Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. As you might guess, this means the grass is incredibly pure and nutritious. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains.

For those familiar with New Mexico, it might sound surprising that thereвЂ™s so much lush green grass for them to graze on. The cows roam freely as far as the eye can see with extremely minimal handling. Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. I chose to make this dish with a beef chuck roast, but one of our bison roasts would be equally delicious. These directions are for a stove top preparation, but this is also a great dish to prepare in a slow cooker or Instant Pot. The meat soaks up all the flavors of red wine, peppercorns, cloves, bay leaves and onion. These cuts contain a lot of connective tissue that the marinade will effectively break down. Cuts of meat like chuck roast or rump roast are often used that will become meltingly tender from the long marinating time.ДЄlso Read: Grass Fed & Finished Chinese Takeout Mongolian Beef One of the national dishes of Germany, sauerbraten traditionally consists of meat that has been marinated for three to five days (or sometimes as long as ten!) for optimal tenderness. This traditional German sauerbraten is just the thing to make for a cozy night at home with loved ones.

Sauerbraten pork