Looking for a quick and easy dinner the whole family will love? Try this kid-friendly Orange Chicken recipe using Good Ranchers’ brand-new chicken nuggets! With a sweet and tangy orange marmalade sauce and a bed of jasmine rice, this dish is packed with flavor but simple enough for busy weeknights. It’s ready in just a few steps, making it a perfect go-to meal for both kids and adults. Top it off with fresh green onions and sesame seeds for that extra touch!
 
Ingredients:
Good Ranchers’ Chicken Nuggets
1 cup Orange Marmalade
1/2 cup BBQ Sauce
1 tbsp Coconut Aminos
One Orange sliced 
3 stalks Green Onion, chopped
Sesame
Jasmine Rice
 
Instructions:
Cook Jasmine Rice according to package directions.  Keep warm until the orange chicken is ready to serve.
In an air fryer, cook the Good Ranchers chicken nuggets according to package directions.  Since they’ll be covered in sauce it’s best to get them as crispy as possible. In a saucepan, heat the orange marmalade, BBQ sauce, and coconut aminos on medium heat for 3-5 minutes, stirring often.  Toss the crispy nuggets in the orange sauce.  Serve the orange chicken on top of jasmine rice, topped with a sprinkle of chopped green onions and sesame seeds.

Kid Friendly Orange Chicken

If you're looking to add a unique twist to your chicken nuggets, this Southern Sweet Tea Glaze with a Spicy Kick is the perfect match! Combining the classic sweetness of Southern-style sweet tea with a touch of smoky paprika and a hint of spice from chili flakes, this glaze takes your dish to the next level. It's quick and easy to make, creating a balanced blend of flavors that will elevate any meal. Whether used for dipping or drizzling, this glaze will have everyone coming back for more!
 Ingredients: - 1 cup strongly brewed sweet tea (preferably a robust Southern blend) - 1/4 cup brown sugar - 1 tablespoon honey - 2 teaspoons cornstarch, dissolved in 1 tablespoon water - 1/2 teaspoon orange zest - Pinch of cinnamon - 1/2 teaspoon smoked paprika - 1/4 teaspoon chili flakes (adjust based on desired heat level) Instructions: 1. Simmer the Sweet Tea Mixture: In a small saucepan, combine the sweet tea, brown sugar, and honey. Bring the mixture to a simmer over medium heat, stirring frequently to ensure the sugar dissolves completely. 2. Thicken the Glaze: Once the mixture is simmering, add the cornstarch slurry (cornstarch dissolved in water). Whisk continuously to prevent any lumps. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes. The glaze should coat the back of a spoon but remain pourable. 3. Add Flavorings: Stir in the orange zest, cinnamon, smoked paprika, and chili flakes. These ingredients will bring a touch of citrus, warmth, and smoky spiciness. Simmer for another minute to fully infuse the flavors. 4. Cool and Serve: Remove the glaze from heat and let it cool slightly, allowing it to thicken further. This Southern Sweet Tea Glaze combines the beloved flavors of sweet Southern tea with smoky paprika and a hint of fiery chili flakes. Enhanced by the honey’s sweetness and orange zest’s brightness, it’s designed to perfectly complement Good Ranchers Chicken Nuggets, creating a delightful balance of sweet, savory, and spicy that will elevate any dish.

Southern Sweet Tea Glazed Chicken Nuggets

Chicken Parm Sliders are an easy, delicious dinner that comes together in no time! Made with the brand-new Good Ranchers chicken nuggets, these sliders are packed with flavor and perfect for feeding the whole family. Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 12 Ingredients: - One bag of Good Ranchers chicken nuggets - 12 slider rolls - 6 slices provolone cheese - 6 slices mozzarella cheese - 2 cups marinara sauce (plus more for dipping) - ½ cup butter, melted - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes - 4 tablespoons grated parmesan cheese, divided - 1 tablespoon parsley, freshly chopped for garnish Instructions: 1. Cook the Good Ranchers chicken nuggets according to package instructions. 2. Preheat the oven to 350°F and spray a 9x13 casserole dish with nonstick cooking spray. 3. Cut the slider rolls in half. 4. Melt the butter and mix in the onion powder, garlic powder, Italian seasoning, and red pepper flakes. 5. Brush the bottom half of the rolls with half of the garlic butter mixture. Layer with provolone cheese, 1 cup of marinara sauce, and the cooked chicken nuggets. Top with the remaining 1 cup of marinara sauce, mozzarella cheese, and 2 tablespoons of grated parmesan. 6. Place the top half of the rolls on the sliders, brush with the remaining garlic butter mixture, and sprinkle with the remaining 2 tablespoons of parmesan cheese. 7. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 2-4 minutes, until the buns are golden brown. 8. Once done, remove from the oven and cut the sliders with a sharp knife. Serve with extra warmed marinara sauce for dipping. These Chicken Parm Sliders are sure to be a hit, with the combination of crispy chicken, melty cheese, and flavorful marinara sauce. Perfect for a quick weeknight dinner or a fun family meal!

Chicken Nugget Parm Sliders

With the <a data-mce-fragment="1" href="https://apnews.com/article/port-strike-ila-dockworkers-begins-e5468e760f46a64e4322d1702beb1f72" data-mce-href="https://apnews.com/article/port-strike-ila-dockworkers-begins-e5468e760f46a64e4322d1702beb1f72">recent strike among dockworkers along the East and Gulf Coasts</a>, many Americans began to feel the ripple effects of relying on imported goods. Thousands of dockworkers halted the flow of imports and exports across major U.S. ports, leading to concerns about potential shortages of essential items like meat, seafood, alcohol, and even bananas.
 
While the dockworkers and port operators have reached a deal that will immediately end the crippling three-day strike, this strike is a powerful reminder of how vulnerable our supply chain can be when we depend on foreign imports. In a world where the availability of goods can be disrupted by labor disputes, global politics, or logistical failures, one thing becomes clear: sourcing food locally should be our standard.
 
<h2 data-mce-fragment="1">Why Did The Dockworkers Go On Strike?</h2>
 
The strike started after negotiations between the International Longshoremen’s Association (ILA), representing over 45,000 dockworkers, and the United States Maritime Alliance (USMX), which represents shipping companies, <a data-mce-fragment="1" href="https://www.usnews.com/news/national-news/articles/2024-10-02/what-to-know-the-east-and-gulf-coast-ports-strike" data-mce-href="https://www.usnews.com/news/national-news/articles/2024-10-02/what-to-know-the-east-and-gulf-coast-ports-strike">failed to produce a new contract.</a> The workers were demanding fair pay that reflects the record profits the shipping industry has reaped over the last few years. They also wanted protections against automation, which threatens to replace jobs.
 
The strike lasted for a total of three days. It was called off <a data-mce-fragment="1" href="https://www.npr.org/2024/10/03/nx-s1-5139450/dockworkers-port-strike-deal" data-mce-href="https://www.npr.org/2024/10/03/nx-s1-5139450/dockworkers-port-strike-deal">after news broke</a> that the two sides have agreed to a 62% wage increase over six years. While this agreement is still tentative, all dockworkers were <a data-mce-fragment="1" href="https://www.npr.org/2024/10/03/nx-s1-5139450/dockworkers-port-strike-deal" data-mce-href="https://www.npr.org/2024/10/03/nx-s1-5139450/dockworkers-port-strike-deal">called back to work on Thursday, October 3.</a>
 
During the three-day strike, ports from Maine to Texas came to a standstill, blocking the flow of goods, from cars to clothing, and more importantly, food. Products like <a data-mce-fragment="1" href="https://www.reuters.com/world/us/us-port-strike-disrupts-hamburger-supplies-frozen-seafood-2024-10-02/" data-mce-href="https://www.reuters.com/world/us/us-port-strike-disrupts-hamburger-supplies-frozen-seafood-2024-10-02/">meat, seafood,</a> <a data-mce-fragment="1" href="https://time.com/7027309/port-dockworkers-strike-food-shortages/" data-mce-href="https://time.com/7027309/port-dockworkers-strike-food-shortages/">chocolate, alcohol, and fresh produce such as bananas and cherries were expected to be hit hardest,</a> as these are among the goods heavily reliant on import channels now halted by the strike.
 
It wasn’t just fresh food that was at risk due to the strike. If the strike had lasted longer, we could’ve seen supply chain disruptions that raise costs on imported goods across the board—as more than <a data-mce-fragment="1" href="https://www.npr.org/2024/10/03/nx-s1-5139450/dockworkers-port-strike-deal" data-mce-href="https://www.npr.org/2024/10/03/nx-s1-5139450/dockworkers-port-strike-deal">$2 billion worth of goods</a> enter these ports daily. And that’s where the key issue lies: if you depend on imports, you’re at the mercy of global supply chains, unpredictable events, and labor disputes halfway around the world.
 
<h2 data-mce-fragment="1">Imported Goods: The Hidden Costs</h2>
 
When you rely on imported goods, you’re not just accepting the uncertainty of a fragile global supply chain—you’re supporting a system that can be less transparent, harder to regulate, and more difficult to control. Food that travels thousands of miles before reaching your plate often faces a higher risk of contamination, leading to a troubling lack of accountability when things go wrong and a greater risk in every meal. Additionally, imported goods can experience delays that leave shelves empty, and when that happens, prices for consumers can skyrocket. This creates unnecessary stress for families just trying to provide for their loved ones in an already challenging world. 
 
The strike is a perfect example of why shopping locally matters. If international imports were sitting idle at ports, companies that rely on foreign meat and food products could’ve been facing impending delays and potential shortages. These businesses would have had no choice but to pass the increased costs down to consumers.
 
This isn’t just about supply chain hiccups; it’s about the real impact on American families who are already struggling. Choosing local not only supports your community but also helps safeguard your family’s food security and peace of mind in uncertain times. You deserve the assurance of knowing where your food comes from and trusting in its safety.
 
<h2 data-mce-fragment="1">Good Ranchers: 100% American, 100% Reliable</h2>
 
At Good Ranchers, our unwavering commitment to sourcing America’s best meat has always set us apart in the industry. From day one, we’ve worked with local farms and ranches to reconnect you with your food supply, ensuring that you know exactly where your meals come from. We don’t rely on imports from overseas to deliver quality to your table, and that means no strike relying on imports would affect us. Our commitment to sourcing American meat ensures that no matter what’s happening with international trade or global shipping, you can count on us for quality, consistency, and reliability.
 
Other meat companies, however, may not be so lucky. Many have built their business models around foreign imports, mixing overseas products with domestic ones. To make matters worse, most grocery stores and meat companies try to conceal where their meat actually comes from. After the <a data-mce-fragment="1" href="https://www.ams.usda.gov/sites/default/files/media/FAQs%20-%20COOL%20Beef%20Pork%20Repeal.pdf" data-mce-href="https://www.ams.usda.gov/sites/default/files/media/FAQs%20-%20COOL%20Beef%20Pork%20Repeal.pdf">repeal of the Country of Origin Labeling (COOL) law in 2015</a>, even foreign meat can be labeled as “Product of USA” with minimal processing done here. That’s why it’s essential to find a provider who can guarantee transparency and integrity in their sourcing practices. 
 At Good Ranchers, we don’t believe in cutting corners, and we refuse to compromise on quality. That’s why we stand firmly behind our values of supporting American farmers and ranchers, even when it might be easier—or cheaper—to take shortcuts. With Good Ranchers, you can rest assured that you’re choosing a brand that prioritizes integrity and quality, putting American meat on your table with pride.
 
<h2 data-mce-fragment="1">Supporting Local Is Supporting Yourself</h2>
 
Beyond just the peace of mind that comes from knowing your food is secure, buying 100% American meat also helps keep our economy strong. When you choose Good Ranchers, you’re investing in American jobs, family-owned farms, and our nation’s agricultural future.
 
So, as the news highlights how the strike would have impacted retailers and manufacturers dependent on international goods, just know that local, American companies will always have you covered. And when you choose Good Ranchers, you’re choosing dependable, locally sourced meat that won’t let you down—no matter what’s happening at the ports. Try Good Ranchers today and use code STOCKUP for $25 off your order, a free add-on for 4 years, and free shipping.
 
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America's Wake-Up Call: The Key Takeaways from the Dockworker Strike

Looking to level up your dipping game? We’ve got three irresistible homemade sauces that will take your chicken nuggets (or whatever else you like to dip) to the next level. From a tangy buttermilk ranch to a zesty honey mustard, and a spicy buffalo sauce that’ll make your taste buds tingle, these easy-to-make recipes are all you need for sauce perfection. Get ready to dip, dunk, and enjoy!
 
 
<meta charset="utf-8">Buttermilk Ranch Ingredients: Buttermilk 1/2 cup Greek yogurt 1/2 cup Salt ¼ tsp Pepper ¼ tsp Dried chives ½ tsp Dried parsley ½ tsp Dried or fresh dill ½ tsp (if using fresh dill, you can use 1 tsp) Onion powder ¼ tsp Garlic powder ¼ tsp
Add all ingredients into a bowl and mix well! Let sit preferably overnight for the best flavor. But you can make one hour in advance.
 
Honey Mustard Ingredients ¼ cup plain Greek yogurt 3 tbsp yellow mustard 1½ tbsp honey (adjust to taste) 1 tbsp apple cider vinegar or lemon juice Pinch of salt Pinch of pepper
Put all ingredients in a bowl and mix well!
 
Buffalo Sauce Ingredients: ½ cup unsalted butter 1 teaspoon paprika 1 teaspoon cayenne pepper (adjust for spice preference) 1 teaspoon garlic powder 2 tablespoons apple cider vinegar 1 tablespoon tomato paste ½ teaspoon salt 1 teaspoon honey
In a pan over medium heat, allow the butter to melt completely. Once the butter is melted, stir in the honey and tomato paste until fully combined. Mix in your seasonings (paprika, cayenne pepper, garlic powder, and salt) until well incorporated. Once the seasonings are mixed in, turn off the heat. Pour in the vinegar and stir until the sauce is smooth and well combined. The sauce is now ready to serve!

Triple the Flavor: 3 Must-Try Homemade Dipping Sauces

In recent years, seed oils have become a hot topic in nutrition discussions. Often found in processed foods and cooking oils, they are frequently criticized for their potential health risks. But what exactly are seed oils, and should we be concerned about their consumption? Let’s dive deeper into what seed oils are, their history, and why they might be detrimental to our health.
 
<h2 data-mce-fragment="1">What Are Seed Oils?</h2>
Seed oils are derived from the seeds of various plants. Common types include sunflower, canola, soybean, cottonseed, grapeseed, and sesame oils. These oils have gained popularity for their versatility in cooking, from frying to baking. They are a staple in many households and restaurants—with some people claiming them as a healthier alternative to butter, coconut oil, palm oil, and lard. However, the production process of these oils raises some significant health concerns.
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 The Processing Problem
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Most seed oils undergo extensive processing involving high temperatures, bleaching, and chemical deodorization. This refinement strips the oils of many nutrients and antioxidants, leaving behind a product that lacks the health benefits it might have once contained. Additionally, synthetic preservatives, like <a data-mce-fragment="1" href="https://repprovisions.com/blogs/rep-provisions-blog/7-reasons-seed-oils-are-bad-for-your-health?srsltid=AfmBOorTEKvyeKSnlvh3GoGb5sHWcdTO8f0ttdfP_Zt9BHCTlgzy-OLB" data-mce-href="https://repprovisions.com/blogs/rep-provisions-blog/7-reasons-seed-oils-are-bad-for-your-health?srsltid=AfmBOorTEKvyeKSnlvh3GoGb5sHWcdTO8f0ttdfP_Zt9BHCTlgzy-OLB">TBHQ and BHA</a>, are sometimes added to extend shelf life. These additives have been linked to various health issues and are even <a data-mce-fragment="1" href="https://foodrevolution.org/blog/banned-ingredients-in-other-countries/#:~:text=BHA%20and%20BHT%20are%20popular,%2C%20Japan%2C%20and%20other%20countries." data-mce-href="https://foodrevolution.org/blog/banned-ingredients-in-other-countries/#:~:text=BHA%20and%20BHT%20are%20popular,%2C%20Japan%2C%20and%20other%20countries.">banned in several countries.</a>
 
<h2 data-mce-fragment="1">The Omega-6 to Omega-3 Imbalance</h2>
One of the primary concerns with seed oils is their high content of omega-6 fatty acids. While these fats are essential for our bodies in small amounts, they are overwhelmingly abundant in Western diets. The ideal omega-6 to omega-3 ratio <a data-mce-fragment="1" href="https://health.clevelandclinic.org/seed-oils-are-they-actually-toxic" data-mce-href="https://health.clevelandclinic.org/seed-oils-are-they-actually-toxic">should be about 2:1 or 1:1, but for many Americans, it ranges from 10:1 to 20:1.</a> This imbalance can lead to chronic inflammation, which is associated with various health conditions, including heart disease, diabetes, and obesity.
<h2 data-mce-fragment="1">Seed Oils and Inflammation</h2>
The excessive intake of omega-6 fatty acids contributes to inflammatory processes in the body. Inflammation is a natural response to injury or infection, but chronic inflammation can lead to serious health issues. Conditions such as arthritis, metabolic syndrome, and even certain cancers have been linked to the overconsumption of omega-6-rich seed oils.
 
<h2 data-mce-fragment="1">Health Risks Linked to Seed Oils</h2>
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Oxidative Stress: Seed oils are highly reactive and susceptible to rancidity, leading to <a data-mce-fragment="1" href="https://repprovisions.com/blogs/rep-provisions-blog/7-reasons-seed-oils-are-bad-for-your-health?srsltid=AfmBOorTEKvyeKSnlvh3GoGb5sHWcdTO8f0ttdfP_Zt9BHCTlgzy-OLB" data-mce-href="https://repprovisions.com/blogs/rep-provisions-blog/7-reasons-seed-oils-are-bad-for-your-health?srsltid=AfmBOorTEKvyeKSnlvh3GoGb5sHWcdTO8f0ttdfP_Zt9BHCTlgzy-OLB">oxidative stress in the body.</a> This imbalance between free radicals and antioxidants can cause cellular damage, increasing the risk of diseases like cancer and cardiovascular issues.
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Trans Fats: Although trans fats naturally occur in small amounts, the processing of seed oils often leads to an increase in these harmful fats. Trans fats are known to raise LDL (bad) cholesterol levels, significantly increasing the risk of heart disease.
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Negative Impact on Fertility: <a data-mce-fragment="1" href="https://www.sciencedirect.com/science/article/abs/pii/S0261561409001587" data-mce-href="https://www.sciencedirect.com/science/article/abs/pii/S0261561409001587">Studies</a> have found that men who were infertile had more than 2x the omega 6:3 ratio in their blood as compared to fertile men. Similarly, <a data-mce-fragment="1" href="https://www.mdpi.com/2072-6643/12/8/2183" data-mce-href="https://www.mdpi.com/2072-6643/12/8/2183">another study </a>showed that seed oils may impact maternal and fetal health in pregnant women. <a data-mce-fragment="1" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1665502/" data-mce-href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1665502/">One study even found</a> that excessive seed oil consumption during late stages of pregnancy increased risk of preterm labor. 
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<h2 data-mce-fragment="1">Healthier Alternatives</h2>
If you're looking to reduce your intake of seed oils, consider replacing them with healthier options. Extra virgin olive oil (EVOO) and avocado oil are excellent alternatives. These oils are less processed, rich in omega-3 fatty acids, and provide various health benefits. Using these oils in moderation can help improve your overall health while reducing the risks associated with seed oils.
 
<h2 data-mce-fragment="1">Conclusion</h2>
The potential health risk of seed oils cannot be ignored. The modern diet’s heavy reliance on these oils, coupled with their processing and high omega-6 content, poses significant health concerns. By opting for healthier alternatives and focusing on whole, unprocessed foods, you can take meaningful steps toward better health. Remember, moderation is key, and being mindful of the oils you choose can make a considerable difference in your overall well-being.
At Good Ranchers, we’re proud to offer only products that are seed-oil free. In fact, we’re leading the charge with the industry’s first-ever seed-oil-free chicken nuggets, because your family deserves better. Crafted with whole chicken—never pre-formed—and cooked with clean, healthy avocado oil, these nuggets redefine what it means to eat well. Whether you’re serving them up for the kids or snagging a few for yourself, you can trust that they’re not only gluten-free and egg-free, but also free from antibiotics, added hormones, and those pesky seed oils you’ve been trying to avoid. With Good Ranchers, better food means better health—and we’re committed to restoring food to what it once was.
For more information on these one-of-a-kind nuggets coming soon, <a data-mce-fragment="1" href="https://www.goodranchers.com/pages/good-ranchers-chicken-nuggets" data-mce-href="https://www.goodranchers.com/pages/good-ranchers-chicken-nuggets">click here</a>. While you’re there, don’t forget to sign up to join our waiting list!

Understanding Seed Oils: A Greasy Situation Unpacked

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<div data-mce-fragment="1">When it comes to barbecue, every little detail matters. One of those often-overlooked secrets is the use of a "binder." If you’re new to the term, a binder is a simple ingredient applied to meat before adding seasonings or rubs. The primary purpose of a binder is to help the rub stick better to the surface of the meat, ensuring an even, flavorful coating. But different binders can also bring out distinct textures, flavors, and benefits depending on the meat you're grilling or smoking. In this post, we’ll take a closer look at three popular binders: mustard, olive oil, and mayo. We’ll explore when to use them, why they work, and how to apply them for the best results, along with the best meats to pair them with.</div>
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 Mustard: The BBQ Classic Binder Mustard is one of the most well-known binders in the barbecue world. You’ve probably seen pitmasters slathering it onto ribs or pork butts before applying a dry rub. But don’t worry—mustard doesn't leave behind a strong flavor. Instead, it creates a thin, tacky layer that allows the rub to adhere more evenly.</div>
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 Why Use Mustard? ●  Mustard is water-based, which makes it easy to spread without overpowering the meat’s natural flavor. ●  It’s perfect for holding seasoning in place for longer cooking processes, like smoking. ●  The acidity in mustard can also tenderize the outer layer of meat, helping develop that coveted "bark."</div>
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 When to Use Mustard:
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<div data-mce-fragment="1">Mustard is ideal for pork and ribs. It works wonders on large cuts like pork butts, spareribs, or St. Louis-style ribs, where you want a robust bark to form during long smoking sessions.</div>
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 How to Use Mustard:
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<div data-mce-fragment="1">Apply a thin layer of mustard to the meat, using your hands to coat the entire surface. Once covered, add your rub immediately to allow it to stick to the meat’s surface. Then, it’s ready for the smoker or grill. </div>
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 Olive Oil: A Simple and Versatile Binder Olive oil is a more neutral binder that adds a slight richness without affecting the flavor profile. It’s a versatile choice, often used when grilling meats that benefit from a little extra moisture during the cooking process.</div>
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 Why Use Olive Oil? 
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● Olive oil provides moisture to leaner cuts of meat and prevents them from drying out. ●  It creates a smooth surface for your rub to adhere to, helping create a nice sear or crust on high-heat grills. ●  It doesn’t alter the taste, making it a great choice for subtle-flavored meats.</div>
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<div class="column" style="text-align: left;" data-mce-fragment="1" data-mce-style="text-align: left;">When to Use Olive Oil: </div>
<div class="column" style="text-align: left;" data-mce-fragment="1" data-mce-style="text-align: left;">Olive oil works exceptionally well on chicken, turkey, and beef cuts like steaks or brisket. It’s also great for grilling vegetables, adding a bit of shine and enhancing flavors without overpowering them.</div>
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 How to Use Olive Oil: 
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<div class="column" style="text-align: left;" data-mce-fragment="1" data-mce-style="text-align: left;">Brush a light coat of olive oil onto your meat before adding the rub. For large cuts like brisket, olive oil helps the rub cling to the surface while also ensuring the meat stays moist during the long cooking process.</div>
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 Mayonnaise: The Secret to a Crispy Crust While it might sound surprising, mayonnaise is an incredible binder, especially for achieving a beautifully crisp crust. Mayonnaise is made from oil and eggs, which help hold the rub and also create a golden-brown exterior as it cooks.</div>
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 Why Use Mayo? ●  Mayonnaise adds fat and moisture, helping to prevent the meat from drying out during long cooks. ●  The fat content helps develop a rich, golden crust or "bark" when exposed to heat. ●  It locks in the seasoning for an even, flavorful coating.</div>
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 When to Use Mayonnaise:
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<div class="column" style="text-align: left;" data-mce-fragment="1" data-mce-style="text-align: left;">Mayonnaise is a game-changer for chicken and even brisket. Its high-fat content is excellent for leaner meats that need a little help with moisture retention. It’s particularly useful when grilling or smoking chicken thighs, wings, or whole birds.</div>
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 How to Use Mayonnaise:
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<div class="column" style="text-align: left;" data-mce-fragment="1" data-mce-style="text-align: left;">Apply a thin, even layer of mayonnaise to the meat. Don’t worry—just like mustard, you won’t taste it once the cooking process is done. After spreading the mayo, immediately add your rub, making sure it adheres well. Then, throw it on the grill or in the smoker and let the magic happen!</div>
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 Final Thoughts Binders like mustard, olive oil, and mayonnaise are more than just glue for your rub—they each bring something unique to the table. Whether it’s enhancing the bark, adding moisture, or developing that perfect crust, choosing the right binder can elevate your BBQ to the next level.</div>
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<div class="column" style="text-align: left;" data-mce-fragment="1" data-mce-style="text-align: left;">So next time you're prepping your meat, think about what kind of texture and flavor profile you're aiming for, and don't hesitate to experiment with these versatile binders!</div>
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What is a Binder in BBQ? Mustard, Olive Oil, and Mayo Explained.

Get ready for the ultimate comfort food combo with our crispy Chicken and Waffles recipe, made with premium Good Ranchers chicken. This sweet and savory dish combines tender, golden-fried chicken with fluffy waffles for a mouthwatering meal perfect for breakfast, lunch, or dinner. Topped with warm maple syrup and a little butter, it’s the perfect balance of flavors and textures. Whether you're hosting brunch or treating yourself to a special meal, this recipe is sure to be a hit!
 
For the Chicken:
Ingredients:
<ul>
<li>4 chicken breasts, flattened</li>
<li>1/2 cup milk</li>
<li>1/3 cup pickle juice</li>
<li>1 cup flour</li>
<li>1 tablespoon salt</li>
<li>1 tablespoon pepper</li>
<li>1 tablespoon onion powder</li>
<li>1 tablespoon paprika</li>
<li>1/4 tablespoon oregano</li>
<li>Lard for frying</li>
</ul>
 
1. Soak the Chicken:
   - In a bowl, combine 1/2 cup milk and 1/3 cup pickle juice.
   - Soak the flattened chicken breasts in the mixture for several hours in the fridge.
 
2. Prepare the Breading:
   - In a separate bowl, combine 1 cup flour, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon onion powder, 1 tablespoon paprika, and 1/4 tablespoon oregano. Mix well.
 
3. Bread the Chicken:
   - Remove the chicken breasts from the milk and pickle juice mixture and dredge each in the flour mixture in the bag, ensuring they are well coated by closing the bag and shaking it.
 
4. Cook the Chicken:
   - Heat lard in a frying pan over medium heat.
   - Cook each chicken breast for 2:30 to 3 minutes on each side, or until golden brown and cooked through.
 
For the Waffles:
Ingredients:
<ul>
<li>1/2 cup sourdough discard</li>
<li>1 cup flour</li>
<li>2 eggs</li>
<li>1/2 teaspoon salt</li>
<li>1 cup milk</li>
<li>1.5 teaspoons baking soda</li>
</ul>
 Mix ingredients and pour into waffle maker. Cook for two minutes on standard setting, top with the chicken and enjoy!

Chicken and Waffles

Fried Fillet Sandwich with Panko Crust

Get ready to heat things up with these flavorful Spicy Dry Rub Wings paired with a cool, tangy Blue Cheese Dipping Sauce. The perfect balance of smoky, savory, and spicy, these wings are coated in a bold blend of spices that pack a punch. Serve with the creamy blue cheese sauce for the ultimate game-day snack or casual gathering—it's the perfect combination of heat and cooling comfort.
 
Spicy Dry Rub for Wings:
2 lbs Good Ranchers’ <a href="https://www.goodranchers.com/product/game-day-box">Chicken Wings</a>
2 tbsp Olive Oil
½ tbsp Ancho Chile Pepper
½ tbsp Smoked Paprika
½ tbsp Onion Powder
½ tbsp Kosher Salt
½ tbsp Light Brown Sugar
½ tsp Chili Powder
½ tsp Paprika
½ tsp Cumin
½ tsp Garlic Powder
½ tsp Cayenne Pepper
½ tsp Mustard Powder
¼ tsp Black Pepper
½ tsp Italian Seasoning
 
Blue Cheese Dipping Sauce:
½ cup Mayonnaise
3 tbsp Buttermilk
3-4 oz Blue Cheese Crumbles
1 clove of Garlic, grated
½ tbsp Lemon Juice
¼ tsp Black Pepper
¼ tsp Kosher Salt
 
Instructions:
Preheat oven to 400°.  Line a baking sheet with parchment paper and set a metal drying rack on top.  The drying rack allows air to circulate beneath the wings and get them crispy on all edges without having to turn them while baking.  Lay the chicken wings out and pat them dry with paper towels.  Place the wings in a large bowl and toss with Olive Oil.  In a smaller bowl combine all the dry spices and then toss on the chicken wings, making sure to evenly coat each wing.  Lay the wings on the wire rack baking sheet and cook in the oven for 40 minutes.
 
For the Blue Cheese Dipping Sauce:
Combine all the ingredients in a medium sized bowl and mix thoroughly.  Refrigerate for 30 minutes before serving with the spicy wings.

Spicy Dry Rub Wings

<h2>Ingredients:</h2>
<ul>
<li>Good Ranchers Top Sirloin Steaks</li>
<li><meta charset="utf-8">
Kinder’s Cowboy Butter</li>
<li>4 Russet Potatoes, Cubed (Sweet Potatoes are also good for this!)</li>
<li>1 Large Yellow Onion, Diced</li>
<li>2 Bell Peppers, Diced (Red, Yellow, or Orange)</li>
<li>2 Tbsp. Olive Oil</li>
<li>½ Tsp. Salt</li>
<li>½ Tsp. Black Pepper</li>
<li>½ Tsp. Garlic Powder</li>
</ul>
 
<h2>Grilling Instructions:</h2>
<ol>
<li>Preheat grill to 400<meta charset="utf-8">
°F</li>
<li>Thaw steaks to room temperature, season with Kinder’s Cowboy Butter.</li>
<li>Grill 5 to 6 minutes on each side for medium to medium rare, thickness varies.</li>
</ol>
 
<h2>
Hash Instructions:
</h2>
<ol>
<li>Preheat oven to 400<meta charset="utf-8">
°F. Combine olive oil, salt, black pepper, garlic powder and whisk</li>
<li>After dicing the potatoes, transfer into a bowl, pour olive oil mixture, and toss until well coated</li>
<li>Spread on a baking sheet and bake for 25 minutes</li>
<li>Remove from oven, toss using a spatula, and bake another 10-15 minutes or until potatoes are soft and golden brown.</li>
</ol>
 
*This recipe is paired best with seasoned asparagus and carrots, or wilted spinach.

Cowboy Steak and Potato Hash

<h2>
Ingredients:
</h2>
<h2> </h2>
<ul>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1 lb Good Ranchers Ground Beef</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1/2 Onion, Chopped</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">2 Garlic Cloves, Chopped</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">2 Tbsp. Olive Oil</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1 Cup Boiled Rice</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1 Can Black Beans, Rinsed and Drained</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1 Can Diced Fire Roasted Tomatoes</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1/2 Cup Chicken Broth or Water</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1 Pack Taco Seasoning, Low Sodium</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">1/2 Cup Grated Cheddar Cheese</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">Chopped Cilantro (Optional)</li>
<li style="font-weight: 400;" data-mce-style="font-weight: 400;">Plain Greek Yogurt or Sour Cream (Optional)</li>
</ul>
 
<h2>Directions:</h2>
<ol>
<li>In a large skillet over medium-high heat, soften the onion and garlic in the oil. Add the Good Ranchers Ground Beef, and cook until golden brown.</li>
<li>Add the rice, beans, tomatoes, broth, and taco seasoning. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until all the liquid has been absorbed.</li>
<li>Sprinkle the cheese until melted.</li>
<li>Sprinkle the burrito casserole with cilantro. Serve with tortilla chips and plain greek yogurt for extra protein and less fat (or sour cream), if desired.</li>
</ol>
*This recipe is best paired with a salad.

Burrito Casserole Recipe

<h2 data-mce-fragment="1">Ingredients:</h2>
<ul>
<li>4 Good Ranchers Chicken Breasts, Lightly Tenderized</li>
<li>2) 1oz Pack of French Onion Soup Mix</li>
<li>4 Tbsp. flour</li>
<li>2 Tbsp. Olive Oil</li>
<li>3 Slices Good Ranchers Bacon, Diced (Optional)</li>
<li>1/2 Yellow Onion, Roughly Diced</li>
<li>1 Cup Water</li>
<li>1 Tbsp. Thyme, Fresh or Dried</li>
<li>2 Tbsp. Sour Cream or Plain Greek Yogurt
</li>
</ul>
<h2>
Directions:
</h2>
<ol>
<li>Preheat oven to 375°F</li>
<li>Add 1 packet soup mix and 2 tbsp. flour into a zip lock bag, add the tenderized chicken breasts and shake it to coat them.</li>
<li>Heat some oil in a pan over medium heat, add the coated chicken and cook until browned all over but not cooked through. Turn them often, but carefully because it will take off the coating if you aren’t. 
</li>
<li>Remove the chicken out and put it in a greased casserole dish</li>
<li>Add bacon (if you opt out of bacon, simply add1.5 tbsp olive oil) and onions to the pan. Stir constantly over medium heat.</li>
<li>Once onions are soft, blend pack of french onion soup and 2 tbsp flour into a cup of water, and add it along with the thyme to the pan with the onions and bacon.</li>
<li>Cook for a couple of minutes, then pour over the chicken in the casserole dish.</li>
<li>Cover with foil, then bake for about 20 minutes, or until chicken is tender.</li>
<li>Remove the chicken, and stir in sour cream/greek yogurt</li>
<li>Replace chicken in the gravy, mix to coat, and enjoy!</li>
</ol>

<li style="font-weight: 400;" data-mce-style="font-weight: 400;">This recipe is best paired with asparagus or green beans with goat cheese. For additional carbs, serve over rice or orzo. </li>

Smothered French Onion Chicken

Steak Shawarma

This Smoked Brat Corn Dogs recipe is a delicious twist on the classic corn dog, perfect for any backyard gathering or family meal. Start by smoking Good Ranchers bratwursts over applewood chips to infuse them with a subtle smoky flavor. After smoking, the brats are chilled to lock in their juices, then dipped in a perfectly balanced cornmeal batter that's slightly sweet and savory. Once coated, they are fried to a golden brown, creating a crispy exterior that complements the juicy, flavorful brats inside. Serve these gourmet corn dogs hot with your favorite condiments for a mouthwatering treat that will impress your guests and family alike.
 
This recipe was developed by one of our celebrity chefs, <a href="https://www.rasheedphilips.com/" target="_blank" rel="noopener noreferrer">Rasheed Philips.</a>
 
Servings: 6
Ingredients:
For the Brats:
4 Good Ranchers bratwursts
Applewood chips for smoking
 
For the Batter:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 large egg
 
For Frying: 
1 quart oil
4 wooden skewers
 
Instructions:
1. Pre-Smoke Preparation: Soak the applewood chips in water for at least 30 minutes prior to smoking or use a chunk or split of applewood. This will help them smoke more slowly and impart a gentle applewood flavor to the brats.
2. Smoke the Brats: Preheat your smoker to 225°F (107°C). Drain the applewood chips and add them to the smoker. Place the brats directly on the smoker's grates. Smoke the brats for about 20 minutes, or until they are almost fully cooked and have a nice smoky aroma.
3. Chill the Brats: Prepare an ice bath by filling a large bowl with ice and water. Once the brats are smoked, immerse them in the ice bath to stop the cooking process and cool them quickly. This step is crucial as it firms up the brats, making them easier to handle during the battering process.
4. Prepare the Batter: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper. In a separate small bowl, beat together the milk and egg. Add the wet ingredients to the dry ingredients, stirring until the batter is smooth and homogenous.
5. Heat the Oil: In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C).
6. Prepare the Brats for Frying: Remove the brats from the ice bath and pat them dry with paper towels. Insert wooden skewers into each brat, making sure they are securely skewered. Dip each brat into the batter, ensuring they are completely coated. Allow any excess batter to drip off.
7. Fry the Corn Dogs: Carefully place the battered brats into the hot oil. Fry them for 2-3 minutes, or until the batter is golden brown and crispy. Work in batches to avoid overcrowding the fryer. Remove the corn dogs from the oil and drain on paper towels.
8. Serve: Serve the smoked brat corn dogs hot with your choice of condiments, such as ketchup, mustard, or a creamy dipping sauce.
 
Sheed’s Notes:  Smoking the brats not only cooks them but also infuses them with a delicious applewood flavor that complements the sweetness of the cornmeal batter. Ensure the batter is not too thick; it should easily coat the brats but not be overly gloppy. For an added touch, you could mix some fine chopped onions or jalapeños into the batter for extra flavor.

Smoked Brat Corn Dogs

Welcome to the Good Ranchers' kitchen ! Today, we're excited to share a mouthwatering Beef Breakfast Sausage recipe featuring our premium ground beef. These flavorful sausage patties are seasoned with a blend of garlic, smoked paprika, onion powder, sage, and thyme, then cooked to perfection. Perfect for starting your day right, they pair wonderfully with all your favorite breakfast sides. Enjoy the savory goodness of Good Ranchers' quality beef in every bite!
 
Ingredients:
1 lb <a href="https://www.goodranchers.com/product/the-essentials-box" target="_blank" rel="noopener noreferrer">Good Ranchers’ Ground Beef</a>
½ tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Onion Powder
½ tsp dried Sage
½ tsp dried Thyme
1 tsp Salt
¼ tsp Crushed Red Pepper
1 tbsp Oil or beef tallow
 Instructions:
Place the ground beef in a medium sized bowl and break the meat up gently with a fork. In a small bowl, mix all the spices thoroughly. Add the spices to the ground beef and mix with your (clean) hands.  Roll the ground beef into small 2 inch round balls and slightly flatten into patties. Pre-heat a skillet on Medium high and place a tablespoon of oil or beef tallow into the skillet. Cook the sausage patties in the skillet until they are fully cooked, about 5 minutes on each side. After the sausage is cooked, sprinkle them with flakey salt and enjoy with all your favorite breakfast foods!

Beef Breakfast Sausage

Bacon and Cheese Frittata

Cheeseburger Sliders

Welcome to the Good Ranchers' recipe blog! Today, we're excited to share a mouthwatering recipe for Pork Chops with Mushroom Cream Sauce. Featuring our premium boneless pork chops, this dish combines tender meat with a rich, creamy mushroom sauce, perfectly complemented by roasted baby gold potatoes and fresh green beans. Easy to prepare and full of flavor, this comforting meal is perfect for a family dinner or special occasion. Discover the delicious difference Good Ranchers' quality ingredients make in every bite!
Ingredients:
4 Good Ranchers’ Boneless Pork Chops
Fresh Green Beans
1.5 lb Baby Gold Potatoes
1 pint Mushrooms, sliced
4 cloves Garlic, sliced 
1 ½ cups Heavy Cream
Salt and Pepper
1 tsp Chicken Bouillon
5 tbsp Olive Oil
3 tbsp Butter
2 tbsp Flour
 
Directions:
Heat oven to 350 degrees.
In a large pot of water, boil the potatoes for 10 minutes or until fork tender.  With a slotted spoon, remove the potatoes to a bowl (leave the water in the pot and return to a boil) and toss potatoes in 2 tbsp olive oil. Sprinkle with salt and pepper.  Place boiled potatoes on one side of a parchment lined sheet pan.  To the pot of water, add the green beans and boil for 3 minutes.  Move the cooked green beans to the bowl, toss with 2 tbsp olive oil, season with salt and pepper, and place them on the other side of the sheet pan.  Place the potato and green bean sheet pan in a 350° oven and begin to prep the pork chops.  Heat a cast iron skillet on medium high heat while you pat the pork chops dry and season with salt and pepper on both sides.   Melt 1 tbsp butter and 1 tbsp olive oil and place the pork chops in the skillet. Sear on both sides (2-3 minutes each side) and check the internal temperature of the pork chops.  Pork is fully cooked at 145 degrees so removing them a bit early and allowing them to rest will ensure they come up to the proper temperature and won’t be overcooked.  Once you’ve removed them and they are resting, bring the temperature of the skillet to medium and start making the mushroom cream sauce.  Add the diced mushrooms and allow them to cook for about 4-5 minutes stirring often.  Add the garlic, 2 tbsp of butter, 2 tbsp of flour, and stir to cook the paste for about 1 minute.  Add the heavy cream, ½ cup water, and season with 1 tsp chicken bouillon.  Taste to check seasoning and adjust by adding salt and pepper to your liking.  Take the potatoes and green beans out of the oven, put the pork chops back into the skillet with the mushroom cream sauce and check that their internal temperature has reached 145°. Enjoy an amazing and easy pork dinner!

Pork Chops with Mushroom Cream Sauce

Thai Red Curry Soup

Welcome to Good Ranchers' kitchen! Today, we're excited to share a quick and delicious recipe for Creamy Sausage Pasta featuring our Mild Italian Pork Sausage. This easy weeknight dish combines tender orecchiette pasta with savory sausage, fresh spinach, and a creamy, flavorful sauce. Ready in under 30 minutes, it's perfect for busy families looking for a tasty and satisfying meal. Discover how Good Ranchers' quality ingredients can elevate your dinner tonight!
 
Ingredients:
 
One package of Good Ranchers’ Mild Italian Pork Sausage cut into bite sized pieces
8 oz Orecchiette pasta
1 Shallot diced
4 Garlic cloves minced
½ tsp Dijon Mustard
½ cup Dry White Wine
3 cups fresh Baby Spinach
½ cup Heavy Cream
Salt &amp; Pepper to taste
¼ cup grated Parmesan Cheese
 
Directions:
Boil a large, salted pot of water and cook the orecchiette pasta to al dente according to package directions.  In a large skillet over medium heat, begin to brown the sausage pieces.  Add the minced shallot and cook for 8-10 minutes or until the sausage is nicely browned and the shallots are soft.  Stir in the minced garlic, Dijon mustard, and the white wine into the sausage mixture.  Let the sauce cook for about two minutes and then add the spinach and toss in the sauce until wilted.  Finally, add the heavy cream and the pasta to the skillet.  Toss to combine, season to taste with salt and pepper, and top with grated parmesan cheese.  Easiest weeknight pasta and the whole dish takes less than 30 minutes from start to finish!

Creamy Sausage Pasta

Beef Stroganoff

Creamy Shrimp Pasta

The journey of American meat from pastures to plate has undergone a profound transformation over the centuries. What began as a straightforward path from local ranchers to consumers has evolved into a complex, commercialized system. This change has led to a disconnect between Americans and their food sources, obscuring the potential benefits of returning to more direct relationships with trusted ranchers.
<h2 data-mce-fragment="1">The Early Days: Ranching in America</h2>
In the past, American meat production was synonymous with the rancher—who not only raised and cared for livestock but also had a direct hand in its journey to the local market. These ranchers were pillars of their communities, providing a reliable and trusted source of high-quality meat. Their hands-on involvement ensured a transparent journey from pasture to plate, allowing consumers to know exactly where their meat came from. This fostered a deep sense of trust and openness that is rare in today's market. Many consumers even knew their ranchers personally, creating a unique connection and level of trust that today’s supermarkets simply cannot replicate.
<h2 data-mce-fragment="1">Transition to Commercialization</h2>
As America urbanized and technology advanced, so did the meat industry. By the mid-20th century, the growth of grocery stores began to reshape how people purchased their meat. The first-ever shop approximating what we think of today as a grocery store was Memphis, Tennessee’s Piggly Wiggly in 1916. On the East Coast, around 1930, the first true supermarket debuted when former Kroger and A&amp;P executive Michael Cullen opened King Kullen in the Queens borough of New York. 
Soon after, refrigeration and improved transportation networks became widespread. This allowed for centralized processing and longer distribution channels. Additionally, this paved the way for supermarkets like King Kullen to offer convenience, variety, and lower prices, fundamentally transforming how people purchased their meat and groceries. However, this convenience came with a cost: a gradual distancing of consumers from the origins of their food.
<h2 data-mce-fragment="1">Modern Grocery Shopping: Convenience at What Cost?</h2>
Today, grocery shopping for meat is vastly different from the direct transactions that once took place between ranchers and consumers. In modern supermarkets, labels such as "organic" or "free-range" are common, yet these terms can be misleading without comprehensive transparency and understanding of their sourcing. Moreover, without a knowledgeable guide on-site to offer insights, consumers often lack genuine understanding about where their food comes from. The supply chain has become so extended that the connection between the original farmer and the end consumer has largely disappeared.
<h2 data-mce-fragment="1">Reconnecting with Trusted Ranchers</h2>
Consumers are starting to recognize how grocery stores have distanced them from the origins of their food. They are realizing that understanding where their meat comes from and trusting its quality and ethical sourcing can be more convenient than navigating the confusing aisles of a grocery store. Looking to the future, there is a growing appreciation for the old ways of shopping for food—specifically, the simplicity, transparency, and directness of buying from ranches. Ranches offer a connection to the origins of our meat, providing quality and ethical sourcing that modern grocery stores cannot replicate. 
At Good Ranchers, we aim to be the bridge between consumers and American ranchers. That’s why we proudly source our meat from local farms and ranches. We believe in the value of transparency and trust, making sure you know your meat is born, raised, and harvested in the US. Every cut meets the highest standards of American quality, and we tell you the facts of how you can know that instead of hiding behind watered-down labels. To make your shopping experience more convenient than a trip to the grocery store, we deliver this premium, All-American meat right to your door. By combining the straightforward, trustworthy practices of traditional ranching with the modern convenience of home delivery, we’re redefining the way you shop for meat. 
<h2 data-mce-fragment="1">Impact Beyond The Purchase</h2>
Supporting local farmers and enjoying high-quality meat is just one part of what we do at Good Ranchers. More people than ever want to partner with companies that share their values and know that their support is for more than just a product or service. That’s why we also work with Paralyzed Veterans of America (PVA) to support US Veterans living with spinal cord injuries or diseases like MS and ALS. Your purchase helps us serve those who’ve served us—which extends the impact of your choice beyond the dinner table.
Join us in supporting local ranchers and PVA, and get ready to enjoy a better, more transparent meat-buying experience with Good Ranchers. Together, we can make a difference in our communities and on our plates.
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From Ranch Hands to Barcode Scans: The Evolution of Meat Shopping in America

Grilled T-Bone Recipe

Chicken and Bacon Pasta

Spicy Piggie Bites

In the land of the free and the home of the brave, few things resonate more deeply with the American spirit than a good deal. Recently, Red Lobster, a nationwide seafood chain, found itself at the center of a financial storm, filing for Chapter 11 bankruptcy. With over $1 billion in debt and less than $30 million in cash on hand, this once-mighty seafood empire is now deep in a Mariana Trench of trouble. But the craziest part? It was the shrimp that broke the lobster’s back. 
 
In an attempt to boost dwindling traffic, Red Lobster introduced a $20 all-you-can-eat shrimp promotion. The idea was simple: attract more customers with an irresistible deal, hoping they would become regulars. However, this strategy backfired spectacularly.
 
Red Lobster highly underestimated Americans' willpower and appetite. During these times of high inflation, consumers eagerly saw the promotion not just as a deal, but as a challenge. Groups of people flocked to Red Lobster, determined to get the most out of their $20. Social media platforms like TikTok were flooded with posts of customers proudly showcasing just how much they could take advantage of the deal. One woman even <a href="https://www.tiktok.com/@ugh_madison/video/7293705932268277038">shared her accomplishment of eating 108 shrimp in one sitting</a>, turning the promotion into a viral sensation.
 
<a href="https://www.tiktok.com/@ugh_madison/video/7293705932268277038" target="_blank"><img src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/shrimp_480x480.jpg?v=1716397521" alt="" width="145" height="218"></a>
 
<script async="" src="https://www.tiktok.com/embed.js"></script>
If Red Lobster had only understood one thing about Americans, it's that we don't do anything halfway. In fact, we have a track record of turning the mundane into the monumental. The top 4 things that have underestimated the willpower of Americans are:
 1. The British Empire 2. The 1980 Russian Hockey Team 3. The Moon (Space Race) 4. Red Lobster 
History is filled with instances where Americans defied expectations. Red Lobster's shrimp promotion serves as yet another example of this resilience. Because we didn't just eat shrimp; we took it to the next level and inadvertently threatened the very existence of Red Lobster itself. You know what they all say, “underestimate America's appetite, and you’ll file for chapter 11 tonight.”
 
At Good Ranchers, we celebrate the spirit of American determination. That's why we're offering a special, Red Lobster inspired promotion. Right now, you can get 2lbs of free shrimp with your first order. To claim, all you have to do is use code LIMITEDSHRIMP at checkout. Don't wait too long because our all-American, wild-caught shrimp are in limited supply. Based on historical evidence of America’s ability to eat shrimp, we will run out soon!

From Sea to Shining Bankruptcy: How America's Appetite Sank The Red Lobster Empire

<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
<img src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/Chicken_Biscuits__PearandGrace002_480x480.jpg?v=1715963434" alt="" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/Chicken_Biscuits__PearandGrace002_480x480.jpg?v=1715963434"> 
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. 
<img alt="" src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/Chicken_Biscuits__PearandGrace003_480x480.jpg?v=1715963483">
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.
<img alt="" src="https://cdn.shopify.com/s/files/1/0837/3325/0359/files/Chicken_Biscuits__PearandGrace016_480x480.jpg?v=1715963575">
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

Cast Iron Seared Bone-In Ribeye Steaks

Pineapple Garlic Chicken Stir Fry

Greek Marinated Grilled Chicken Breasts

Grilled Ribeyes with Chef Beau Mac's Signature Marinade

Pan-Seared Halibut with White Wine Butter Sauce

Servings: 2
 
Craving the ultimate burger experience? Look no further! Let's elevate your burger game with this mouthwatering recipe by Rasheed Philips. Dive into flavor-packed patties, perfectly caramelized onions, and a symphony of toppings nestled between two toasted brioche buns.
 
Ingredients:
For the Burgers:
<ul data-mce-fragment="1">
<li data-mce-fragment="1">4 Good Ranchers American Wagyu &amp; Black Angus Burger Patties</li>
<li data-mce-fragment="1">
 Salt and freshly ground black pepper, to taste
</li>
<li data-mce-fragment="1">2 slices of American Cheese</li>
<li data-mce-fragment="1">
 Oil, for the grill
</li>
</ul>
For the Toppings:
<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>
Instructions:
Prepare the Onions: 
<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>
<ul data-mce-fragment="1"></ul>
Preheat the Grill:
<ul data-mce-fragment="1">
<li>Preheat a griddle or skillet over high heat. Brush lightly with oil.</li>
</ul>
Smash the Burgers:
<ul data-mce-fragment="1">
<li data-mce-fragment="1">
 Place the patties 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>
Assemble the Burgers:
<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>
Chef’s Notes:
<ul>
<li>The key to a great smashburger 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>
Craving a closer look at each step? Rasheed has you covered with <a href="https://www.instagram.com/reel/C6uUsdDPdFK/?igsh=MXNiaDZld2ZoNWluag%3D%3D" target="_blank">this in-depth video guide!</a>

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>
 
Beef and Macaroni Cheese
<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>
<ol>
<li>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.</li>
<li>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.</li>
<li>Turn the heat up to high and stir in the tomato paste, garlic powder, and chili powder.</li>
<li>Add the beef broth, milk, and water; then add the macaroni. Stir to combine.</li>
<li>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.</li>
<li>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.</li>
</ol>
</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;">
<div style="padding-left: 32px; padding-right: 32px; padding-top: 22px; padding-bottom: 22px; background: #FFBF3F; border-radius: 4px; display: inline-flex; flex-direction: column; justify-content: center; align-items: center;">
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<a href="https://www.goodranchers.com/shop" style="text-decoration: none; color: #00313C;">Shop Now</a>
</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 style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;" href="https://www.instagram.com/reel/C48Jecxgotq/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA=="></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</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</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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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.
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>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>
</section>
</article>

Garlic Parm Nuggets

<h2>Difficulty Level: Easy</h2>
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.
<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>
</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!
</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.
<article>
<section>
<h2></h2>
<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>
</section>
<section>
<h2></h2>
<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>
</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>
<ol>
<li>Step 1: Prepare the Meatball Mixture</li>
</ol>
</ol>
In a mixing bowl, combine the following ingredients:
<ol>
<ol>
<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) 
 
</li>
</ul>
<li>Step 2: Shape the Meatballs</li>
</ol>
</ol>
Once all the ingredients are well-mixed, shape the mixture into 7-8 large meatballs. You can adjust the size to your preference.
<ol>
<ol>
<li>Step 3: Sear the Meatballs</li>
</ol>
</ol>
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.
<ol>
<ol>
<li>Step 4: Remove the Meatballs</li>
</ol>
</ol>
Remove the seared meatballs from the pan and set them aside for the time being.
<ol>
<ol>
<li>Step 5: Create Your Sauce</li>
</ol>
</ol>
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.
<ol>
<ol>
<li>Step 6: Simmer Meatballs in the Sauce</li>
</ol>
</ol>
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.
<ol>
<ol>
<li>Step 7: Serve and Enjoy</li>
</ol>
</ol>
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 style="background-color: initial; font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;" href="https://www.goodranchers.com/product/ranchers-classic" target="_blank">here</a>.
</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>
<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>
<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>
<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 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 Bacon and enjoy!
</section>
</section>
</section>
</section>

Bacon Donuts with Maple Glaze

<section id="introduction">
<meta charset="UTF-8">Start your day right with this Bacon Breakfast Hash! This dish combines roasted sweet potato cubes, sautéed onions, garlic, and Good Ranchers Applewood Bacon—making the most important meal of the day more delicious than ever. Learn how to make it below!
</section>
<section id="ingredients">
<h2>Ingredients: </h2>
<ul>
<li>3 cloves Garlic</li>
<li>4 large Sweet Potatoes</li>
<li>1 medium White Onion</li>
<li>6 slices Good Ranchers Applewood 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>
<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 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>

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

Step 1: Watch This Video
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/rq3wxDKMKnA?si=gOvo0pmUPSh5PcWd" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen style="width: 100%; height: auto; max-width: 100%; aspect-ratio: 16/9;"></iframe>

 
Step 2: Check The Schedule Below 
<h3>Consistent Offers – Available All Week (Oct. 7-10)</h3>
<h3>Starting at $109</h3>
<ul>
<li style="font-weight: 400;">BTOC – $109 (33% OFF)</li>
<li style="font-weight: 400;">Home Cook Box – $134 (28% OFF)</li>
<li style="font-weight: 400;">Cattleman – $179 (25% OFF)</li>
</ul>
<h3></h3>
<h3>Flash Sales – Limited Time Only!</h3>
Set your alarms! Starting at $109, these hot deals are available from 9am-1pm CST each day:
<ul>
<li style="font-weight: 400;">Prime Pork Box – $144 (29% OFF) | OCT. 7th</li>
<li style="font-weight: 400;">Wild-Caught Seafood Box – $149 (26% OFF) | OCT. 8th</li>
<li style="font-weight: 400;">Whole Chicken Box – $109 (33% OFF) | OCT. 9th</li>
<li style="font-weight: 400;">Ranchers Classic – $164 (25% OFF) | OCT. 10th</li>
</ul>
 Step 3: Take Note of Your Favorite Deals, And Set Your Alarms 
Enough said. There are 3 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>Set Alarms! That way you're ready right when the big Prime Day Deal you want goes live!  </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>
 
Step 4: Sign Up to Get Notified
<a data-encoded-tag-name="meta" data-encoded-tag-value="" data-encoded-attr-charset="dXRmLTg="></a>Input your email below to get notified about when our exclusive Prime Day Deals are live.
 
<div class="klaviyo-form-ST3jH7"></div>
 
Step 5: Brag About How Much You Saved
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 these Prime Day 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 title="" alt="" style="width: 70%; height: auto;" src="/product_images/uploaded_images/patty-melt-video-thumbnail-2-large.jpeg"></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 style="font-family: Arial, Helvetica, Verdana, Tahoma, sans-serif;" href="https://www.instagram.com/goodranchers/">@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 title="" alt="" style="width: 65%; height: auto;" src="/product_images/uploaded_images/steak-bites-recipe-hero.jpg"></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 title="" alt="" style="width: 60%;" src="/product_images/uploaded_images/steak-au-poivre-recipe.jpg"></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
 
<h2>Sauce Recipe:</h2>
<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></h4>
<h2>Sandwich Ingredients:</h2>
<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>
<h2></h2>
<h2>Directions:</h2>
 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

Good Ranchers,
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Good Ranchers,Great Recipes

Meat your next Favorite Dish

Good Ranchers,
Great Recipes

Meat your next
Favorite Dish