on a large platter.</li>	
<li>In the same pan, brown the Good Ranchers’ brats. The brats come fully cooked so browning won’t take long. When browned, remove brats to the platter with the onions.</li>	
<li>Add a tablespoon of butter to the pan and saute the mushrooms until golden brown, about 10 minutes. Stir the parsley into the mushrooms and season with salt and pepper. Remove the mushrooms from the skillet and add to the platter.</li>	
<li>Add the sliced peppers to the skillet, cooking on medium heat until soft, about 10 minutes. Season with salt and pepper. Remove the peppers to the platter.</li>	
<li>Add the final tablespoon of butter to the pan and allow it to melt. Once melted, add the flour and whisk for one minute forming a loose paste. Slowly add the warm milk, whisking continuously.</li>	
<li>Allow the sauce to come to a bubbling simmer and then slowly add the provolone, parmigiano-reggiano, and cheddar, whisking to combine. Season to taste with salt and pepper.</li>	
<li>To assemble your Philly Cheese Brat, drop a brat into a brioche bun, top with onions, peppers, and mushrooms, and then smother them all with cheese sauce.</li>
</ol>
Enjoy with plenty of napkins!
<img src="/product_images/uploaded_images/philly-cheese-brats-good-ranchers-011-large.jpeg"></section></article>

Smothered Philly Cheese Brats

Bacon Jam Deviled Eggs offer a delightful twist on a classic appetizer, combining the richness of bacon jam with the creamy texture of deviled eggs. The tang of dill pickle relish and mustard perfectly complements the sweetness of the bacon jam, creating a harmonious balance of flavors. Topped with optional garnishes of paprika and bacon bits, these eggs are not only flavorful but also visually appealing, making them a perfect addition to any gathering or special occasion.<img src="/product_images/uploaded_images/bacon-jam-deviled-eggs-good-ranchers-001-large.jpeg"><article><section>
 
<h2>Ingredients</h2>
<ul>
 
<li>8 Hard Boiled Eggs</li> 
<li>¼ cup Mayonnaise</li> 
<li>1 tsp Mustard</li> 
<li>2 tsp Dill Pickle Relish plus 1 tsp of pickle juice</li> 
<li>2 tsp Good Ranchers’ Bacon Jam</li> 
<li>Optional Garnishes: Paprika and Bacon bits</li> </ul>
<img src="/product_images/uploaded_images/bacon-jam-deviled-eggs-good-ranchers-004-large.jpeg"></section><section>
 
<h2>Instructions</h2>
<ol>
 
<li>Peel hard boiled eggs, cut eggs in half lengthwise, remove yolks, and transfer to a bowl.</li> 
<li>Mash yolks with a fork and then mash in the mayonnaise, mustard, dill relish, pickle juice, and bacon jam. Season to taste with salt and pepper.</li> 
<li>Spoon filling into egg halves. Alternatively, put filling into a zip-top bag, cut a hole in the bottom corner, and pipe the filling into the egg halves.</li> 
<li>Optional: Garnish with paprika or bacon bits.</li> </ol>
<img src="/product_images/uploaded_images/bacon-jam-deviled-eggs-good-ranchers-010-large.jpeg"></section></article>

Bacon Jam Deviled Eggs

Easy Chicken and Shrimp Stir-Fried Rice recipe: a quick, delicious mix of Good Ranchers chicken, shrimp, veggies, and homemade sauce. Perfect if you're looking for an easy weeknight dinner! By Rasheed Philips.Ingredients<article>
<section>
<h3>For the Stir-Fry:</h3>
<ul>
	
<li>1/2 lb Good Ranchers <a href="https://www.goodranchers.com/product/ranchers-classic">Chicken</a>
	breast, cut into bite-sized pieces</li>	
<li>1/2 lb Good Ranchers <a href="https://www.goodranchers.com/product/wild-caught-seafood-box">Shrimp</a>, peeled and deveined</li>	
<li>2 tablespoons vegetable oil, divided</li>	
<li>2 cups cooked and cooled jasmine or long-grain rice</li>	
<li>1 bag (about 12 oz) pre-mixed stir-fry vegetables (such as bell peppers, broccoli, snap peas, and carrots)</li>	
<li>2 green onions, thinly sliced</li>	
<li>2 eggs, lightly beaten</li>	
<li>Salt and freshly ground black pepper, to taste</li>
</ul>

	<img src="/product_images/uploaded_images/rasheed-philips-chicken-shrimp-fried-rice-gr-03908-large.jpeg">
<h3>For the Sauce:</h3>
<ul>
	
<li>3 tablespoons soy sauce</li>	
<li>1 tablespoon oyster sauce</li>	
<li>1 teaspoon sesame oil</li>	
<li>1/2 teaspoon ground ginger</li>	
<li>1 clove garlic, minced</li>
</ul></section><section><h2>Instructions</h2>
<h3>Prepare the Sauce:</h3>

	In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, ground ginger, and minced garlic. Set aside.
<h3>Cook the Chicken and Shrimp:</h3>

	Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the Good Ranchers chicken pieces, season with salt and pepper, and stir-fry until golden brown and cooked through, about 4-5 minutes. Remove from the skillet and set aside.

	In the same skillet, add the Good Ranchers shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside with the chicken.
<h3>Stir-Fry the Vegetables:</h3>

	Add the remaining tablespoon of oil to the skillet. Toss in the pre-mixed stir-fry vegetables and stir-fry until just tender and vibrant, about 3-4 minutes.
<h3>Cook the Eggs:</h3>

	Push the vegetables to one side of the skillet. Pour the beaten eggs into the cleared space and scramble until fully cooked, then mix them with the vegetables.
<h3>Combine with Rice:</h3>

	Stir in the cooked rice, breaking up any clumps. Pour the prepared sauce over the rice and mix well to evenly coat all the ingredients.
<h3>Add the Chicken and Shrimp:</h3>

	Return the cooked chicken and shrimp to the skillet, stirring to distribute them evenly throughout the rice and vegetables.
<h3>Final Touches:</h3>

	Mix in the sliced green onions and adjust the seasoning with additional salt and pepper if needed.
<h3>Serve:</h3>

	Serve the chicken and shrimp stir-fried rice hot, garnished with extra green onions or a sprinkle of sesame seeds if desired.
<section><h2>Sheed’s Notes:</h2>
<ul>
	
<li>Using pre-mixed stir-fry vegetables saves time and adds a variety of colors and textures to the dish with minimal effort.</li>	
<li>Ensure the rice is cooked and cooled beforehand to prevent it from becoming mushy when stir-fried.</li>	
<li>Adjust the heat level of the dish by adding a bit of chili sauce or chili flakes to the sauce if you prefer a spicier stir-fry.</li>
</ul></section></section></article>

Chicken and Shrimp Stir-Fried Rice

<section>
	This Salmon with Serrano-Mushroom Sauce over White Rice offers a harmonious blend of flavors and textures, making it a sophisticated yet easy-to-prepare dish suitable for any occasion, from weeknight dinners to special celebrations.

	The combination of serrano peppers and mixed mushrooms adds a spicy and earthy flavor to the dish, complementing the rich, fatty texture of the salmon. Cooking the salmon with the skin on helps to keep the flesh moist and adds a crispy texture contrast. If you prefer not to use wine, you can simply increase the broth amount to deglaze the pan. By Rasheed Philips.

	<img src="/product_images/uploaded_images/rasheed-philips-pan-seared-king-salmon-04375-large.jpeg" style="background-color: initial; color: rgb(93, 91, 102); font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px;"></section><article>
<header>
	Servings: 4</header><section><h2>Ingredients</h2>
<ul>
	
<li>4 Good Ranchers <a href="https://www.goodranchers.com/product/wild-caught-seafood-box">Salmon</a>
	fillets, skin on (about 6 ounces each)</li>	
<li>Salt and freshly ground black pepper, to taste</li>	
<li>2 tablespoons olive oil</li>	
<li>1 cup mixed mushrooms (such as shiitake, cremini, and oyster), sliced</li>	
<li>2 serrano peppers, thinly sliced (adjust based on heat preference)</li>	
<li>2 cloves garlic, minced</li>	
<li>1/2 cup dry white wine (optional)</li>	
<li>1 cup chicken or vegetable broth</li>	
<li>1 tablespoon soy sauce</li>	
<li>1 tablespoon unsalted butter</li>	
<li>Fresh herbs (such as parsley or cilantro) for garnish</li>	
<li>2 cups cooked white rice, for serving</li>
</ul>

	<img src="/product_images/uploaded_images/rasheed-philips-pan-seared-king-salmon-04315.jpeg"></section><section><h2>Instructions</h2>

	Prepare the Salmon:

	Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.

	Sear the Salmon:

	Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes or until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes, or until the desired doneness is reached. Remove the salmon from the skillet and set aside, keeping it warm.

	Cook the Mushrooms and Serrano Peppers:

	In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and serrano peppers, sautéing until the mushrooms are golden and the peppers are soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

	Deglaze and Create the Sauce:

	Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, then add the chicken or vegetable broth and soy sauce. Bring the mixture to a simmer and let it reduce slightly, about 5 minutes.

	Finish the Sauce:

	Stir in the butter until melted and incorporated into the sauce, adding a silky finish. Taste and adjust the seasoning with additional salt and pepper if needed.

	Assemble and Serve:

	Spoon a bed of white rice onto each plate. Place a seared salmon fillet on top of the rice. Spoon the serrano-mushroom sauce over the salmon. Garnish with fresh herbs.</section></article>

Salmon with Serrano-Mushroom Sauce over White Rice

This Seared Halibut with Mushrooms and Serrano Peppers Over White Rice combines the mild, flaky texture of halibut with the earthy flavors of mushrooms and the gentle heat of Serrano peppers, creating a dish that's both refined and full of flavor. Served over a bed of fluffy white rice, this meal is a delightful blend of textures and tastes, perfect for a special dinner or a satisfying weeknight meal. By Rasheed Philips.
	<img src="/product_images/uploaded_images/rasheed-philips-seared-halibut-04208-large.jpeg">Servings: 4<article>
<header></header><section><h2>Ingredients</h2>
<h3>For the Halibut:</h3>
<ul>
	
<li>2-4 Good Ranchers <a href="https://www.goodranchers.com/product/wild-caught-seafood-box">halibut</a>
	fillets (about 6 oz each)</li>	
<li>Salt and freshly ground black pepper, to taste</li>	
<li>2 tablespoons olive oil</li>
</ul>
<h3>For the Mushroom and Serrano Pepper Sauté:</h3>
<ul>
	
<li>2 tablespoons unsalted butter</li>	
<li>1 lb mixed mushrooms (such as cremini, shiitake, and button), sliced</li>	
<li>2 Serrano peppers, thinly sliced (adjust based on spice preference)</li>	
<li>2 cloves garlic, minced</li>	
<li>1/4 cup dry white wine (optional)</li>	
<li>1 teaspoon soy sauce</li>	
<li>1 tablespoon fresh lemon juice</li>	
<li>2 tablespoons fresh parsley, chopped</li>	
<li>Salt and freshly ground black pepper, to taste</li>
</ul>
<h3>For the Rice:</h3>
<ul>
	
<li>2 cups white rice</li>	
<li>4 cups water or chicken broth</li>	
<li>1 tablespoon unsalted butter</li>	
<li>Salt, to taste</li>
</ul>

	<img src="/product_images/uploaded_images/rasheed-philips-seared-halibut-04225-large.jpeg"></section><section><h2>Instructions</h2>
<h3>Cook the Rice:</h3>

	Rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or chicken broth, butter, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.
<h3>Prepare the Halibut:</h3>

	Season the halibut fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the halibut fillets and sear for about 3-4 minutes on each side, or until golden brown and cooked through (the fish should flake easily with a fork). Remove the halibut from the skillet and set aside, keeping it warm.
<h3>Sauté the Mushrooms and Serrano Peppers:</h3>

	In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and Serrano peppers, and sauté until the mushrooms are golden and the peppers are soft, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. If using, deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the liquid is nearly evaporated. Stir in the soy sauce and lemon juice, and cook for an additional minute. Season with salt and pepper to taste.
<h3>Serve:</h3>

	Spoon a generous portion of white rice onto each plate. Top with a seared halibut fillet and spoon the mushroom and Serrano pepper sauté over and around the fish. Garnish with fresh parsley before serving.
<section><h2>Sheed’s Notes:</h2>
<ul>
	
<li>Adjust the quantity of Serrano peppers based on your spice tolerance. Remember, the seeds and membranes add extra heat, so they can be removed if you prefer a milder dish.</li>	
<li>The addition of white wine to the mushroom sauté adds depth to the flavor but can be omitted or replaced with a splash of broth if preferred.</li>	
<li>Ensure not to overcrowd the skillet when searing the halibut to achieve a nice, golden crust on the fish.</li>
</ul></section></section><footer></footer></article>

Seared Halibut with Mushrooms and Serrano Peppers

Love is in the rare this Valentine's Day, which is why we’re here to help make today and any day delicious! It’s no secret that finding the ultimate pairing of steak and wine can create an unforgettable culinary experience. But, which steaks go best with which wines? If you’re looking to create an unforgettable meal—you’ve come to the right place. Today, we’ll explore which steak cuts are best paired with certain wines—but before we get into the best wines… we need to talk about the best steaks for the meal too.
	You can get 100% American steaks delivered right 
	<a href="https://www.goodranchers.com/" style="color:#da291c; text-decoration: underline">HERE</a>. Check out our <a href="https://www.goodranchers.com/product/the-cowboy" style="color:#da291c; text-decoration: underline">Cowboy Box</a>, <a href="https://www.goodranchers.com/product/family-feast-bundle" style="color:#da291c; text-decoration: underline">Family Feast Bundle</a>, or <a href="https://www.goodranchers.com/product/ranchers-classic" style="color:#da291c; text-decoration: underline">Ranchers Classic</a> for local, American meat you can trust. Over 85% of grass-fed beef is imported from overseas, so stop buying mystery meat at the store. Every steak we sell is USDA Prime or Upper Choice, aged 21 days, hand-cut, 100% American, and truly steakhouse quality. Buy some today for the ultimate culinary experience!
	Now that you have amazing steaks (assuming you got ours), let’s take some time and explore the best steak and wine pairings.<h2> Bone-In Ribeye with Malbec or Syrah:</h2>
	Our 
	<a href="https://www.goodranchers.com/product/the-cowboy" style="color:#da291c; text-decoration: underline">Bone-In Ribeye's</a> abundant marbling and intense flavor demand a wine that can stand up to its richness. Malbec, with its bold fruit flavors, hints of spice, and moderate tannins, harmonizes with the flavor profile of the ribeye, accentuating its savory notes while adding depth and complexity to each bite. Syrah, known for its smoky aromas, peppery undertones, and firm tannins, provides a robust counterpart to the ribeye, enhancing the richness and creating a harmonious balance of flavors.<h2>New York Strip with Merlot or Sangiovese:</h2>
	Our 
	<a href="https://www.goodranchers.com/product/the-cowboy" style="color:#da291c; text-decoration: underline">New York Strip steak</a> offers a balance of tenderness with flavor, making it a versatile choice for wine pairing. Merlot's smooth texture, moderate tannins, and ripe fruit flavors complement the strip steak's savory profile, enhancing its richness without overwhelming its subtle nuances. Similarly, Sangiovese, with its bright acidity, cherry notes, and herbal undertones, provides a refreshing contrast to the strip steak's bold flavors, creating a vibrant and well-rounded dining experience.<h2>T-Bone with Cabernet or Zinfandel:</h2>
	Our 
	<a href="https://www.goodranchers.com/product/ranchers-classic" style="color:#da291c; text-decoration: underline">T-bone steak's</a> combination of tenderloin and NY strip steak offers a diverse range of flavors and textures, requiring a wine that can match its complexity. Cabernet, with its elegant structure, red fruit flavors, and herbal notes, enhances the T-bone's profile while complementing both its tenderloin and NY strip steak sections. Zinfandel, with its bold berry flavors, spicy undertones, and robust tannins, provides a vibrant counterpart to the T-bone, accentuating its rich marbling and creating a dynamic interplay of flavors.<h2>Top Sirloin with Shiraz or Cabernet Sauvignon:</h2>
	Our hand-cut 
	<a href="https://www.goodranchers.com/product/family-feast-bundle" style="color:#da291c; text-decoration: underline">Top Sirloin steak</a>, with its bold flavor and heavy texture, pairs exceptionally well with a full-bodied red wine such as Cabernet Sauvignon. Cabernet Sauvignon's rich, dark fruit flavors and firm tannins complement the steak's hearty taste, adding depth and intensity to each bite.<h2>Flat Irons with Malbec:</h2>
	Due to its tender texture and robust flavor, the 
	<a href="https://www.goodranchers.com/product/ranchers-classic" style="color:#da291c; text-decoration: underline">Flat Iron Steak's</a> perfect match is Malbec wine. With its rich, fruity flavors, often tinged with hints of blackberry, plum, and cherry, Malbec harmonizes effortlessly with the bold taste of the steak, creating a symphony of flavors. Plus, the wine's moderate tannins provide structure and balance, enhancing the steak's mouthfeel while experiencing its richness.
	In each pairing, the selected wine enhances our All-American steak's flavors and textures, creating a culinary experience that delights the senses and elevates your meal to a new level. Whether you prefer the tenderness of the flat irons or the boldness of ribeye, there's a perfect wine out there to complement your steak and make your celebration truly unforgettable. Cheers to romance, cheers to steak, and cheers to love!

From Plate To Palate: The Best Steak & Wine Pairings to Elevate Your Meal

<a href="https://www.instagram.com/p/Cq0S2noABDl/"><img src="/product_images/uploaded_images/buffalo-chicken-recipe-video-button.jpg" style="width: 291px;" alt="Buffalo Chicken Recipe Video" title="Buffalo Chicken Recipe Video"></a>
	Get ready to indulge in the ultimate comfort food - a crispy Buffalo Chicken Sandwich that’s sure to satisfy your cravings! This recipe features our juicy Good Ranchers chicken breasts coated in a crunchy cornflake crust, drenched in homemade buffalo sauce, and topped with crispy Good Ranchers bacon, melted pepper jack cheese, pickles, and a dollop of homemade ranch dressing. Check out the recipe below or the 
	<a href="https://www.instagram.com/p/Cq0S2noABDl/">recipe video</a> above and don’t forget to share this with a friend who would love to try this mouthwatering sandwich!<h2>Ingredients:</h2><h3>Flour Mixture:</h3><ul>
	
<li>1 cup all purpose flour</li>	
<li>1/2 tbsp garlic salt</li>	
<li>1/2 tbsp paprika</li>	
<li>1/4 tbsp cayenne pepper</li>	
<li>1/2 tsp pepper</li>
</ul><h3>Egg Mixture:</h3><ul>
	
<li>2 eggs</li>	
<li>1 cup buttermilk</li>	
<li>1 tbsp hot sauce</li>
</ul><h3>Ranch:</h3><ul>
	
<li>1/2 cup mayonnaise</li>	
<li>1/2 cup sour cream</li>	
<li>1/2 cup buttermilk or regular milk</li>	
<li>1 tsp dried dill weed</li>	
<li>1/2 tsp dried parsley</li>	
<li>1/2 tsp dried chives</li>	
<li>1/4 tsp onion powder</li>	
<li>1/2 tsp garlic powder</li>	
<li>1/4 tsp salt</li>	
<li>1/8 tsp finely cracked pepper</li>	
<li>2 tsp freshly squeezed lemon juice</li>
</ul><h3>Other Ingredients:</h3><ul>
	
<li>Cornflake Dust</li>	
<li>Good Ranchers Bacon</li>	
<li>Your Cheese of Choice (if you want one)</li>
</ul><h2>Directions:</h2>
	1. Salt and pepper chicken
	2. Dredge thighs in your egg mixture, then your flour mixture and repeat once more. then into your cornflakes
	3. Fry for 4-5 minutes (or until golden brown). Set aside to dry
	4. Make Buffalo Sauce: Add 1/3 cup melted butter and 1/2 cup hot sauce.
	5. Coat Chicken in Buffalo Sauce
	6. Assemble Sandwich and top with Homemade Ranch <h2>Homemade Ranch Directions:</h2><ul>
	
<li>Mix together the following ingredients: 1/2 cup mayonnaise 1/2 cup sour cream, 1/2 cup buttermilk or regular milk, 1 tsp dried dill weed, 1/2 tsp dried parsley, 1/2 tsp dried chives,1/4 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, 1/8 tsp finely cracked pepper, 2 tsp freshly squeezed lemon juice</li>
</ul>
	Enjoy the sandwich and check out the rest of our blog for even more delicious recipes and tasty morsels of meat news!

World's Best Buffalo Chicken Sandwich Recipe

<h2>Ingredients:</h2><ul>
	<li>4 Good Ranchers’ Chicken Breasts</li>	<li>1 cup Flour (for dredging)</li>	<li>1 tbsp Olive Oil</li>	<li>2 tbsp Butter</li>	<li>1 whole head of Garlic (separate the cloves)</li>	<li>½ cup Chicken Broth (or white wine)</li>	<li>½ tsp Lemon Juice</li>	<li>¼ tsp Garlic Powder</li>	<li>1 cup heavy/whipping Cream</li>	<li>Salt and Pepper</li>
</ul><h2>Instructions:</h2><img src="/product_images/uploaded_images/garlic-smothered-chicken-good-ranchers-003.jpg" style="width: 260px;"><ol>
	<li>Between two pieces of parchment paper, pound the chicken breasts thin (1/2 inch thickness). Generously salt and pepper the chicken and then dredge in flour. *Skip the extra salt &amp; pepper if you're using Good Ranchers marinated chicken.</li>
<li>Add olive oil and 1 tbsp butter to a skillet over medium-high heat. Sauté the chicken breasts for 4-5 minutes per side or until they are golden in color. Set the chicken aside on a paper towel-lined tray to make the sauce. </li>
<li>Reduce the heat to medium and add the rest of the butter to the skillet. Add garlic cloves and cook them for 3-4 minutes, stirring often until they are lightly browned (be careful—garlic can easily burn). *Skip adding the garlic if you're using Good Ranchers marinated chicken.</li>
<li>Add the chicken broth, lemon juice, and garlic powder to the pan and let it cook for around 5 minutes or until the liquid has noticeably reduced.</li>
<li>Stir in the cream and add the chicken back to the skillet. Let it cook until the chicken has reached an internal temperature of 165°. Garlic smothered chicken would be amazing served over cardboard, but we suggest rice, pasta, or mashed potatoes as a side.</li>
</ol><img src="/product_images/uploaded_images/garlic-smothered-chicken-good-ranchers-010.jpg" style="width: 272px;">

Garlic Smothered Chicken

<article>

	For years, red meat has been at the center of conflicting studies and opinions. Some experts cautioned against its consumption, linking it to increased risks of heart disease and other health issues. 
	<a href="https://www.sciencedirect.com/science/article/pii/S0309174014001922#:~:text=In%20addition%20to%20high%20quality,B6%20and%20B12." style="color:#bd472a; text-decoration: underline" target="_blank">But recent studies have challenged the longstanding assumptions about red meat</a>, suggesting that its benefits have been silenced and its supposed negatives shouted for too long. So, which is it? Today, we’ll sink our teeth into this sizzling topic and uncover the meaty truths about red meat.

<h2>RED MEAT &amp; SATURATED FATS</h2>

	<img src="/product_images/uploaded_images/screenshot-2023-12-29-at-9.08.10-am.png" style="width: 345px;">


	Red meat actually possesses an impressive array of nutrients essential for optimal health. Packed with 
	<a href="https://www.google.com/url?q=https://foodinsight.org/how-red-meat-can-beef-up-your-nutrition/%23:~:text%3DRed%2520meat%2520is%2520an%2520excellent,considered%2520a%2520complete%2520protein%2520source.&amp;sa=D&amp;source=docs&amp;ust=1703802525582995&amp;usg=AOvVaw2FtpGoQjKEVhj7IDX4dmun" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; color: rgb(189, 71, 42);">high-quality protein</a>, <a href="https://ods.od.nih.gov/factsheets/Iron-Consumer/" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; color: rgb(189, 71, 42);">iron</a>, <a href="https://www.gbhealthwatch.com/Nutrient-Zinc-TopFoods.php" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; color: rgb(189, 71, 42);">zinc</a>, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6611390/" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; color: rgb(189, 71, 42);">B vitamins</a>, and other <a href="https://www.sciencedirect.com/science/article/pii/S0309174014001922#:~:text=In%20addition%20to%20high%20quality,B6%20and%20B12." target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; color: rgb(189, 71, 42);">vital micronutrients</a>, it stands as a quality dietary source that shouldn't be overlooked. In fact, these nutrients are essential for a balanced diet and they contribute significantly to muscle development, energy production, and overall vitality. <a href="https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; color: rgb(189, 71, 42);">Beef is also one of the main sources of Choline</a>, which helps regulate memory, mood, muscle control, and other brain and nervous system functions.


	While red meat does contain more saturated fats compared to skinless chicken and fish, recent studies have sparked a reassessment of the conventional understanding of saturated fats' impact on health. For decades, these fats were cast as the primary dietary culprit behind heart disease, leading to the widespread trend of low-fat diets that swapped fats for sugars and refined carbohydrates. 
	<a href="https://www.healthline.com/nutrition/5-studies-on-saturated-fat" style="color:#bd472a; text-decoration: underline" target="_blank">However, recent research has upheaved this narrative</a>, challenging the blanket vilification of saturated fats. It suggests that saturated fats might not be as detrimental to health as once thought. In fact, some saturated fats found in red meat could offer benefits ranging from <a href="https://pubmed.ncbi.nlm.nih.gov/12716665/" style="color:#bd472a; text-decoration: underline" target="_blank">increasing beneficial HDL cholesterol</a>, to <a href="https://www.ncbi.nlm.nih.gov/books/NBK26871/" style="color:#bd472a; text-decoration: underline" target="_blank">cellular membrane structure</a>, and it perhaps even <a href="https://pubmed.ncbi.nlm.nih.gov/20685950/" style="color:#bd472a; text-decoration: underline" target="_blank">reduces the risk of a stroke</a>.

<h2>THE CARNIVORE DIET</h2>

	<img src="/product_images/uploaded_images/shutterstock-1477579832.jpg" style="width: 383px;">


	Shawn Baker, the founder of the carnivore diet, would agree. Not only does he stand out as both an orthopedic surgeon and a world record holder in indoor rowing—but also a go-to source for all things carnivore.


	The carnivore diet consists of consuming exclusively animal-based foods, like meat, fish, eggs, and dairy. Meaning that grains, legumes, fruits, and even vegetables are off-limits. Advocates of the carnivore diet argue that our early ancestors primarily subsisted on animal foods, attributing our evolutionary design to thrive on such a diet. Key benefits include: improved digestion, weight loss, mental clarity and energy, and reduced autoimmune symptoms.


	Baker’s shift to this meat-only diet stemmed from a myriad of health issues, including 
	<a href="https://www.piedmontese.com/blogpost.aspx?bpid=dr-shawn-baker-on-the-carnivore-diet" style="color:#bd472a; text-decoration: underline" target="_blank">extreme lethargy, sleep apnea, metabolic syndrome, back pain, joint complications, and more</a>. To address these concerns, Baker delved into a zero-carb lifestyle, and eventually embraced the exclusive consumption of meat, leading to what's known as the carnivore diet. Remarkably, he reported feeling rejuvenated, claiming to feel 20 years younger.


	Driven by his transformative experience, Baker explains his journey in his book, 
	<a href="link-to-the-carnivore-diet-book">"The Carnivore Diet."</a> This book details how his dietary shift reversed chronic ailments, autoimmune disorders, and even mental health struggles. To this day, Baker continues to advocate for the carnivore diet, shedding light on its positive impact and raising awareness. And on a lighter note, it's worth mentioning—he's a big fan of <a href="link-to-good-ranchers">Good Ranchers!</a> A true testament to his belief in high-quality red meat.

<h2>THE RED MEAT DEBATE</h2>

	<img src="/product_images/uploaded_images/shutterstock-1432646948.jpg" style="width: 460px;">


	This focus on quality meats brings up an essential aspect often overlooked in the red meat debate: that not all red meat is created equal. Processed meats, which have been more consistently linked to negative health outcomes, differ significantly from unprocessed cuts of meat. The quality of the meat, the animal's diet, where the animal was raised, the way the animal was raised, and the cooking methods can all influence health outcomes. 
However, uncovering the truth behind these factors has become increasingly challenging. The heart of the issue lies in the meat industry's lack of transparency. Over 85% of grass-fed beef sold in the US is imported from overseas, and Americans have no idea. In 2015, the C.O.O.L. law was repealed—which means that now, meat can be imported from overseas and then minimally processed in the United States and still receive a “Product of USA” label.


	Imported red meat raises concerns, especially since they are more likely to have unknown hormone, antibiotic, and vaccination records. So let's give credit where it's due: American farms produce red meat unlike any other. When red meat is produced by American farmers on American farms, you can almost guarantee that it’s some of the best beef in the world. Red, American meat and American farmers have been painted one way by studies and media, but the picture painted is not truthful.


	Why is American meat better? Well, studies show that red meat in America has a higher health standard compared to imported varieties due to stringent regulations and quality control measures in the United States. So, American farmers work diligently to meet these standards—by raising the animal ethically, giving them a quality diet USDA grades can only be given to beef that is born, raised, and harvested in the US, and the top grade of Prime continues to be some of the most sought after beef in the world.


	This is why so many countries import steakhouse quality meat from the US and export lower quality, grass-fed beef back to our stores. So, by choosing American, red meat from a source you can trust, consumers can have greater confidence in its safety, quality, and adherence to higher health standards, ensuring a more wholesome and nutritious option on their plates.


	At Good Ranchers, we believe that responsibly sourced red meat contributes to a nutritious, flavorful diet—and 100% American meat undoubtedly meets these standards. And lucky for you, 100% American meat happens to be what we specialize in. We’re committed to providing top-tier, ethically sourced American meats. So, if you’re ready to enjoy red meat without worrying about any health implications, subscribe to any of our boxes today!


	Still curious about the carnivore diet? At Good Ranchers, we’re trying it out. Follow us on 
	<a href="link-to-instagram" style="color:#bd472a; text-decoration: underline">Instagram</a>, <a href="link-to-tiktok" style="color:#bd472a; text-decoration: underline">TikTok</a>, and <a href="link-to-facebook" style="color:#bd472a; text-decoration: underline">Facebook</a> for daily updates, insights, and firsthand accounts of how this experiment unfolds!

</article>

The Honest Guide To The Carnivore Diet, Red Meat, And Saturated Fats

<h2>Greek Marinated Chicken</h2>
	<img src="/product_images/uploaded_images/img-7545.jpg" style="width: 411px;"><ul>
	<li>4 Good Ranchers’ Chicken Breasts or 6 Good Ranchers' Strip-Cut Chicken</li>	<li>1 Cup plain whole milk yogurt</li>	<li>Zest of one lemon</li>	<li>Juice of one lemon</li>	<li>3 cloves garlic (minced)</li>	<li>½ tsp pepper</li>	<li>1 tsp paprika</li>	<li>½ tsp onion powder</li>	<li>1 tsp salt</li>	<li>¼ cup chopped fresh parsley</li>
</ul><h2>For The Bowl</h2><ul>
	<li>2 cups cooked rice</li>	<li>Diced tomatoes, cucumbers</li>	<li>Pickled onions</li>	<li>Kalamata olives</li>	<li>Feta cheese</li>	<li>Tzatziki</li>
</ul><h2>Greek Dressing</h2><ul>
	<li>¼ cup olive oil</li>	<li>½ tsp oregano</li>	<li>½ tsp kosher salt</li>	<li>¼ tsp pepper</li>	<li>½ tsp honey</li>	<li>3 tbsp red wine vinegar</li>	<li>½ tsp Dijon mustard</li>
</ul><h2>Instructions</h2>
	<img src="/product_images/uploaded_images/img-7597-1-.jpg" style="width: 405px;"><ol class="instructions">
	<li>Prep the marinade by mixing the yogurt, lemon zest, lemon juice, minced garlic, pepper, paprika, onion powder and salt.</li>	<li>Place each individual chicken breast between two pieces of plastic wrap or parchment paper and pound with a mallet or rolling pin until evenly thin (around a ½ inch thickness).</li>	<li>Place the thin chicken breasts in a glass container and coat evenly with the yogurt marinade.</li>	<li>Cover with plastic wrap and refrigerate for 1-4 hours.</li>	<li>Take the chicken out of the fridge, wipe any excess marinade off the breasts and cook on an oiled cast iron skillet or grill on high until chicken reaches an internal temperature of 165° (approximately 5-6 minutes per side).</li>	<li>Let the chicken rest for 5 minutes and then slice to desired thickness.</li>	<li>Assemble your Greek Chicken bowl by making a bed of rice and topping it with chicken, olives, feta, tzatziki, diced tomatoes, cucumbers, pickled onions, and a drizzle of your homemade Greek dressing!</li>
</ol>

Greek Marinated Chicken Bowls

<section id="introduction">
	The UN is calling on Americans to reduce their meat-eating habits—yes, really. Their Food &amp; Agriculture Organization (FAO) have supposedly created a food road map which is expected to be unveiled during the upcoming COP28 climate summit. This road map is set to cover a range of topics—one being how meat consumption contributes to greenhouse gas emissions. This is the first time ever that the FAO have released such a road map.</section><section id="food-road-map">
	The hope is that the first-ever publication of a food and agriculture road map will translate to a more sustainable food system. But the real question is: why are they calling out Americans and the west? 
	The American agriculture sector accounts for only a little over 1% of global emissions and has implemented a wide range of solutions, making it the nation's lowest-emitting economic sector. The industry supports a growing population home and abroad with negligible increases in emissions since 1990.

	"<a href="https://www.foxnews.com/category/us/economy/regulation" style="color:#bd472a; text-decoration: underline">Regulating producers out of business</a> in the U.S. will not effectively address global climate change, but export production to foreign countries with hostile regimes and worse emissions profiles while harming food security and affordability. Simply put, the world needs American farmers and ranchers more than the UN," House Agriculture Committee Chairman Glenn Thompson, R-Pa., told <a href="https://www.foxnews.com/politics/united-nations-set-call-americans-reduce-meat-consumption" style="color:#bd472a; text-decoration: underline">Fox News</a>.</section><section id="eat-more-meat">
	It’s clear there’s only one way to combat this request by the UN: simply eat more meat. The world needs the dedication and expertise of American farmers and ranchers far more than it needs the UN's disproportionate directives. 
	At Good Ranchers, we will always take the side of American farmers—they work 365 days a year raising quality meat that feeds the very mouths of the people who seek to destroy them. To take a stand against this call made by the UN, subscribe to any Good Ranchers box today. With us, you can support American farms and stick it to the UN at the same time.</section>

UN Calls for Less Meat—Americans Say “Come and Steak It”

Get Ready for a tasty voyage with Fish Sticks &amp; Tartar Sauce! We're serving up tender <a href="https://www.goodranchers.com/product/wild-caught-seafood-box" target="_blank">Good Ranchers Cod Fillets</a>
 coated in crunchy Panko breadcrumbs, complemented by a zesty homemade tartar sauce. This dish is sure to make a splash on your taste buds!<header>
<h1>Fish Sticks &amp; Tartar Sauce</h1>
<img src="/product_images/uploaded_images/fish-sticks-good-ranchers01-large.jpeg"></header><section id="ingredients">
<h2>Ingredients:</h2>
<ul>
	<li>2 Good Ranchers Cod Fillets</li>	<li>1 cup Panko bread crumbs</li>	<li>1 cup Flour</li>	<li>2 Eggs, beaten</li>	<li>1 tsp Paprika</li>	<li>1 tsp Onion Powder</li>	<li>1 tsp Garlic Powder</li>	<li>1 tsp Salt</li>	<li>1 tsp Pepper</li>
</ul></section><section id="instructions">
<h2>Instructions:</h2>
<ol>
	<li>Cut the cod fillets into strips and pat them dry with a paper towel.</li>	<li>Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, paprika, onion powder, garlic powder, salt, and pepper.</li>	<li>Roll each cod strip in the flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture.</li>	<li>Place the coated fish sticks on a tray or plate.</li>	<li>Spray the air fryer basket with non-stick spray.</li>	<li>Preheat the air fryer to 400°F (200°C).</li>	<li>Arrange the fish sticks in the air fryer basket in a single layer, making sure they don't touch.</li>	<li>Cook the fish sticks in the air fryer at 400°F for 10-12 minutes, flipping them halfway through the cooking time, or until they are golden brown and crispy.</li>
</ol></section><section id="tartar-sauce">
<h2>Tartar Sauce:</h2>
<ul>
	<li>2 tbsp Mayonnaise</li>	<li>1 tbsp Dill Relish</li>	<li>1 tbsp Ketchup</li>	<li>Salt and Pepper to taste</li>
</ul>

	Mix mayonnaise, dill relish, and ketchup together in a bowl. Season with salt and pepper to taste.
<img src="/product_images/uploaded_images/fish-sticks-good-ranchers13-large.jpeg"></section><section id="conclusion">

	These Crispy Fish Sticks with Homemade Tartar Sauce are a delicious and easy-to-make seafood dish. The crispy coating and tender cod inside make for a perfect combination. Serve them as a snack, appetizer, or a main course. Enjoy!</section>

Crispy Fish Sticks with Homemade Tartar Sauce

Looking for a kid-friendly holiday recipe that's both delicious and fun? Our Chicken Lollipop Holiday Bake is a delightful and wholesome dish that the little ones will adore. With <a href="https://www.goodranchers.com/product/the-whole-chicken-box">Good Ranchers’ Chicken Lollipops</a>, sweet potatoes, cranberries, and a touch of sage, it's a festive treat that's easy to prepare. <section id="ingredients"><h2>Ingredients:</h2>
<ul>
	
<li>6 Good Ranchers’ Chicken Lollipops</li>	
<li>2 medium Sweet Potatoes, scrubbed and halved lengthwise</li>	
<li>½ cup fresh Cranberries</li>	
<li>1 small Yellow Onion, diced</li>	
<li>6 fresh Sage leaves</li>	
<li>3 tbsp Extra-virgin Olive Oil</li>	
<li>Salt and Pepper</li>	
<li>1 cup cooked Rice</li>
</ul>

	<img src="/product_images/uploaded_images/kids-table-chicken-lollipops-good-ranchers04-large.jpeg"></section><section id="instructions"><h2>Instructions:</h2>
<ol>
	
<li>Preheat your oven to 400°F (200°C).</li>	
<li>Line a rimmed baking sheet with parchment paper for easy cleanup.</li>	
<li>Place the Chicken Lollipops, sweet potatoes, cranberries, and diced onion on the prepared baking sheet.</li>	
<li>Scatter the fresh sage leaves over the ingredients.</li>	
<li>Drizzle extra-virgin olive oil evenly over the chicken and vegetables. Season everything with salt and pepper to taste.</li>	
<li>Roast the ingredients uncovered in the preheated oven for approximately 30 minutes, or until the chicken is cooked through, and the sweet potatoes and cranberries are tender.</li>	
<li>Remove the baking sheet from the oven and let it rest for about 10 minutes. During this time, the flavors will meld together beautifully.</li>	
<li>Toss the cooked rice with all of the roasted vegetables and cranberries.</li>	
<li>For a perfect kid-table holiday bake, serve the Chicken Lollipop on top of the rice and veggies.</li>	
<li>If you're serving toddlers, consider pulling the meat off the bone and throwing all the ingredients in a blender for a few pulses to create a toddler-friendly holiday meal.</li>
</ol>

	<img src="/product_images/uploaded_images/kids-table-chicken-lollipops-good-ranchers09-large.jpeg"></section><section id="conclusion"><h2>Conclusion:</h2>

	This Chicken Lollipop Holiday Bake is a fantastic addition to your holiday menu, especially when you want to please the little ones. It's flavorful, visually appealing, and customizable for different age groups. Enjoy the holiday spirit with this delightful dish!</section>

Kids' Table Chicken Lollipop Holiday Bake

Recently, scientists in the UK have even proposed using CRISPR, gene-editing technology, to develop chickens more resistant to bird flu. This may sound beneficial, but a closer examination reveals some real issues with this solution. We want to make it expressly clear at the start, Good Ranchers is committed to responsible and safe food production, free from genetically modified ingredients.<section id="introduction">
<h3>What does gene-editing mean?</h3>
Researchers aim to modify a specific protein in chickens that the flu virus exploits to replicate itself. Initial tests showed promise, with gene-edited chickens resisting infection. But when faced with an intensified dose of the virus, half succumbed. This partial protection underscores a glaring issue: genetic resistance is not impenetrable. With virus adaptations, the gene edited chickens could still be susceptible to new variants that arise.
<h3>What are the potential implications?</h3>
The implications of gene-editing are far-reaching and complex. By altering the genetic makeup of chickens, we risk unintended ecological consequences and long-term sustainability issues. This isn’t simply a tweak but a fundamental change that may cascade through the food chain, with outcomes we cannot predict or control.
Moreover, these edits are hereditary, cementing our interference in nature's code into future generations. The notion of passing down such profound changes brings us into ethically murky waters. Editing our food supply is a step that should not be taken lightly, especially when the long-term impacts are still unknown.
<h3>Vaccination Issues</h3>
<img src="/product_images/uploaded_images/shutterstock-2153620181-large.jpeg" style="width: 665px;">
Vaccinated birds can still carry and spread the virus. Not only does this undermine the efficacy of the vaccine but also poses hidden dangers, as carriers of the virus are harder to detect when vaccinated. With tens of millions of birds being infected in the past years, early detection is crucial to save flocks.</section><section id="conclusion">
 <h3>Final Thoughts</h3>
The rush towards a gene-edited solution to bird flu is a premature leap into the unknown, with consequences that may extend far beyond our dinner plates. It's crucial to remember that our ecosystems and agricultural practices are in a delicate balance that has been maintained over centuries. Any disruption to this balance, especially editing the makeup of the animal itself, demands serious scrutiny.
At Good Ranchers, we understand the value of time-honored farming practices and the role of livestock in our ecosystems. Food should be produced responsibly and safely, with respect for the natural processes that have sustained humanity for generations. The future of our food, health, and environment depends on making informed, careful decisions that prioritize safety and sustainability over untested fixes. That’s why we do not sell any kind of genetically modified chicken, beef, pork, or seafood.
We’ve even taken a stand against experimental vaccine practices as well. <a href="#link-to-vaccine-practices">Read more about that here</a>, and remember to get 100% American meat and chicken from a source you can trust—<a href="#shop-our-boxes">shop our boxes today</a>.</section>

Chicken CRISPR: Gene-Edited Chicken On The Rise

Ingredients:<section id="ingredients">
<ul>
 <li>3-5 Good Ranchers Top Sirloin Steaks (you can make this recipe with a little or a lot!)</li> <li>6-8 Slices of Deli Provolone Cheese (how cheesy do you like it?)</li> <li>1 large Yellow Onion (sliced thin)</li> <li>1 large Baguette</li> <li>1 tub Parmesan Garlic Butter</li> <li>3-5 Sweet Potatoes</li> <li>Olive Oil</li> <li>Onion Powder</li> <li>Garlic Powder</li> </ul>
<img src="/product_images/uploaded_images/img-7098.jpg"></section><section id="instructions">
 <h2>Instructions:</h2>
<ol>
 <li>
For the Baked Sweet Potato Fries:
 Preheat oven to 400°. Peel sweet potatoes and cut into thin strips. In a bowl, toss sweet potato strips with olive oil, salt, and pepper to coat. Measure these seasonings with your heart!
Place on a parchment lined sheet pan and put in a 400° oven for 25-30 minutes.
</li> <li>
For the Steak Sandwich:
 Slice raw steak into fine strips (this is easier if the steak is still partially frozen). In a large bowl toss the steak with olive oil, salt, pepper, garlic, and onion powder.
Cut the baguette lengthwise and spread garlic parmesan butter over the sliced bread. Place the bread on a parchment lined sheet pan and put in a 400° oven to warm for about 5 minutes. Remove if they start to brown.
Preheat a cast iron skillet on high. Cook the steak slices in the cast iron skillet for 3-5 minutes per side. Take out the steak and set aside (leaving the juices in the pan). Turn the heat down to medium low and add the onion slices to the skillet and cook in the steak juices until onions are golden in color (this will take a few minutes).
To assemble the sandwich, take the hot bread out of the oven and place the steak, onions, and provolone slices on the bottom side of the bread. Broil on high to melt the cheese. Toast the top bread slice (less than 5 minutes—just babysit it!). Put the top on the sandwich, slice into smaller sandwiches, and serve to your family with a side of baked sweet potato fries!
</li> </ol></section>

Steak Sandwich w/ Baked Sweet Potato Fries

<section id="ingredients"><h2>Ingredients:</h2>
<ul>
	
<li>1 oz Cream Cheese</li>	
<li>1 Jalapeno Pepper (seeded and diced)</li>	
<li>2 oz Shredded Cheddar Cheese</li>	
<li>1 oz Crispy Fried Onion</li>	
<li>2 Good Rancher’s skinless chicken breasts</li>
</ul>
<img src="/product_images/uploaded_images/jalapeno-popper-chicken-good-ranchers01-large.jpeg" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px;"></section><section id="instructions"><h2>Instructions:</h2>
<ol>
	
<li>Pat the chicken dry and season both sides with salt and pepper.</li>	
<li>Heat a skillet over medium heat and add 1 tablespoon of olive oil.</li>	
<li>Brown chicken on each side for 5-7 minutes (internal temperature should be 165°).</li>	
<li>While the chicken is cooking, combine the cream cheese, shredded cheese, and diced jalapeno in a bowl.</li>	
<li>After the chicken is browned on both sides, top each breast evenly with the jalapeno and cheese mixture.</li>	
<li>Cover the pan to allow the topping to melt (1-2 minutes).</li>	
<li>Remove the skillet from the burner and top the chicken with crispy onions, pressing them into the cheese topping to secure.</li>
</ol>
<img src="/product_images/uploaded_images/jalapeno-popper-chicken-good-ranchers06-large.jpeg"></section>

Jalapeno Popper Chicken

<section id="introduction">

	If you're in the mood for a dish that's bursting with flavor, our Garlic Oregano Meatballs are the perfect choice! Made with our signature 100% Angus ground beef and a savory blend of aromatic spices, these meatballs are both satisfying and delicious. Let's get started!

	Recipe by <a href="https://tayiaraestrain.wixsite.com/tayiastoast" target="_blank">Tayia's Toast</a></section><section id="ingredients">
<h2>Ingredients:</h2>
<ul>
	<li>1 pound Good Ranchers ground beef</li>	<li>1 large egg</li>	<li>1/2 cup Parmesan bread crumbs</li>	<li>3 cloves garlic, chopped</li>	<li>1/2 teaspoon black pepper</li>	<li>3/4 teaspoon salt</li>	<li>1 teaspoon fresh chopped oregano</li>	<li>1/2 teaspoon onion powder</li>	<li>1/2 teaspoon sage/lavender mix (optional)</li>
</ul></section><section id="instructions">
<h2>Instructions:</h2>
<ol>
	<li>Step 1: Prepare the Meatball Mixture</li>	
		In a mixing bowl, combine the following ingredients:
	
<ul>
		<li>1 pound of Good Ranchers ground beef</li>		<li>1 large egg</li>		<li>1/2 cup of Parmesan bread crumbs</li>		<li>3 cloves of chopped garlic</li>		<li>1/2 teaspoon of black pepper</li>		<li>3/4 teaspoon of salt</li>		<li>1 teaspoon of fresh chopped oregano</li>		<li>1/2 teaspoon of onion powder</li>		<li>1/2 teaspoon of sage/lavender mix (optional) 
		 
		
			<img src="/product_images/uploaded_images/meatballs-9-large.jpeg">
		
</li>	</ul>
<li>Step 2: Shape the Meatballs</li>	
		Once all the ingredients are well-mixed, shape the mixture into 7-8 large meatballs. You can adjust the size to your preference.
	
<li>Step 3: Sear the Meatballs</li>	
		Heat a pan with olive oil over medium heat. Once the pan is hot, add the meatballs and sear them until they're browned on each side, which should take approximately 1-2 minutes per side. This initial searing will give them a nice, crispy exterior.
	
<li>Step 4: Remove the Meatballs</li>	
		Remove the seared meatballs from the pan and set them aside for the time being.
	
<li>Step 5: Create Your Sauce</li>	
		In the same pan you used to sear the meatballs, begin preparing your sauce of choice. You can use marinara sauce, tomato sauce, or any other sauce you prefer. Cook the sauce according to your recipe or personal taste.
	

		<img src="/product_images/uploaded_images/meatballs-18-large.jpeg">
	
<li>Step 6: Simmer Meatballs in the Sauce</li>	
		Once your sauce is ready, gently place the seared meatballs into the sauce. Allow them to simmer in the sauce for about 10-15 minutes. This will allow the meatballs to finish cooking and soak up all the delicious flavors of the sauce.
	
<li>Step 7: Serve and Enjoy</li>	
		Once the meatballs are cooked through and the sauce has infused them with flavor, it's time to serve. You can enjoy these Garlic Oregano Meatballs on their own, over pasta, or with a side of your choice. Garnish with additional fresh oregano if desired.These Garlic Oregano Meatballs are sure to be a hit at your dinner table. You can get our signature 100% American Ground Beef in our best-selling Rancher's Classic Box—check it out 
	<a href="https://www.goodranchers.com/product/ranchers-classic" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">here</a>.
</ol></section>

Garlic Oregano Meatballs

If you're looking for a delicious twist on classic mac and cheese, look no further! Our Taco Mac and Cheese recipe combines the creamy goodness of macaroni and cheese with the bold flavors of tacos. With a hearty mix of ground beef, beans, and spices, this dish is sure to become a family favorite. Let's dive right into making this mouthwatering meal.Recipe by <a href="https://tayiaraestrain.wixsite.com/tayiastoast" target="_blank">Tayia's Toast</a><section id="ingredients">
<h2>Ingredients:</h2>
<ul>
<li>1 tablespoon butter</li>	<li>1 teaspoon flour</li>	<li>2 cups milk</li>	<li>1 cup cheddar cheese, shredded</li>	<li>1 cup Jack cheese, shredded</li>	<li>1 pound Good Ranchers ground beef</li>	<li>1 small onion, chopped</li>	<li>1 can (15 ounces) tomato sauce</li>	<li>1 can (14.5 ounces) chicken broth</li>	<li>1/2 can (4 ounces) green chilis</li>	<li>1 can (15 ounces) pinto beans, drained and rinsed</li>	<li>1 packet taco seasoning</li>	<li>Salt and pepper to taste</li>	<li>7 ounces elbow macaroni noodles</li>
</ul></section><section id="instructions">
<h2>Instructions:</h2>
<ol>
	<li>
Step 1: Make the Roux
	
		In a large saucepan, melt 1 tablespoon of butter over medium heat.
	

		Sprinkle in 1 teaspoon of flour and stir continuously for about 1-2 minutes until it forms a smooth paste (roux).
	
</li>	<li>
Step 2: Create the Cheese Sauce
	
		Gradually pour in 2 cups of milk, whisking constantly to avoid lumps.
	

		Add 1 cup of cheddar cheese and 1 cup of Jack cheese to the saucepan. Stir until all the cheese is fully melted and the sauce is smooth. Set it aside.
	
</li>	<li>
Step 3: Prepare the Ground Beef
	
		In a separate pan, cook the chopped onions and Good Ranchers ground beef over medium-high heat until the beef is almost fully cooked and the onions are translucent.
	
</li>	<li>
Step 4: Add Taco Flavors
	
		To the ground beef mixture, add 1 can of tomato sauce, 1 can of chicken broth, 1/2 can of green chilis, 1 can of pinto beans (drained and rinsed), and 1 packet of taco seasoning. Season with salt and pepper to taste. Stir everything together.
	
</li>	<li>
Step 5: Cook the Noodles
	
		Let the mixture simmer for a few minutes until heated through.
	

		Meanwhile, cook 8 ounces of elbow macaroni noodles according to the package instructions until al dente.
	
</li>	<li>
Step 6: Combine and Serve
	
		Once the noodles are cooked, add them to the beef and sauce mixture.
	

		Pour the cheese sauce over the noodles and beef mixture. Stir well to combine and heat everything through once more.
	
</li>	<li>
Step 7: Garnish and Enjoy  If desired, top your Taco Mac and Cheese with cilantro, chopped onion, avocado slices, and a dollop of sour cream.</li>
</ol></section><section id="conclusion">
<img src="/product_images/uploaded_images/sept-32.jpg">

	Your Taco Mac and Cheese with ground beef is now ready to be enjoyed! This savory and cheesy dish is perfect for satisfying your taco and mac 'n' cheese cravings in one delightful meal. Serve it up for a family dinner or at your next gathering, and watch as everyone asks for seconds. You can get our signature 100% American Ground Beef in our best-selling Rancher's Classic Box—check it out <a href="https://www.goodranchers.com/product/ranchers-classic" target="_blank">here</a>.</section>

Taco Mac

<section id="introduction">
	Tyson Foods, one of the United States' largest producers of beef, pork, and chicken, just invested in insect protein. Their new partnership is with a company known as Protix, a Netherlands-based insect ingredient manufacturer that’s worming their way into your meat. This collaboration has caused a lot of buzz within the meat industry. We’re here to bring awareness to what this could mean for traditional ranchers, meat producers, and consumers.

	Due to this partnership, Tyson is now establishing an insect ingredient facility in the United States. But don’t worry, they aren’t making any flea bone steaks… yet. This facility will use animal waste to feed black soldier flies, which will then be processed into food for pets, poultry, and fish. This now poses a new question: how long until they start selling it to us instead of a good steak? One thing is for sure, it’s not going to fly with us.
<img src="/product_images/uploaded_images/shutterstock-1169067955.jpg" style="width: 537px;">

	In the age of fake and alternative meat production practices, it’s important to remember that traditional animal feed practices stand the test against time. The introduction of insect-based animal feed not only challenges standards within the industry, but it represents a significant departure from established practices. While insects could potentially be useful for some things, could this be one more step towards replacing real meat? Impossible burgers, lab grown meat, and now insects all want to take a spot on our plates away from real, American meat.

	Tyson Foods working with Protix and investing in insect protein represents a major shift in the meat industry. It means the power players in an already mysterious industry are making shifts that impact your food and the future of meat. Tyson Foods might be into insects, but at Good Ranchers, we’re only investing in 100% American meat from local farms in the US.

	We stand with the ranchers who unwaveringly uphold the values of tradition. We proudly partner with American ranchers who share our commitment to these time-tested principles, ensuring that our customers receive only the highest quality meat. When you choose Good Ranchers, you’re choosing real meat that follows the traditional standards that have sustained the American agriculture industry for generations. For a source you can count on with taste like no other, subscribe to any Good Ranchers box today. Every box comes with a satisfaction and zero “fly protein” guarantee.</section>

Tyson Foods Invests In Insect Protein, And We’re Buggin'

<section id="ingredients">
<h2>Ingredients:</h2>
<img src="/product_images/uploaded_images/bacon-pumpkin-donuts-good-ranchers01.jpg" style="width: 400px;">
<ul>
<li>2 Cups AP Flour</li>	<li>1 ½ tsp Baking Powder</li>	<li>1 ½ tsp Pumpkin Pie Spice</li>	<li>¾ tsp Kosher Salt</li>	<li>¼ tsp Baking Soda</li>	<li>½ Cup Unsalted Butter (Melted)</li>	<li>1 Cup Light Brown Sugar Packed</li>	<li>2 Large Eggs</li>	<li>1 Cup Canned Pumpkin Puree</li>	<li>2 tsp Vanilla Extract</li>
</ul>
<section id="instructions">
<h2>Instructions:</h2>
<img src="/product_images/uploaded_images/bacon-pumpkin-donuts-good-ranchers05.jpg" style="width: 410px;">
<ol>
	<li>Preheat oven to 400°F.</li>	<li>Spray donut pan with nonstick spray.</li>	<li>Combine flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl.</li>	<li>In a large bowl, beat butter and sugar with an electric mixer on medium for 1-2 minutes.</li>	<li>Beat in eggs, pumpkin, and vanilla until well combined.</li>	<li>Gradually add flour mixture until incorporated.</li>	<li>Pour the dough into the donut pan and bake at 400°F for 10-12 minutes.</li>
</ol>
<section id="maple-glaze">
<h2>Maple Glaze: </h2>
<img src="/product_images/uploaded_images/bacon-pumpkin-donuts-good-ranchers07.jpg" style="width: 413px;">
<ul>
	<li>¾ Cup Maple Syrup</li>	<li>1 ½ tbsp Unsalted Butter</li>	<li>1 tsp Vanilla</li>	<li>¼ tsp Kosher Salt</li>	<li>¼ Cup Confectioners’ Sugar</li>	<li>Two Cooked Slices Good Ranchers’ Pumpkin Spiced Bacon finely chopped</li>
</ul>

	For the glaze, heat maple syrup in a small saucepan over medium heat for about 5 minutes until reduced by half. Whisk in butter, vanilla, and salt until melted. Take pan off the heat and add confectioners’ sugar and whisk until smooth.
<section id="enjoy">
<h2>Enjoy!</h2>

	When the donuts are cool enough to handle, take them out of the pan, dip in glaze, garnish with chopped Good Ranchers Pumpkin Spiced Bacon and enjoy!</section></section></section></section>

Pumpkin Spice Bacon Donuts with Maple Glaze

<section id="introduction">
	As the leaves fall this season, our Pumpkin Spice Bacon Breakfast Hash rises to the occasion! Featuring roasted sweet potato cubes, sautéed onions, garlic, and Good Ranchers limited-edition Pumpkin Spice Bacon—these ingredients come together like a cozy autumn hug to give you a brunch that'll make you fall for the flavors of the season. Learn how to make it below!</section><section id="ingredients"><h2>Ingredients: </h2>
<img src="/product_images/uploaded_images/pumpkin-spice-bacon-hash-good-ranchers01.jpg" style="width: 394px;">
<ul>
	
<li>3 cloves Garlic</li>	
<li>4 large Sweet Potatoes</li>	
<li>1 medium White Onion</li>	
<li>6 slices Good Ranchers’ Pumpkin Spice Bacon</li>	
<li>4 tbsp Olive Oil</li>	
<li>Salt and Pepper</li>	
<li>Parsley for garnish</li>
</ul>
<section id="instructions"><h2>Instructions: </h2>
<img src="/product_images/uploaded_images/pumpkin-spice-bacon-hash-good-ranchers06.jpg" style="width: 394px;">
<ol>
	
<li>Pre-heat oven to 450°F.</li>	
<li>Peel and chop sweet potatoes into ½ inch cubes. </li>	
<li> Toss in 2 ½ tbsp olive oil and season generously with salt and pepper. </li>	
<li>Place in a 9x13 glass pan and cook in a 450°F oven for 55-60 minutes, flipping the potatoes at least 4 times during roasting.</li>	
<li>In the last 15 minutes of the potatoes cooking, chop a white onion into fine, bite-sized pieces and cook on medium-low heat in a skillet with 1 ½ tbsp olive oil until they are soft and translucent.</li>	
<li>Once the onion is developing a bit of color, add the minced garlic and cook until soft and fragrant. Take the garlic and onion mixture out and set aside.</li>	
<li>Cook the Good Ranchers’ Pumpkin Spiced Bacon in the skillet on medium until preferred crispiness. Take the bacon out of the pan and cut into bite-sized pieces.</li>	
<li>In batches, fry 6 eggs in the skillet with the leftover bacon fat.</li>	
<li>To assemble the hash, toss the sweet potatoes, onion, and garlic together. Then top the mixture with bacon and fried eggs. Garnish with chopped parsley and enjoy a fantastic brunch!</li>
</ol></section></section>

Pumpkin Spice Bacon Breakfast Hash

Disclaimer: This is a "totally real" review of Pumpkin Spice Bacon written by a "totally real" Fall Fanatic<title>Autumn's Pumpkin Spice Bacon Experience</title><header>
 Howdy, pumpkin pals! I'm Autumn, your gal who's head over heels for all things fall. From cozy sweaters, pumpkin spice lattes, to Gilmore Girls. You literally can't even imagine my excitement when I discovered that Good Ranchers created a limited-edition treat that combines two of my favorite things: bacon and pumpkin spice! I mean, could life get any better? And I know reading online reviews can be boring with a capital B—but trust me guys, you’re gonna want to dive in with me. Today, I'll take you through my entire pumpkin spice bacon experience, from the moment I spotted it online, to the sweet and savory bites that had me freaking out.</header><section id="discovery">
 <h2>The Discovery:</h2>
<h2><img src="/product_images/uploaded_images/tezza-0235.jpg" style="width: 358px;" alt="Pumpkin spice bacon from Good Ranchers" title="Pumpkin spice bacon from Good Ranchers"></h2>
So there I was, on my couch, listening to “All Too Well” (10 Minute Version) (Taylor’s Version) on repeat while snuggled up in my favorite chunky knit blanket. After I posted an aesthetic selfie of my autumnal afternoon, I stumbled across the holy grail of fall snacks: Good Ranchers Pumpkin Spice Bacon. In that moment, it practically called out to me from my feed, and there was no way I could resist.</section><section id="cooking">
 <h2>The Cooking Process:</h2>
After the pumpkin spice bacon made its way into my cart (and my heart), I eagerly waited for it to be delivered to my door. I literally screeched when I got the notification that my order was delivered! I had to cook it immediately! Pan in one hand, pumpkin spice bacon in the other, I was a woman on a mission. And literally, the moment my bacon hit the pan, my house smelled AMAZING. It was like any fall candle from Bath and Body Works, but 1,000,000 times better, and you can eat it! If I wasn’t already in the fall spirit, that scent alone did it for me. When the bacon was fully cooked, it turned into a gorgeous caramelized hue. I then knew exactly what Taylor Swift meant when she said, “Autumn leaves falling down like pieces into place.” This bacon, like a gift from heaven, descended into my embrace just like those autumn leaves.</section><section id="love-at-first-bite">
 <h2>Love at First Bite:</h2>
<h2>
<img src="/product_images/uploaded_images/tezza-9729.jpg" style="width: 377px;" alt="Pumpkin spice bacon from Good Ranchers" title="Pumpkin spice bacon from Good Ranchers">
</h2>
The combination of textures and flavors was everything I never knew I needed. Of course, I had to pair my pumpkin spice bacon with my beloved pumpkin spice latte. The contrast between the warm, comforting flavors of the bacon and the rich, creamy latte was literally a match made in heaven. I still can’t even.</section><section id="verdict">
 <h2>The Verdict:</h2>
Pumpkin spice bacon is, without a doubt, a game-changer for all us fall fanatics out there. I literally can't recommend it enough. Whether you use it for your weekend brunch or just a fun midday snack—it’s perfect for everything.
So, for a treat that’ll make you feel like a true autumn queen, you have to try this slaytastic PSB (that stands for pumpkin spice bacon—in case you didn't know). Happy fall, y’all!
<img src="/product_images/uploaded_images/tezza-7872.jpg" style="width: 429px;" alt="Pumpkin spice bacon from Good Ranchers" title="Pumpkin spice bacon from Good Ranchers"> </section>

Autumn Reviews By Autumn: Pumpkin Spice Bacon

<h3>Step 1: Watch This Video</h3>We layout everything you need to make the most of Prime Big Deals on our Prime, American meats.<iframe width="560" height="315" src="https://www.youtube.com/embed/KksHP5FiuFE?si=9hSAnwd8EOv5dV8F" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen=""></iframe><h3>Step 2: Do What It Says</h3>It's not hard. There are 4 easy ways to prime day like a pro and save big on the essential cuts of beef, chicken, pork, and seafood you need! If you missed them in the video, here they are:<ul>
<li>Join our email list <a href="https://manage.kmail-lists.com/subscriptions/subscribe?a=WWd4mK&amp;g=XpXbdB">here</a> to get Prime Day Deal schedules the day before that tell you everything from what's on sale, how much you'll save, and the code to use to claim your savings.  </li>
<li>Set Alarms! That way you're ready right when the big Prime Day Deal you want goes live!  </li>
<li>Write down your favorite coupon code, so you don't have to rummage around your inbox to find the previous Prime Day schedule email to checkout with your savings!  </li>
<li>Clear your freezer. Ditch the frozen veggies and make sure your freezer has room for all the American meat you're going to save on when you shop Good Ranchers Prime Day like a pro!</li>
</ul><h3>Step 3: Brag About How Much You Saved</h3>Make sure to save your receipt to show everyone still buying meat at the grocery store how much you saved on steakhouse quality cuts with Prime Day Big Deals!

How To Prime Day Like A Pro

A new report from 
	<a href="https://www.gro-intelligence.com/insights/us-beef-headed-for-supply-shock-high-prices-through-2024-gro-expects" style="color:#bd472a; text-decoration: underline" target="_blank">GRO Intelligence</a> highlights how US Beef is headed for a supply shock in 2024, which could result in higher prices. The primary culprit behind this price hike? A significant drop in domestic production, which, coupled with an uptick in imports, makes knowing your meat source absolutely critical in the upcoming years. In this article, we'll not only reference the report from GRO Intelligence but also provide additional reasons why many believe meat prices—especially the price of beef—are set to soar in 2024.
	At the heart of the impending meat price increase is a shortage of beef. <a href="https://www.ers.usda.gov/topics/animal-products/cattle-beef/market-outlook/" style="color:#bd472a; text-decoration: underline" target="_blank">The USDA has confirmed a decline in beef supply in recent years</a>, with the beef production forecast for this year at 27 billion pounds. However, in 2024, this is projected to drop to 25 billion pounds, representing a 6.5 percent decrease from the current year. This decline is expected to result in the lowest per capita availability of beef in the United States since records began in 1970. But how does reduced supply result in higher prices?
	Multiple factors have contributed to this upcoming supply drop, ranging from extended drought periods, to reduced cattle herds from record beef production during COVID-19, and skyrocketing production costs. Consequently, there’s less beef available in the market, which leads to an increase in the price of 100% American beef since it’s less available. Remember, we’re going to face record low production numbers compared to the past 5 decades, so supply is more critical than ever. Some areas of the country that rely on domestic goods the most, could see shortages on their shelves based on these projections, which could make people stock up more than before.
	To combat the uptick in prices and decrease in the supply of American meat we recommend sourcing your meat from local farmers and ranchers. Knowing where your meat comes from empowers you to exercise greater control over its quality, which is particularly important as prices rise. By standing against the imported meat in grocery stores and instead opting for local meat sources, you’re ensuring a fresher product while also supporting local farmers and ranchers, which boosts local economies and food security.
	By choosing a source like Good Ranchers, you’d be choosing an outlet that allows you to do all of the above. While more imports are flooding grocery stores, our imports will remain the same: zero. You’ll be supporting local farmers and ranchers while enjoying your favorite dishes! Plus, you won’t have to worry about any price fluctuations, as right now, we’re currently offering a two-year price lock guarantee. Secure your supply of America’s best meat and inflation-proof your price until 2025 by <a href="https://www.goodranchers.com/shop" style="color:#bd472a; text-decoration: underline" target="_blank">subscribing to any Good Ranchers box before October 6th</a>!

2024 Meat Inflation: Causes, Impact, Solution

<a href="https://www.instagram.com/reel/CwczTxoghaW/?igshid=NzZhOTFlYzFmZQ==" target="_blank"><img src="/product_images/uploaded_images/bang-bang-salmon-play-button.jpg" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(52, 49, 63);" alt="" title=""></a>
	Catch this wave of deliciousness before it swims away! Easy to make and packed full of health and flavor, this recipe features our all-new Sockeye Salmon. Simply cook them to perfection in your air fryer. Then, drizzle some bang bang sauce to make your tastebuds swim with joy. To get hooked on this recipe, watch the video on our Instagram 
	<a href="https://www.instagram.com/reel/CwczTxoghaW/?igshid=NzZhOTFlYzFmZQ==" style="color:#bd472a; text-decoration: underline">here</a>, and follow the steps below.<section id="ingredients"><h2>Ingredients:</h2>
<ul>
	
<li>2 (6 oz) @goodranchers Salmon Filets</li>	
<li>2 cups Arborio rice</li>	
<li>Parsley or Sesame Seeds for garnish</li>
</ul></section><section id="spices"><h2>Spices:</h2>
<ul>
	
<li>1 tbsp. olive oil</li>	
<li>2 tbsp. brown sugar</li>	
<li>2 tbsp. Hardcore Carnivore Red</li>	
<li>1/2 tsp. kosher salt</li>	
<li>Whisper of black pepper</li>	
<li>Zest from 1 lemon squeeze</li>
</ul></section><section id="sauce"><h2>Bang Bang Sauce Recipe:</h2>
<ul>
	
<li>1 cup mayo</li>	
<li>2 tbsp. Truff Hot Sauce</li>	
<li>1/4 cup Sriracha</li>	
<li>2 tbsp. Honey</li>	
<li>1 tsp. soy sauce</li>
</ul></section><section id="directions"><h2>Directions:</h2>
<ol>
	
<li>Cut salmon into pieces &amp; lightly coat with olive oil. Place into a medium bowl, mix in spice blend.</li>	
<li>Whip up the sauce in a separate bowl! Combine all sauce ingredients and let it chill in the fridge.</li>	
<li>Pop seasoned salmon into the air fryer. Cook at +500°F for about 10-15 mins.</li>	
<li>Whip up some Arborio rice on the side — it’s a touch fussy but oh-so worth it!</li>	
<li>Plate your salmon, drizzle with that irresistible Bang Bang Sauce, and garnish with parsley or sesame seeds!</li>
</ol></section>

Bang Bang Salmon Bites Recipe

Farmers are pushing back against the 
	<a href="https://www.agweb.com/news/livestock/dairy/ireland-proposes-culling-200000-cows-help-meet-climate-goals-farmers-push-back" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Irish government’s plan to kill 200,000 cattle to meet their carbon emission goal</a>—and we’re glad they are. Many countries that are aiming at reducing emissions have targeted the agricultural sector the hardest, but this is a new level of war against real meat. An entire country is actually considering mass slaughter of their cow herd to meet a climate goal set by bureaucrats. Of course, the ones writing these propositions have failed to consider or failed to care about the most important questions. 
Whose cows will be slaughtered? Are some farmers spared and others destroyed at random? What will happen to the thousands of Irish jobs and livelihoods in this sector? Do they all get employed at a fake meat factory producing 10x the emissions their farms ever did? Will the dairy industry or meat industry collapse as a result? Do any of the people who care about the environment also care about the lives of 200,000 cattle that will be wiped out for no good reason?
	 
	
	
	The destabilization a decision like this could cause is monumental. From our perspective, it seems Ireland has fallen victim to their own slippery slopes of Moher. It all started with an “initiative” to reduce emissions, which soon became a mandate. When the farmers can’t/won’t meet the unreasonable requirements or pay the fines imposed, the government steps in to enforce the net zero goal at all costs. What was sold as a “create a more sustainable industry and country” in 15 to 30 years has become a slaughter of 200,000 cows only a few years later.
	 
	
	
	We don’t know about you, but we’re Dublin down. Real meat is here to stay whether they like it or not. It’s true if you give the government an inch, they’ll take a mile. Likewise, if you give them a net zero initiative, they’ll also take nearly a quarter of a million cattle. The Net Zero IQ culling might feel like the culmination of this story, but it might just be the beginning. If you like real meat and want to support the kinds of farmers the government continues to impose upon, then 
	<a href="http://www.goodranchers.com/shop">shop our 100% American meat today</a>. It’s delicious. It’s real. It’s sourced straight from local farms and ranches in America that need your support.

Net Zero IQ: Ireland's Plan To Kill 200,000 Cows

In the tranquil suburb of Perth, Australia, a neighborhood dispute, brought forth by the aroma of cooking meat, has become a symbol of the growing divide between traditional diets and the surge of veganism and plant-based substitutes for dietary staples. The instigator: 
	<a href="https://www.facebook.com/HeyPerth/posts/pfbid02SVCKCrxgJdspKHQ2QjG52zq3PzLQrBDb5owNj4yVv4UnDbrURZbNxASBSwFr9h5fl">a handwritten letter</a> by a vegan family – Sarah, Wayne, and kids, pleading with their meat-loving neighbors to shut their windows while cooking meat. Their justification? The smell made them feel "sick and upset". To make sure the gravity of the situation wasn't missed, they labeled the note "Important Message" and implored their neighbors to "please take seriously!" on the outside of the note.
 
	<img src="https://store-e10kokolz.mybigcommerce.com/product_images/uploaded_images/perth-letter-3.jpeg" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(52, 49, 63); width: 80%;height:auto">
 
	On the surface, this is an amusing and, some might argue, somewhat absurd request, but it has stirred a pot of reactions, reflecting a broader societal concern over the anti-meat wave that has been washing over the world. It seems the sanctity of the home kitchen is no longer just about personal choices but has become a battleground for dietary ideologies. This shift from "my diet, my choice" to an imposed "eat what we deem as good" narrative, as dictated by the government or meat-alternative lobbyists, is unnerving for many.
 
	The irony is that food, traditionally a unifying force, has become a tool for division. The sizzling sound of meat on the grill, the aroma wafting through an open window – these were once signals that gathered people, evoking anticipation and camaraderie. Now, they are becoming lines drawn in the sand, dividing the 'meat-eaters' from the 'plant-eaters.'
 
	Many of these anti-meat advocates argue that traditional animal farming is detrimental to the environment or cruel to the animals. However, they overlook the conscientious efforts of many farmers who prioritize the welfare of their animals and the health of the land, all to provide nourishing meals for families around the world. Meat does what nothing else can do: fuel the world. It is a cornerstone of nearly every diet around the world for good reason. It is rich in what our bodies need and full of the flavor we crave.
 
	Instead of letters asking the people around us to close themselves in, we should be inviting people to join us at the table. That’s our mission: bringing people to the table to share in the best of what makes life good. Doesn’t matter who you are, you have a seat at our table. Just know, our windows will be open and the grill will be sizzling with hearty cuts of American meat.
	 
	
	We're the #1 place for American meat, so 
	<a href="http://www.goodranchers.com/shop">purchase your box</a> and join us at the table or the window for a cookout!

Entitled vegan demands family stops grilling meat

Our brand new Prime Pork Chops are something special. People have always viewed pork chops with a hint of skepticism, often considering them as the drier and less exciting counterparts of steaks. When you don't get America's best pork, that may be true. However, all that has changed with <a href="http://www.goodranchers.com/product/prime-pork-box">Good Ranchers Prime Pork Box</a>—truly a game-changer!Click below to watch this recipe in action!<a href="https://www.instagram.com/p/Cu4WwI9OKlZ/" target="_blank" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;"><img src="/product_images/uploaded_images/chimichurri-blog-play-video.jpg" style="width: 50%;" alt="" title=""></a>Good Ranchers Pork Chop Recipe:1) Set the sous vide immersion circulator to 140°F (60°C) for medium-rare doneness.2) Season the pork chops: Sprinkle salt and pepper or your favorite pork seasoning3) Sous vide cooking: Place seasoned pork chops in a sealed bag and submerge them in the preheated water bath. Cook for 1 to 2 hours.4) Finish and serve: After the sous vide cooking, remove the pork chops from the bag and pat them dry. Sear quickly on a hot skillet or grill for 1-2 minutes per side for added texture. Let them rest for a few minutes and make your Chimichurri sauce. Chimichurri Recipe:- 1/2 cup olive oil - 2 tablespoons red wine vinegar - 1/2 cup finely chopped parsley - 3-4 cloves garlic, finely chopped or minced - 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili) - 3/4 teaspoon dried oregano - 1 level teaspoon coarse salt - Pepper, to taste (about 1/2 teaspoon)Remember, with our <a href="https://www.goodranchers.com/blog/stop-overcooking-your-pork" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">trichinosis-free pork</a>, you can confidently and safely cook your pork to 145° to enjoy prime pork at it's best. This isn't your grocery store's pork. This is the best pork in America.

EXTREMELY JUICY CHIMICHURRI PORK CHOP

Think of a Prime cut of meat. Your mind probably drifted to a perfectly marbled steak that melts in your mouth. Did you know that the same concept of Prime applies to pork as well? Our <a href="https://www.goodranchers.com/product/prime-pork-box">Prime Pork</a> is the best pork in the country—and it's all we sell. In this blog, we'll delve into the world of Prime pork and explore the key differences between it and the pork found at grocery stores.
	100% American: We’ve reported a lot on the C.O.O.L law and how imported beef can still receive a<a href="https://www.goodranchers.com/blog/the-usda-investigates-confusion-around-product-of-usa-label?utm_source=Klaviyo&amp;utm_medium=email&amp;utm_campaign=6%2F27+-+IDD+Day+%239&amp;utm_id=01H3YGXRQJYGYRX2VGFV46FVB0&amp;_kx="> “product of USA” label by being minimally processed in America.</a> This loophole also applies to pork. We’re proud to source everything we sell from American farms and ranches, and our Prime Pork is no different. This is the best pork America has to offer. We’re your trusted source for American meat. 
	The Prime Difference: Like Prime steaks, Prime pork boasts marbling that sets it apart. Marbling refers to the delicate, intramuscular fat that appears throughout the meat, enhancing both flavor and texture. This beautiful marbling in our Prime pork ensures a juiciness and tenderness that is unparalleled. As the fat melts during cooking, it bastes the meat, infusing it with incredible flavors.
	<img src="/product_images/uploaded_images/gr-boneless-pork-chop-6.jpg" style="width: 70%;height: auto"> 
	 
	25% More Tender: Prime pork takes tenderness to a whole new level. The well-distributed marbling in our Prime pork creates a tender texture that simply melts in your mouth. Other pork lacks flavor and moisture due to the lack of marbling, but ours has the perfect amount to keep your dishes juicy and truly tasty. Each bite is a testament to the care and attention we've given to raising and selecting the finest pork in the country.  
	Heritage of Quality: When it comes to quality, Prime pork sets itself apart from the rest. At Good Ranchers, we take pride in sourcing our Prime pork from heritage-breed pigs raised on Midwest family farms. These animals are thoughtfully raised, which means they live stress-free in a humane environment. The result is pork that not only tastes exceptional but also reflects our commitment to animal welfare and sustainable practices. 
	Cleaner, Safer, Better: One of the major benefits of our Prime Pork is that it’s trichinosis free! Trichinosis is a food-borne disease caused by a microscopic parasite called Trichinella. Pork and wild-game can often contain this disease, which is why cooking pork to a higher temperature is recommended. You often have to cook it past its ideal core temp to ensure safety, but our pork allows you to cook pork correctly and truly enjoy every bite with peace of mind. 
	At Good Ranchers, we aim to bring people to the table by sourcing and delivering the highest quality cuts this country has to offer. We believe great food creates great memories, which is why we’ve been working for nearly a year to bring you the very best Prime pork in existence. Our carefully selected cuts undergo rigorous standards to ensure they meet the highest quality criteria. From bone-in pork chops to succulent brats, each bite is a testament to the exceptional flavor and tenderness that Prime pork offers. By choosing <a href="https://www.goodranchers.com/product/prime-pork-box">Good Ranchers Prime pork</a>, you're not just elevating your dining experience; you're supporting local farms and enjoying the best that America's midwest farms have to offer. 
	 
	Delicious pork photos shot by <a href="https://www.atablefullofjoy.com/">Lisa at A Table Full of Joy</a>—all pork in the photos is from our Prime Pork Box

Prime Pork: The New Gold Standard of Pork

Are you tired of serving pork that's as dry as the desert and as bland as beige wallpaper? We are. That's why we're here to end to this tragedy and bring pork back to its former glory. It’s time to stop overcooking pork. The solution: Good Ranchers Prime Pork—full of flavor and free of Trichinosis. You may be asking yourself, "what is Trichinosis?"Trichinosis is a food-borne disease caused by a microscopic parasite called Trichinella. Domestic pigs can become infected with trichinosis when they feed on garbage containing infected meat scraps. The way to prevent this is to carefully manage the pigs’ feed and living environment to ensure they remain healthy and uninfected.Unlike store-bought pork, which may still carry the risk of trichinosis, our Prime Pork is meticulously sourced and rigorously tested to ensure it is free from this harmful parasite. This means you can cook your pork to a safe internal temperature of 145° Fahrenheit, just like you would with a perfectly cooked steak. Yes, the days of cooking—or should we say burning—pork to 160°-165° are over! By cooking pork to the ideal temperature, you unlock a world of flavor and tenderness that will elevate your dishes to new heights.
	<img src="/product_images/uploaded_images/gr-bone-in-pork-chop-5.jpg" style="width: 75%;height: auto"> 
	
	At Good Ranchers, we believe in providing you with the highest quality meats that not only taste exceptional but also offer peace of mind. Our trichinosis-free pork allows you to confidently prepare and cook your pork, knowing that you are serving a safe and delicious meal to everyone seated at the table. It also gives you the freedom to stop overcooking pork. 
	Say goodbye to the days of pretending to enjoy dry, flavorless pork and say hello to a world where it might become your favorite protein. Whether you're grilling, baking, or sizzling on the stovetop, our Trichinosis-free pork will transform your dishes into house favorites in one bite. 
	Remember, life is too short and the store is too expensive for boring, dry pork. Upgrade to prime pork with Good Ranchers. Shop our <a href="http://www.gooranchers.com/product/prime-pork-box">Prime Pork Box</a> today to see all the cuts of pork you can have conveniently delivered to your door! Trust us, your family, friends, and taste buds will thank you for it.

Stop Overcooking Your Pork—Here's How

Yes, the FDA has done it again. Only a short while after they <a href="https://www.goodranchers.com/blog/gmo-cattle-fda-approves-genetically-modified-beef" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">approved beef from genetically modified cattle for sale</a>, they’ve now removed the animal from the meat completely by approving chicken grown in bioreactors for across state sale and consumption. At a time where states are raising standards that pork must meet to even be sold across the US with <a href="https://nppc.org/ca-prop-12/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Proposition 12</a>, the FDA is giving a green light to a lab-grown meat alternative with no significant long term studies of benefits or adverse effects to ease consumers' minds.At Good Ranchers, we believe meat is better from the farm than from the lab. In the age of artificial intelligence, we don’t need artificial proteins too. Here are 5 reasons lab grown meat isn’t the great option people claim it to be:1. The Artificiality of Lab-Grown Meat: Lab-grown meat, created from animal cells in a laboratory setting, presents a stark departure from the natural processes that have shaped traditional meat production for centuries. By attempting to mimic the taste and texture of real meat, lab-grown alternatives fall short of capturing the authenticity and complexity that naturally raised livestock offer. It raises questions about the soul and essence of what makes “meat” truly meat. We believe that the soul of the product is not something a bioreactor can mimic or even come close to replicatingSeriously though, just look at lab grown chicken… It looks like everything you trim off a normal chicken breast formed into the shape of a chicken breast.<img src="https://lh6.googleusercontent.com/4oUqEDBncx6Ai6Zs_QKrJBDaEvsUEtw8aA-47hgAL7h3Dk9Piob0YDlervcQPQNtqttr_Y0tiQJdClp3tww7WdgRQgYh_KdZow4vMwPNtAxeZpSJZGASN90GmmV_xnuymkVgw40C9mIBC_0ZCvuWQic" style="color: rgb(0, 0, 0); background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; width: 70%;">2. Uncertainties in Safety and Regulation: While proponents of lab-grown meat assure us of its safety, the long-term effects of consuming artificially cultured meat remain largely unknown. Additionally, the regulatory landscape surrounding this new industry is still in its infancy, leaving us with concerns about food safety standards and labeling requirements. As consumers, we have the right to know what we are putting on our plates and make informed choices based on clear and comprehensive information.3. Environmental Trade-Offs: Lab-grown meat is often touted as an eco-friendly alternative to traditional livestock farming, claiming reduced carbon emissions and land use. However, the energy-intensive process of cultivating meat in laboratories, coupled with the use of artificial growth mediums and bioreactors, raises questions about the true environmental impact of this technology. In fact, we recently reported on a study that found<a href="https://www.goodranchers.com/blog/fake-meat-lab-creates-4000-year-old-meatball-for-you-to-eat" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: inherit;"> lab grown meat was up to 25 times worse for the environment</a>, not better.4. Economic and Ethical Implications: While lab-grown meat advocates argue that it eliminates the need for animal slaughter, it is important to consider the ethical and economic implications of replacing naturally raised livestock with lab-grown alternatives. Animals raised on pasture, following natural behaviors and living in symbiotic relationships with their environment, contribute to a holistic and sustainable ecosystem. Lab-grown meat threatens to sever this bond and raises questions about the welfare of animals and the livelihoods of the people who raise them in the long run.5. Feasibility To Feed The World: Meat—specifically American meat—helps feed the US and billions of people around the world every day. Despite the hype surrounding lab-grown meat, the road to mass production and commercial viability remains uncertain. Scalability issues, cost factors, and the inability to replicate the intricate flavors and textures of traditionally raised meat pose significant challenges for the lab-grown meat industry. It begs the question: Is lab grown meat's feasibility as promising as its flavor? If so, it’ll never get off the ground.
	At Good Ranchers, we believe in the enduring value of naturally raised livestock, respecting centuries-old traditions and the profound connection between animals, farmers, and the land. We caution against jumping on the bandwagon without considering the potential risks, uncertainties, and the irreplaceable qualities that lab-grown meat brings with it. If you’re looking to make choices that truly align with your values, health, and the well-being of the animals, this country’s farmers, and environment, then look no further than Good Ranchers.We source 100% American meat from the best local farms in the country and ship it to your door. Our process has won us the title of Best Food Subscription two years in a row, so try us out and see how our quality of service and product sets us apart. <a href="http://www.goodranchers.com/shop">Shop our selection of cuts today.</a>

PETRI-DISH POULTRY: FDA GREENLIGHTS LAB GROWN CHICKEN

<a href="https://www.instagram.com/p/CtEehOGNBCS/" target="_blank"><img src="/product_images/uploaded_images/patty-melt-video-thumbnail-2-large.jpeg" style="width: 70%; height: auto;" alt="" title=""></a>
	 
	
	Learn to make this Texas Style Chopped Patty Melt recipe. Indulge in the perfect blend of juicy, chopped beef, caramelized onions, melty cheese, and an irresistible sauce, all crowned with our applewood bacon. Get ready to make another once you finish your first! Check out the <a href="https://www.instagram.com/p/CtEehOGNBCS/">recipe video</a> for a visual walkthrough. Also, make sure to follow us on Instagram (<a href="https://www.instagram.com/goodranchers/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">@goodranchers</a>) to see this great recipe and more made by our team and great creators we work with!
	Beef Ingredients:<ul>
	
<li>2-3 lbs <a href="https://www.instagram.com/goodranchers/">@goodranchers</a> American Wagyu Ground Beef</li>	
<li>6-8 slices American Cheese</li>	
<li>1.5 tbsp Kosher Salt</li>	
<li>1.5 tbsp Black Pepper</li>	
<li>1.5 tbsp Garlic Powder</li>	
<li><a href="https://www.instagram.com/goodranchers/">@goodranchers</a> Bacon</li>
</ul>
	Sauce Ingredients:<ul>
	
<li>2 tbsp Ketchup</li>	
<li>2 tbsp Mustard</li>	
<li>2 tbsp Mayonnaise</li>	
<li>1.5 tsp Hot Sauce</li>
</ul>
	Onion Ingredients:<ul>
	
<li>1 White Onion (large), thinly sliced</li>	
<li>1.5 tbsp Brown Sugar</li>	
<li>1.5 tbsp Unsalted Butter</li>	
<li> 2 oz Bourbon</li>
</ul>
	Instructions:<ul>
	
<li>1. Begin by shaping ground beef into small squares, approximately ⅓ to 1/4 lb each. Meanwhile, prepare a flavorful sauce by combining various ingredients in a separate bowl. Chill the sauce in the refrigerator until ready for use.</li>
</ul><ul>
	
<li>2. In the warmed skillet, melt a portion of butter and then add thinly sliced white onions. Sauté the onions over medium heat for approximately 10 minutes until they start to brown. Add brown sugar and a touch of bourbon (with caution) to the skillet. Allow the onions to simmer for an additional few minutes until they become beautifully softened. Remove the skillet from heat and let the onions cool.</li>
</ul><ul>
	
<li>3. Now, it’s time to cook the burgers. Place the same cast iron skillet or a fresh one on the grill. Cook the patties for about 2 minutes on the first side, or until they develop a caramelized crust. Flip the patties and gently break up the meat with your spatula to increase the surface area. Cook for another 2 minutes, then flip the patties again. Top each patty with the sautéed onions, followed by a slice of cheese.</li>
</ul><ul>
	
<li>4. Assemble your delectable patty melt by spreading a spoonful of the prepared sauce on the bottom piece of toast. Place 1-2 patties on top, followed by another dollop of sauce on the second piece of toast. Bring the two halves together and serve this delightful creation. Indulge in the flavorful goodness and relish the moment!</li>
</ul>

Texas-Style Chopped Patty Melt Recipe

<a href="https://www.instagram.com/p/Csj37pyJ3xm/"><img src="/product_images/uploaded_images/steak-bites-recipe-hero.jpg" style="width: 65%; height: auto;" alt="" title=""></a>
	Get ready to tantalize your taste buds with these mouthwatering Parsley Garlic Butter Steak Bites! This recipe takes juicy bites of our steaks and coats them in a flavorful herb and garlic seasoning. Simply sear them to perfection in a sizzling hot cast iron skillet. But the magic happens when we add the fresh garlic and basil butter sauce that takes these steak bites to a whole new level of flavor. Watch the recipe video on our instagram <a href="https://www.instagram.com/p/Csj37pyJ3xm/">here</a>.<h4>Ingredients:</h4>
	- 1.5–2 lbs of Good Ranchers Flat Iron Steaks or 1 Pack of Good Ranchers Sirloin Steak Tip Packs
	- 2 pounds potatoes
	- 6 cloves garlic, minced
	- 1/4 cup basil, freshly chopped (do not use dried)
	- 1 stick (1/2 cup) butter<h4>Spices:</h4>
	- 1 tbsp olive oil
	- 2 tsp salt
	- 2 tsp paprika
	- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp coriander
- 1/2 tsp red pepper flakes
- 1/4 tsp cinnamon<h4>Directions:</h4>
	1. Slice your steak into cubes and place into a medium bowl, drizzle with olive oil and toss to coat.
	 
	2. Stir seasonings above together in a small bowl. Pour over top steak and massage until fully coated. 
	 
	3. Heat a cast iron skillet to medium high heat. Add in steak tips and spread into a single layer. Sear steak tips—should take about 6 minutes total. 
	 
	4. Lower heat to medium. Add butter to your pan. Once melted add in your garlic and basil. Stir it together and then mix your steak tips with the butter. Let everything cook together for another minute or two. Remove from heat and let sit for a few minutes. 
	 
	5. Serve atop some mashed potatoes. Enjoy with family and friends, or eat them all yourself!  
	 
	6. Share this blog with someone who loves easy, delicious steak recipes.<hr>Check out our most recent chicken recipe: <a href="https://www.goodranchers.com/blog/worlds-best-buffalo-chicken-sandwich-recipe">World's Best Buffalo Chicken Sandwich</a>

GARLIC HERB BUTTER STEAK BITES

Italian grandmothers everywhere are up in arms for this meatball travesty. One Nona said, “Mammoth Meatballs are impastas!” You may feel the same, but don’t judge this cretaceous cook book by its cover. Everyone knows dry aging is so last year. Now we age our meat in glaciers for a few millennia. A new cultured meat company in Australia by the name of 
	<a href="https://www.vowfood.com/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Vow</a> has done just that in creating a mammoth meatball.
	Is this prehistoric protein safe? Well, the creators of this frankenmeat haven’t even eaten it yet out of fear. One of them said, “I’ve got no idea what the potential allergenicity might be of this particular protein”. Is it necessary? Not at all. The cultured, lab-grown meat movement keeps going further and further to undermine real meat. Now, they’ve dug up extinct meat to try to drive real meat into extinction itself. 
	What drives them to take partial mammoth DNA, mix it with elephant DNA, and then cultivate it in a sheep muscle cell? The environment is always the main thing cited for the need of lab-grown meat, but even that synthetically engineered leg might not be one for them to stand on. A 
	<a href="https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.article-info">new study done by the University of California</a> shows that the climate impact of lab-grown meat could be up to 25 times worse for the environment than traditionally-raised, real meat.
	<img src="/product_images/uploaded_images/f3.large.jpg" style="width: 70%; height:auto">
	Notice the jump from 500 to 1400 on the left side of the graph. GCR-PF is over 3x the emissions of the maximum projected bovine emissions by itself. 
	 
	As the graph above shows, even the maximum bovine emissions are significantly less than the sum of the PF (Purification Factor) of the lab-grown alternatives. The emissions are higher due to the large amount of energy needed to refine and purify growth medium components. These are the components that help cultured meat grow, and since any presence of bacteria can destroy the cultured meat cells, the components must go through extreme processes of purification that rely heavily on fossil fuels and generate significantly more greenhouse gas emissions than real meat. Anyone claiming lab-grown meat has less environmental impact is taking a narrow perspective that doesn’t include all the facts. 
	If we scale up current technologies to produce cultured meat, we will be doing a disservice to our agricultural industry and our environment. Emissions wouldn't decrease, but would instead increase anywhere from 4 to 25 times based on this study. Yes, a mammoth meatball is hilarious. It’s a great punchline at the end of a joke, but the problem is these aren’t jokes but real scientific experiments informing an industry hard set on a process to grow meat in a lab and harm the planet and farmers worldwide in the process. We should be wise and efficient in the use of our resources, and this new study clearly shows lab-grown meat will undermine a key American industry and replace an agricultural system that’s one of the best in the world with an inferior substitute. 
	 
	 
	<img src="/product_images/uploaded_images/mammoth-meatball-image-2.jpeg" style="width: 70%; height:auto"> 
	A meatball made from flesh cultivated using the DNA of an extinct woolly mammoth is presented at NEMO Science Museum created by a cultured meat company, in Amsterdam, Netherlands March 28, 2023. PIROSCHKA VAN DE WOUW/AMSTERDAM/Reuters
	These mammoth meatballs look like old baseballs retrieved from the scary backyard in the movie Sandlot. Lab-grown meat is not a competitor to real meat because they aren't even in the same league of quality or flavor. It's like a little league team going up against the top players in the MLB. Vow may have made meatballs from discovered mammoth remains in the permafrost, but these mammoth meatballs and the entire lab-grown meat industry need to go back in the ice. 
	The only bite woolly mammoth meat deserves is a frostbite. Shop 100% real, American meat in our store today - <a href="http://www.goodranchers.com/shop">SHOP NOW</a><hr>
Check out some other top Meat News Blogs: <a href="https://www.goodranchers.com/blog/while-states-aim-to-approve-mrna-vaccines-in-cattle-pigsgood-ranchers-bans-them">WHILE STATES AIM TO APPROVE MRNA VACCINES IN CATTLE &amp; PIGS—GOOD RANCHERS BANS THEM</a><a href="https://www.goodranchers.com/blog/new-government-funded-foodpyramid-says-lucky-charms-are-healthier-than-steak">NEW GOVERNMENT FUNDED “FOOD-PYRAMID” SAYS LUCKY CHARMS ARE HEALTHIER THAN STEAK</a>

Fake Meat Lab Creates 4000 Year Old Meatball For You To Eat

<a href="https://www.instagram.com/p/CsEhItPL3s3/" target="_blank"><img title="" alt="" style="width: 373px;" src="/product_images/uploaded_images/honey-glazed-salmon-recipe.jpg"></a> Get the full recipe details below and click the image above to watch the <a href="https://www.instagram.com/p/CsEhItPL3s3/">recipe video</a>.
 This dish is a culinary masterpiece that will make anyone's taste buds sing! It'll have you saying "Oh Honey, that's good".
<h4>Ingredients:</h4>
- 1 fresh salmon filet from <a href="https://www.instagram.com/goodranchers/">@goodranchers</a>
- 1 tablespoon of preferred seasoning (We used a red seasoning mix with Salt, White Sugar, Black Pepper, Dehydrated Garlic, Paprika, Dehydrated Onion, and Chili Powder) 
- 1/2 stick of butter
- 4 tablespoons of honey
- 2 to 3 cloves of chopped garlic
- Juice of half a lemon
- Lemon wedges for serving
 
<h4>Directions:</h4>
1. Heat a non-stick skillet over medium-high heat and add butter
2. Add Garlic, Lemon Juice, and Honey
3. Once the oil is hot, place the salmon filet in the pan skin side down. Use a spatula to press down gently on the top of the salmon filet to ensure that the skin makes good contact with the pan.
4. Cook the salmon for about 4-5 minutes on the skin side until it turns crispy and golden brown.
5. Flip the salmon over using a spatula and cook the other side for an additional 2-3 minutes until the salmon is cooked through and flakes easily with a fork.
6. Remove the salmon from the pan and let it rest for a few minutes before serving.
7. Serve the salmon with your favorite side dishes and enjoy! 
 
Check out our other <a href="http://www.goodranchers.com/blog">recipes</a> to find delicious meal options you can make with our 100% American Meat.

"Oh Honey!" Glazed Salmon

Happy Cinco De Mayo! It's the 5th of May, which means it's time to get your taco on! Whether you like your tacos simple or loaded with toppings, there's no denying that the humble taco is one of America's favorite foods. But why settle for average when you can have amazing? That's why we've put together a recipe for tacos using American Wagyu beef. This premium meat is known for its intense flavor and juiciness, and it makes for some seriously delicious tacos. Plus, we’ve got the perfect secret sauce to compliment. So fire up the skillet and get ready to enjoy the best tacos of your life.<h2>Ingredients</h2><h3>Seasoning: (Create ours or use your own!)</h3><ul>
	<li>1 tablespoon of chili powder</li>	<li>1 teaspoon of ground cumin</li>	<li>1 teaspoon of garlic powder</li>	<li>1 teaspoon of onion powder</li>	<li>1 teaspoon of paprika</li>	<li>½ teaspoon of sea salt</li>	<li>½ teaspoon of fresh ground black pepper</li>	<li>½ teaspoon ground cayenne pepper</li>
</ul>
	Combine all spices in a container and set aside. (Use a lid to keep it fresh if you make it a while before cooking!)<h3>For the Secret Sauce:</h3><ul>
	<li>2 teaspoons of coriander seeds</li>	<li>2 teaspoons of cumin seeds</li>	<li>2 tablespoons of olive oil</li>	<li>3 jalapeño peppers, seeded and diced</li>	<li>1-2 serrano peppers, seeded and diced (if you want extra heat)</li>	<li>4 cloves of garlic chopped</li>	<li>1 medium onion diced</li>	<li>12-ounces of tomato sauce</li>	<li>1 tablespoon of agave syrup</li>	<li>½ teaspoon of garlic salt</li>
</ul><h3>For the Pickled Onions Topping:</h3><ul>
	<li>1 medium red onion, very thinly sliced</li>	<li>½ cup water</li>	<li>¼ cup distilled white vinegar</li>	<li>¼ cup apple cider vinegar or additional white vinegar</li>	<li>1 ½ tablespoons maple syrup or honey</li>	<li>1 ½ teaspoons fine sea salt</li>
</ul><h3>The Wagyu Ground Beef Tacos:</h3><ul>
	<li>1 pound of Good Ranchers American Wagyu ground beef</li>	<li>2 tablespoons of above seasoning or your own</li>	<li>¼ cup of water</li>	<li>Your choice of cheeses and toppings </li>
</ul><h2>Instructions</h2><h3>For the Pickled Onions:</h3><ol>
	<li>Pack the onions into a heat-safe vessel.</li>	<li>In a small saucepan, combine the water, both vinegars, maple syrup, and salt. Bring the mixture to a simmer over medium heat.</li>	<li>Pour the mixture over onions and press them safely into the mixture with a fork or knife. Let the pickled onions cool to room temperature and then enjoy!</li>
</ol><h3>For the Secret Sauce:</h3><ol>
	<li>Heat a cast iron pan or skillet to medium heat. Toast the coriander and cumin seeds while stirring until fragrant.</li>	<li>Add the olive oil and raise the heat to medium-high. Toss in the onions and peppers and sauté for about 5 minutes. Once they are gaining color and softening, add the garlic. Sauté until onions begin to brown.</li>	<li>Add tomato sauce, agave syrup, and salt and cook for 3-5 minutes.</li>	<li>Blend until it has a smooth consistency. </li>	<li>Set the sauce aside in a bowl until ready to serve</li>
</ol><h3>For the Wagyu Ground Beef Tacos:</h3><ol>
	<li>Bring a large cast iron or nonstick pan to medium-high heat and add your Wagyu ground beef. Break up the meat and stir until browned and cooked through.</li>	<li>You can choose to drain most or half of the fat out of the pan. We prefer to leave half in because that wagyu marbling is what gives these tacos their distinct flavor! </li>	<li>Keep the heat going and add taco seasoning to the beef and add ¼ cup of water. Stir and add more water if necessary. Make sure the seasoning has been incorporated throughout the meat. Add more water and simmer as necessary to reach the right consistency.</li>
</ol>
	All that is left to do is to put your delicious wagyu taco meat into your shells or tortillas of liking, top with everything you love - definitely the pickled onions - and then finally drizzle the secret sauce on top! Enjoy Cinco de Mayo with this upscale taco recipe. Subscribe to the best American Wagyu Ground Beef at our store today and enjoy these tacos year round! <a href="http://www.goodranchers.com">Shop Here</a>

Cinco De Mayo: A Recipe for Upscale Tacos Using American Wagyu Beef

<a href="https://www.instagram.com/p/CrYWfUvAo4o/"><img src="/product_images/uploaded_images/marry-me-chicken-w-play-button.jpg" style="width: 70%; height: auto;" alt="" title=""></a>
	This Marry Me Chicken Recipe is a guaranteed win for dinner! If you're craving a delicious and easy recipe, then look no further! With complimentary flavors all in one dish, it’s sure to impress any person and maybe even make them want to take that next step (No guarantees!) Plus, clean up is a breeze, which is always a big deal. Follow the simple steps below or check out the <a href="https://www.instagram.com/p/CrYWfUvAo4o/">recipe video</a> above to see how this chicken recipe comes to life. Instagram got to see this marriage material recipe first, so follow us <a href="http://instagram.com/goodranchers">@goodranchers</a> to always get the tasty meal ideas you need each week!<h4>Ingredients:</h4><ul>
	
<li>2 Good Ranchers Chicken Breasts</li>	
<li>1 tbs Oil</li>	
<li>2 tbs Butter</li>	
<li>2 Garlic Cloves</li>	
<li>1 Cup Chicken Stock</li>	
<li>1 Cup Heavy Cream</li>	
<li>½ Cup Grated Parmesan</li>	
<li>½ tbs Oregano</li>	
<li>½ tbs Thyme</li>	
<li>1 tbs <a href="https://www.instagram.com/hotcrispyoil/">@hotcrispyoil</a>
</li>	
<li>
<a href="https://www.instagram.com/hotcrispyoil/"></a>2 tbs Sun Dried Tomatoes</li>	
<li>Chopped Cooked Good Ranchers Bacon</li>	
<li>Parsley</li>
</ul><h4>Directions:</h4><ol>
	
<li>Preheat oven to 400°F</li>	
<li>Split 2 chicken breasts and season</li>	
<li>Heat oil &amp; butter in an oven-safe pan</li>	
<li>Cook chicken for 1 minute per side</li>	
<li>Add minced garlic to the pan and stir for 2 minutes</li>	
<li>Pour in chicken stock + heavy cream</li>	
<li>Add oregano, thyme, chili flakes, and sun-dried tomatoes</li>	
<li>Stir in grated parmesan</li>	
<li>Season with salt &amp; pepper to taste</li>	
<li>Bring chicken back to the pan and bake for 10 mins at 400°F</li>	
<li>Serve over pasta or rice!</li>
</ol>
	<a href="https://www.goodranchers.com/product/the-cowboy"></a><a href="http://www.goodranchers.com/shop">Shop Our High-Quality Chicken Breasts</a> and get Free Bacon for a year when you subscribe!
	<a href="https://www.goodranchers.com/product/the-cowboy"></a><hr>
	If you like this steak recipe, you'll love learning how to <a href="https://www.goodranchers.com/blog/how-to-cook-a-steak-better-than-gordon-ramsay">How To Cook A Steak Better Than Gordon Ramsay</a>. It'll be the best steak you've made, but you have to start with the right steak, which is a <a href="http://www.goodranchers.com/shop">Good Ranchers Steak</a>. Get yours today in any one of our curated American meat subscription boxes.

Marry Me Chicken Recipe: The Holy Matrimony of Flavor

<a href="https://www.instagram.com/p/CrELzaIty3K/"><img src="/product_images/uploaded_images/gordon-ramsey-steak.jpeg" style="width: 70%; height: auto" alt="" steak="" recipe="" video></a>
	You can make a steak better than Gordon Ramsay. How? By following the simple steps below or watching the <a href="https://www.instagram.com/p/CrELzaIty3K/">recipe video</a> above. Instagram got to see this top-shelf recipe first, so follow us <a href="http://instagram.com/goodranchers">@goodranchers</a> to always get the tasty meal ideas you need! Now, let's get to the meat of the matter.<h4>Ingredients:</h4><ul>
	<li>Sea Salt </li>	<li>Ground Pepper</li>	<li>2 tbsp of Avocado Oil</li>	<li>Butter</li>	<li>Garlic Cloves</li>	<li>Fresh Thyme</li>	<li>Fresh Rosemary</li>	<li>A Good Ranchers Steak</li>
</ul><h4>Directions:</h4>
	1) Make sure your steaks are completely thawed. Remove them from the fridge and allow them to sit outside the fridge for AT LEAST 20 minutes. 
	 
	2) Put a pan over high heat. Season the thawed steaks with a good amount of large grain salt (sea salt) and ground pepper or your favorite rub.
	 
	 
	3) Once the pan begins to smoke, drop 1-2 Tbsp of Avocado oil in and coat the pan with it. Lay the steaks away from you into the pan and flip every 30 seconds until they get close to your desired temperature.
	 
	 
	4) Add butter, crush some garlic, thyme, and rosemary, and start basting while turning the steak until it reaches the desired temperature! Brush the steaks with garlic, rosemary, and thyme.
	 
	 
	5) Remove from heat and place them on a cutting board, and let them rest for 5-10 minutes. Serve and enjoy the ultimate "better than Gordon Ramsay steak!
	
	
	Get your Black Angus Steaks like Ribeyes, New York Strips, T-Bones and more that are all USDA Prime or Upper Choice in our shop today—Every cut is a true steakhouse experience shipped to your front door.
	<a href="https://www.goodranchers.com/product/the-cowboy"></a><a href="http://www.goodranchers.com/shop">Shop For High-Quality Steaks</a>
	<a href="https://www.goodranchers.com/product/the-cowboy">
	</a><hr>

	If you like this steak recipe, you'll love our <a href="https://www.goodranchers.com/blog/steak-au-poivre-sandwich-made-with-black-angus-ribeye">Steak Au Poivre Sandwich Recipe</a>. It'll be the best steak sandwich you've ever had.

How to Cook a steak better than gordon ramsay

Have you heard about grass-fed, grass-finished beef? We often get asked why we don't sell grass-finished beef, and the short answer is we don't sell it because it's not the best. Companies often attach benefits to the beef being finished on grass. They tell you it's better for the planet, for the animal, and for you but they aren't telling you the truth. It's one of the biggest advertising cons in the meat industry over the past 8 years. Meat suppliers who are importing beef from overseas use this label to cover their low-quality cuts, but we are here to tell you the other side of the story. Let's get into the truth of grass-finished beef. Just know, we are for Real Beef. With so many substitutes and fake alternatives the market, we are not saying grass-finished is not superior to them. It is way better than fake meat, but that doesn't mean it's this "revolutionary beef" that so many perceive it to be though. Grass-finished beef does not offer you the significantly higher quality and health benefits you may think it does, and it's certainly not worth the premium price so many charge for it.<h3>Grass-Finished vs Grain-Finished </h3>Grass-finished cows are cows that only eat grass for their whole lives. They do not consume grain in their diet at any point. Grain-finished cows eat grass for the majority of their lives and are then finish by eating grass and a supplemental grain mixture for the last few months. How does that change the finishing process? It changes a lot actually. So which one is better for the you, the animal, and the planet? <h4>Better For The You</h4>Often the most spread around falsehoods for grass-finished is that it has more "health benefits" than grain-finished beef, but that's not true. In terms of beef health benefits, the Animal Research Department at TAMU found that, "there is no scientific evidence to support the claims that ground beef from grass-fed cattle is a healthier alternative to ground beef from conventionally raised, grain-fed cattle." (<a href="https://animalscience.tamu.edu/2013/12/07/ground-beef-from-grass-fed-and-grain-fed-cattle-does-it-matter/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">TAMU</a>) This finding about ground beef is found to be true about other types of beef as well.Though some people make claims that studies have proven a significant difference between the two categories of beef, even the Mayo Clinic states, "there is limited long-term research to definitively prove that grass-fed beef is better for you." (<a href="https://www.mayoclinic.org/diseases-conditions/heart-disease/expert-answers/grass-fed-beef/faq-20058059">MayoClinic</a>) No matter how the beef is finished, it is a great source of key vitamins and minerals for you. <h4>Better For The Animal</h4>Grass-finished beef proponents would tell you grain is bad for cows, but that is another lie. It's not unhealthy for cattle to eat grain. The myth that grains and corns are bad for cattle isn't true at all. In fact, cattle are fed grains like corn because they are <a href="https://www.meatinstitute.org/index.php?ht=a/GetDocumentAction/i/93607#:~:text=Cattle%20are%20fed%20grains%20like,supply%20of%20great%20tasting%20beef.">nutritious, energy-rich, and can be stored for use throughout the year</a>. If we were to rely solely on grass to feed our cattle, many farms and ranches would struggle to feed their herds due to seasonality of grass growing throughout the country. Grain feeding isn't a new practice and has been going on since the 1800s in the cattle industry. The misconception is that ranchers looking to fatten up their cows and make a quick buck use this method, but it's really utilized by those farms and ranches seeking to raise a consistently excellent product in every aspect. Grass-finished beef is not a superior way to raise the animal. Grain-finished is actually the most nutrient-rich way to feed and take care of cattle.<h4>Better For The Planet</h4>Meat in America gets a bad reputation for emissions, and wrongfully so in a lot of ways. In fact, the percentage of yearly emissions that meat accounts for has remained consistent over the past few years even though demand continues to go up. This highlights how our system is constantly improving to consistently, and sustainably produce the best meat in the world. That doesn't answer the question of which beef is better for the planet though. Is it grass or grain-finished beef? Grain finished beef is significantly better for the planet than grass-finished, and here's why: The diet and the longer lifespan of grass-finished cattle greatly increase the emissions—<a href="https://www.beefresearch.org/resources/beef-sustainability/fact-sheets/grass-versus-grain-finished">up to 67.5% higher</a>. Yes, grain-finished is way better at reducing methane emissions and saving time in raising high-quality beef. The planet is better off for the systems we've created to quickly, safely, and sustainably produce great food for this country and the world to enjoy.<h3>It's Finished</h3>Get the beef that was finished right. Don't sacrifice quality and flavor for health benefits that aren't proven and marketing that never lives up to the hype. Get yourself USDA Prime or Upper Choice beef from Good Ranchers—that's the top 15% of beef in the country. Every piece is perfectly aged, hand cut, and vacuum sealed to lock in the quality until it reaches your door. Put the grass-finished beef lies behind you, and step into the flavor of beef done the right way. Visit our shop <a href="http://www.goodranchers.com/shop">HERE</a> and buy one of our meat subscription boxes today. Guaranteed the first bite will prove to you just how much better our process is than our competitors. Follow us on Social @<a href="http://www.instagram.com/goodranchers">GoodRanchers</a> to stay up to date on all things meat!

The Truth About Grass-Finished Beef

<a href="https://www.instagram.com/p/CpIS3EOAjS_/"><img src="/product_images/uploaded_images/steak-au-poivre-recipe.jpg" style="width: 60%;" alt="" title=""></a>
	This Steak Au Poivre sandwich might be hard to say, but it's easy to make when you have the right ingredients! Made from Black Angus Ribeye sourced straight from our local, American farms, the meat makes the dish truly special. Make it and take it for lunch, or sit down with this tasty dish for dinner. You have to try this peppery sauce, savory meat, and crunch of the bread at least once. Snag the recipe below and watch the video of how it's made above
	 
	<h4>
Sauce Recipe:
</h4><li> 2 Tbsp butter</li><li> 1 shallot diced</li><li> 1 large clove garlic diced</li><li> 1 heaped Tbsp freshly cracked black pepper</li><li> 2 Tbsp Bourbon</li><li> 250 ml beef stock</li><li> 250 ml cream</li><li> Salt, to taste 
</li><h4>Sandwich Ingredients:</h4><li>Sourdough</li><li>
Roasted Garlic</li><li>Burrata Cheese</li><li>Parmesan Peppercorn Seasoning</li><li>Good Ranchers Black Angus Ribeye</li><li>Caramelized Onions</li><li>Pepper-jack Cheese</li><li>Parsley</li><h4>
Directions:
</h4>
	
	1) Add Butter and Oil to the pan you cooked your steak in
	
	2) Add Shallots, Garlic, and mix the ingredients (cook gently for a minute)
	
	3) Add the Black Pepper
	
	4) Add Brandy and fire :)
	
	5) Add Beef Stock and reduce by half
	
	6) Add Heavy Cream and Salt
	
	7) Mix gently until you get a nice creamy sauce
	
	8) Assemble sandwich and top with sauce Get your Black Angus Ribeyes in our Cowboy Box Today—A true steakhouse experience shipped to your front door<a href="https://www.goodranchers.com/product/the-cowboy">Shop For High-Quality Beef</a>

Steak Au Poivre Sandwich made with Black Angus Ribeye

The first thing you need to know is that we're drawing a line in the sand on this topic—just like we did with only sourcing our meat from American farms. We have never and will never source meat from any farm that uses unapproved, experimental treatments and medicines in their animals. Place an order today to enjoy 100% American Meat with 0% mRNA Vaccine. You can take our pledge to the bank, or better yet, take it to your fridge. Read the full pledge <a href="http://www.saymrno.com">here</a>.
	How did everyone start talking about mRNA vaccines in livestock? It really kicked off on April 1st. The story came from Tom Renz, a lawyer from Ohio, on Twitter. His <a href="https://twitter.com/renztom/status/1642229969555259395?s=46&amp;t=9YE1kStIm9Vsupyh-Dz4XQ">tweet</a> about <a href="https://www.house.mo.gov/Bill.aspx?bill=HB1169&amp;year=2023&amp;code=R">Missouri House Bill 1169</a> kicked off a discussion about food safety, honest labeling, and the people’s right to know what they’re consuming in their food. The bill focuses on items that can be called “gene therapy products”, and how they should be labeled as such for consumers to know that certain products could contain genetic material or create genetic changes in the user.<blockquote class="twitter-tweet">
	
BREAKING NEWS: the lobbyists for the cattleman and pork associations in several states have CONFIRMED they WILL be using mRNA vaccines in pigs and cows THIS MONTH. WE MUST SUPPORT <a href="https://twitter.com/hashtag/Missouri?src=hash&amp;ref_src=twsrc%5Etfw">#Missouri</a> <a href="https://twitter.com/hashtag/HB1169?src=hash&amp;ref_src=twsrc%5Etfw">#HB1169</a>. It is LITERALLY the ONLY chance we have to prevent this… NO ONE knows the the… <a href="https://t.co/OQ6ti0Xsww">pic.twitter.com/OQ6ti0Xsww</a>
	

		— Tom Renz (@RenzTom) <a href="https://twitter.com/RenzTom/status/1642229969555259395?ref_src=twsrc%5Etfw">April 1, 2023</a>
	
</blockquote>
	This bill seems to have the intention of blocking the lobbyists that Tom Renz says are pushing for mRNA vaccines to be used in cattle and pigs in Missouri. It also goes a long way to putting the consumer back in control. So many labels on food are used as smokescreens, and everyday Americans are left trying to pick the best things for their family through the haze. We live in a time where the current labels on products—especially food and even more so meat— tell you everything you don’t need to know and nothing of what is truly important. We hope this story helps more people see the great gap between those people who are doing things the right way and those who are acting without your well-being in mind.
	We’ve spoken out for years on the <a href="https://www.goodranchers.com/blog/the-usda-investigates-confusion-around-product-of-usa-label">“Product of USA” Labeling</a> disaster and how foreign meat is stealing that label for their good, crippling our local farms in the process.That’s why we’ve gone against the normal industry practices of putting vanity labels and terms on our products. Others often do it to hide the shortcomings in quality, but we have nothing to hide. That’s why we’re openly joining the conversation about mRNA vaccines in cattle, pigs, and all livestock. We’re proud to take a stand for issues that matter, and the safety of our food supply chains is a topic that matters a great deal.
	Really what this story does is it shows more than ever why alternatives are needed. You cannot trust the labels on your grocery stores' meat, and other meat delivery companies that import their product from other countries won’t be any more transparent. You need Good Ranchers, and we don’t say that so we can make a sale. We say that so you can make a meal with ingredients that you can feel good about feeding your family and friends. We say that because you deserve to spend your money on products that are worth what you pay for them. We also say that because Good Ranchers needs you.
	We can only continue to take stands like this and pursue the highest level of excellence in the meat industry because of you. Our customers equip us and enable us to reject the norms that bring others to mediocrity. You allow us to serve you in the way you should be served. Consider subscribing to American Meat Delivered today. Share a meal around products made by Americans who share your values. Take a shot on us because our animals didn’t take the shot for you. <a href="http://www.goodranchers.com">Shop Now</a>

While States Aim To Approve mRNA Vaccines in Cattle & Pigs—Good Ranchers Bans Them

March Madness is back, and this year, we’re helping the excitement spread beyond college basketball with our newest innovation: <a href="http://www.goodranchers.com/march-meatness" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">March Meatness</a>. Thanks to this new contest, you don’t have to love college basketball to be engaged and no purchase is necessary to win! You just need to have 10 minutes of free time and love Free Meat because if you pick the best March Meatness bracket, you win free meat for a year! Here’s 3 ways you can win:<h3>OPTION 1: COMPLETE YOUR MARCH MEATNESS BRACKET </h3>
	It works just like a regular bracket except the top seeded teams correspond to more popular cuts of meat and the lower seeded teams correspond to the...less popular meats. Each cut of meat represents a team in the bracket. For example, a ribeye could be represented by Houston (Go Coogs–we're a houston-based company), while a pork chop could be Virginia. All 4 major proteins are represented in the bracket: beef, chicken, pork, and seafood. That means you can root for your favorite cut to go all the way! Fill out your bracket <a href="http://www.goodranchers.com/march"></a><a href="http://www.goodranchers.com/march-meatness">here</a>. 
	After the teams have been decided, our bracket creator will go live and you will be notified via email. This will most likely happen after selection Sunday is complete, so around 8pm on March 12th the March Meatness bracket will go live. You will have until midnight on March 15th to lock in your bracket. If your bracket prediction is the closest at the end of the tournament you’ll win a free year of meat! It does not have to be a perfect guess, just the best. What does the best mean?
	You can earn a total of 32 points per round of the tournament. With 6 total rounds a perfect score would be 192 points. If you do that, you’re a magician and we would like to offer you a job. There are less and less games per round as the teams are eliminated, which means the points per game goes up as the games per round goes down. Check out the chart below for the full point system and remember to visit our <a href="http://www.goodranchers.com/march">March Meatness</a> page to get started with your winning bracket! Heads up, to save your bracket you need to make a Good Ranchers account or login to an existing one you have. You can only make one bracket per account.
	<img src="https://lh5.googleusercontent.com/bXKwDgUEHFwpCkXyXHwRATrXUVoo5Yb6OAzelBdJbtTzHwq6TyQeB_Yb6GVUfIWvsjzWNH1ElpJb2LU826bEngRrHsm_VwfhUGrZkSdmp0YTlqarro4jm_kWZdzNKpTZHm1DVmsHtnRWzte5e-d9er8" width="624" height="140" style="color: rgb(0, 0, 0); background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px;"><h3>OPTION 2: ENTER OUR MARCH RAFFLE </h3>
	Every purchase in the month of March earns you 10 entries into the raffle for free meat. Both one-time purchases and subscription orders count towards the raffle! The more orders placed, the more chances you have to win. Plus, we made the code MarchMeatness have UNLIMITED uses so that you can save on every box in the month of March. That discount code gets you $20 off each order you place + free shipping, so use the code MarchMeatness as many times as you’d like until the end of March Madness. We will announce the winner of the raffle alongside the bracket winner once the tournament is over! <h3>OPTION 3: DO BOTH</h3>
	We’re talking about over $2000 of Free Meat! Why wouldn’t you do both? Spread the word and start a March Meatness bracket competition among your friends and family. Even if you don’t win our contest, you can have the best bracket amongst them and then make them buy you a box of America’s best meat as your prize. <a href="http://www.goodranchers.com/march-meatness">March Meatness</a> is gonna be crazy and delicious. Don’t miss out on being a part of it this year! 
	 
	You when you win:
	 
	<img src="/product_images/uploaded_images/march-madness-gif-1.gif" style="width: 80%; height: auto">

The March Madness Bracket That Can Win You $2000 of Free Meat

The meat industry forecast for 2023 predicts a significant decrease in the supply of beef, leading to higher prices for everyone. Reports estimate that on average, Americans will eat 5.6% less beef this year due to shortages. If you don’t want to eat less meat, then securing your supply now is crucial. When the supply dropped 4% in 2003, fed-steer prices advanced nearly 25%, similar to the situations in 2011 (a 3.9% decline in supplies led to a 20% price increase) and 2014 (a 3.8% decline contributed to a 23% price jump). We could be looking at a similar 20% price spike for beef in 2023, which is why you should take advantage of our <a href="http://www.goodranchers.com">Price-Lock Guarantee</a> today.
	There are several reasons behind the current meat shortage crisis. The closure of meat processing plants due to outbreaks or even potential outbreaks of COVID-19 among workers caused a major slowdown in production, leading to supply chain disruptions. The pandemic has also led to a decrease in the total herd size since farmers were selling cows earlier than they usually would. They did this to take advantage of pandemic prices and probably to stay open in trying times.
	<img src="https://store-e10kokolz.mybigcommerce.com/product_images/uploaded_images/cattle-inventory-2023.png" style="font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(0, 0, 0); background-color: initial; width: 80%; height: auto">
	Graph from 
	<a href="https://www.nass.usda.gov/Newsroom/2023/01-31-2023.php#:~:text=WASHINGTON%2C%20Jan.,Agricultural%20Statistics%20Service%20(NASS).">USDA Report</a>
	Another factor contributing to the shortage is the increasing demand for meat in developing countries, particularly in Asia. As these countries become wealthier, their citizens are consuming more meat, leading to a higher demand for it globally. This increased demand has led to <a href="https://www.fas.usda.gov/data/us-beef-exports-east-asia-record-pace#:~:text=During%20the%20first%20three%20quarters,increase%20on%20a%20value%20basis.">record beef exports from the U.S. to Asia</a>, which causes us to further depend on imported meat to fill the gap in our own stores and meals.
	The situation is further complicated by environmental policy changes. We’ve written blogs about how the <a href="https://www.goodranchers.com/blog/the-impact-of-the-netherlands-upcoming-ban-on-meat">Netherlands</a> and <a href="https://www.goodranchers.com/blog/breaking-news-new-zealand-taxes-cow-farts">New Zealand</a> are actively discouraging ranching and raising livestock in general. Many countries are implementing policies aimed at reducing the climate “impact” of meat production and therefore reducing the supply of meat and hurting the global economy and food supply in the process. There will be a shortage in the general supply of meat, but the availability of quality meat will greatly shrink too. High-quality cuts are said to become more scarce in 2023. Prime &amp; Choice beef options may not always be available, and if they are you’ll pay an even bigger premium on them then the other grades of beef.
	Consumers will have to make difficult decisions about the types of meat they consume and how much they are willing to pay for it this year. For those on a tight budget, this could mean eating less meat or opting for cheaper, less desirable cuts if they rely on their local grocer entirely. 
	The meat shortage is also likely to have a significant impact on the meat industry. Meat producers will have to adjust their operations to meet the new demands of consumers, which may mean reducing their margins or shifting their focus to other types of meat. This could also lead to the closure of some small, local meat producers, as they are unable to compete with larger, more established players in the industry. This will be a continuation of over <a href="https://www.goodranchers.com/blog/the-local-farmers-market-delivered">100,000 small farms closing down in America</a> due to the odds being stacked against them and low-quality, imported goods flooding the market.
	<img src="/product_images/uploaded_images/shutterstock-2040457256.jpg" style="width: 80%; height: auto;"> 
	
	We hope this meat shortage crisis is a wake-up call for consumers and the meat industry alike. It highlights the importance of ensuring a sustainable and reliable supply chain for one of our most important food sources: meat. We cannot continue to ignore our own farms and ranches as they close down and hope to have the same great food we always have. It is time for the industry to change, so that consumers can once again trust the food they eat and afford the best America has to offer.
	 Lock in your price on all the meat you buy today by subscribing - <a href="http://www.goodranchers.com/shop">Lock In My Price</a>
	Read our recent blog to see how Beyond Meat uses Dippin Dots in their fake “meat” to give it flavor - <a href="https://www.goodranchers.com/blog/beyond-meat-ruins-dippin-dots-and-meat-simultaneously">See Story</a>
	Learn the full Good Rancher’s story &amp; process today - <a href="http://www.goodranchers.com/about">Learn More</a>

2023 Meat Shortage: The Largest Beef Supply Drop In 40 Years

For a company that has raised 122 million dollars, Beyond’s share of the U.S. Meat Industry is barely the size of a thawing Dippin Dot in a paper cup at your local fair in the summer. Why has an industry that’s seen billions invested also experienced consistent and rapid declines? This could be in part because Beyond Meat uses <a href="https://apple.news/ApCY2W7GTTNKUQoG72bcwyw" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">“little pellets or cryogenically frozen balls of fats”</a> to try to give their fake meat the flavor and juiciness of real meat. Specifically, they use Dippin Dots' fat globules to add expeller-pressed canola oil and refined coconut oil into their meat monstrosities, ruining two of life’s greatest pleasures at the same time: beef and ice cream.
	Despite initially being sold as a healthy solution to its consumers, experts are now warning that Beyond Meat's products are not much better for consumers than fast food. Although anyone with a nose could tell that simply from the off putting smell plant-based proteins give off. It has the scent of a chemical vat that if you fell into might give you superpowers, but unfortunately the only superpower Beyond gives its consumers is higher cholesterol levels. 
	<img src="/product_images/uploaded_images/giphy.gif" style="width: 60%;height: auto"> 
	
	<a href="https://apple.news/ApCY2W7GTTNKUQoG72bcwyw">This criticism of Beyond Meat</a> has resulted in some consumers, like Michelle Darby from Marlton, New Jersey, choosing to go back to meat. Darby, who had been trying to eat more healthily due to her borderline high cholesterol, found that the fake meat products she was eating, such as the chicken-less nuggets and Impossible sausage sandwich, were not delivering the results she was looking for. After speaking to her doctor and learning that the processed foods she was consuming were not helping her health, Darby stopped buying plant-based meats.
	Dr. David Katz, the founding director of Yale University’s <a href="https://yalegriffinprc.griffinhealth.org/">Prevention Research Center</a>, has described Beyond's products as “ultraprocessed”. Another issue with Beyond Meat is its use of highly processed oils, such as expeller-pressed canola oil and refined coconut oil. These oil globules are the same base Dippin’ Dots uses in their ice cream. Beyond has partnered with Scott Fischer, the former CEO of Dippin' Dots and current CEO of Cryogenic Processors LLC to acquire the Dippin Dots tech to put in their beyond burgers.
	While Beyond Meat may have initially been sold as a replacement to meat for vegetarians, vegans, and carnivores alike, it is now clear that its products are highly processed and not much better for consumers than traditional fast food burgers. With the growing criticism of Beyond Meat's products, it remains to be seen whether the company will be able to pull out of their downward spiral in the coming years. In our opinion, their revenue is rightfully Dippin. Why? Because people seem to like a savory piece of real beef, juicy cut of chicken, or a fresh filet of salmon more than fat frozen with liquid nitrogen. Who would have guessed? Hint: literally all of us.
	If you prefer real meat over plants mixed with Dippin Dots' frozen fat then <a href="http://www.goodranchers.com/shop">Shop Here</a>
	Read our recent blog to see how a new “food-pyramid” funded by the government said lucky charms are healthier than steak - <a href="https://www.goodranchers.com/blog/new-government-funded-foodpyramid-says-lucky-charms-are-healthier-than-steak">Read Blog</a>
	Learn the full Good Rancher’s story &amp; process today &gt; <a href="http://www.goodranchers.com/about">Learn More</a>

Beyond Meat Ruins Dippin Dots and Meat Simultaneously

Franks Red Hot Buffalo Chicken Dip
	This 
	<a href="https://www.franksredhot.com/en-us">Franks Red Hot</a> Buffalo Chicken Dip is an easy and delicious party staple! Whether you are gathering for a big game, reunion, or party this fun and flavorful dip will be a hit!
	Prep Time 5 minutes
	Cook Time 20 minutes
	Author Lisa from 
	<a href="https://www.atablefullofjoy.com/franks-red-hot-buffalo-chicken-dip/">A Table Full Of Joy</a><h3>Ingredients</h3><ul>
	
<li>2 cups <a href="http://www.goodranchers.com/shop">Good Ranchers Chicken</a> cooked and shredded, ~10-12 oz*</li>	
<li>8 oz Cream Cheese 1 package, softened*</li>	
<li>½ cup Cheddar Cheese</li>	
<li>½ cup Blue Cheese Crumbles plus more for garnish</li>	
<li>½ cup Franks Buffalo Hot Sauce (you can also use Franks Original if you prefer)</li>	
<li>½ cup Ranch Dressing</li>	
<li>¼ cup Green Onions plus more for garnish</li>	
<li>Crackers Chips, or Veggies for dipping</li>
</ul><h3>Instructions</h3><ol>
	
<li>Cook chicken and shred. (See chicken baking instructions in notes) <img src="https://lh3.googleusercontent.com/bDaJr8uZS-VexFryb94tLZDVil2vnmf4fQnJf8DX_E2Cti596Q2uuViq3YbtvOSBr9-N5i3J9VnZtPBmIs68He4ml_kq_zkJ4vIkHwNbIT2Th0CtqVjcrffLHScMuFS9-jXijE7Nu77uE6kocQzfp-o" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; width: 70%;"> </li>
<li>In a medium bowl combine cream cheese, hot sauce, and ranch. <img src="https://lh6.googleusercontent.com/7EjWX2ieEFQy3552IO7rmB1o4dnTW4KnNkMh3hS4m9O2Zn6cIVYWNmI19iNfbkZPUAqshIpVQrH2nHU_1ZRSG5tUQjgzx87fl8td-9V1qcXJxUP_YyQ3MVz-ArItvgKj9oq2qIR-jNVcXWj2SduD-2s" style="width: 70%; height:auto"> </li>
<li>Add cheddar cheese, blue cheese, and green onion. <img src="https://lh6.googleusercontent.com/c7EIUcY5xu-gE7wXaRzGzM8mUBxtZDwvEMWZaJPiWUSrC7--3Cr6leAMBDXgPZlXOB6sPuazAP-uj34CcjDsVyWBaFGQc591qQQ32YK8Zdr5B8NeeM7g_4a2zbZV4Ot0966BFVav2isPbtm6u-_tXkE" style="width: 70%; height:auto"> </li>	
<li>Then mix ingredients together until fully incorporated <img src="https://lh4.googleusercontent.com/hnS9jGXv0pn1PcKsilt4DptAhUT28wWvhLXjBqyoAsSUBx99_1rZKwdHjg9FJCHfSs3j-4sd5H53aP7vfP8PJyAYt9PBWyx5TcAKmGbNjSSOkFLW8rFHwnPBvM5QhmuqWjTk115G-U2G3IpM4UIPxcs" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; width: 70%;"> </li>
<li>Transfer dip to a shallow small baking dish (a 1-quart dish works great). Bake for 20 minutes or until dip is heated through. <img src="https://lh5.googleusercontent.com/gT9agnpwEMnQpRkwEeByOK-Eo3I8l1PtV3bVLJGP_2LHnRzA2vhBZ0VmvXlK69pnHOQM7Wxn--2SJmtj43Ij5AAEckRqsVBpNPb06vOR79pP3-SuVU2nojs_YntlxJbNMcdud6zjii4DToFR0-hsTT4" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; width: 70%;"> </li>
<li>Garnish with green onions, extra blue cheese, and enjoy with your favorite chips, crackers, or veggies! <img src="https://lh5.googleusercontent.com/hXRi0dYrlQVbMJUV5s1m9pkpxo1wTJPrEBKkrKUdReiH8JQx1AL745Cqsc1vcQ6sy70PkoJARYN_HNVkAnHFT6TcZkw-AwjuKVzTjr9U9dO_ALBjMmIndCSxFsAZXkUy_etKlxj5eayjqSOjAeABcUg" style="width: 70%; height:auto"></li>
</ol><h3>Notes</h3>
	Tips and Tricks<ul>
	
<li>*We recommend using Good Ranchers <a href="https://www.goodranchers.com/product/better-than-organic-chicken">Better Than Organic Chicken</a> for this recipe</li>	
<li>How to bake chicken breasts: To bake chicken breasts, preheat oven to 450°F. Brush chicken breasts with oil and season with salt and pepper. Bake for 10-20 minutes until an internal temperature of 165°F is reached. Allow chicken to cool enough to handle, then shred and use in this recipe.</li>	
<li>Soften Cream Cheese: If you are like us and forget to pull cream cheese out of the refrigerator to soften, simply unwrap the cream cheese, place on a microwave safe dish, microwave for 30 seconds on 50% power. Repeat until it is soft.</li>	
<li>To get a toasted top, sprinkle extra cheddar cheese on top after baking then broil for a few minutes.</li>	
<li>Nutrition facts are an estimate.</li>
</ul><h3>Nutrition</h3>
	Calories: 67kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 15mg | Sodium: 223mg | Potassium: 29mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 0.1mg

Addicting Buffalo Chicken Dip Recipe

<h2>Cheesy Steak Quesadilla Recipe</h2>
	A Steak Quesadilla is a delicious snack or party food! When it's filled with tasty cheese, peppers, onions, and the best steak from yours truly (us), you will want to make these all the time! A great steak quesadilla is found in the steak, so make sure you have some of our USDA Prime or Upper Choice cuts of beef on hand, all sourced from American farms. Find them 
	<a href="http://www.goodranchers.com/shop">here</a>.
	Prep Time: 5 minutes
	 
	Cook Time: 15 minutes 
	 
	Ingredients<ul>
	<li>1 cup Good Ranchers steak cooked and chopped*</li>	<li>2 tbs oil divided</li>	<li>1 bell pepper diced</li>	<li>½ yellow onion diced</li>	<li>4 flour tortillas 8-inchs in diameter</li>	<li>1 cup cheddar cheese grated</li>	<li>1 cup pepper jack cheese grated</li>	<li>¼ cup olives</li>
</ul><h3>Instructions</h3><ul>
	<li>Cook your steak* then dice into cubes. To cook the steak, add some oil to a pan and get it hot, then add the steak and let the first side sear. Once it's formed a nice crust, flip it over and cook until the steak reaches an internal temp of 130. It will cook a little further when we finish the quesadilla, so medium-rare is the perfect start. 
	 
	<img src="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2-300x200.jpg" alt="cooked steak in pan" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic2-180x120.jpg 180w" style="width: 70%;height: auto"> 
	 
	</li>	<li>In a medium skillet, heat 1 tablespoon of oil over medium heat. When oil is hot, add bell pepper and onion and sauté until soft, approximately 8 minutes. Cover with a lid to help the process. If peppers and onion become too dry add ¼ cup or more water to help continue sautéing without burning them.  
	 
	<img width="50%" height="auto" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5-300x200.jpg" alt="sautéed onion and bell pepper" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic5-180x120.jpg 180w" style="width: 70%;height: auto" li=""> 	
</li>
<li>Once tender, remove the bell pepper and onions and set aside. Wipe out the skillet, add ½ tbs oil and heat over medium heat. Fold tortillas in half then place two in the pan at a time. Stuff with cheese, steak, peppers, and onion.  
	 
	<img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9-300x200.jpg" alt="adding ingredients to tortillas" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic9-180x120.jpg 180w" style="width: 70%;height: auto" li=""> 	
</li>
<li>Cook until both sides are golden brown and the cheese is melted, about 2 minutes each side. Repeat with remaining two tortillas. 
	 
	<img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11-300x200.jpg" alt="browned quesadillas in pan" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/steak-quesadilla-process-pic11-180x120.jpg 180w" style="width: 70%;height: auto" li=""> 	
</li>
<li>Serve with salsa, sour cream and guacamole. 
	 
	<img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12-300x200.jpg" alt="steak quesadilla cut and stacked" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/02/Steak-Quesadilla-12-180x120.jpg 180w" style="width: 70%;height: auto" li="">
</li>
</ul><h3>Notes</h3>
	Tips and Tricks:<ul>
	<li>*You can use any type of steak for this recipe. Use our Flat Iron Steak, <a href="http://www.goodranchers.com/product/the-cattleman">NY Strip Steak</a>, or even our <a href="http://www.goodranchers.com/product/the-cowboy">Black Angus Ribeyes</a> to elevate the dish. </li>	<li>*If you want to add some heat add fresh or pickled jalapenos or green chile to the quesadilla!</li>
</ul><h3>Nutrition</h3>
	Calories: 523kcal | Carbohydrates: 19g | Protein: 28g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 89mg | Sodium: 739mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1474IU | Vitamin C: 39mg | Calcium: 468mg | Iron: 3mg

Easy-Cheesy Steak Quesadilla Recipe

<h2>Juicy Wagyu Burger Recipe</h2>Wagyu Burgers are delicious and easy way to step up your burger game. Known for the unique marbling in the beef, wagyu burgers are incredibly tender and flavorful! With this recipe, you'll surprise yourself with how much flavor one burger can have.Prep Time: 5 minutes
 Cook Time: 8 minutesIngredients<ul>
<li>1 lb Good Ranchers American Wagyu Ground Beef</li>
<li>Salt</li>
<li>Pepper</li>
<li>1 tsp oil (you can use olive oil or ones with higher smoke points like avocado or coconut)</li>
<li>3 Hamburger Buns</li>
</ul><h4>Toppings</h4><ul>
<li>6 slices American Cheese</li>
<li>Pickles</li>
<li>Lettuce</li>
<li>Onion</li>
<li>BBQ Sauce</li>
</ul><h3>Instructions</h3><ul>
<li>Divide the wagyu ground beef into equal portions and flatten into patties. I recommend making three patties for every pound of ground beef. Generously sprinkle both sides of the patties with salt and pepper. 
<img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2-300x200.jpg" alt="three Wagyu burger patties" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-2-180x120.jpg 180w" sizes="(max-width: 300px) 100vw, 300px" style="box-sizing: border-box;">
</li>
</ul><h4>To cook on the stove:</h4><ul>
<li>Preheat a heavy bottomed fry pan/skillet (like a cast iron) with 1 teaspoon of oil. (Remember, use an oil with a high smoke point like avocado or coconut if you can. If you use olive oil, turn on an exhaust fan to help ventilate while you cook!)  <img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4-300x200.jpg" alt="adding wagyu burger Patty to pan" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-4-180x120.jpg 180w" sizes="(max-width: 300px) 100vw, 300px" style="background-color: initial; box-sizing: border-box;">
</li>
<li>Place patties on the pan and sear both sides, then flip the patties every 30 seconds or so until an internal temperature of 140°F is reached for medium. <img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5-300x200.jpg" alt="Wagyu burger being cooked in pan" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-process-5-180x120.jpg 180w" sizes="(max-width: 300px) 100vw, 300px" style="background-color: initial; box-sizing: border-box;">
</li>
<li>Assemble your burger with your favorite toppings! Anything goes here. Try something new or stick to your favorites. This wagyu burger can stand alone or be the perfect canvas for your burger masterpiece. <img width="300" height="200" src="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14-300x200.jpg" alt="Wagyu burger with toppings" srcset="https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14-300x200.jpg 300w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14.jpg 1200w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14-768x512.jpg 768w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14-720x480.jpg 720w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14-360x240.jpg 360w, https://www.atablefullofjoy.com/wp-content/uploads/2023/01/wagyu-burger-14-180x120.jpg 180w" sizes="(max-width: 300px) 100vw, 300px" style="background-color: initial; box-sizing: border-box;">
</li>
</ul><h4>To grill:</h4><ul>
<li>Preheat your grill for at least 5 minutes then clean and oil the grilling grate. (I use a gas grill so if you have a charcoal one adjust accordingly.)
</li>
<li>Place patties on grill on, cover and cook for about 2 minutes- you want nice grill marks. Flip and grill for another 2 minutes. Then and allow to continue to cook until the internal temperature reads 140°F is reached for medium.
</li>
</ul><h3>Notes</h3>Tips and Tricks<ul>
<li>*The oil will be very hot and will splatter some if you cook the burgers on the stove. Be careful not to burn yourself!</li>
<li>Spread some mayo on your buns then toast them under the broiler until golden for added flavor.</li>
</ul><h3>Nutrition</h3>Calories: 623kcal | Carbohydrates: 23g | Protein: 38g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 1016mg | Potassium: 516mg | Fiber: 1g | Sugar: 4g | Vitamin A: 397IU | Vitamin C: 1mg | Calcium: 528mg | Iron: 5mg

Need a Juicy Wagyu Burger Recipe? Here it is

Google is launching new features that are aimed at helping you “see information about the environmental impact of certain choices”. Choices like the car you drive, clothing you wear, and even the food you eat. They will now be showing you “ingredient-level emissions information” when you search for recipes. Beef is unsurprisingly listed as the worst ingredient for the environment by far. The emissions “data” rating for beef is nearly 24 times higher than that of tofu and 20 times higher than grains. Where did they get this information? The United Nations. Did they release the exact source of data they are using? No.
	Here’s a screenshot from google’s <a href="https://blog.google/products/search/new-ways-to-make-more-sustainable-choices/">own page</a> showing the example of how they will display this data to users like you: 
	<img src="https://lh5.googleusercontent.com/IVAk4O6v-MS38FeN8bsrBvvH4uIfEW03Z1uGU1HIA3lKo1PoDF-vsF204W9mtHMhPembxK2dbnS7jLj_wullICNTnwddFKVZBOMt0oHzH29BIunTh34vvbVCLTNFICDSbJHxpMQxxh2oR2-TxUDPdH8" style="width: 50%; height: auto">
	This initiative has been challenged by individuals and organizations since its release. One of the main organizations being the <a href="https://www.ncba.org/">National Cattlemen’s Beef Association</a>. “Google is using its billions of dollars of resources to target cattle producers and ignore the science that demonstrates beef’s sustainability and value to the environment,” said Don Schiefelbein NCBA president in a recent <a href="https://www.ncba.org/ncba-news/news-releases/news/details/31693/ncba-denounces-google-feature-that-misrepresents-beefs-environmental-impact">statement</a>.
	He’s right though. Cattle producers have a strong record of improving processes and quality throughout their supply chain to care better for the land they use, which, according to Don, has “led to the U.S. recording the lowest global greenhouse gas emissions from beef while contributing to food security for the world.”
	We’re concerned that Google publicly released the data they are using the detailed information on the data/study they are basing these emissions levels off. <a href="https://www.instagram.com/reel/Cko1Bf5juQM/?igshid=MDJmNzVkMjY%3D">“Food emissions studies often fail to take into account the effects of fertilizer runoff, soil destruction, food waste, and transportation when it comes to plant foods.”</a> This can contribute to the incomplete representation of food emissions we’re so often told in society. Cattle are not just a producer of carbon, but an important part of the biogenic carbon cycle that naturally helps our planet and pastures thrive.
	<img src="https://lh3.googleusercontent.com/QaxdTbf-1R_hDNBKHF_jYOjY1rGfo_6PUobyXDBEUxxWJLKgF8m9fRoFahoVAzLrkAo7LgvgQ1Cyr4RQ7mGWqYsFtBI52vuKINdbmimctsaYsBMuckmCEKmCRQcFbmVbh2MzV0Vcb51J1PnXik6XJdE" style="width: 60%;height: auto">
	Where do Google's suggestions end? Does it stop at recipes or do they start prioritizing plant-based meat over real meat in searches? If this is just the first step in their sustainable sabotage of real meat, then finding the high-quality, nutrient dense, and delicious beef you love will only get harder. This may seem like a small change in their system, but so often we give them an inch and they take a mile. Give them your recipe and they’ll take your steak. Give them time and they’ll take your choice. Real meat deserves to be represented properly; not covered up or misrepresented to the world at large by this change.
	 
	Why We Care: The farms and ranches we partner with are some of the best in the country, and therefore, the world. American agriculture is unmatched in many ways, yet it receives criticism and opposition at every turn. If our agriculture system got investment like the fake meat industry America, how much better off would we be and how much more food would the world have? The fake-meat industry is busy making $50 lab-grown chicken nuggets when small farms and ranches are busy feeding the world and replenishing our land with one of our greatest natural resources: cattle.Lock in your supply of 100% American meat, and lock in your price by subscribing today in our shop. <a href="http://www.goodranchers.com/shop">Shop Here</a>
	Read our recent blog to see how a new “food -pyramid” funded by the government said lucky charms are healthier than steak - <a href="https://www.goodranchers.com/blog/new-government-funded-foodpyramid-says-lucky-charms-are-healthier-than-steak">Read Blog</a>
	Learn the full Good Rancher’s story &amp; process today &gt; <a href="http://www.goodranchers.com/about">Learn More</a>

Google Targets Beef With New “Sustainability” Initiative

Where there's smoke, there's often fire. This blog is no different because this smoked chicken recipe is so good it'll light your taste buds up. Before we jump into it, we have to let you know that January is our month of Free Chicken but it ends soon! You can get 2lbs of our chicken breasts in every box for a year when you subscribe. Grab your $149 value of 100% American, No Antibiotic Ever chicken breasts today and then make this killer smoked chicken recipe to celebrate. The flavor and tenderness of the chicken will have you wanting to make this recipe every time you get your Good Ranchers box. Find the full details, ingredients, and instructions for the smoked chicken below. Recipe made by Lisa at <a href="https://www.atablefullofjoy.com/smoked-chicken-breast/">A Table Full of Joy</a> We love the way she gets creative with our products and we're sure you will too.<h2>Smoked Chicken Breast Recipe</h2>
	Smoked Chicken Breast is an easy and delicious way to cook chicken. Even though it takes longer to cook than other methods, the flavors developed while smoking are unique and so delicious. If you’re looking for an easy way to develop tons of flavor in your chicken, then this smoked chicken recipe is for you!
	Prep Time 5 minutes
	Cook Time 2 hours
	Total Time 2 hours 5 minutes
	Servings 4<h3>Ingredients</h3><ul>
	<li>1 lb Good Ranchers chicken breast boneless skinless (4 small chicken breasts or 2 large chicken breasts)</li>	<li>1 tbs ground black pepper</li>	<li>1 tsp onion powder</li>	<li>1 tsp garlic powder</li>	<li>1 tsp paprika</li>	<li>½ tsp salt</li>	<li>2 tbs olive oil</li>
</ul><h3>Instructions</h3><ol>
	<li>Preheat smoker to 225°F.</li>
</ol><ol>
	<li>Mix together seasoning in a small bowl. <img src="https://lh5.googleusercontent.com/ODibiXh7x4m2i9EgPfilCRpaDyIYqsj_nfOJG2A0wV7qpcj_VzRiiH3aq9Yi9VeV3Eg9B78aEPFh1EUF19f5N5ng7hMdP1ZNrESYLWMETnFNOCVBo4h28uTwqDBZjyGfSxWNfpBCNcFHRYhSPKvdstirIPJoOYNFXGqyZ4mJTaR7COEcEdsKw5cF5_FUnA" style="width: 60%; Height: auto"> 
	</li>	<li>
Pat chicken breast dry with a paper towel. 
	<img src="https://lh4.googleusercontent.com/pS5reSZ-krykU9ZIv3_xeOttpnPyN-XyRPE8PK2r2u_2RdNX0Uuq2Ix9H0ejtjY6QxLdGBr2292JYzQg20lrB4MSlPSSQtLIo9ReerWYQiKGgXXors-fTLWqPtW9xf9ttxHzLW8q6xxkC-hMlzEDFY78Q0s8dvMBforBzmgHEmrcveGbWVErVdEJBiMo0A" style="color: rgb(0, 0, 0); background-color: initial; width: 60%; Height: auto"> 
	</li>	<li>Coat chicken breasts with olive oil, then coat with seasoning mixture.<img src="https://lh6.googleusercontent.com/IP8VhLYcfE-l9tRzxQanO5oKxHkXg_cljPO7NGla-TqM1kMznZTo-oaJ-OzDB4Qu64WfOrxfNgv7Bb4PNqF_eLahUOP5bRH9t6ZS3NJjgGQA_jyZwY1OLCYyqtHz9-ByTDtpK-qcJbsnQWVDIE1R8PU4ayAwHb1mx3sO8YfhNIIFXGtzjYh_J6XVEAh4vA" style="width: 60%; Height: auto"> 
	</li>	<li>Smoke chicken until an internal temperature of 165°F is reached, typically, 2-3 hours depending on the thickness of your chicken breasts. There is no need to flip the chicken as it smokes. 
	<img src="https://lh4.googleusercontent.com/ZbbhEXMWKqQLdp6qSr0YeDCD6gfB5tExcIPPoMAcpTbrasn_LFl6xP-TrnLCCA3kzBbjq379oOjritm9ZDx8sboeVJLnHE1chVrpE4mLueVc5dH-judsDYamMD7tvAX94a1TuGJ0Ab_6kp7hDcDzboFZClN2bKP2CUK9-A9sumy0T0AD1MaicrKUTD46Dg" style="width: 60%; Height: auto"> 
	</li>	<li>Once your chicken reaches 165°F, remove from smoker and allow to rest for 5 minutes before slicing to help retain the juices. 
	<img src="https://lh6.googleusercontent.com/qll7Vu3O6Om0Io2jjpeOYO_nc0b8p3pijMEq76ENRuTS0JaPDQq9AgXP8Mt8ZYShzJf23WdtVb6qh65QL9-9k0eR92d-xJiMaEFq30qx1yZEHWQ1ESf19KoLVgTm7ogAeSu2F-2vPItVehQb39v5RsBgGypnAr3eb5HYEkdmOKa1-Vx6eDDEORRNErxz2Q" style="width: 60%; Height: auto"> </li>
</ol><h3>Notes</h3>
	Tips and Tricks<ul>
	<li>The thickness of your chicken breasts will determine how long it takes to cook. </li>	<li>If the chicken breasts are thin then it takes ~2hrs to smoke, thicker chicken breasts ~3 hrs.</li>
</ul><h3>Nutrition</h3>
	Calories: 201kcal | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 424mg | Potassium: 465mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Smoked Chicken Breast Recipe: Tender, Juicy, and Full of Flavor

At Good Ranchers, we believe that food, especially great food, is more than just a source of nourishment - it's a way to bring people together and create special moments around the table. That's why we're committed to giving back to our community and making sure that everyone has access to delicious, high-quality meals regardless of where they are in life.
	Since the beginning of the company, we've aimed to feed those who are going hungry. We do this is by donating 10 meals for every order we receive through our online store. We've been able to donate over 1,000,000 meals to people in need through our Give10 program. We've partnered with organizations like the <a href="https://www.houstonfoodbank.org/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Houston Food Bank</a>, churches around the country, and <a href="https://kidsmealsinc.org/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Kids Meals</a> to make sure that our donations are going to the people and families who need them most.
	Our commitment to giving back is something our whole team gets behind. Every year, our team members take time to volunteer at the Houston Food Bank and help pack out as many meals as we can. It's a hands-on way for us to make a difference in our community and see the impact of our donations firsthand. 
	<img src="https://lh3.googleusercontent.com/dzMzyw0scM2QSio47Lq3QR6H89ufvHjVUyPXu88MkNoK1LVjWKrFweor1fRRONocI6pxyb5bKGQhjhZuIoDOXwn-3KygAQeU80eFQqAx41lECU6YI4j-0DRCAAXNPZ2Nb1bIMr5KnaqrKbEALNHWOtGkrC7Zri3D7RTFkVrRvMKccV3dT2Mt5p35Kn3vuQ" style="width: 80%; height: auto">
	We all talk about the “importance” of a good meal and the power it holds, but we want to do more than talk about it. We want to work to create opportunities for individuals in our community and across the country to experience the power of a good meal.
	We believe that food plays a critical role in creating community for people, especially for those who are struggling. When we give people great food, we're meeting one of their most basic needs and creating one of the most powerful moments possible through generosity: a time to take a deep breath and enjoy life amidst their current hardships. A good meal can give hope.
	<img src="https://lh3.googleusercontent.com/tdnO6IfbK_24MtD-7u59Eb9mu6DxZnNRvgHZHG5JS7rW2-RryAnAw--kf5n_mR2Mx0YyVjj5DKMy-dXOQDoYx8P4_OZZK5KQcV7_m15pGYsUUZFHmq-_NlukFzLyaC08GwFMjyQJGDJ1fLoZe0yXkvw5DYSdzlosnyVBX5PleMk2F95Tdco5bBRMdzXHqQ" style="width: 80%; height: auto">
	At Good Ranchers, we're passionate about sourcing the highest quality meats from local, American farms and providing our customers with the best meals possible in America, but we also understand the importance of making sure that everyone has access to good food, regardless of their circumstances. That's why we're committed to giving back and making a positive impact on our community through our meal donation program. 
	We are proud of the work we do in partnership with all our customers, and we are committed to continue to make a positive impact on our community and country. We believe that good food is a powerful thing and we are determined to make sure that it reaches as many people as possible. We are also committed to continue to source our meats exclusively from American-based farms, supporting them and the local communities they serve. 
	<img src="/product_images/uploaded_images/img-3617.jpg" style="width: 80%; height: auto;"> 
	
	Food is a way to bring people together and make a positive impact on people's lives. It’s a powerful force for good, and we are so grateful for every subscriber and supporter of Good Ranchers that enables us to do good on a scale we never thought possible. 
	 
	To end it, you can enjoy a recap of our January serve day at the Houston Food Bank!
	<iframe width="90%" height="300" src="//www.youtube.com/embed/8720xrWIH2U" frameborder="0" allowfullscreen="">
</iframe>
	Find your perfect box today and subscribe to become a part of the over 1,000,000 meals donated to people in need! Step 1 in doing good is to visit our <a href="http://www.goodranchers.com/shop">shop</a> and pick your box of 100% American meat. Then you'll partner with us every order to make a difference through good food in local communities around the country.

How 1,000,000 Meals Donated Is Just The Start For Good Ranchers

Buckle up. This one is a doozy. You probably missed it, but in September 2022, the White House hosted a conference that focused on nutrition, health, and hunger in America. Dariush Mozaffarian, who was one of the main organizers of the event and is currently Dean of the Tufts School of Nutrition — presented a newly designed food pyramid that only cost 3 years of time and millions of taxpayer dollars. The new wisdom they found? Lucky Charms are healthier than steak.
	
	Don’t believe me? Here’s some results pulled out of the 
	<a href="https://sites.tufts.edu/foodcompass/research/data/">Tuft Food Compass</a>
	<img src="https://lh3.googleusercontent.com/JUP-H_6JosdJzTFPy7bbFwd3lEfTvV8LlSyfO-hKgQfD4fESXxofZZs5DSKe0E2vIjIVicVh5Edhtw0ljFlQ4-8ONEtJyiwuW4pJilA3Ow4gUd2eFppcqrI8zik7Y1I6dnAn3i9IEbzwlBBmzz7Ut3mlXP5W_3AK6_Zi4e8egoexL0SkHmPszVWuuEbZmw" style="width: 90%; height=auto">
	
	Chart is from 
	<a href="https://osf.io/preprints/socarxiv/eu578/">Limitations of Food Compass</a> Study
	
	As you can see, Lucky Charms receives a 60 while ground beef is at a 26. Beef Steak ranked a little above 30 on the chart, which means both beef items received half the score of Lucky Charms. If we turn our attention to the green section, we see that chocolate covered almonds received a 78 and should “be encouraged” in someone’s diet. Chocolate covered nuts should be encouraged while beef and a majority of commonly consumed meats should be minimized.
	
	This new food pyramid is being touted as the most comprehensive and science-based nutrient profiling system to date, which honestly just isn’t a surprise anymore. This is happening in a country where 
	<a href="https://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html?_r=1">congress declared pizza to be a vegetable</a>, and if tomato paste can make pizza a vegetable then maybe luck can make the charms healthy.
	
	The concerning thing is that these ridiculous studies impact the food kids eat day to day at school. They also impact average people’s views of nutrition. There are many variables to the rise in weight gain within America, but a simple chart like the one below cannot be overlooked. Something is causing us to be sicker than ever before in history, and the food we eat labeled “good for us” by others seems to be at the forefront of it.
	<a href="https://twitter.com/jwmares/status/1224821330933096454?s=20&amp;t=6ehaPa-D5-595MAoUi5Icg"><img src="/product_images/uploaded_images/screen-shot-2023-01-12-at-1.57.00-pm.png" style="width: 60%;" alt="" title=""></a> 
	
	
	Hopefully this gets us asking the question, “are these recommendations truly for my benefit or someone else’s?” Only one thing is for certain after looking at all of this information… If this food pyramid is what was found at the end of the lucky charm rainbow, then we no longer want a pot-o-gold. Give us a steak instead.
	
	Read our recent blog to see the 7 reasons why meat should be in your diet this year - 
	<a href="https://www.goodranchers.com/blog/7-reasons-your-2023-diet-needs-meat">Read Blog</a>
	
	Get your beef, chicken, and seafood at our 100% American store today &gt; 
	<a href="http://www.goodranchers.com/shop">Shop Here</a>
	<a href="http://www.goodranchers.com/shop"></a>Learn the full Good Rancher’s story &amp; process today &gt; <a href="http://www.goodranchers.com/about">Learn More</a>

New Government Funded “Food-Pyramid” Says Lucky Charms Are Healthier Than Steak

Are you chicken-sick? We've got the cure! If you're tired of eating chicken the same way over and over, then try one of these 4 best ways to cook chicken breasts. Chicken is an amazing lean protein giving you all sorts of nutrients that you just won't find anywhere else. It’s a perfect protein to start the year off with as you start new eating habits. Plus, if you get chicken from us, you can be sure it's the best chicken in America! We've got <a href="https://www.goodranchers.com/product/better-than-organic-chicken">“better than organic” chicken</a> that will show you how chicken is supposed to taste. Now, let's jump into the 4 best ways to cook chicken breasts.
	1) Grilled - Sometimes the simplest way is the best! Marinate chicken breasts in your favorite spices, herbs and vinaigrettes before grilling for a delicious meal. One recipe you have to try is our Grilled Chicken Nugget recipe. They taste just like chick-fil-a's famous grilled nuggets, and you can enjoy them right in your own home! Get the full chick-fil-a nugget recipe <a href="https://www.goodranchers.com/blog/the-chickfila-grilled-nugget-recipe-so-good-so-easy">HERE</a>.
	<img src="/product_images/uploaded_images/grilled-chicken-nuggets-16.jpg" style="width: 70%; height: auto"> 
	
	2) Skillet / Saucepan - If you're short on time but still want to get a bit creative, sauté chicken breasts in some butter and your favorite spices for a fast weeknight meal. Pan-seared chicken breast sounds simple but it can be a tender, juicy delight. Simply coat the chicken with  oil, then season with salt, fresh ground pepper, onion powder, garlic powder, paprika and dried basil. A classic dry mix of spices that can go with any side you want to prepare.
	Put some oil in your skillet, and heat over a medium flame. Add the chicken breasts to the skillet and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip the chicken and then cook on the second side until well browned and cooked through (internal temperature of 165ºF). 
	<img src="/product_images/uploaded_images/shutterstock-1273786339.jpg" style="width: 70%; height: auto"> 
	
	You can add some butter to the pan to keep your chicken moist if you're worried about it drying out... plus butter is delicious. One big tip is to not mess with the chicken or move it around a bunch once it’s in the hot pan. Letting it sit until it easily releases helps you get a great crust on your chicken breasts. 
	Give your chicken about five minutes to rest before enjoying.
	3) Oven-Baked - You can never go wrong with baked chicken! Preheat the oven, mix chicken breasts with your favorite sauces, seasonings and spices, pop it in the oven, and dinner is served! If you want an easy, step-by-step guide to make oven-baked chicken then check out our <a href="https://www.goodranchers.com/blog/simple-ovenbaked-chicken-recipe">go-to baked chicken recipe</a> today.
	<img src="/product_images/uploaded_images/cooked-chicken-23.jpg" style="width: 70%; height: auto"> 
	
	4) Slow Cooked - Get all the flavors of chicken without having to lift a finger. Add chicken breasts to your slow cooker and let them simmer away in their own juices for hours as amazing flavor develops. Simply rub the chicken with oil and your favorite blend of spices and set them in the slow-cooker. Time can vary based on what you're cooking in, but a low setting normally takes 4-6 hours and a high setting is done in closer to 3-4 hours. You can start it early in the day and then dream about the delicious chicken that's waiting for you at dinner until it' ready.
	<img src="/product_images/uploaded_images/shutterstock-1420269890.jpg" style="width: 70%; height: auto"> 
	
	Now you're ready to be chicken-sick no more! You've now got the best ways to cook chicken, so why not get cooking? And don't forget that if you need chicken, our better than organic chicken is what you need! The best way to make great chicken recipes is with high-quality, American chicken with no added hormones and no antibiotics ever. Get yours in our <a href="http://www.goodranchers.com/shop">shop</a> today!

Best Way To Cook Chicken Breasts: 4 options for making juicy, tender chicken every time

Looking for a delicious and easy way to cook chicken that won't take all night? Then look no further! Our simple oven-baked chicken recipes are the easiest way to get a tasty meal on the table in no time. With minimal prep work, you can have your chicken cooked in the oven with just a few ingredients. From juicy thighs to tender breasts, our oven-baked meals will keep everyone coming back for more.<h3>Ingredients</h3><ul>
	
<li>4 Good Rancher Boneless Skinless Chicken Breasts (Buy <a href="http://www.goodranchers.com">Here</a>)</li>	
<li>1 tbs butter, melted</li>	
<li>1 tsp salt</li>	
<li>1 tsp garlic powder</li>	
<li>1 tsp paprika</li>	
<li>1/2 tsp pepper</li>
</ul><h3>Instructions</h3><ol>
	
<li>Preheat the oven to 450°F 
	 
	</li>	
<li>Mix together spices in a small bowl. 
	 
	</li>	
<li>Brush both sides of the chicken breasts with melted butter, then sprinkle with the spice mixture. 
	 
	<img src="https://lh5.googleusercontent.com/i3OcB9b86xO7DfAZV5xlEZjvk826Yw56whvyYr0Wk-qSz0dPIt9IhXnD6-7ZyeFszfUmmchDlETLqYwEqkm7Ke4qGLe5p2YD5JuJpJeE1_QAzlzGo52f3HgQbQUSdKFIvUqQJKeDd2bBVBqiwUwSOFXlGMengc37TEyQ81IaLvJq2SIPJ71gDCnnY2_YLw" width="70%" height="auto" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; width: 70%; height: 70%"> 
	 
	</li>	
<li>Bake in an oven safe dish for 10-15 minutes until an internal temperature of 165°F is reached. 
	 
	</li>	
<li>Take out and let rest a few minutes for them to fully cool. 
	 
	<img src="https://lh5.googleusercontent.com/c4Yqwt79KVbbWjvb1vFuy4dU0gwFdSO1kXBSeEkawygRyrywPcAlX0mnE83tJY6CWZ9QCA4zAz7_oAdeVbuf1gJK_wV7cVMX0UqFHQJKg0biZjv1L7DBPWvS4B7WctrBfNBETx893TnJ37MT2xu6r5ai7oEaU1rQ7Kqyz5vwSp-OOxjm-b9Q2E2Gn0bYhg" width="70%" height="auto" style="font-family: arial, helvetica, verdana, tahoma, sans-serif; background-color: initial; width: 70%; height: 70%"> 
	 
	</li>	
<li>Serve with your favorite sides!</li>
</ol><h3>Notes</h3>
	
	This great recipe was put together by Lisa at 
	<a href="https://www.atablefullofjoy.com">Table Full Of Joy</a>
	Tips and Tricks* Since you have the oven hot, pick sides that you can bake in the oven as well. Some of our favorites are oven roasted potatoes or a sheet of assorted vegetables. These can be cooked at the same time as the chicken so that the whole dinner is done in the oven on 3 different baking sheets. Minimal cleanup, maximum flavor! Use foil on your sheets for even quicker cleanup.

Simple Oven-Baked Chicken Recipe

Craving Chick-fil-A chicken nuggets but don't want to leave your house? Then you've come to the right place! Discover how you can make this delicious southern classic at home with our easy step-by-step guide to grilled chicken nuggets. Learn what ingredients you need and how to prepare them for a meal that tastes just like you're sitting in your local chick-fil-a. These grilled nugget replicas are sure to delight even the pickiest eaters, so get ready for some tasty grilling fun! Recipe by Lisa at <a href="https://www.atablefullofjoy.com/grilled-chicken-nuggets/">Table Full of Joy</a>.<h2>Grilled Chicken Nuggets</h2>
	Grilled Chicken Nuggets, an easy and delicious meal or snack! This recipe is perfect for those who love Chick-fil-a’s grilled chicken nuggets but want to make them at home!
	Prep Time 5 minutes
	Cook Time 8 minutes
	Brine Time 30 minutes
	Total Time 43 minutes
	Servings 4
	Calories 155kcal<h3>Ingredients</h3><ul>
	<li>½ tsp Garlic Powder</li>	<li>½ tsp Onion Powder</li>	<li>1 tsp Salt</li>	<li>1 tbs Powdered Sugar*</li>	<li>¼ tsp Paprika</li>	<li>½ tsp Dried Parsley</li>	<li>1 lb Good Ranchers chicken breast boneless and skinless (buy <a href="http://www.goodranchers.com/shop">here</a>)</li>	<li>½ cup apple cider vinegar</li>	<li>¼ cup milk</li>
</ul><h3>Instructions</h3><ol>
	<li>Cube chicken and set aside.1 lb chicken breast</li>	<li>In a small bowl combine garlic powder, onion powder, salt, powdered sugar, paprika, and parsley.½ tsp Garlic Powder, ½ tsp Onion Powder, 1 tsp Salt, 1 tbs Powdered Sugar*, ¼ tsp Paprika, ½ tsp Dried Parsley</li>	<li>In a medium sized bowl combine apple cider vinegar, milk and 1 tbs of your spice mix. Add your cubed chicken to the bowl and let it marinate for 30 minutes in the refrigerator.½ cup apple cider vinegar, ¼ cup milk</li>	<li>Remove chicken from marinade and pat dry. Then coat with remaining spice mixture.</li>	<li>Heat grill* to high or add a little oil to a grill pan and heat on high. Add chicken and cook for 3-4 minutes on each side or until cooked through.</li>	<li>Serve with some homemade (or store bought) Chick-fil-a sauce and enjoy!<img src="https://lh5.googleusercontent.com/f0eZ8TLHKi0krjRkNGHG4c43wxZe9lNUZHDxxOiTIDZWXjn_AxgzUPcGvaSJjYFpxe05rh_0s0d2u5cL3I_6O6p1lO2eC9tcnA1iHxWEo5W4RNjKWr2myyuLKvO9cTihTuMqnEt_gDrcVl1LykbZzT37nw1eYZ9m9OidTZcck8-aCB8g8iwWXGNV_o-12Q" style="width: 70%; height: auto;"></li>
</ol><h3>Notes</h3>
	Tips and Tricks*If you don’t have powdered sugar use 1 tbs of granulated white sugar and ¼ teaspoon of cornstarch instead.*I used a grill pan for this recipe so I could cook it on stove top. Plus, sometimes it’s difficult to place the small chicken pieces on a grill and I find it easier to use a grill pan. *Cooking time will vary depending on size and thickness of chicken.<h3>Nutrition</h3>
	Calories: 155kcal | Carbohydrates: 4g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 721mg | Potassium: 475mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

The Chick-fil-a Grilled Nugget Recipe: So Good So Easy

Contrary to what the growing “meatless” trends say, meat is NOT a cheat meal. Meat is not an indulgence but a necessary part of a diet. It does things that other "meat substitutes” can't. Here are the top 7 reasons to eat meat in your 2023 diet. (Lab-grown meat is a growing trend this year, but it's more inhumane than you can imagine. Learn more about why real meat grown in fields is still better for animals and you <a href="https://www.goodranchers.com/blog/is-labgrown-meat-about-to-take-over-the-us-food-industry" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">here</a>)<h3>
1. MEAT IS A COMPLETE PROTEIN
</h3>
	<img src="https://lh3.googleusercontent.com/zVsv4oCDoFsYQYmOeOovDvyH5i5c7RuvNG-QO9zAT4aK0Fv11w4JOme0AiMsjUUfPpi8WuYjy3Yc5RpRzCZ-rxfxahdoAjfNpiHy_3jk1rs6yduok1yDGwaQPDZp-JC6OqD41GdT5pd_1WD-fG_4JHejFMYWIh0vhf3k63E0-NCNXCAYNQ77FkNRQtsB-g" width="624" height="416" style="width: 80%;">
	A complete protein is one that has all the Amino Acids your body needs. Meat, poultry, and seafood are complete proteins that give you the amino acids you need to break down food, build muscle, boost your immune system, and so much more. Incomplete proteins like seeds, nuts, and vegetables do not give you all the building blocks of health that meat can, and meat does it in such a delicious way too.<h3> 
2. MEAT HELPS WITH WEIGHT MANAGEMENT
 
</h3>
	<img src="https://lh4.googleusercontent.com/gcHiMlRMeIKSOiU3xzZFkSfgQHHYzktV2yrbiGc5VjN1VcRLD7zAuVu5Kb57XIPIe0fZxI2JznPcPswUALxsUgmgqf4VWVYQJUfzSqhNfa1sTnHyH_h-ZbhcVaW5uqeh2Ej8CBpL52RbxOJLemI0OqHBN-8R8sZfkWbI4fW4ReXUy1aAkt9qLF1u0jrtRQ" width="624" height="404" style="width: 80%;">
	Research shows that eating protein-rich foods can help you maintain a healthy body weight by making you feel full for longer. It stops you from craving to eat more and filling up on excess calories that can contribute to weight gain. Lean meat and poultry have also been shown to promote long-term weight loss better than other diets. (<a href="https://www.nejm.org/doi/full/10.1056/nejmoa1007137">NEJM)</a>
	 
	<h3>
3. MEAT IS IRON RICH
</h3>
	<img src="https://lh5.googleusercontent.com/2R9PXg27yBg9OcXA08IoqIF6r6MXZFqAZRnlvVVyrTl0Sqnn2EV4ZmaHnvhrzJCcqA-S-IYdIPNZNktwS-0q1zs7SMAsMTqt2eeYbBCGlzspggk9u5VdjQywH7vb_p-KB3wunfndP_VGGXRlqzyRnO9icqNRiv3MS-PWZ_VLxiKp94y43pUvpcagMVZbjA" width="624" height="416" style="width: 80%;">
	Meat, poultry, and fish contain heme iron. Heme iron is the best form of iron we can get because the body absorbs heme iron better than non-heme iron found in plant foods such as vegetables. Heme iron can help to prevent anemia and even help the body absorb non-heme iron better, which means eating meat helps us get the most out of vegetables. (<a href="https://ods.od.nih.gov/factsheets/Iron-Consumer/">NIH</a>)
	 
	<h3>
4. MEAT STRENGTHENS MUSCLES
</h3>
	<img src="https://lh5.googleusercontent.com/CDGp-A7Pb3oPDt-3rLBoTp4cpCKkeSa2ISQDUW3PUUz237tRPYnTWDSg5zGTcGnB7pI3s1vgF5nl4wllaQpGZTY2RtcbGSXr5qOUrf2QTgrP9bEV7MXOAoVFDivd6RJ-fIlgOvuuheLTvDOmG3aRScywwrl8u1p6hC4gLDo-jrXdPoW5CDENLw33mtBPPw" width="624" height="416" style="width: 80%;">
	High-quality cuts of meat and poultry have been shown to aid in building muscle, maintaining it, and preventing muscle loss as we age more effectively than other protein foods. (<a href="https://www.sciencedirect.com/science/article/abs/pii/S0309174012001519">SD</a>)<h3> 
5. MEAT AIDS BRAIN FUNCTION
 
</h3>
	<img src="https://lh5.googleusercontent.com/0MZqNKM-PouRzCk23lPFvze3bgk-BcJ9XIWBn2h47DgSyaEywh8QYAT-uhBoc98xTM0g-KV9lGfUwq_DfT4lrXlT4aJhR4C2Cn3hv2NQwuD9H1JfV0PwG9FcDUCa0r_gMGgqYMtDkeDUCNOJmVcoFRNU-VhfJmiO7hxM15ek1YxksdIg7xk0ji2jyghBGA" width="449" height="459" style="width: 80%;">
	Animal products like meat are one of the richest natural sources of vitamin B12, which promotes brain development in children and helps everyone’s nervous system function properly. In societies where meat is not eaten regularly due to socioeconomic conditions and lack of availability, vitamin B12 deficiencies are much more prevalent. (<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6611390/">NLM</a>)
	 
	<h3>
6. MEAT IS GOOD FOR YOUR HEART
</h3>
	<img src="https://lh5.googleusercontent.com/eAKiVHqeu7h46xrruMS7sHBpImkDwUJ5fxqLS6i9qj8J_VhgQqssfJnBsc5BTaa72ZnYCXNsqGxOxPks0iFDiqx0qWpNrSUmkQNfGDlAB66BZZe5q8u3BnYyfcM8QivdVmX4-P5JNsS0lZH5885cd0SQ9YNxU4AWDTs0k3wT8Rcd2l4s1fIxZctMofU7_A" width="624" height="407" style="width: 80%;">
	The sentence you thought you’d never hear, but recent studies have shown that substituting lean red meat for some of the carbohydrates in your diet can help lower blood pressure and aid overall heart health - especially in people struggling with hypertension. (<a href="https://academic.oup.com/ajcn/article/83/4/780/4649129">Oxford AJCN</a>)
	 
	<h3>7. MEAT TASTES GOOD (Especially when it’s free)</h3>
	<img src="https://lh3.googleusercontent.com/TcZvzW4ZRGPxDUGuAyLCfLesYvbDMbN83WuGwiPcCGoE8vbhjlL5BSIkuXBZGdiCGAzkc2LQ3P9d9hjf-NOPoySLX0uv56Y68l9TiF5-DwqVF5UWxZvIqBDwFQU2vSmtuvdlo0MTQsrFLiCcvAjN5fXZBzSYTZFLGLVm0MeR5_ouKmVImtwUkbARDI5YAg" width="624" height="312" style="width: 80%;">
	Need we say more? The “plant-based” industry has spent billions trying to recreate the flavor and feel of a steak or juicy chicken breast, but they never even come close to the real thing. Get a year of free, delicious chicken when you subscribe today. Enjoy $149 of real meat on us in 2023 &gt; <a href="http://www.goodranchers.com">Get My Year Of Free Chicken</a>

7 Reasons Your 2023 Diet Needs Meat

It’s that time of year for comfort food. Those dishes that make you feel as warm inside as the holiday season does are special, and nothing warms you up like a delicious bowl of pasta. Throw a perfectly marbled steak on top and you take the comfort to a whole other level, which is exactly what we did in this recipe. Our friend Lisa from <a href="https://www.atablefullofjoy.com/steak-pasta/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Table Full of Joy</a> helped put this recipe together using our <a href="https://www.goodranchers.com/product/ranchers-classic" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Flat Iron Steaks</a>, and you need to get some steaks asap and make this because it is so good. Follow the simple instructions and ingredient list below to enjoy!
	<img src="/product_images/uploaded_images/steak-pasta-a-table-full-of-joy-1.1.png" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(52, 49, 63); width: 90%;">
	<img src="/product_images/uploaded_images/steak-pasta-a-table-full-of-joy-2.png" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(52, 49, 63); width: 90%;"><img src="/product_images/uploaded_images/steak-pasta-a-table-full-of-joy-3.png" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(52, 49, 63); width: 90%;"><img src="/product_images/uploaded_images/steak-pasta-a-table-full-of-joy-4.png" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; color: rgb(52, 49, 63); width: 90%;">

The Steak Pasta Recipe You Have To Try

Just a couple weeks ago, Tyson Fresh Meats, Inc., recalled <a href="https://www.fsis.usda.gov/recalls-alerts/tyson-fresh-meats-inc--recalls-raw-ground-beef-products-due-possible-foreign-matter#:~:text=WASHINGTON%2C%20Nov.%2016%2C%202022,Agriculture's%20Food%20Safety%20and%20Inspection" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">93,697 pounds</a> of raw ground beef that was contaminated with “mirror-like” material. If you often eat ground beef, you probably know that mirrors are not a normal ingredient. The recalled products were sold at grocery stores in Texas. Reports came in from customers about the “mirror-like” contaminants in the ground beef and the recall was issued on November 16th. Some of the meat, and therefore mirrors, could still be in consumer’s homes. If you have any of the meat below, then please throw out the Tyson meat for your safety:<ul>
	<li>10-lb. chubs containing “HILL COUNTRY FARE GROUND BEEF 73% LEAN/ 27% FAT with BEST BEFORE OR FREEZE BY: NOV 25, 2022.”</li>	<li>5-lb. chubs containing “HILL COUNTRY FARE GROUND BEEF 73% LEAN/ 27% FAT with BEST BEFORE OR FREEZE BY: NOV 25, 2022.”</li>	<li>5-lb. chubs containing “H-E-B GROUND CHUCK GROUND BEEF 80% LEAN/ 20% FAT.”</li>
</ul>
	These days, people want to see themselves and their values in the companies they support, but mirrors in your meat might be a bit too far. E.coli and other bacteria are the main reasons for ground beef recalls, so having extraneous material is definitely not the norm. The material in the beef was <a href="https://www.washingtonpost.com/nation/2022/11/18/ground-beef-recall-tyson-mirror/">“reflective and hard”</a> both the FSIS and Tyson said.
	People opening their Tyson meat package:<img src="/product_images/uploaded_images/ezgif.com-gif-maker-57-.gif"> 	Tyson is responsible for 20% of the chicken, beef, and pork sold in the U.S., which means you’re probably eating some of their products. If you want meat that reflects your values instead of your face, then you should subscribe to one of our <a href="http://goodranchers.com/shop" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">custom-curated meat subscription boxes</a>. We only source from real American farms &amp; ranches that produce the best meat this country has to offer. You can get the full Good Ranchers story and learn about our sourcing more <a href="http://goodranchers.com/about" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">here</a>. P.S.Tyson Foods was in the news recently when their CFO was arrested after he allegedly entered an unknown woman's house while intoxicated, and fell asleep on her bed, reports say. This begs the question… are you in bed with the wrong meat company? We don't want to sleep in your bed. We're fine to hang out in your fridge and freezer, making sure you always have the food you need this time of year. We'd love a chance to show you why we're the <a href="https://www.goodranchers.com/blog/good-ranchers-makes-the-inc5000-list-of-fastest-growing-us-businesses">Best Food Subscription</a> in America. <a href="http://www.goodranchers.com/shop">Shop Now</a>.

Tyson Ground Beef Recalled For Having “Mirror-Like” Material in Meat

The FDA has recently signed off on Upside Foods’ cultivated "meat" to be sold to US consumers, continuing the large and government-backed movement to replace our current agricultural system with new, synthetic alternatives. They claim that there are many benefits to lab-grown meat, such as decreased greenhouse gas emissions and no animal cruelty, but we addressed how cruel this process of bioreactors truly is in our previous blog:
	<a href="https://www.goodranchers.com/blog/is-labgrown-meat-about-to-take-over-the-us-food-industry">Is Lab-Grown Meat About To Take Over The U.S. Food Industry?</a>
	<img src="https://lh5.googleusercontent.com/eHh91DqD4GR2BTdwrbK_u_K3y2EtHUMIkPcYw9P7VKu_fCBo3QXaohT9gHXf-76v0MOzgV9APvriF4ouT_m8XnQN-heZdRbJWYndm4PtESWaYRrA-rD1e9Ozg3WRVIKjnQrpNLiFrZKKsbC0LLNRvC6TN7UJQlxGKlvSnHYXVsjRkTJu-710XIj-trANXw" width="80%" height="309" style="width: 80%;">
	Beyond the cruelty of lab-grown "meat", the biggest problem is that it's not the least bit scaleable or affordable. The current cost of lab-grown meat is easily hundreds of dollars per pound, compared to $4-5 per pound for real meat from real animals. Now children can enjoy 
	<a href="https://www.bloomberg.com/news/articles/2019-10-22/clean-meat-just-chicken-nuggets-grown-in-a-lab-coming-soon">$50 chicken nuggets</a> as they refuse to eat their veggies. The estimations by some companies of prices coming down drastically as the sector advances have been proven wrong by lengthy and detailed <a href="https://engrxiv.org/preprint/view/1438">reports</a> that say it will never become a cost-competitive food. 
	That report is even more alarming when you consider that the lab-grown "meat" industry has raised billions of dollars in funding, but they still have no clear path to providing a service we can afford or one we even want. Plus, they consistently 
	<a href="https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/">miss the deadlines</a> they set for themselves. This industry is falling apart before it even gets started, yet somehow it still has the financial backing to keep going.David Humbrid, a UC Berkeley-trained chemical engineer who spent over two years researching the aforementioned <a href="https://engrxiv.org/preprint/view/1438">report</a> said it’s “hard to find an angle that wasn’t a ludicrous dead end” for the lab-grown “meat” industry.
	<img src="https://lh4.googleusercontent.com/DnVNmJKVpPiujNyuzt1_4sz6EiFWJYqm4t6zBHhMXfhFNF9i2LQleY9GmbEvSFQy7y_qO4jVwFkEHHC6uIbWpQioBOQ8zp2Xezm62ZlW2M518bDHDI5NtBmIsGZ6JzJHdkxqamS4m0shh2jRbTuVwEs_fQlu6A9etc5E_UZcRhKjimWxj3oces3KD1gx5Q" width="60%" height="60%" style="width: 60%;">
	Lab-made chicken nuggets. Companies hope to add more fat and muscle texture to future versions. Who’s hungry? Not us.Source: <a href="https://www.flickr.com/photos/99329675@N02/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">James Palinsad</a>
	Who really wants this? Who is going to the store and pulling their hair out because they can't cross "lab-grown meat" off their shopping list? This feels less like the market producing what consumers need, and more of the market telling consumers what they can have. Our government is approving alternatives while actively stifling the real thing. The real meat and agriculture that has fed our growing nation and the world is under attack, and for no good reason.
	Show them how you feel about their market manipulation by buying real meat. You know, that stuff they can't make in a lab if they tried–and they have tried. Find a local butcher or get the meat you need
	<a href="http://www.goodranchers.com/">delivered to your door</a>. That's why we exist: to connect you to real American farms so that you can enjoy the best meat and seafood America has to offer. Our meat subscriptions come with a 100% satisfaction and pasture-raised guarantee. The only lab our cows even get close to is the dog that walks the field with the rancher.
	Shop our
	<a href="http://www.goodranchers.com/">Black Friday Sale</a> today for two free 12oz black angus steaks and two free pasture-raised chicken breasts! Now is the perfect time to change the way you buy meat and Lock In Your Price before 2023 meat inflation hits!
	Stay tuned for our upcoming blog on how google will soon be limiting your searches based on "sustainability", which means lab grown meat will be showing up instead of the real thing in your browser. The shadow-ban of meat is coming. Sign up and
	<a href="http://www.goodranchers.com/shop" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">subscribe</a> today to get the best meat delivered to your door and the juiciest news delivered to your inbox.

Lab Grown Meat Gets Green Light From FDA For Sale To U.S. Consumers

<img src="/product_images/uploaded_images/cow-burps-farts-taxed.jpg" style="width: 95%;">
	Yes, you read the headline correctly - the New Zealand government is now wanting to tax all emissions from cattle by 2025. In America, we call this taxation without representation; unless the government agent is there to witness said flatulence. Everyone agrees that whoever smelt it can indeed tax it.
	This new proposal includes the burps, farts, urine, and feces for every animal someone has on their farm. Are these taxes another way that government seeks to undermine the agricultural system? The stated goal of this program is to reduce methane emissions by 24 million metric tons by 2030. However, many farmers feel like this is just another way for the government to make money off of them. Safe to say we cannot let this fart tax pass.
	This past Tuesday, "Federated Farmers of New Zealand reacted furiously to the government’s proposals, stating that they would 'rip the guts out of small town New Zealand.'" The government doesn't seem to take this feedback from farmers seriously, though. The New Zealand Prime Minister, Jacinda Ardern, recently said, “No other country in the world has yet developed a system for pricing and reducing agricultural emissions, so our farmers are set to benefit from being first movers." Farmers can rest easy though, because the government has also stated the farm levy would be a world first, and that farmers should be able to recoup the cost by charging more for climate-friendly products. A great marketing strategy from politicians that's sure to spell success for every non-New Zealand farm.
	By developed nations forcing their farmers to leave under these restrictive practices, more farming and producing will be done less efficiently and safely by developing countries. The plan to "reduce emissions" will actually increase emissions abroad along with deforestation. As countries well-versed in sustainable methods are replaced by countries not concerned with the long-term impact of their farming practices, it won't help consumers or the world at large.
	We would consider this big news, but the media hardly covers these big stories that affect people’s access to real meat. It seems they’d prefer these laws be passed silently and deadly. We have to be even more vigilant to make sure they do not waft their laws here to America. It would cut down on productivity seeing as dairy cattle would no longer be able to produce and cut the cheese. All we’re saying is that this is breaking news about breaking wind, and you need to make sure everyone nose about this new fart tax. So share this story with someone who’d pay a lot of taxes if they were a New Zealand cow.
	<img src="/product_images/uploaded_images/giphy.gif" style="width: 80%;">

Breaking News: New Zealand Taxes Cow Farts

It's Happening
	Well folks, it looks like the people pushing lab-grown meat are making big moves to help it enter the US food industry. President Joe Biden's 
	<a href="https://www.whitehouse.gov/briefing-room/presidential-actions/2022/09/12/executive-order-on-advancing-biotechnology-and-biomanufacturing-innovation-for-a-sustainable-safe-and-secure-american-bioeconomy/">executive order</a> last month on biotechnology and biomanufacturing could pave the way for lab-grown beef, chicken, pork, and seafood to be sold commercially in the US. This order could drive federal agencies to sign off on companies looking to sell lab grown meat (AKA products grown from animal’s cells in a bioreactor).
	We wouldn’t want our meat cooked in something called a bioreactor, let alone have our meat grown in such a thing. Honestly, eating a steak out of a bioreactor sounds like the origin to a meat themed superhero story… so for that reason and that reason alone we’d take a single bite. It may sound silly, but the support behind these companies is huge. 
	<a href="https://www.gourmey.com/">Gourmet</a>, a French startup in this space, just raised 48 million dollars in a Series A funding round to continue making their “<a href="https://techcrunch.com/2022/10/05/gourmey-grabs-48-million-to-keep-working-on-lab-grown-foie-gras/">lab-grown foie gras</a>”.<h3>It's Serious</h3>
	While we like to be lighthearted and fun in our blogs, this is a serious problem. There are many health concerns around the process and methods used to make this synthetic meat that may be overlooked if it is pushed through the process by lobbying and executive orders. The manipulation of cells to grow and reproduce in unnatural environments could require practices that put dangerous things into the lab-grown meat.
	The 
	<a href="https://www.centerforfoodsafety.org/blog/6458/is-lab-grown-meat-healthy-and-safe-to-consume">Center For Food Safety</a> says a “particular concern” around lab based meat is “the genetic engineering of cells and their potential cancer-promoting properties”. Turns out, when you make cells replicate in unnatural conditions it could cause cancerous cells to form and multiply. The means by which companies are doing this is not disclosed and oftentimes claimed to be a business “secret”, which means we know almost nothing about what goes into this fake meat.<h3>It's Cruel</h3>
	Another horrible detail of this process is how cruel it is to animals. The lab-grown companies claim to eliminate animal cruelty from the meat industry, but their practices are in reality far more gruesome than you can imagine. A majority of lab-grown meat requires FBS (<a href="https://www.labome.com/method/Fetal-Bovine-Serum.html">Fetal Bovine Serum</a>), which as the name implies, is harvested from a developing cow fetus - a baby cow. It gets worse, FBS is harvested after the mother cow is slaughtered - usually a dairy cow since they are almost always pregnant for milk production. The baby cow is kept alive to extract healthier blood from it. A needle is inserted into its heart and blood is extracted until the young cow dies, which is often 5 minutes later. This practice is detestable and increases the suffering of all animals included.<h3>It's Not Real Meat</h3>
	This fetal serum is the backbone for cell growth in the synthetic meat making process. Though cells naturally want to die when they realize they’re in the wrong place, the FBS labs use along with other growth additives tricks cells into believing they’re in the right place. There quite literally could not be a more unnatural way to grow cells, yet all lab-grown meat is formed in this very way.
	If the taste of lab grown meat doesn’t make you sick, the way it’s made will. It’s unnatural, it’s inhumane to the highest degree, and it has potential dangers no one is addressing. Cattleman associations across this country and the world are upset that this is gaining traction, and we are too. Real meat is not the problem as so many will claim. Real meat is the solution. What is grown in a lab will never be what we can grow in a field. The care, the love, and the people that make up our agricultural system in the United States cannot be replicated in a petri dish. The truth is that real quality cannot be made in a bioreactor. America’s best meat will always come from America’s best farms.
	 <a href="http://www.goodranchers.com" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Shop &amp; Support America’s Best Farms Today</a>

Is Lab-Grown Meat About to Take Over the US Food Industry?

The holiday season is just around the corner, and if you're like most people, you're already starting to think about what gifts to give your loved ones. While it's always tempting to go for the latest gadget or the trendiest new item that will soon be obsolete, this year may be a good time to rethink your approach to holiday gift giving.
	Due to inflation and the ever-increasing cost of living, many people are looking for gifts that are more practical and have real purpose and value. Practicality and longevity of gifts are two of the highest attributes people need this year. Data also shows that people are starting their holiday shopping earlier than ever before, and they're looking for non-tech gifts that will stand the test of time. Our recommendation for this holiday season is maybe the most valuable gift you can give someone: great &amp; trustworthy food. That's why the best gift this holiday season is a subscription to Good Ranchers.
	Not only will you lock in their price for them, but they'll get to enjoy America's highest quality meat in a season where good food is even harder to find. Plus, with Good Ranchers, you can rest assured that you're supporting a company that treats its animals humanely and with respect. So if you're looking for a gift that will keep on giving long after the holidays are over, look no further than Good Ranchers!<div style="width:100%;height:0;padding-bottom:40%;position:relative;"><iframe src="https://giphy.com/embed/1qLUzJ4jLSCA7vYG6w" width="100%" height="100%" style="position:absolute" frameborder="0" class="giphy-embed" allowfullscreen=""></iframe></div>What Makes Good Ranchers Special?
	As any meat lover will tell you, not all beef is created equal. The quality of the meat you consume depends on a number of factors, including the breed of cow, what they were fed, how they were raised, and how the meat is aged and packaged. At Good Ranchers, we take pride in offering our customers only the highest quality meat. Here's a closer look at what makes our beef so special:<li> We only use Angus cattle. Angus beef is widely considered to be some of the best-tasting beef available. It’s the choice breed of steakhouses around the country. Why? It’s incredibly juicy and tender, making it perfect for any occasion. </li><li> Our cows are raised on a strict diet of grass and grain. This combination provides them with all the nutrients they need to grow big and strong. That’s how we consistently produce beef that receives the highest stamp of quality possible in America.</li><li> We believe in treating our animals humanely. Our holistic approach aims to raise the quality of life of every animal on our partner farms &amp; ranches. Plus, we create sustainability by utilizing distillery grains and regenerative farming practices.</li><li> Our butchers are skilled artisans who have years of experience crafting the perfect cuts of meat. No matter what your preferred cooking method is, we guarantee that our meat &amp; seafood will exceed your expectations. </li><h4>Make Your Gifts Special</h4>This holiday season, give your loved ones the gift of great food with a subscription to Good Ranchers! Our award-winning service and product are sure to please even the pickiest eaters on your list. Plus, when you give a subscription this season, you'll lock in their price for as long as they keep the subscription! So why wait? Give the gift of Good Ranchers today! Shop our 
	<a href="http://www.goodranchers.com/shop" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">selection</a> of America's best meat, or fill out our <a href="https://goodranchers.typeform.com/gifting" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">gifting form</a> to get tailored gifts for your business or family this season.
	<a href="https://goodranchers.typeform.com/gifting" target="_blank"><img src="/product_images/uploaded_images/a-gift-they-will-savor.jpg" alt="Good Ranchers Gifting Form" title="Good Ranchers Gifting Form" style="width: 100%;"></a>

Get Ahead of the Gift-Giving Curve This Holiday Season

Easy dinners are often a night saver and even a life saver when it's been a busy day. Plus, a recipe that only dirties one or two dishes is more magic than instructions. Fortunately, this salsa verde chicken bake recipe is all that and more. It's an easy way to bring tons of flavor to the dinner table without that much time invested. With our triple trimmed chicken breasts, the recipe has even less prep and is that much more tasty. Make sure you try it out with your next box of America's best meat.<h4>INGREDIENTS: </h4>
	4 12 oz jars of Green Salsa 
	 
	4 Good Ranchers Chicken Breasts
	 
	4 cups White Cheddar 
	 
	1 16 oz jar of Pickled Jalapeños
	 
	15 Small tortillas approx. 
	 
	1 bunch of fresh cilantro 
	 
	Sour cream (df or regular) &amp; limes suggested for topping <h4>INSTRUCTIONS:</h4>
	1. Top chicken breasts with a drizzle of olive oil, salt and pepper on both sides. Cook on 375 for 45 minutes covered. When it comes out of the oven cut into small pieces, or shred.
	Alternatively If you are really in a pinch you can cook the chicken in a slow cooker in advanced.
2. On the bottom of a 9x13 pan put a small coating of the green salsa. This will prevent the casserole from sticking. Get 3 tortillas and begin to cover the salsa. I usually am able to get two small round tortillas across, and break the third into 4 pieces to roughly cover the rest of the area. There's no right or wrong here- no one will see it!
3. On top of the tortilla you will begin to create the layers. Remember, these ingredients will be spread over 4 layers (3 with chicken). You do not HAVE to create 4 layers however, we would say no less than 3. To start, put the cooked chicken, some shredded cheese, a few pickled jalapeños and some freshly chopped cilantro evenly side to side. To finish it off put some more green salsa over the layer, making sure not to forget the edges so that they don't dry out. Then repeat ending with a layer of tortillas to start the fourth layer.
4. To finish off the top you will coat the top layer with a final spread of shredded cheese, jalapeños, and green salsa (everything except the chicken and cilantro). Then cover and bake on 350 for 40 minutes covered. Continue to cook uncovered for 15 minutes. Note: This recipe is technically fully cooked after the first 40 minutes, if you need dinner sooner you can take it out at 40 minutes! We just like to add that extra subtle golden brown on top.
	To style: Cover the top generously with chopped cilantro and a few squeezes of fresh lime juice. Serve w/ sour cream and a Mexican slaw if you'd like! Don't make this recipe without including the chicken that makes it go from good to great. Get your new favorite chicken in our <a href="http://www.goodranchers.com/shop">store</a> today!<img src="https://store-e10kokolz.mybigcommerce.com/product_images/uploaded_images/salsa-verde-chicken-bake.jpeg" style="font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; font-size: 15px; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; width: 612px; color: rgb(93, 91, 102);">Recipe Created By Kayty at <a href="https://gatherintentionalliving.com/">gatherintentionalliving</a>

Salsa Verde Chicken Bake: A Delicious and Easy Dinner Option

According to the USDA, there were more than 5,760 food recalls in the United States in 2019. Of those recalls, 21% were due to contamination by pathogenic bacteria, viruses, or parasites. While any type of food can be contaminated, meat products are particularly susceptible. In fact, imported meat is more susceptible due to how it is transported and the quality control it undergoes. Here's a closer look at why that is and some of the most notable meat recalls in recent years.
	
	One of the biggest reasons imported meat is more likely to be contaminated is the length of the supply chain. Meat produced in the United States typically goes through just a few steps from farm to table. First, it's raised on a ranch or farm. Then, it's processed at a USDA-inspected facility. Finally, it's distributed to stores or restaurants.
	<img src="/product_images/uploaded_images/cow-banner-975x250.jpg" style="width: 100%;"> 
	
	
	Imported meat, on the other hand, often takes a more circuitous route. For example, beef consumed in the United States that comes from cattle raised in Australia and New Zealand must travel a great distance. The cows are raised in a foreign country - often grass-fed all their lives (see why grass-finished cows aren’t the best: <a href="https://www.goodranchers.com/blog/truth-grassfinished-beef-doesnt-exist">Here</a>). Then each cow is processed into beef according to the food standards of the country it is in (not America) before being shipped halfway around the world to American supermarkets and restaurants. The lengthy supply chain creates additional opportunities for contamination at every step along the way.
	
	In addition, imported meat is often sourced from countries with lower food safety standards or less robust agricultural structures than the United States. For example, <a href="https://www.reuters.com/world/exclusive-us-sees-spike-contaminated-australian-meat-shipments-documents-2021-10-27/">Australia has had higher food recall rates than other countries in recent years</a>. We’ve also seen recalls for food coming from New Zealand, and concern still surrounds Brazilian meat since years ago there were found to be<a href="https://www.reuters.com/article/us-j-f-brazil-crime-idUKKBN26Z2FZ"> bribes going on in their meat industry</a> - some of these bribes leading to contaminated food being falsified as safe and other malicious tactics to sell dangerous cuts to American supermarkets for profit.
	
	Maybe those feel too far from home to matter, but <a href="https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-specific-ground-beef-hellofresh-meal-kits-due">HelloFresh</a> - a prominent food subscription service - just had an alert put out about their ground beef due to a dangerous strain of E.coli being found present in the product shipped out from July 2nd- July 21st. The <a href="https://www.fsis.usda.gov/recalls-alerts/fsis-issues-public-health-alert-specific-ground-beef-hellofresh-meal-kits-due">report</a> states, “the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert due to concerns that ground beef products in HelloFresh meal kits may be associated with Escherichia coli (E. coli) O157:H7 illness.” This shows how quickly contaminated food can make it into America’s homes and how higher standards are needed to provide you with the food you can truly trust.
	
	One of the concerning issues about foreign and imported meat is that U.S. food safety inspectors only physically examine and/or test a small subset of imported meat. According to food industry experts, the rejections we’re seeing with foreign products suggest that other contaminated and dangerous shipments may have made it through the United States border.
	
	“‘<a href="https://www.reuters.com/world/exclusive-us-sees-spike-contaminated-australian-meat-shipments-documents-2021-10-27/">That probably means you have a lot of contamination that’s not visible,</a>’ said Dr. Barbara Kowalcyk, assistant professor at Ohio State University’s Department of Food Science and Technology.” This should lead us to reconsider what we’re buying at the store. The lowest price meat may have the highest chance of contamination. You need to know the source and trust the source. 
	
	Nothing can give you more peace of mind than 100% American meat that is not only inspected but graded by the USDA. Sourced from real farms and ranches with <a href="https://www.goodranchers.com/about" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">standards of excellence</a> that go beyond any governmental standard. Don’t put your food safety in the hands of systems that continue to fail. Foodborne illnesses can have serious consequences, and the grocery store and other online subscriptions have poor track records in that area. Don’t just get your meat news from us; get all the meat you need. No antibiotics. No hormones. No recalls. Just real, American meat that’s quality cannot be beat.
	<img src="/product_images/uploaded_images/flat-iron-steak.jpg" style="width: 100%;">

The Dangers of Imported Meat: Why You Should Buy American

The cost of plant-based "meat" is too high. It will cost us our favorite food. It will cost millions of jobs in the meat industry. We cannot absorb protein from plant-based "meat" as well as from real meat, so it costs us vital nutrition. Most of all, it costs us MEAT.
	It feels wrong to call anything “meat” that is plant-based. Meat is most often defined as the "flesh of an animal as food". Ground up soybeans and wheat shaped into a burger will never count. Why don’t we just reverse the equation and make meat based plants? Honestly it sounds like our kind of healthy side to eat with our steak, but it’s silly to think that simply mimicking the look of something makes it into that thing.
	<img src="/product_images/uploaded_images/giphy-1-.gif" style="width: 70%;">
	So why are people trying to push this fake meat in the market and onto our plates? There are a few reasons.
	Some people think that eating plant-based "meat" is more humane. They believe that by not eating meat, we will be sparing the lives of animals. However, the production of plant-based meat is anything but humane. The soybeans used to make fake meat are often grown in South America, where rainforest land is being cleared to make room for soy plantations. This is devastating to the environment and the indigenous people who live there. Also, if you upend the meat industry, over 5 million Americans will have their income and jobs put in jeopardy. That is a cost of plant-based meat.
	Other people think that plant-based meat is healthier for us and superior in terms of nutritional benefits, but this simply isn't true. Our bodies are designed to absorb protein from animal sources much more efficiently than from plants. In fact, a recent <a href="https://pubs.acs.org/doi/abs/10.1021/acs.jafc.2c01711"></a>study published by the <a href="https://pubs.acs.org/doi/abs/10.1021/acs.jafc.2c01711">Journal of Agricultural and Food Chemistry</a> has shown that we do not absorb as many essential or non-essential amino acids from meat substitutes as we do from meat itself. This is likely due to the fact that proteins in substitutes do not break down into peptides as well as those from meats.
	And then there are the people who are pushing plant-based meat because they stand to make a lot of money from it. Big food companies and venture capitalists are investing billions of dollars in the fake meat industry, and they're doing everything they can to get us to switch from real meat to their products. They even have prominent figures eating bugs as if it’s “trendy”. This video of Nicole Kidman eating worms quite literally puts the creepy in creepy crawlies.
	<img src="https://lh3.googleusercontent.com/CN7swbWDcVI1jbwE9uj1XHHUnXtBLaUguT-v7oSASyjNRFmYjYGtGEbN5NaIgvKkB7l3wGnoXgL-W9Xf8aOdSxBWcpB_3bdF4RZ1YDDD_r44LXLWHAs0u31Zg4fyCQtEQgqOVQ7Q29ie3dZ9dsB3iS4" width="421" height="237" style="width: 70%;">
	Skip the bugs and big corporations. Fortunately, you can get all the real meat you need from local farms and ranches all based in America at our store right now. 
	The final reason is that meat is just better. It’s infinitely better and more satisfying than a patty made of plants seasoned by insects. For centuries meat has been at the center of a good meal. Holidays have signature meats to prepare for them. Tables at a banquet hall to celebrate a momentous occasion are not riddled with plants and insects with high protein potential. The chefs put their star of the night at the center - the one worth the most and sought after the most. What dish do you see when you picture that moment? Safe to say - it’s a dish with real meat.
	<a href="http://goodranchers.com/shop">Get Real Meat Today - goodranchers.com</a> 
	
	<img src="/product_images/uploaded_images/ranchers-classic-hero.jpg" style="width: 70%;">

4 Reasons Real Meat Is Better Than Plant Based "Meat"

<img src="/product_images/uploaded_images/inc5000-placement.jpg" style="width: 70%; height: auto">
	Have you ever run in a race of 7 Million people? We just did and it was crazy. The INC5000 is a list of America's fastest growing businesses and seven million businesses were considered. We're honored and excited to have been included at #3745 on the list! Not only that, but we are #116 in the Food &amp; Beverage category. This is a huge win for American farms and families. The more we grow - the more people we can bring to the table to share in the best of what makes life good.
	As we continue to expand, we want to do so with all of you. Our customers are the reason we're able to keep doing what we love - bringing the best meat &amp; seafood America has to offer to as many homes as possible. The future looks bright because more and more people want to know where their meat comes from and truly trust the source. We personally cannot wait to see what the next year brings for all of us. It’s impossible to say how grateful we are for each and every one of you.
	You’ve grown with us as we’ve figured out new products, better shipping, and the most convenient packaging. Without honest feedback from the people who trust us to deliver, we could not be where we are today. So thank you for your orders, but more importantly your candor. You are keeping American farms open and making a real difference. Stick with us because we promise it’s only going to get better!
	To celebrate this momentous occasion, we are offering $30 OFF your next order plus free shipping when you use the coupon code INC5000. So whether you're a new customer or a longtime fan, now is the perfect time to try the American meat that people all over the country are subscribing to. Order now and taste the difference for yourself. Thank you for supporting Good Ranchers and American family farms! Here’s to making it into the top INC500 companies next!<iframe src="https://giphy.com/embed/haCjM9lWutmoRyjp6C" width="480" height="384" frameborder="0" class="giphy-embed" allowfullscreen="">
</iframe>

Good Ranchers Makes The INC5000 List Of Fastest Growing U.S. Businesses!

The Meat Recession is coming. Why? We've all seen and felt the steep price increases on our favorite meats over the past year. Inflation kept outdoing itself month after month after month. This was in large part due to the fact that feed for farmers was at an all time high; the production costs of meat had soared and this increase was passed onto us, the consumer. Recently, the cost of feed has dropped for the first time in months, but lower prices are not on the horizon according to experts. Here are the 3-reasons why the meat recession is coming<h2>Reason 1: The Cattle Herd Is Shrinking</h2>
	According to <a href="https://downloads.usda.library.cornell.edu/usda-esmis/files/h702q636h/tq57pz24k/cz30r103f/catl0722.pdf">USDA data</a>, the US cattle herd is down 2% from where it was in July of 2021. A contributing factor to the decline has been the droughts impacting Texas ranchers. Many of these herds are being sold to markets when they normally wouldn’t be brought for years. This is due to lack of water, high feed prices, or financial pressure on the farmers and ranchers themselves. Not just Texas herds have shrunk though. The money to be made during pandemic meat prices pushed many farms and ranches to cash in on cattle that would not have normally been sold.
	<img src="https://lh6.googleusercontent.com/wo1gbqa4BfDWHPX9z6Zu-KlqOgadigdG0Lu4lA_TVaTx-Rp4sKfYjSZuWZRzYX7etdgD-KvXXjrowSWJLb9N7T7NqlQAMKHDXgP7vOdPOlLDl7arwIB9hweNYH0QOhDpXjBUN-P6ctFuvVPDXj5kABc" width="100%" height="auto">
	
	Selling cattle is fine if we can replace the herd quickly, but “<a href="https://agrilifetoday.tamu.edu/2022/07/26/shrinking-cattle-herd-could-equal-high-calf-beef-prices/">replacement heifers</a> – the young, future calf-producing cows – are at their lowest point nationally since USDA began keeping numbers in 1973.” We could be looking at a lengthier recovery than the 2011 droughts imposed on the market. Scarcity and steep prices are still on the horizon, but we’re going to show you how to lock in the price you pay for beef at the end of this article.<h2>
Reason 2: Beef Shortage = Chicken Shortage</h2>
	
	When one protein becomes harder to afford or find, people gravitate towards a new one that has a better price or easier access. As affordable beef has become harder to find - not at Good Ranchers though - people have turned to chicken. Unfortunately the price increases have even hit poultry. The <a href="https://www.bls.gov/news.release/cpi.t02.htm">Consumer Price Index</a> shows a 16.4% increase in the price of chicken from Jan-Apr of this year. With the Bird-Flu outbreak that happened earlier this year, the USDA is forecasting <a href="https://www.ers.usda.gov/data-products/food-price-outlook/summary-findings/">continued price increases</a> for chicken in 2022.
	<img src="https://lh6.googleusercontent.com/O6RSEJ7xeJJJSaKVywBMOM3s7H-Uc7U0e-iiQY3SovNApbSoi7qzQxAsFVDWOwd_1rWcc4yihOtZ3Mwig2zSbW0j74NrbzsqUjL1p5MCbcPpSidHtCKkemqvR0x90exz_VnzrxMAIMMiBxiBsFP_b5E" style="width: 50%;" alt="" title="">
	As more people are giving up the meat they love for the meat they can find, chicken will become more scarce and more expensive. Worker shortages in the processing plants have made pre cut and pre-trimmed pieces of chicken even harder to find - and very pricey when available. Lucky for you that all of our chicken is triple trimmed and always in stock to be shipped to your door. Plus, you can lock in your price on chicken too - before it goes out of your price range as well. We'll tell you how after point #3!<h2>
Reason 3: A Meat Tax Is Coming?</h2>
	
	According to FAIRR, a carbon tax that’s attached to farm animal emissions is quickly <a href="https://www.fairr.org/article/meat-companies-may-face-11bn-carbon-tax-bill/">gathering momentum</a>, especially in Europe. This tax would put direct pressure on farms and ranches to reduce their emissions by significant margins. If you didn’t know - to cut emissions by large margins you must cut your herd size. A meat tax would be devastating to any farm or ranch trying to make a living for themselves while providing affordable products for others.
	<img src="https://lh6.googleusercontent.com/aMzMKivDWHYaPwRnNKzyslAj9SUnA4uhypJ2F7XZhmjy05Da5XyTRa_qdLq3le5D3jlq9bE-XJBJ8mkMMi0DkMnJLXG9CIP-uLNi2JjpN2yvm5NGrouTwet75xFjEWOfXliPgvpAwTGPuA5-fHPcYeg" width="100%" height="auto">
	
	We’re seeing the impact of this with <a href="https://www.bbc.com/news/world-europe-62335287">Dutch farmers</a> right now as they protest over emission cuts. The Dutch farmers are amazing at what they do, and this tax is tying their hands. This is certainly something to keep your eyes on. The independent farms and ranches we work with here in America cannot sustain and should not have to sustain such a tax. American agriculture is the heart of our country, and we want to support it in every way we can. You can support American farms by locking in your price on 100% American meat. Here’s How!<h2>SOLUTION: LOCK IN YOUR PRICE</h2>
	
	When you subscribe to any box of Good Ranchers, we lock in your price. We don’t just lock it in for a week or a month. We lock your price in for the life of your subscription! If that sounds too good to be true - it’s because we specialize in “too good to be true”. Our quality, our price, and our mission is all too good to be true, but guess what? It is true.
	We have subscribers locked in at a price from over 2 years ago! How much would that help your grocery budget? Don’t miss your chance to lock in your price before the meat recession. Simply subscribe to any box at the frequency you need and your price is locked in. Even better, you can pause it whenever you need for up to 90 days! Plus, there is no long term commitment. If you want to cancel, which you won’t, you can anytime. Sign up today and lock in your price! (Spread The Word Too!)
	<a href="/shop"><img src="/product_images/uploaded_images/lock-in-my-price.png" style="width: 50%;" alt="" title=""></a>

Three Signs The Meat Recession Is Coming

<img src="https://store-e10kokolz.mybigcommerce.com/product_images/uploaded_images/screen-shot-2022-08-05-at-1.24.47-pm.png" style="max-width: 600px; width: 600px;">
	Photo by 
	<a href="https://gatherintentionalliving.com/">gatherintentionalliving.com</a>
	Need a great dip recipe that's easy and quick to make? Look no further than this great Arugula Chicken Dip that highlights some of our plain, pre trimmed chicken breasts. This recipe is better than we can say, and if you didn't know yet - our chicken is 
	<a href="https://www.goodranchers.com/product/better-than-organic-chicken">Better Than Organic</a>!
	So what makes this recipe unique? Well for starters, we're using sautéed arugula which has a subtle but distinct peppery flavor, sautéed onions and the option of red pepper flakes (highly recommended) to bring all the wonderful flavors together with a punch! If it's important for you that you use high quality chicken, that’s hormone &amp; antibiotic free while also supporting American farmers then our chicken is the one for you! Make sure you get yourself some after reading the recipe to make this dish the best it can be!<h2>Arugula Chicken Dip Ingredients</h2><ul>
	<li>5 Good Ranchers Plain Chicken Breasts</li>	<li>1 White Onion</li>	<li>5 oz Fresh Arugula (1 container)</li>	<li>2 cups Mayo (Preferably Paleo or Hellman's Vegan for egg free)</li>	<li>1.50 cups Grated Pecorino Romano or Parmesan</li>	<li>Olive oil, Salt, Pepper &amp; Granulated Garlic</li>	<li>1 Bunch Fresh Chives</li>	<li>(optional) Red pepper flakes</li>
</ul><h2>Cooking Instructions</h2>
	1: Pre-heat oven to 375. In a casserole dish line the chicken breasts and drizzle with olive oil. Season both sides with salt, black pepper and granulated garlic. Cover the pan with foil and cook for 45 minutes
	Shred the chicken with two forks, or a hand mixer, until finely shredded.
	2: In a bowl mix together the mayo, pecorino Romano and the chives cut into small pieces. Measure the chives to your hearts desire (As long as you have a few tablespoons worth, you're good to go!)
	3: Chop the onion and sautée in a frying pan with a Tbsp of olive oil until they are fully cooked. Add in the arugula and stir well. If the onions begin to stick add another Tbsp of olive oil. Cook until they are fully wilted.
	4: Mix the shredded chicken with the arugula mixture. If you would like stir in 1-2 tsp of red chili flakes for a subtle kick. Put the mixture in a casserole dish
	Styling suggestion: wipe the slides clean of excessive mixture, so they don't burn in the oven. This gives you a clean presentation.
	5: Bake on 375 for 30 minutes, uncovered
	6: When the mixture is done it should be golden on top and bubbling. Serve hot with pita, toasted baguette, cucumbers or carrot sticks!
	Recipe hack, When hot, you can also stir in pasta (gluten free or regular) to make a delicious creamy pasta dish
	 
	Check out our <a href="https://www.goodranchers.com/product/better-than-organic-chicken">pasture raised chicken</a> today and make this recipe ASAP! Also, huge shoutout to <a href="https://www.instagram.com/gatherintentionalliving/?hl=en">@gatherintentionalliving</a> for putting this phenomenal recipe together. Make sure to tag us in any recipes you make. Simply post to social and tag <a href="https://www.instagram.com/goodranchers/?hl=en">@goodranchers</a>. But to make a recipe, you have to get a box and get to cooking. Find yours at our shop today.
	<img src="/product_images/uploaded_images/chicken-box-hero.jpg" style="max-width: 600px; width: 600px;">

The Best Arugula Chicken Dip Recipe...Ever

Our shorelines are constantly under erosion by the beating waves of the ocean. Are America’s independently owned agricultural lands eroding from wave after wave of private and corporate investment? The stats are both encouraging and disheartening. The most recent 
	<a href="https://editions.mydigitalpublication.com/publication/?m=61105&amp;i=733821&amp;p=1&amp;ver=html5" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Land Report</a> released shines a bit of light on who is staking their claim to America’s soil. These are not top owners of farmland or pastureland - just land in general. For example the top land owner is the Emmerson Family out of California. They are a giant in the timber business - so their land is for trees - not crops or animals.
	<img src="https://lh4.googleusercontent.com/EHi13LTuIVDsnGm53r5sxOGPBXLRE03ozS9XZCaEhbJ7lRxaUy6qXxcWZhPJLAuMUl0sOxD8Tb6yRUcGs1Qzbf78FqTI-i78Kz-17jA3oT7ALFizAVXTWMrTDcGHB5_BpMJkNrAuvioIFLVqntjy3OY" width="390" height="479" style="width: 353px;">
	Photo Credit: 2021 Land Report 100
	Within the land report, we do find that Bill Gates is the largest private owner of America’s farmland with 269,000 acres owned at the time of publishing. These holdings are throughout the country in over a dozen states. While this is a significant amount of land - there are about 900 million acres of farmland in America, so Gates’ portfolio comes in at less than half a percent of total farmland in the country. 
	Recent censuses of farmland and pastureland in the U.S still shows that they both are <a href="https://www.ers.usda.gov/topics/farm-economy/land-use-land-value-tenure/farmland-ownership-and-tenure/">majorly owner-operated</a> and still primarily in the hands of small to mid-sized farms. This is no reason to hold back from asking questions about individuals amassing farm and pasture lands though. One concern we can see in the future is that farmland in particular is being rented at higher and higher rates. 2014 data from the USDA shows that a majority of cropland is rented. 
	<img src="https://lh6.googleusercontent.com/8SCZc7jZhZK1rIbTvXOUy-zwJnXQaYdCqFY7IJduj2GaAevE4B6OJMXyQ3Qy5xLEhvxfoglxE4R7z8LR6hUTaMriLSPYqXDmskWlobgnhjfoJer0XnAnpIwFJDI9aRHkfdxWWHLpMo20IQgEO8JCllM" width="100%" height="auto">
	Why is this a concerning trend? According to the same USDA article that supplied this graph’s data, “smaller family farm operators are more likely to be full owners of land they operate.” As we move further and further away from ownership - we are losing more and more of the independent small farms and ranches that helped build American agriculture. We only partner with independent farms and ranches here in the U.S., and we would hate to see them become renters instead of owners. There is power in ownership of land - and the more renting we see - the more there may be a consolidation of that power.
	Even more odd than Gates’ owning hundreds of thousands of acres in farmland is countries like China owning just as much. Yes, China currently owns over <a href="https://www.fsa.usda.gov/programs-and-services/economic-and-policy-analysis/afida/index">352,000 acres </a>of land - 190,000 of those acres being agricultural - here in the United States. According to a USDA report, “foreign persons held an interest in nearly 35.2 million acres of U.S. agricultural land as of December 31, 2019.” The way we can help hold the line on foreign and corporate land acquisition is by making sure to support independent farms and ranches so that they don’t have to sell to larger corporations at closing. 
	<img src="https://lh5.googleusercontent.com/CoZ6cnLpde8zvkJhuiHPmrwcnmvYqZAdVeYaeKaqkXr-dtxOjP8UeGTwM1YtL0cYsZHbay5VR65YS4vx1aYv9jgOIrOeGZldJkgdsK0tpsynZ4sFNV5zDEO82yc8q2CtWZ7pMIn06UGvwZY6RE1WCDo" width="100%" height="auto">
	We love American agriculture. We exist to connect the American family to the American farm, so that every person can know and trust where their meat comes from. We aim to provide high-quality meat at an affordable price while strengthening the American agriculture supply chain. Our company wants to put great food in your hands, and keep the land in the hands of the families that have worked it for generations. Consider shopping for all your meat needs at our <a href="http://www.goodranchers.com">Store</a>. We sell the best Chicken, Beef, &amp; Seafood you've had - seriously. Plus, every box of Good Ranchers helps you determine your own food future.
	<img src="/product_images/uploaded_images/linked-in-banner.jpg" width="100%" height="auto">

Who Owns America’s Farmland - Who Owns Our Food Future?

That’s right, chicken is at an all time low of supply… and it could be running out in the next 7 days. That may sound dramatic and out of the blue, but it's true. Obviously there have been big shake ups in the food supply chain, but why chicken and why now? Here's the honest truth... it's because we’re almost sold out of our new Whole Chicken Box! 
	<img src="https://lh5.googleusercontent.com/uS2SGXcnWNAEySIqiAcA6Nl3DJd4kj1-buTQX3vC7WR0AfLGXq6lUo5FbVnxV-41-HKK-z4gkEf07SdUVcPs1iD0p8IA_yruMlhUVQYkAh_6ZNgDyD6VA6tw8Bjxoi2pdZhtK8KfPYZJqyinAypAWA" width="540" height="540" style="width: 408px;"><h2>The True Shortage</h2>
	Yes, we only launched our new, limited supply, chicken box earlier this week, but it’s already running out! Have you not checked the <a href="https://www.goodranchers.com/product/the-whole-chicken-box">exclusive box</a> out yet? Because you definitely should. Our chicken will change the way you feel about chicken - but the window is closing on this special edition box we just launched! Every piece is hand trimmed by real Americans to make sure it’s not only easy to prepare but pleasant to enjoy. No more throwing away 20% of the chicken you buy because you have to cut off all the gross parts before cooking it. You will be enjoying 100% of the chicken you buy with Good Ranchers. 
	We’re talking chicken breasts that practically cook themselves and chicken lollipops that you’ll be craving after the first bite. Pull them out of our vacuum sealed bags, season how you like, cook and enjoy! Here’s everything you’ll get in your <a href="https://www.goodranchers.com/product/the-whole-chicken-box">Whole Chicken Box</a>: (All items come raw, frozen, and in vacuum sealed bags that are good for over a year in the freezer)
	1. 20 (4oz) Plain Pre-Trimmed Chicken Breast
	<img src="https://lh4.googleusercontent.com/MuI3XfZxXsAua5HozWu_6N5LUqmoUmvnK_1a1d17ehwRqUF7yXJADaqV2oZ9deoXWbxb5Q8TIuQ1gRSc5RdQy58XjtYPWE44Hw_x-37pijLKQiLZQUUWmwTc-B7DjVCtJINae61w3b3UvCtKgZwSpg" width="370" height="287" style="width: 344px;">
	2. 8 (5oz) Boneless, Skinless Chicken Thighs
	<img src="https://lh3.googleusercontent.com/uKMifnvES5nyXNgUvKJTt1BwwltwKfpVKeg-ye23WvLPqotGwZ0oVcr1t1BAo_s8iUVIIc2CdZMP5yeLvhQj7w28VuVL601H_cypPugqWZRQiv_iQTuN2-DSOxKxvzNwPWwt3Xf309WwH3out9RhGg" width="361" height="282" style="width: 343px;">
	3. 5 (8oz) Semi Boneless Chicken Leg Quarters
	<img src="https://lh5.googleusercontent.com/lF3TajbtfHX3enBVFek47Re8lXvYsOAFUk3b-kaBy-wEgc8erScFWvh0fmJrJ30ZznRO-gHi7MpD7cVQ-YRdwuO5cdAMcI5vZvAcWEtcV6yO-XcQ9lS6jWo0OGp5vLImjwdrZz60POyoTUwYyFjSmQ" width="365" height="284" style="width: 343px;">
	4. 5 (8oz) Chicken Lollipop Packages
	<img src="https://lh5.googleusercontent.com/2WqzOtaLtWthslczYQ6KxRUFbFgjgVsbOnuEK_PJ_VS-th_BWV2GHzVYMN7P7hJxWfsH87i3sQ93NeTDWYI4rpz47KeHZbw8DOqDzaRr0dbH6JrJ_QGaMHJHDWwLaY4PBVGfRJ_1eHMZbglUmvIUxQ" width="272" height="213" style="width: 340px;"><img src="https://lh3.googleusercontent.com/4MBvwOvgh7HimIkdFtR8PxIv44UFZjWxYfw-g8A9h7CRyeIeRpN8hiMJEDH8vAsxSPjy8zjJF7QPklqPHopm91HSDzi8WHmQ9QO4DjdWrxGDvqkxAe_FY5Y5KxU6xvoRaB2GZMOmCE-hbTdZdAwyKQ" width="277" height="214" style="font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif; font-size: 15px; width: 340px;">Plus - every box ordered supports American farms and donates 10 meals to hungry families in need here in America. If you need more information on the box you can find it on the <a href="https://www.goodranchers.com/product/the-whole-chicken-box" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Whole Chicken Box</a> product page! All of these high-quality, plain chicken products are the perfect canvas for the meals and flavors you want to enjoy.
	Shockingly, we’ve seen a <a href="https://fred.stlouisfed.org/series/APU0000FF1101">50% increase</a> in chicken price per pound from 2020 to present day. Your low quality grocery store chicken is costing you more and more. This is due to increased feed prices, bird flu outbreaks earlier this year, and continued supply chain difficulties in the industry. Fortunately with us, you can subscribe to any of our boxes and lock in your price for life. Not only on chicken but on beef &amp; seafood too! 
	When you subscribe with us - your price will not go up for the life of your subscription. Right now, you can’t subscribe to the Whole Chicken Box that we just launched because we did a limited production run. We had so many people asking for it that we wanted to make it for everyone to be able to try. Get one of the few left to make sure you can try it and let us know you want more - and maybe soon it’ll be available for subscription! You can subscribe to any of our other <a href="http://www.goodranchers.com/shop" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">boxes</a> full of chicken, beef, and seafood. We are American Meat Delivered, and we hope to be joining you for dinner soon.

Is The Chicken Supply Running Low? You Won't Expect Why!

No need to worry about GMO products only being in your vegetable aisle at the grocery store anymore. Thanks to the U.S. Food and Drug Administration (FDA), you can now find GMO products in your meat aisle too. The FDA brought <a href="https://www.drugs.com/news/fda-says-gene-edited-cattle-safe-eat-103975.html" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">GMO Beef</a> one step closer to your table by greenlighting gene-edited cattle to enter the U.S. food market. Yes, you read that right. Not only was this quietly done, but it also was reportedly fast tracked into this stage of approval.
	 
	
	<img src="https://lh4.googleusercontent.com/NHoO3OOMgB9g81aGeERovwGUvC7-B2I3KSPO8srRN3azsfjbV-LgcNe682-Fgv2auFoA-gvWcyk_7mwMHOKl6ElW7npPOhrf0iQrmJ8J5UjXZEHKPb9wqNUdN7AtJXFMHtrSgnMD_svALZfDemc" style="width: 100%; height: auto">
	If you didn’t know, some IGA salmon and pig species already exist. IGAs are <a href="https://www.fda.gov/animal-veterinary/biotechnology-products-cvm-animals-and-animal-food/intentional-genomic-alterations-igas-animals" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Intentional Genomic Alterations</a> made to an animal. Cattle are simply the latest animal to be modified in this way. It’s being welcomed into the market with less testing and approval processes than the first two IGAs of salmon and pig, which could be cause for concern since there are still many unknowns surrounding how these alterations will impact the cattle, their meat, and the people who consume it.
	This gene-edited species of cattle was created by Recombinetics. According to reports about their alterations, these cattle had their “genes altered with a technology called <a href="https://medlineplus.gov/genetics/understanding/genomicresearch/genomeediting/">CRISPR</a> to have short, slick coats that help withstand hot weather. Cattle that aren’t stressed by heat might gain more weight, making for more efficient meat production.” With this project already having the runway approved by the FDA, we could see GMO beef from this program hit the market in less than two years. We’re still unsure how the product will be labeled to differentiate it to consumers - if it will be at all.
	 
	
	<img src="https://lh4.googleusercontent.com/pfXt36auXkkg0oLH8r9vlOFEzvxpAcaKpMOQR3UA09vrX6yxNmr5RtzBP6jO-kWDjWI_uWDyy262gnr1reWsjHj1AIEF1ns5FQYiu0E-dwU2ldszcQ6imI5s_8N60FmzEYQjxkJeIdE_-WZWCEU" style="width: 100%; height: auto">
	Why is this a big deal? Bigger, better, faster beef is always great, right? Wrong. Great beef and great meat starts with a great process; a transparent one that you can trust in and rely on. One study in the <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3791249/#:~:text=The%20biggest%20threat%20caused%20by,which%20are%20immune%20to%20antibiotics." style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">National Library of Medicine</a> outlined the dangers of Genetically Modified food products well when it said, “the biggest threat caused by GM foods is that they can have harmful effects on the human body. It is believed that consumption of these genetically engineered foods can cause the development of diseases which are immune to antibiotics… these foods are new inventions, not much is known about their long term effects on human beings.” 
	
	In our opinion, this adds a whole new meaning to the phrase “mystery meat”. Not only is the meat itself a mystery, but the process still remains mainly in the shadows for most Americans. Explaining how it is done is one thing, but explaining why it should be done is even more important. It is in that realm that we feel they have not made a compelling argument. The unknowns of GMOs and IGAs outnumber the knowns 10 to 1. It's hard to believe that the safety and consistency of this process can match what great farms &amp; ranches already do. Until then, there is no reason to reinvent meat. In our opinion - meat is great the way it is - especially ours.
	<img src="https://lh6.googleusercontent.com/fkm8xRD7tiCi-LDJW9svtj5rZL5O7KZwcYc2hSBOA__GEV6ehlIZvGaEzMoGiCsvjbqYRW76pV8QhRJa0KsZE7B1-ZS7dQfipyidesjHPr4Ty9dfaFVoG1uhixuGiTQPDWKCPds0Rw9KRvxZmLI" style="width: 100%; height: auto">
	If you like to know where your meat comes from, then you need to change the way you shop for meat. The grocery store is currently full of imported meat from overseas - over <a href="https://www.redbriarhighlands.com/articles">85% of grass-fed beef</a> is imported from overseas. Even worse than that though, is soon they’ll be selling you beef made in an American lab, and a foreign lab soon after that. Shop meat that is born, raised, and harvested on independent American farms &amp; ranches. Good Ranchers is real meat raised right. If you haven’t yet, check out our <a href="http://www.goodrancers.com">shop</a> today to see how we can help you get high-quality beef, chicken, and seafood delivered to your door.

GMO CATTLE - FDA APPROVES GENETICALLY MODIFIED BEEF

The New York Strip is an accessible steak that can provide a phenomenal flavor and real steakhouse experience when done right. There are lots of ways to prepare it, but in this recipe blog we will show you one of our personal favorites for cooking a NY Strip Steak. Before we get to the recipe, let’s explore what makes a New York Strip a great steak and how we can bring the best out of it. <h2>The New York Strip:</h2>
	The New York Strip is a great steak to cook consistently because you can normally get them USDA Prime for less than Choice Ribeyes and Filets. They are usually available at most stores, and are not difficult to prepare with the right ingredients and recipe. One of the best places to get affordable, 100% American, and USDA Prime Steaks is at our Good Ranchers <a href="http://www.goodranchers.com">Shop</a><ul>
	<li>Where is it cut from? New York Strips are cut from the back or spine of the cattle. They come both bone-in and boneless. The NY Strips neighbor, the cut on the other side of the bone from it, is the filet mignon. Which means when it has a good amount of marbling and is cooked right, it can provide a bite that’s on par with some of the best and most expensive cuts served in steakhouses.</li>	<li>What to Look For? A great steak starts with a great farm and process. Finding a place - like us at Good Ranchers - that creates a consistently excellent experience is key. We precisely cut each steak, age it to perfection, and flash freeze it to make sure it reaches you at its best every time. Beyond that, the main factor to look for visually is an even distribution of marbling. Look at the image below as an example. Which steak is a better buy? 
	 
	<img src="/product_images/uploaded_images/two-ny-strips-on-butcher-paper.jpg" style="max-width:600px;width:100%"> 
	 
	The one on the left has more marbling throughout the beef. It probably would grade closer to choice from the USDA. The one on the right has little to no marbling throughout it. That means it is a much leaner cut and can dry out quicker during the cook and have less flavor overall. It would probably be a Select grade or lower. USDA Upper-Choice and Prime are the way to go - and that’s all we sell! Hint hint, wink wink. Okay, to the New York Strip recipe!
	</li>
</ul>
	 
	<h2>The Best New York Strip Steak Ingredients</h2><ul>
	<li>3/4 - 1 pound New York Strip Steak</li>	<li>1/3 Stick Butter</li>	<li>4 Cloves of Garlic</li>	<li>2 Sprigs of Rosemary</li>	<li>10 Sprigs of Italian Parsley</li>	<li>10 Sprigs of Mint</li>	<li>1/4 cup Olive Oil</li>	<li>2 Slices Dehydrated Truffle (Optional)</li>	<li>8 oz Baby Bella Mushroom</li>	<li>1/2 tsp. Dried Thyme</li>	<li>1 tsp. Garlic Powder</li>	<li>1 tsp. Onion Powder</li>	<li>(To Taste) Salt</li>	<li>(To Taste) Black Pepper</li>
</ul><h2>Cooking Instructions For Our New York Strip Recipe</h2>
	1. Season your Steak with Salt, Pepper, Garlic and Onion Powder on all sides. Let the steak sit for at least 1 hour in your fridge on a wire rack or season immediately before adding into a pan. The wire rack method is recommended. 2. In a hot pan with Avocado Oil sear the fat cap of the steak to render the fat. 
	3. After the Fat is golden brown sear both sides of the steak to get a nice crust. 
	4. After you have gotten a good sear on both sides and drop the heat to medium low and add your butter, Rosemary, 3 cloves of crushed garlic. 
	
	5. Once the butter melts and begins to bubble/foam, spoon the butter with the aromatics over the steak for about 30 second on each side or until cooked to your desired temperature. 
	6. Thinly Slice your Mushrooms and add a tiny knob of butter into a pan on medium low heat. 
	7. Add the mushrooms to the pan after the butter is melted and season with salt, pepper, and dried thyme, then mix. 
	8. Cook mushrooms for 4 minutes or until they are soft, then take them off the heat. 
	9. Finely Chop your parsley and Mint leaves (separate the steams from the leaves, you only want the leaves). 
	10. In a bowl add 1 clove of minced garlic and your herbs, then add your olive oil in, optimally add the dehydrated Truffles. 
	11. Plate and Enjoy!
	 
	WATCH THE RECIPE VIDEO HERE: Huge shoutout to <a href="https://youtube.com/c/nikoapue">@nikolas</a> for putting this together!<iframe width="560" height="315" src="https://www.youtube.com/embed/IcOrC2WgZpA" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="">
</iframe>
	Important Notes:
	We recommend preparing the chimichurri an hour ahead of time so the herbs flavor gets infused into the olive oil. We also recommend using a cast iron or stainless steel skillet/pan to cook your steak. 
	Cook your steak to your desired temperature. Using a meat thermometer on the steak is a great way to get exactly what you want. Pull the steak off the heat when it is 5 degrees less than your desired temp since the steak continues to cook once removing from the pan.
	 Steak Temperatures: (In Fahrenheit)
	Rare: 120  
	Medium Rare: 130  
Medium: 140 
	 
Medium Well: 150 
	 
Well Done: 160+
	 
	 
	Make sure to follow us for more recipes, giveaways, and 100% American Meat - 
	<a href="https://www.instagram.com/goodranchers/">@GoodRanchers 
	 
	</a>Check out Nikolas who helped us put this video and recipe together! Appreciate his help and love for food. 
	Youtube: <a href="https://youtube.com/c/nikoapue" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">https://youtube.com/c/nikoapue</a> 
	Instagram: <a href="http://instagram.com/nikoapue" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">http://instagram.com/nikoapue</a> 
	TikTok: <a href="https://vm.tiktok.com/ZMRFN5ayQ/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">https://vm.tiktok.com/ZMRFN5ayQ/</a>

The Perfect New York Strip Steak - Recipe, Cooking Tips, and More

<h2>What Happened To The Cattle in Kansas?</h2>In the last week, shocking videos started circulating, claiming a heatwave killed cattle in southwest Kansas. Many people were curious and skeptical about the cause of these deaths. The footage came out showing fields lined with hundreds cattle that passed away in Kansas. News began to report that up to 10,000 cattle were dead in the state due to extreme temperatures over the past few days. You can see footage of the events below.<iframe src="https://www.youtube.com/embed/uMQsV0Vcr6s" allowfullscreen="allowfullscreen" width="560" height="315" frameborder="0"></iframe>Current reports from the Kansas Department of Health account for at least 2,000 cattle deaths due to high temperatures and humidity as of Tuesday, June 14th, spokesperson Matthew Lara commented. This toll only represents facilities that reached out to the agency for help with carcass disposal, he said.According to <a href="https://www.reuters.com/world/us/heat-humidity-kill-least-2000-kansas-cattle-state-says-2022-06-15/" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">Drew Lerner, president of World Weather Inc</a>, "Temperatures reached 108 degrees Fahrenheit (42 degrees Celsius) in northwest Kansas by Monday". This huge spike in temperature, paired with an increase of humidity and decrease in cooling winds lead to the large amounts of cattle passing due to heat stress. Normally, cattle can dissipate the excess heat at night, but these increased temperatures did not let up in the evening, which added to the perfect storm of stress on the cattle. Without ample water or a cooling system, the stress the animals endure at that temperature is unfortunately deadly when prolonged.The amount of cattle that passed in Kansas could be higher than 2000, since that number only accounts for cattle that the department was reached out to about for disposal assistance. Even if more than 2000 cattle passed away, that is not enough to cause a severe disruption in the meat industry. There are currently over <a href="https://www.nass.usda.gov/Newsroom/2022/01-31-2022.php">90 million</a> head of cattle in the United States, and while thousands being lost is tragic, it is not an event that should draw so much conspiracy.  Any amount of lost cattle for those ranches is unfortunate. With increased feed prices due to the lack of corn exports from Ukraine or Russia, cattle producers are already working on thinner margins, so our hearts go out to anybody impacted by this heat wave. Our mission is to help independent American farms &amp; ranches, and episodes like this can really jeopardize a small farm or ranch. Each head of cattle is worth around <a href="https://www.kake.com/story/46700017/thousands-of-cattle-die-from-heat-stress-in-southwest-kansas">$2000</a>, so the losses of this event are tremendous for many Americans.We know you could be worried or concerned with current shortages and inflation continuing to rise. Know that we have diligently worked to secure our supply chain and keep high-quality foods available to you. Our partner farms and ranches were thankfully unaffected by these recent temperature surges and we'd love to supply you with 100% American meat. Our beef is born, raised, and harvested here in the United States. That may sound unnecessary to say, but over <a href="https://www.goodranchers.com/blog/how-us-beef-imports-are-hurting-americans" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">85% of Grass-Fed beef</a> sold in stores and by other online competitors is imported from overseas.You can shop online with confidence knowing where your meat comes from when you shop with us.Get New York Strips, Ribeyes, Sirloins, Burgers, Pre-trimmed Chicken Breasts and more at our online <a href="http://www.goodranchers.com/">SHOP</a> today! Shopping for meat online has never been safer, easier, or more reliable than with Good Ranchers.

Shocking: Thousands Of Cattle Dead In Kansas

<h2>20 Best Dad Jokes / Dad Puns:</h2><ol>
	<li style="font-weight: 400;">What genre are national anthems? Country.</li>	<li style="font-weight: 400;">How do you get a farm girl to marry you? First, a tractor.</li>	<li style="font-weight: 400;">Of all the inventions of the last 100 years, the dry erase board has to be the most remarkable.</li>	<li style="font-weight: 400;">If you’re up at night while the cows are asleep in the field that means it’s pasture bedtime.</li>	<li style="font-weight: 400;">Where do you take someone who’s been injured in a peak-a-boo accident? To the I-C-U.</li>	<li style="font-weight: 400;">During quarantine no one got my humor. I guess it was all the inside jokes.</li>	<li style="font-weight: 400;">As I handed my Dad his 50th birthday card, he looked at me with tears in his eyes and said, “You know one would have been enough.”</li>	<li style="font-weight: 400;">I built a model of Mount Everest and my son asked, “Is it to scale?” I replied, “No… It’s to look at”</li>	<li style="font-weight: 400;">There’s a disease that makes you uncontrollably tell airport jokes. No cure… it’s terminal.</li>	<li style="font-weight: 400;">My dentist pulled out the wrong tooth. He said it was acci-dental.</li>	<li style="font-weight: 400;"> A Central European trampolining team has recently gone bankrupt. They were bouncing Czechs.</li>	<li style="font-weight: 400;">Have you heard of the new sport called Quiet Tennis”? It’s like normal tennis but without the racket.</li>	<li style="font-weight: 400;">My wife asked why I didn’t buy her flowers. To be fair, I didn’t know she sold flowers.</li>	<li style="font-weight: 400;">I went to a really emotional wedding last week, even the cake was in tiers!</li>	<li style="font-weight: 400;">Careful how many corny jokes you tell. Someone may just call the crops!</li>	<li style="font-weight: 400;">I talked to a poet who only wrote about wells. His stuff was deep.</li>	<li style="font-weight: 400;">Did you hear about the guy that evaporated? He'll be mist.</li>	<li style="font-weight: 400;">My wife just completed a 40 week bodybuilding program this morning. It's a girl and weighs 7lbs 12 oz.</li>	<li style="font-weight: 400;">My wife screamed "you haven't listened to a single word I've said, have you?!" What a weird way to start a conversation...</li>	<li style="font-weight: 400;">What has five toes but isn't your foot? My foot.</li>
</ol>
	<img src="/product_images/uploaded_images/dad-joke-meme-1.jpeg" style="width: 100%; height: auto"><h2>Meat Dad Jokes / Meat Puns:</h2><ol>
	<li style="font-weight: 400;">What do you call a cow with a twitch? Beef Jerky.</li>	<li style="font-weight: 400;">Did you hear about the truck transporting steaks that got into a wreck? Some car T-Boned it.</li>	<li style="font-weight: 400;">What do astronauts eat for protein? Launch Meat.</li>	<li style="font-weight: 400;">What did the pepperoni say walking out of the hospital? I’m cured!</li>	<li style="font-weight: 400;">Which knight of the round table was the beefiest? Sir loin.</li>	<li style="font-weight: 400;">What happened to the lost beef shipment? Nobody's herd.</li>	<li style="font-weight: 400;">Held a poker night where the buy in was a prime ribeye. I invited my brother but he said the steaks were too high.</li>	<li style="font-weight: 400;">One of my friends and I just get together to eat hot dogs and tell the honest truth. It’s a frank relationship.</li>	<li style="font-weight: 400;">In the beef army there was a soldier who always snuck up on the enemy from the left or right. He was a flank steak.</li>	<li style="font-weight: 400;">My sister-in-law is an archaeologist. Only person I’ve known that is excited to find a bone in her chicken.</li>
</ol>
	<img src="/product_images/uploaded_images/dad-joke-meme-2.jpeg" style="width: 100%; height: auto"><h2>Grilling Dad Jokes / Grilling Puns:</h2><ol>
	<li style="font-weight: 400;">What do you call a line you wait in to buy a grill? A Barbe-Queue.</li>	<li style="font-weight: 400;">What does a dad get in their stocking if they’ve been naughty? Char-coal.</li>	<li style="font-weight: 400;">Accidentally burned dinner on the grill. Mis-steaks were made.</li>	<li style="font-weight: 400;">Just finished cleaning my grill. It was grate.</li>	<li style="font-weight: 400;">What did the exasperated man serve at his barbecue? Sheesh kabobs.</li>	<li style="font-weight: 400;">Do you know the most important job of a grill master at a restaurant? To please their steak holders.</li>	<li style="font-weight: 400;">What do you put on a lonely grilled cheese sandwich? Provolone, but only if you have it’s parmesan.</li>	<li style="font-weight: 400;">My neighbor got sued for a fire his grill started. He filed for an appeal when he lost and it ended up in a pellet court.</li>	<li style="font-weight: 400;">I told my dad he had to quit smoking. When it came to his health we just couldn’t brisket.</li>	<li style="font-weight: 400;">What’s the difference between a dad and a grill? A grill runs out out of gas.</li>
</ol>
	<img src="/product_images/uploaded_images/dad-joke-meme-3-copy.jpg" style="width: 100%; height: auto" p="">Food Dad Jokes / Food Puns:<ol>
	<li style="font-weight: 400;">How fast is milk? It’s pasteurized before you know it.</li>	<li style="font-weight: 400;">What did the pecan say to the walnut it was chasing? I’ll cashew eventually!</li>	<li style="font-weight: 400;">Why are butter jokes so hard to make? Because there is no margarine for error.</li>	<li style="font-weight: 400;">What happens when you pinch a grape? It lets out a little whine.</li>	<li style="font-weight: 400;">Did you hear about the cantaloupe that went to a therapist? I guess it was feeling Meloncholy.</li>	<li style="font-weight: 400;">Yogurt is the most high class dairy product to buy. It’s so cultured.</li>	<li style="font-weight: 400;">What happened to the dating slices of bread that disappeared overnight? Turns out they e-loafed! I hope they grow mold together.</li>	<li style="font-weight: 400;">Which friends do you always bring to dinner? Your taste buds.</li>	<li style="font-weight: 400;">I catered a movie night where they watched titanic. Safe to say the iceberg lettuce wraps didn’t go over well.</li>	<li style="font-weight: 400;">Just burned 2,000 calories. That’s the last time I leave brownies in the oven while I nap.</li>
</ol><h2>We Don't Just Have Great Puns - We Sell Great Meat</h2>
	If you haven't looked at our boxes of 100% American meat, then you're missing out! 
	The real joke in all of this is grocery store meat, and you need to stop buying imported meat for way too high a price. We sell beef, chicken, and seafood that is superior steakhouse quality. You never have to worry about imported beef with us. It's all 100% American. We'll deliver it to your door for FREE! Plus, you can subscribe to get $25 off every box. If you don't take that offer, you're cringier than our dad jokes. Check out our <a href="http://www.goodranchers.com/shop">shop</a> today!<img src="/product_images/uploaded_images/screen-shot-2022-06-17-at-8.16.50-am.png" style="width: 100%; height: auto;" alt="" title="">

The Best List Of 50 Dad Jokes To Ever Exist

Ironically, after revoking the Country Of Origin Labeling in 2015, the USDA is looking into confusion around the “Product of USA” label. The USDA defines the law as follows: “Country of Origin Labeling (C.O.O.L) is a labeling law that requires retailers, such as full-line grocery stores, supermarkets and club warehouse stores, to notify their customers with information regarding the source of certain foods.” (
	<a href="https://www.ams.usda.gov/rules-regulations/cool#:~:text=Country%20of%20Origin%20Labeling%20(COOL)%20is%20a%20labeling%20law%20that,the%20source%20of%20certain%20foods." style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">USDA</a>)
	
	Why would consumers be confused about these labels now? They’re confused because meat that is imported from overseas and then minimally processed in the United States can receive a “Product of USA” label. Yes, you read that right. The 
	<a href="https://www.ams.usda.gov/rules-regulations/cool/questions-answers-consumers">C.O.O.L Law</a> used to require that meat coming from New Zealand, Brazil, Mexico, and other foreign countries be labeled as products of their home countries, but now those foreign products cannot be differentiated from local, American goods in our supermarkets and grocery stores. This has effectively stripped all Americans of their right to know where the products they buy and consume come from.
	<img src="https://lh5.googleusercontent.com/4nBnDAv5U9b9R03fbReeT4gCOepAmACDlovtWotSEllPH46xMh2_VLCdkIgi8SUSiU9qPuxMTJnbMQUvKZNs5o2BGnjPAOUZ5JPMKVyEID0nRfyMbnIDIQu7K7TPBhTEMRSNPIbEHC6qWTb1XQ" style="width: 100%; height: auto">
	Buyers used to have a lot more of the information they needed in the meat aisle before the C.O.O.L law was revoked in 2015. Today, cuts of beef and pork and ground beef and pork are not subject to any country of origin labeling. (<a href="https://www.ams.usda.gov/sites/default/files/media/FAQs%20-%20COOL%20Beef%20Pork%20Repeal.pdf" style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;">C.O.O.L</a>) Now foreign meat is disguised by a once valuable label that now almost means nothing. A “Product of the USA” label on a beef or pork package today has the same value as a “Product of Precipitation” label on a puddle in the road. Any piece of meat can be partially processed here in the States and receive a “Product of USA” Label, so what does the label really mean now?
	<img src="https://lh5.googleusercontent.com/mmzgMB_pY92DqGGpb_jeMaSUKTaVKwk_YrT9Sa9PTVokPxATJOUqBHSBWKxm107OvxGzK6QIAtuLu89bOyzfHVthtLrcZrTxfk2m_V1UAZnwEtoSEMEgoShd4ug06Gq3H8lwjUiW1tR91ZJo1w" style="width: 100%; height: auto;" alt="Seinfeld gif - It means nothing!" title="Seinfeld gif - It means nothing!">
	To analyze people’s opinions on this issue, the USDA is now conducting a 
	<a href="https://www.usda.gov/media/press-releases/2021/07/01/usda-announces-efforts-promote-transparency-product-usa-labeling">survey and review</a> to see if people care about labeling and if this specific “Product of USA” label policy seems misleading. This is all about seven years too late if you ask us, but here’s how we imagine that survey going… (Not a real survey conducted by the USDA... we think)
	USDA Interviewer: So what do you think a “Product of USA” label means when you see one at the store?
	Interviewee: Uh, that it’s a product… of the USA.
	
	USDA Interviewer: Right… and if it wasn’t necessarily a “Product of the USA” and actually a foreign product that was flown into the country a week ago would that feel… I don’t know… misleading?
	Interviewee: Yes.
	
	USDA Interviewer: Really? Well thanks for that insight. We’ll interview 100 more people over 10 years and then maybe make a decision.
	<img src="https://lh3.googleusercontent.com/C-S8LKGDXHpKVJEdWBWf3oYX2dKF7qIoWtgGUMrpHIsDYBnfmGoWDEszCjeMl4d1TDK1AX1dhyx5_Vkn7MSwRTGyMAXbS2hWJj0UmaPIo2hkDlSKsNy3opAXlEJQ1fgEYgdUPDxExxc-QNhy8g" style="width: 100%; height: auto" alt="Survery Gif - Of course I have the time to take a survey" title="Survery Gif - Of course I have the time to take a survey">
	It’s hard to believe that our government and food agencies are just now discovering how this labeling language misleads people. Thanks to you partnering with us in magnifying the voices and story of American farmers and ranchers, we may finally be making a noise they cannot ignore. The 
	<a href="https://www.goodranchers.com/about">story</a> of hard working Americans in the face of opposition is one that has resounded since the founding of this country, and it will continue to echo for days to come. No one should encroach on that story without consequence. This "Product of USA" mess is an encroachment.
	
	We cannot allow anyone to plagiarize the name that should be reserved for authentic American products. Good Ranchers started in response to this mass importing of foreign products that are labeled “Product of USA”. 
	<a href="https://www.goodranchers.com/about">We exist to connect American families to American farms</a>. All of our meat is 100% born, raised, and harvested in the United States. We don’t aim to earn a label, we want to earn your trust. We're one of the only meat delivery companies that will GUARANTEE you 100% American beef.
	
	Our partnerships are not with oversea corporations, but with local, American farms &amp; ranches. These amazing partner ranches produce steakhouse quality cuts of beef that receive the USDA’s highest grades. Our farms go beyond the organic standard and raise pasture-raised chicken that’s the best you will try. We’re proud of every box of American meat &amp; seafood we get to deliver to your door.
	<a href="www.goodranchers.com"><img src="https://lh4.googleusercontent.com/A3bJNjJjUVpkktsGsh74WU_9u6RtUoxnBBg_Vx8152jpJPB4mKbE6RWGjfhCrgytbOjXZQCTTlEXtda05nR0LHEKO4sN5oG-nSzNVQhY_fnq3klNGXXOutA1vqcBpSFImWHpKXiZkdBLq-_q4Q" style="width: 100%; height: auto" alt="Proud American farmers holding up the American flag" title="Proud American farmers holding up the American flag"></a>
	Consider giving us a try today. Don’t wait for the USDA to get the labels right. You can get 100% American meat &amp; seafood 100% of the time with us today. Our Good Ranchers 
	<a href="https://www.goodranchers.com/shop">store</a> is just one click away. No survey needed to discover the truth. Find your box and <a href="https://www.goodranchers.com/shop">subscribe</a> to high-quality, American meat &amp; seafood today. 
	
	Why Subscribe?<ul>
	<li>$25 Off Every Order</li>	<li>Free Shipping (A $30 Value)</li>	<li>Lock In Your Price (It won’t change once you subscribe)</li>	<li>Trustworthy &amp; Consistent Food Supply</li>	<li>Support Real American Farms &amp; Ranches</li>
</ul>

The Good
Ranchers Blog

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The Good Ranchers Blog

Tasty Grilling Tips & the Juiciest Industry News

The Good
Ranchers Blog

Tasty Grilling Tips &
the Juiciest Industry News