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Ranch Steak

Ranch Steak

With this cut preparation and cooking technique is key!

Here are some of our tips:

The ranch steak comes from the shoulder area, or chuck of the cow. This makes it a tough cut of beef, but if cooked properly is tender and delicious.

Ranch steak is best prepared quickly seared or cooked low and slow, and smothered in a sauce.

To sear:

-Fire up a pan (cast-iron is best) on a high heat.

-Coat the pan with a fat that has a high smoke point – one that won’t burn when it hits the pan – like peanut oil, or ghee.

-Generously season the meat with salt and pepper and cook only until medium in the center– any longer and the steak will be too tough.

To braise:

-Place steak in a slow-cooker or dutch oven with vegetables and a sauce to your liking.

-Cook low and slow for a couple of hours until the meat is pull-apart tender.



About our grass-fed and finished beef:

Our cows have free access to a wholesome and natural diet.

As the seasons allow, our cows are raised in the open pasture or field. They are 100% grass-fed and finished, which means they only eat their natural diet of grasses and what they forage on pasture. In the colder months, they have hay and free choice organic nutrients in the barn. Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!

We believe animals should be treated with respect.

Our cows spend almost all of their time at pasture, eating fresh grass when in season. They have the ability to get ample exercise and spend lots of time outside while grazing acres of our beautiful Pennsylvania pastures. 

At Miller's Bio Farm our animals are Chemical-Free, Antibiotic-Free, Hormone-Free, and GMO-Free.

A better beef, and a difference you can taste!

The quality of life of our cows comes through in the quality of our beef products. When you order beef from Miller's Bio Farm you can be sure that you are getting the real deal, grass-fed and finished, nutrient-dense, wholesome beef!

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