The Brisket is a fatty, tough, and flavorful cut, great for low and slow smoking and grilling. It is a staple of slow-smoke, Texas-style barbecues. The Brisket is the large chest muscle of a cow, and is halved for commercial sale as the Point and Flat cuts of a Brisket (the top and base of the muscle). These cuts can weigh between 2 and 6 pounds. The Point Cut is the smaller of the two, though it is thick, fattier and marbled—perfect for shredding for Brisket sandwiches or corned beef. The Flat Cut is larger, thinner, and leaner with an even layer of fat across the top. The Flat Cut is best for slicing, braising, and slow cooking with moist heat methods, due to the fact it has less fat and tenderness than the Point Cut.
The Flat Iron Steak comes from the Chuck, or shoulder, of the cow. This cut is tender, marbled, and rich—great for grilling due to its even thickness. The Flat Iron is best marinated and cooked to medium-rare for the greatest flavor and tenderness.
The Chuck Roast, known as the Beef Roast along with the Cross Rib Roast and the Rump Roast, is perfect for crock pot, slow roast, and instant pot recipes. It can be braised and shredded for tasty Beef Barbacoa Tacos, or slow-cooked for a classic Sunday Pot Roast.
The Flank Steak is a rare cut taken from the lower abdomen of the cow. One steer produces only two of these desirable cuts. It is often confused with the Skirt Steak, which is taken from the Plate of a cow. The Flank Steak is the leaner of the two. It is a versatile, thin, flavorful steak, best when sliced against the grain for steak salads, fajitas, and tacos. It should be cooked medium-rare and marinated to ensure the most flavor and tenderness.
The Skirt Steak, which is similar to the Flank Steak, is a rare cut because only two Skirt Steaks can be cut from a single cow. It is long, thin, and mouthwateringly flavorful— perfect for marinating and grilling. Cook it to medium or medium-rare for the best results.
The Hanger Steak is located in the Plate section of a cow and “hangs” from the diaphragm (hence its name). It is also known as the “Butcher’s Steak” because, historically, butchers would keep it for themselves instead of selling it at market—they know a good cut when they see one. To this day, it is difficult to find in grocery stores and meat shops. It is incredibly delicious and just as tender as the prized Tenderloin cuts. Hanger Steaks are best prepared quickly, either through broiling, grilling, or in a sizzling hot cast-iron skillet.
Korean Short Ribs are a flanken cut, meaning they are sliced thinly and bear a small piece of three or four ribs (traditional Short Ribs usually contain larger pieces of one or two, as mentioned below). Korean Short Ribs are a rare cut, typically only found in Asian markets and grocery stores. This cut will complete any Korean-style barbecues and dinners and should be cooked using high heat methods like grilling and broiling.
Short Ribs are taken from the bottom portion of the ribs on a steer. They are a bone-in, thick, and tender cut which can be grilled, braised, or cooked in any number of methods. They have rich marbling and a delicious flavor.
Rib Eye Steaks are one of the most prized on a steer. At Five Marys, all Rib Eye Steaks come bone-in. In the anatomy of a cow, Rib Eyes sit directly above the Short Ribs and weigh between 1 and 3 pounds. They are tender, beautifully marbled, juicy, and full of flavor. For optimal taste and texture, this cut should be cooked fast using high heat methods such as grilling, pan searing, and sautéing.
The Tomahawk Steak (or the “Tommy,” as M5 Staff affectionately call it) is a novelty steak, comprised of the Rib Eye Steak, but with the entire rib bone left intact (5+ inches of bone). It is sometimes called the Long-Bone Rib Eye because of this. The extra length of bone is “French trimmed” so that the meat and fat are removed to leave the handle of the “tomahawk” bare. The Tomahawk is cut to be thicker than a typical Rib Eye, with a width between 2 and 3 inches. Because of the size of a Tomahawk, cooking can be tricky. Grilling or oven roasting will be the best methods, cooked ideally to medium-rare.
The Cross Rib Roast, like the Chuck and Rump Roast, are a variety of Beef Roast. They are perfect for slow cooking methods, smoking, and stewing. They are tender and flavorful, best when cooked to medium rare.
The Prime Rib, also known as the Standing Rib Roast, is a delectable and huge cut with rich flavor and perfect texture. We offer the Prime Rib exclusively around Christmastime, in cuts with 3, 4, or 7 ribs. It is best cooked at a low temperature for an extended period of time. The Prime Rib is a roast, not to be confused with a steak, and can be cooked similarly to the Cross Rib Roast (and because it’s a bone-in steak, its flavor is even better than other Beef Roasts).
Also known as the London Broil or Fajita Steak, the Top Round Steak is a tender, lean, and versatile cut of meat perfect for stir-fry, fajitas, and other broiled, pan-fried, or slow-cooker meals. It should be thinly sliced, against the grain.
Known as the Beef Roast or Bottom Round, the Rump Roast is a lean cut perfect for braising, slow-cooker Pot Roasts and Instant Pot recipes. It should be thinly sliced, against the grain.
The Round Eye Steak is cut from the Eye of Round Roast in the Rump Round section of a cow. These steaks are economically-priced, but still incredibly flavorful. We recommend using slow-cooking methods like braising and slow-roasting. Pro tip: leave the surrounding fat on the steak throughout the cooking process for juiciest results.
Osso Buco, or Beef Shanks, is a cut which comes from the upper leg of a cow. “Osso Buco” is Italian for “bone with a hole,” due to the small hole in the bone where the marrow can be found. The marrow is an important feature in the traditional Italian Ossobuco dish. The Osso Buco cut is naturally tough and should be slow-cooked to achieve the best texture and flavor. It is perfect for Beef Bourguignon, Italian Ossobuco, or for nutrient-rich Bone Broth.
The New York, or Strip Steak, is a premium steak, known for its tenderness and buttery flavor. This steak is perfect for grilling, pan searing, or sautéing for an impeccable steak dinner that can’t be beat.
T-Bone Steaks, like Porterhouse Steaks, include a “T”-shaped bone which separates the strip steak and tenderloin. The T-Bone Steak is located in the middle of the Short Loin where it intersects with the Tenderloin cut (the Short Loin and Tenderloin are the most prized cuts of a cow). In effect, a T-bone comprises meat from a New York Strip and a Filet, thus making it a prized and delicious steak. Cook to medium of medium-rare on a grill or broiler.
The Porterhouse may be the best steak you’ve ever had. Very similar to the T-Bone Steak, it is located in the very back of the Short Loin, and therefore has a larger piece from the Tenderloin than a T-Bone does. It is both the New York Steak and Filet Mignon in one! Like all Short Loin steaks, it is unbelievably tender with a rich, mouthwatering flavor.
The Top Sirloin Steak is comparable to a T-Bone or Porterhouse, but without the price tag! It is tender, flavorful, and a family dinner favorite. Unlike the T-Bone and Porterhouse, it is boneless and does not include any meat from the Tenderloin. Add your favorite spice rub and cook on a grill or pan-sear for a fantastic steak dinner.
The Picanha is a large cut, hugely popular in Brazil and other South American countries—it is a staple at Brazilian steakhouses. In the United States (if you can find it) it is sometimes called the Coulotte Roast or Steak, or the Top Sirloin Cap. It is the topmost layer of the Top Sirloin cut on a cow, and therefore has an incredible fat cap. It is delicious and flavorful, perfect for grilling and pean-searing when cut into steaks.
The Filet Mignon is the most tender steak on a cow, and also very lean with minimal fat. It is perfect for special occasions or those monitoring their fat intake. It is located in the smallest part of the tenderloin which stretches into the short loin. This cut is highly desired and rare on a cow, and therefore an expensive, premium cut. Its flavor can be further enhanced when wrapped in bacon or drizzled with a sauce.
The Beef Tenderloin refers to the entire Tenderloin cut of a cow. Here at Five Marys, this cut is only sold around Christmastime because when it is cut from a cow, a T-Bone, Porterhouse, and Filet Mignon cannot be taken. Because the Tenderloin is the most prized meat on a cow, this particular cut fetches a high price.
The Tri Tip is a triangular muscle at the bottom of the Sirloin. This cut is especially famous on the West Coast because it was first popularized in California in the 1950s. In the East, it is typically used for ground beef. It is a rare cut, with only two on each cow. California Tri-tip, or Santa Maria Steak, is a delicious, low-fat, and versatile cut which can be grilled, pan-seared, or oven-roasted to medium-rare for best results. It is perfect for chili con carne, tri-tip tacos, or single-pan steak and fajita dinners.
The Ground Beef doesn’t come from just one place on the cow. It is commonly taken from trimmings and less tender cuts, but at Five Marys we take pride in ensuring our Ground Beef is ground from more desirable cuts of the cow, too! Our Ground Beef is made from trimmings from the entire cow, whether that be the Neck or the prized Tenderloin cuts. A diversity in cuts ensures the greatest flavor and quality of our ground beef.
Like our Ground Beef, the trimmings don’t come from just one place on the cow. At Five Marys we take pride in ensuring our trimmings come from more desirable cuts of the cow, too! Our trimmings—which provide Ground Beef, Kabob Meat, and Fajita Meat— come from cuts on the entire cow, whether that be the Sirloin or the prized Tenderloin. A diversity in cuts ensures the greatest flavor and quality of our Kabob Meat. Our Kabob Meat is cut in cubes—perfect for adding to skewers, serving with fondue, or slicing for steak bites in salads.
Beef Fajita Meat, like our Kabob Meat, is cut from the trimmings of all the cuts on a cow. It is flavorful and juicy, and pre-sliced into fajita-ready strips—all you have to do is throw it in your pan or wok and add your favorite veggies for an easy, delicious weeknight dinner!
The Beef Marrow Bones are prized for their nutrients and flavor. They’re great for cooking, bone broths, stocks, or other special dishes. They can be roasted and then the marrow can be used for spreading on toast or melting in a pan.
Knuckle Bones are perfect if you’re looking to prepare your own bone broth or stock. They provide a rich taste for any soup-base recipe.
Five Marys Bone Broth is made from our premium beef bones and added vegetables with no added salt. It is nutrient dense, gelatin rich, and flavorful. It can be added to any soup, stew, or pan recipe for added protein and flavor, or served right from the packaging.
The Beef Tongue is a fatty cut and a delicacy enjoyed as Lengua or Beef Tongue Pastrami. It can be prepared in a variety of ways, usually after boiling to remove the skin.
The Ox Tail is a high-gelatin, flavorful, hard-to-find cut which is wonderful stewed or slow-braised until tender. It provides lots of nutrients and is best in a slow cooker or on the stove top.
The Beef Cheek is a naturally tough cut of the cow due to constant use of this muscle while the animal chews. When cooked correctly using slow-cook methods, it becomes tender and melts in the mouth. Add some red wine and spices and you’ll have a surprisingly delicious, new addition to your meal routine.
Serves 4-6 Prep time: 10 min. Cook time: 15 min. Ingredients: 1 pound Five Marys Farms ground beef 1 small onion. finely diced 2 cloves garlic, smashed 1 red bell pepper, cored and diced 2 cups broccoli florets 2 carrots, shredded or grated on a box grater 3 cups day-old cooked white rice Sesame seeds […]
Serves 4 Prep time: 15 min. Cook time: 10 min. Cut: The sirloin steak is a steak cut from the back of the animal. In US butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. Ingredients: 1 […]
Serves 4 Prep time: 15 min. Cook time: 15-20 min. Ingredients: 2 pounds mini/small potatoes 1 1/2-2 pounds Five Marys Farms sirloin steak, sliced into 1 inch strips 2 zucchinis, sliced into half-inch coins 2-3 tablespoons olive oil 2-3teaspoons Five MarysFarmsspice rub Additional salt and pepper to taste Horseradish Sour Cream 1 cup sour cream […]
Serves 4-6 Prep time: 15 min. Cook time: 15 min. Cut: All pork chops come from the loin of the pig. The loin runs from the hip to the shoulder just below the back on a pig. Ingredients: 2 pounds Five Marys Farms pork loin chops 2 tablespoons olive oil Salt and pepper to taste […]
Serves 6 Prep time: 15 min. Bake time: 3+ hours Ingredients: 2 1/2 pounds Five Marys Farms cross rib roast, cut into 1 1/2-2-inch chunks (do not discard fat) 1-2 tablespoons olive oil 2 teaspoons Five Marys Farms spice rubs 1/4 cup Worcestershire sauce 1 large onion, diced 4-6 medium gold potatoes, quartered 2-3 carrots, […]
Serves: 4-6 Prep time: 15 min. Crockpot: 4+ hours high, 6-8 hours low Instant pot: 60 min. natural pressure release Cut: Five Marys chuck roast, round roast, or cross rib roast Ingredients : 3-4 pounds Five Marys chuck roast, round roast, or cross rib roast 2 tablespoons olive oil 2 cloves garlic, smashed 1 onion, […]
Makes 6 to 8 servings Ingredients : 2 tablespoons extra-virgin olive oil 1 medium yellow onion, finely chopped 1 medium red bell pepper, diced 1 small green bell pepper, diced Kosher salt and freshly ground black pepper 2 pounds ground beef, preferably chuck or sirloin 1/4 cup chili powder 1 teaspoon ground cumin 1 teaspoon […]
Prep time : 15 minutes Cook time : 20 minutes Serves : 4-6 people Cut : A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round. Also known as the London Broil. Ingredients : For Crispy Beef : 2-2 1/2 pounds Five […]
When you have high-quality meat cuts, you do not need to add a whole list of ingredients to it – it should speak for itself! My favorite thing to add to our steaks is a little bit of olive oil, butter, thyme, and salt & pepper – that’s it! Cooking a great steak can sound […]
A really delicious and easy family dinner! Prep Time : 5 minutesCook Time : 10-12 minutesServes : 4 Ingredients 1 1/2 pounds Five Marys Farm sirloin steaksSalt and pepper to tastePinch of chili flakes or Five Marys Farms spice rub2 tablespoons butter1 tablespoon olive oil4-6 clove of garlic, smashed and diced1-2 tablespoons honey6-8 medium to […]
This is a crowd favorite version of Sloppy Joes, and everyone LOVES the tray bake! Prep Time : 20 minutesBake Time : 15-20 minutes Ingredients • 1 pound of Five Marys ground beef• 1 small red onion, diced• 1 clove of garlic, smashed• 1 15 ounce can of tomato sauce• 2 tablespoons of A1 or […]
Prep time : 10 minutes Cook time : 20 minutes Makes : roughly 1 quart Cut : Five Marys Dry-aged ground beef Ingredients : 1 pound Five Marys Farms ground beef or ground pork (we used beef) 1 small white onion, finely chopped Pinch of chili flakes 1 teaspoon paprika 2 cloves crushed garlic Kosher […]
Prep time : 24 hours Cook time : 6 hours minimum Serves : 6+ people Smoker Pellets : Harwood pellets in ‘Competition Blend’ Cut : Five Marys dry-aged point cut brisket Ingredients : 5-8 pounds trimmed point cut brisket (the difference between a point and flat or deckle cut brisket is the fat. Flat or […]
Found on page 83 of my Ranch Raised Cookbook!Photography by Charity Burggraaf We all crave some greens with our steak at times, and this is my idea of the salad that offers the best of both worlds; lots of avocado, fresh veggies, earthy pistachios, creamy dressing, and tender slices of beef. This version of green […]
Found on page 124 of my Ranch Raised Cookbook!Photography by Charity Burggraaf Beef tenderloin is our favorite special-occasion dinner. It is known as the king of cuts, the most tender muscle on a steer, so we save this super-premium meat for a big family holiday gathering or a milestone celebration. When tenderloin is cut into […]
Found on page 96 of my Ranch Raised Cookbook!Photography by Charity Burggraaf Showing off the effort we put into producing exceptional beef by serving a perfectly grilled steak is a highlight for Brian and me. When we have guests at the ranch, we pull out the best steaks from our family pile, and it’s a […]
Chicken Fried Steak is one of Brian’s all-time favorite dishes. With a nod to its Southern roots, this version, made with high-quality steak, is over-the-top good. The type of steak you choose is nearly as important as its quality. If you use round steak, tenderize it first by pounding it with a studded meat mallet […]
Found on page 100 of my Ranch Raised Cookbook!Photography by Charity Burggraaf If you know me enough to know how much I love jalapeños, you also know I love hot sauce equally well. There is really nothing like homemade hot sauce. I grow a ridiculous number of chili peppers in my.vegetable garden, so I can […]
I LOVE a good curry – and this one is delicious and convenient in the crock pot. Make sure you use high quality spices for curry dishes – they make all the difference! Ingredients 2-3 pound Five Marys beef roast, cut into 2-inch cubes. 1 tablespoon olive oil 1 yellow onion, sliced 6 cloves of […]
Ingredients 2.5 pounds Five Marys cross rib roast, cut into 1.5-2 inch chunks (do not discard fat) 1-2 tablespoons olive oil 2 teaspoons Five Marys spice rub 1/4 cup Worcestershire sauce 1 large onion, diced 4-6 medium gold potatoes, quartered 2-3 carrots, sliced on the bias 2-3 parsnips, sliced on the bias 1 delicate squash […]
These chipotle flank steak sandwiches are perfect for family gatherings anytime of year. I’m looking forward to packing these up to eat outside at camp this summer! Follow the recipe, or substitute sandwich fixin’s that you have on hand! Ingredients 1/2 7-ounce can chopped chipotle peppers in adobo sauce 1 teaspoon brown sugar Juice of […]
Makes : roughly 60 1/2-ounce mini meatballs Prep time : 20 minutes Cook time : 20-25 minutes Smoker Pellets : Hardwood pellets in apple, hickory, and cherry blend. Cuts : Five Marys dry-aged ground beef and Five Marys ground pork. Ingredients : Meatballs – 1 pound Five Marys Farms ground beef 1 pound Five Marys […]
I LOVE empanadas anytime of the year. You can’t go wrong with these and you can choose whatever ground meat you have on hand – ground beef, ground pork, or ground lamb. I hope you enjoy these as much as I do! Prep Time : 30 minutesCook Time : 20-30 minutesMakes : 8-10 hand pie-sized […]
This is an awesome meal to make for dinner with ingredients that I pretty much always have on hand… corn, black beans, onion, rice, and some spices. It also makes great leftovers. Prep Time : 15 minutesCook Time : 10 minutesServes : 4-6 Ingredients 1 pound Five Marys Farms ground beef1 medium onion, diced1 3/4 […]