We've Been Doing Summer All Wrong.

written by

posted on

June 26, 2025

We've Been Doing Summer All Wrong.

I've been spending way too much time in the kitchen lately (occupational hazard when your family raises beef), and I had a revelation that I just have to share with you.

You know how we always think of our chuck roasts, arm roasts, and stew meat as "winter cuts"? I've been experimenting with some recipes that are completely changing my mind about summer cooking. And honestly? These cuts might just be the secret to staying cool while still eating incredibly well.

Four Recipes That Blew My Mind

Chuck Roast: Slow Cooker Roast Beef Debris Po'' Boys

I found this incredible Po'' Boy recipe and thought, "Dang, now that’s a good use of chuck roast in June!" Boy, was I right!

Our chuck roasts have this gorgeous fat distribution that breaks down into pure flavor during the slow-cooking process. I tossed one in the crockpot early morning, and by dinner time, the whole house smelled like New Orleans. The meat falls apart into silky, succulent strands that absorb every drop of that savory gravy.

The genius part? Your slow cooker does all the work while you're out enjoying the day. No hot oven, no standing over a stove. Just pile that incredible beef on crusty bread with some coleslaw and pickles, and you've got something that rivals any restaurant po' boy. My brother (the rancher responsible for our amazing beef) said it was the best thing I'd made all summer.

Arm Roast: Runza-Style Perfection

This recipe from Jill the Range Rider caught my eye because it pairs our lean, tender arm roast with sauerkraut. I know, I know – sauerkraut and beef sounds crazy.

But here's the thing: that tangy, acidic bite cuts through the richness of the beef in the most refreshing way. Our arm roasts are beautifully lean yet incredibly moist, remaining fork-tender even with longer cooking times. The result is this amazing sweet-and-sour combination that's lighter than you'd expect.

We served it on soft buns with melted cheese, and it was gone in minutes. It's comfort food that doesn't weigh you down when it's hot outside, a new farm favorite.

Fajita Meat: The Best Carne Asada

Okay, this one is a bit obvious: but they don't call them “classics” for nothin’!

This recipe from Dinner Ideas for All is a yummy rendition of everybody's favorite, fajitas!

Our fajita meat is carefully picked for its consistent texture and natural grain, which means it soaks up marinades like a sponge and delivers juicy, charred perfection every time it hits the grill. The lime-cilantro-cumin marinade is perfect – bright, zesty, and it makes the meat taste like it came from the best taqueria.

The smell when it hits the hot grill... honestly, I wish I could bottle it up!

Stew Meat: Slow-Cooked Summer Beef Casserole

This Summer beef casserole completely changed how I think about stew meat. Instead of heavy, winter-style stews, this keeps the vegetables crisp and bright.

Our stew meat comes from cuts of our amazing chuck roast. This allows the beef to stay soft as butter as the exterior caramelizes, leaving the peppers and zucchini fresh and crunchy. Tossed with sharp parmesan and served over couscous, it feels like a completely different category of food.

It's Mediterranean-inspired, light, and fresh – everything you could hope for in a summer meal!

I'm So Excited About This

Look, I'll be honest – I love sharing these recipes to highlight our Cold Weather Cuts sale right now. But more than that, I genuinely believe these recipes are a great addition to our traditional summer fare. They're unique, flavorful, and most of all, they keep you and your kitchen cool as a summer breeze!

The Family Perspective

Growing up on the farm, I learned that exceptional beef is exceptional beef, regardless of the season. These cuts have distinctive characteristics, robust flavor profiles, and satisfying textures that work year-round – we just needed the right recipes to prove it.

If you're curious to try any of these, our Cold Weather Cuts Sale is running right now. I've been stocking up myself because I have a feeling these are going to become regular summer staples in our house.

Sometimes the best discoveries happen when you stop following the rules and start following your taste buds. This summer, maybe it's time to give winter cuts a chance.

Check out our full winter clearance selection at parsonscreeksteak.com and let me know if you try any of these recipes – I'd love to hear how they turn out for you!

The Bread Basket: November Harvest and the Tables We Gather Around

November is when this old farm shines like a new penny. The light slants low and golden across the pastures. The cattle's breath hangs in the cold morning air. And somewhere between the first hard frost and Thanksgiving, something shifts in the way we move through our days. We're not just working the land anymore—we're reaping what we've sown, literally and figuratively. My grandpa used to say, "You don't work the land. You work for the land, and if you do it right, the land provides." November is when you find out if you did it right. The Little Red Hen Had It Right (Sort Of) Remember that children's story? The Little Red Hen asks for help planting wheat, harvesting it, milling it, baking it—and everyone says "not I" until there's fresh bread on the table. Then suddenly everyone wants a piece. The story ends with the hen eating her bread alone. Which, frankly, seems a little harsh. Out here in our small, remote corner of northern Missouri, harvest season tells a different story. Sure, we each tend our own operations. Christian cares for our cattle every day, “come hell or high water,” as the saying goes. But come November? That's when farmers come together. It's an old tradition, older than our five-generation farm. It's the tradition of trading—not just goods, but time, muscle, knowledge, and care. Your neighbor helps you harvest your crops, and you help them sort their pairs. Someone loans you their trailer; you return it with a cooler of beef (the Parsons Creek way). The land provides, yes. But it's the people working for the land, together, who make harvest season what it is. And we want to share what we’ve reaped with you! Check out our Holiday Specials The Bread Basket: Traditional Beef Recipes Worth Celebrating Here are a few recipes that show up on our tables every November, the kind that have been traded between farm families and written on stained index cards tucked into recipe boxesBrisket: The Crown Jewel of Slow Cooking. If there's one cut that embodies the "low and slow" philosophy of November cooking, it's brisket. Whether you're smoking it for hours until the bark gets dark and the meat pulls apart like butter, or braising it in the oven with onions and root vegetables, brisket rewards patience. (We've got our 4-5 lb. briskets on sale right now—perfect for a smaller gathering—and 10-12 lb. beauties if you're feeding the whole extended family (or want leftovers for days, which, let's be honest, is the real goal). Pan-seared Ribeye: Our thick-cut ribeye gets a deep, crackling crust in Nanny’s trusty cast-iron skillet, nothing but salt, pepper, and a swath of real butter sizzling in the pan. After that perfect sear locks in all the juices, the whole skillet slides right into a hot oven to finish cooking through, filling the house with that rich, meaty aroma that means something special is happening in the kitchen. It comes out tender as can be, with those beautiful caramelized edges and a rosy center that would make any Sunday supper or Thanksgiving dinner feel like the celebration it ought to be. Our Filet mignon recipe isn't something we stumbled upon—it's been on our Thanksgiving table for as long as I can remember. Every year, we take the most beautiful cuts from our herd, the ones we've been saving for something special, and prepare them the way my grandmother taught us. Cast-iron screaming hot, nothing fancy—just good salt, pepper, and butter. Then, peppercorn sauce, rich and velvety, is a holiday classic. When this hits the table, it's not just supper—it's Thanksgiving, all our family gathered around, a reminder of every reason why we do what we do on this farm. It's recipes like these that inspired our holiday specials. The Folklore of the Feast I believe that abundance creates abundance. That generosity returns to you; That feeding people well is an act of hope for the future. Every farm family I know has their feast traditions. Some serve the same meal every Thanksgiving—same recipes, same serving dishes, same placement for fifty years. Others make room for whatever came out of the garden or off the pasture that year. But they all have this in common: the table is full, and there's always room for one more. Working For the Land, Together Here's what five generations of farming have taught my family: the land provides, but only if we provide for it first. And we can't do that alone. This November, I'm grateful for: The land that supports our cattle and our familyThe farmers who trade time, goods, and knowledge with usThe beef that comes from our pasture to tables across the countryThe cold weather that makes us slow down, cook well, and gather closeThe tradition of breaking bread together, which is older than any of us and will outlast us all So if you're cooking beef this November—Whether it be Parsons Creek Steak, your local farm, or wherever you source your food—take your time with it. Use a recipe that's been handed down. Invite people over. Set an extra place at the table. The Little Red Hen ate her bread alone, but that's not how this story ends for us. Out here in our small, remote corner of the earth, the harvest is something we celebrate together. From our farm to your table, we're honored to be part of your family traditions this November.