Midland, NC · Serving Charlotte, Concord, Harrisburg & Mint Hill · Nationwide shipping Call or text the farm — (704) 309-5076

№ 09 — The farm kitchen

Cook every cut with confidence

Forty years of cooking what we raise. A recipe for every primal in your share — no cut left behind in the freezer.

Sunday Pot Roast

Chuck
⏱ 4 hrsServes 6

The smell that brings everyone to the kitchen. Chuck is built for this.

You'll need

  • 3–4 lb chuck roast
  • 2 onions, quartered
  • 4 carrots, chunked
  • 2 cups beef stock
  • Sprig of thyme, salt & pepper

How we do it

  1. Season the roast generously; sear hard on all sides in a Dutch oven.
  2. Remove, soften onions, then return roast with stock, carrots, thyme.
  3. Cover and braise at 300°F for 3–3½ hours until fork-tender.
  4. Rest 15 minutes; serve over mashed potatoes with the pot juices.

In a typical half share: ≈ 55–65 lbs of chuck · Reserve yours →

Reverse-Seared Ribeye

Rib
⏱ 1 hrServes 2

The special-occasion steak, cooked so you can't miss.

You'll need

  • 2 ribeyes, 1″ thick
  • Coarse salt & cracked pepper
  • 2 tbsp butter
  • Garlic clove, smashed

How we do it

  1. Salt steaks; rest on a rack 40 minutes at room temp.
  2. Bake at 250°F until internal hits 110°F (25–35 min).
  3. Sear 60–90 seconds per side in a screaming-hot skillet with butter and garlic.
  4. Rest 5 minutes. Slice, spoon over the butter.

In a typical half share: ≈ 13–18 lbs of rib cuts · Reserve yours →

Butter-Basted NY Strip

Loin
⏱ 30 minServes 2

Steakhouse technique, farmhouse beef.

You'll need

  • 2 NY strips
  • High-heat oil
  • 3 tbsp butter
  • Thyme & garlic

How we do it

  1. Pat dry, season, and let come to room temperature.
  2. Sear in oil over high heat, 2–3 minutes per side.
  3. Drop heat; add butter, thyme, garlic. Tilt and baste 1–2 minutes.
  4. Rest 5 minutes before slicing.

In a typical half share: ≈ 15–20 lbs of loin steaks · Reserve yours →

Grilled Tri-Tip

Sirloin
⏱ 45 minServes 4–6

California's favorite roast, Carolina-raised.

You'll need

  • 2 lb tri-tip
  • 2 tbsp coffee-chile rub (or salt & pepper)
  • Oil for the grates

How we do it

  1. Rub the tri-tip; rest 30 minutes.
  2. Grill over direct heat 4–5 min per side to color.
  3. Move to indirect heat until 130°F internal (15–20 min).
  4. Rest 10 minutes; slice thin against the grain — it changes direction mid-roast, watch for it.

In a typical half share: ≈ 10–14 lbs of sirloin · Reserve yours →

Backyard Smoked Brisket

Brisket
⏱ 10+ hrsServes 10

Patience, smoke, and a farm-raised flat. Worth every hour.

You'll need

  • Whole brisket or flat
  • Equal-parts salt & coarse pepper
  • Oak or hickory splits
  • Butcher paper

How we do it

  1. Trim fat cap to ¼ inch; rub simply — the beef carries it.
  2. Smoke at 250°F until bark sets and internal hits ~165°F.
  3. Wrap in butcher paper; continue to 203°F in the thick of the flat.
  4. Rest in a cooler at least 1 hour. Slice pencil-thick against the grain.

In a typical half share: ≈ 6–9 lbs of brisket · Reserve yours →

Red-Wine Braised Short Ribs

Plate
⏱ 3½ hrsServes 4

Restaurant fancy. Farm easy.

You'll need

  • 3 lb short ribs
  • 1 bottle dry red wine
  • Onion, carrot, celery, diced
  • 2 cups beef stock
  • Tomato paste

How we do it

  1. Sear ribs hard; set aside.
  2. Soften vegetables with tomato paste; deglaze with the wine and reduce by half.
  3. Return ribs, add stock, cover, braise at 325°F for 2½–3 hours.
  4. Skim, reduce the sauce, and serve over polenta or grits.

In a typical half share: ≈ 6–9 lbs of plate cuts · Reserve yours →

Marinated Flank Fajitas

Flank
⏱ 45 min + marinadeServes 4

Hot, fast, and sliced thin — flank's whole personality.

You'll need

  • 1 flank steak
  • Lime juice, garlic, cumin, oil
  • Peppers & onions, sliced
  • Warm tortillas

How we do it

  1. Marinate the flank 2–8 hours.
  2. Grill or cast-iron sear 3–4 minutes per side over the hottest heat you have.
  3. Rest 10 minutes — non-negotiable for flank.
  4. Slice very thin against the grain; pile into tortillas with charred peppers.

In a typical half share: ≈ 4–6 lbs of flank · Reserve yours →

Country-Fried Cube Steak

Round
⏱ 40 minServes 4

Granny food, in the best possible way.

You'll need

  • 4 cube steaks
  • Seasoned flour
  • Buttermilk
  • Oil for shallow frying
  • Pan gravy fixings

How we do it

  1. Dredge steaks: flour, buttermilk, flour again.
  2. Shallow-fry 3–4 minutes a side until deep golden.
  3. Pour off most of the oil; make a milk gravy in the drippings.
  4. Smother and serve with biscuits or mashed potatoes.

In a typical half share: ≈ 35–45 lbs of round · Reserve yours →

Farmhouse Osso Buco

Shank
⏱ 3 hrsServes 4

The most underrated cut on the animal, full stop.

You'll need

  • 4 crosscut shanks
  • Flour for dusting
  • White wine & stock
  • Carrot, onion, celery
  • Lemon zest & parsley to finish

How we do it

  1. Dust shanks and brown well on both sides.
  2. Braise with vegetables, wine, and stock at 325°F for 2½ hours.
  3. The marrow and collagen do the work — the sauce will be silk.
  4. Finish with lemon zest and parsley over risotto or grits.

In a typical half share: ≈ 4–6 lbs of shank · Reserve yours →

Want the map of where these come from? Open the cut guide →

Your freezer is the best pantry.

Every recipe above comes out of one half share. Reserve yours.

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