Thank you for your continuing support and enjoyment of our locally grown, 100% grass fed beef!
Holiday Steak Feast!$102.00
15% off Regular Price
Four – Thick Cut Boneless Rib Eye Steaks
Four – Thick Cut New York Strip Steaks
** Save an extra 5% if ordered in time to ship on December 11th, 12th or 13th.
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Henry and Pam are fourth generation Californian's who have followed their familial footsteps sustainably raising livestock and caring for their land and resources. They've been married for over 35 years and dearly love their animals and the land and resources they steward. Part of the land they graze has been managed by Pam’s family since 1903.
Cross cut Shank – Easy Crock Pot Version
- 2 to 3 pounds of Hat Creek Grown Cross cut shank
- 2 cups of peeled carrots cut into 1 inch pieces
- 2 cups of celery cut into 1 inch pieces
- 2 cups of diced onion
- 2 TB Dried Oregano
- 1 cup barley
- 1 16 ounce can of diced tomatoes (unsalted)
- 1 cup hoppy beer
- 2 cups beef broth
- 2 tsp finely chopped garlic
- Salt and Pepper to taste
- 1 to 2 TB of Olive Oil
Thaw cross cut shank overnight in the refrigerator in a bowl or in ziptop bag in a sink of hot water, for a quick thaw. Preheat outdoor grill (or indoor grill pan). Preheat crock pot, oil the inside and turn on high heat.
Grill the cross cut shank to sear the outside. Remove from grill. Place all other ingredients except the salt and pepper into the heated crock pot. Salt and pepper the short ribs to taste. Place in crock pot. Give one big stir. Cover and leave on high until it starts to bubble, then turn to low. Enjoy in six to eight hours.