Simple, seasonal ways to cook our pasture-raised cuts. Scanned a card in the store? You are in the right place.

Beef short ribs rubbed with coffee and chili, then smoked low and slow until the meat pulls clean off the bone.

Arm roast braised with dried chiles and lime until it shreds, then piled into warm tortillas for summer taco night.

Pot roast slow-cooked with pepperoncini and herbs until it shreds, piled on toasted rolls with provolone and giardiniera.

Smoked ham hock simmered with fresh green beans and new potatoes until everything turns tender and smoky.

Glazed ham steaks and ripe peaches hit the grill together for a fast, sweet and smoky summer plate.

Pork shoulder steaks grilled for color, then mopped in barbecue sauce until tender and saucy, St. Louis style.