Ground beef hash is the perfect way to use your Parson's Creek ground beef when you want something different than a burger. I am a big potato lover, so this is the perfect recipe if you want something hearty in the morning. Great for having guests or a Sunday breakfast with the family.

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Steak and eggs is the perfect simple breakfast for any meat lover, especially if you can't wait to try your steak till dinner! I recommend the ribeye, sirloin, or T-Bone steak for this recipe but you can certainly use anything you would like. My go to pan for this recipe is the trusty cast iron skillet.

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Chummichurri is a small part of the vast Argentinian cuisine. This simple sauce recipe can transform any steak into a fresh, zesty treat. Perfect for tacos or sliced on top of rice.

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Taco meat is a staple in my home. It keeps well and can be used for a variety of things like tacos, taco salad, and nachos. The possibilities are endless. This recipe yields enough to season 1 pound of ground beef.

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The compound or Maitre D' butter is a butter that originated in France. You can use seasoned butter as a flavoring sauce for proteins and vegetables. Compound butter is typically cut into rounds and served atop grilled meats, fish, and vegetables.

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This recipe is perfect for Parsons Creek’s kabob meat or you can also cut up a sirloin steak. The beef is marinated in a savory sweet soy based sauce and then grilled (or seared) to perfection and is simply irresistible and so easy to make!

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This stew recipe is my favorite for the first cold nights of Fall and Winter and my go to for a St. Patrick's day dinner. Simple and delicious this stew can be made in a crock pot low and slow if your a busy bee or if you have the time stove top in your favorite dutch oven. This recipe makes about 6 servings.

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