Why Smart Families Buy Beef in Bulk

Cut Type	Grocery Store Price	Parsons Creek September Sale Bulk Price - Whole Beef (delivered to your door)
Ground Beef	$7–$12/lb	$09.21/lb
Stew Meat	$10–$12/lb	$09.21/lb
Brisket	$12–$14/lb	$09.21/lb
Sirloin	$15–$26/lb	$09.21/lb
Strip Steak	$21–$31/lb	$09.21/lb
Ribeye	$25–$37/lb	$09.21/lb
Filet Mignon	$35–$75/lb	$09.21/lb

Spoiled Rotten (And Loving Every Bite): Autumn's Chicken Recipes

Spoiled Rotten (And Loving Every Bite): Autumn's Chicken Recipes I have a confession to make: I'm spoiled. Completely spoiled, rotten, ruined — and I've been that way since the early 2000s. Let me tell you a little story. Back when phones took blurry pictures, and music still lived on the radio, I met a beautiful soul named Autumn. We were young, free, and fresh out of high school! Today, we're still young (at heart), and I'm lucky enough to still call her my best friend. Autumn has spoiled me. She's ruined me. If you'd like to avoid the same fate, I suggest you do not become friends with a chef — keep your expectations of food right where they belong, on the stove where you left them. Lucky for us, Autumn has been spoiling our family for almost two decades with the most delicious meals and desserts you could ever dream up. She caters our family celebrations. She caters every event we throw. And now, our Parsons Creek Steak family is delighted to share her with you too — Autumn is our resident Chef here at Parsons Creek Steak, and she creates all the recipes we pass along to you! Since adding chicken to our repertoire, Autumn has been busy in the kitchen figuring out the very best ways to make our pasture-raised chicken taste even better. I can't wait for you to try these. Bacon Wrapped Chicken Roulade Ingredients Chicken breastBacon, 2 slices per breastDiced green chilies, about 1 Tbsp per chicken breastGruyère cheese, small dice, about 1–2 Tbsp per chicken breastChili powder (to your preferred heat level)CuminGarlic powderOnion powderBlack pepperSalt Instructions Place plastic wrap over a plastic cutting board — you'll be pounding with a meat tenderizer. Sprinkle a little water on the plastic wrap.Place the chicken breast smooth side down on the covered board, sprinkle a little water on top, and cover with another layer of plastic wrap.Use a meat tenderizer to pound the chicken to about ½ inch thick. Go easy — pound too aggressively and you'll tear the meat.Lay all the tenderized breasts smooth side down to season and fill.Sprinkle seasoning only on the rough side of the breast, making sure each one gets an even coating. Go light on the cumin — it can easily overpower everything else. Salt generously.Place diced cheese and diced chilies in the middle of the breast, lengthwise. Don't overfill, or it won't roll properly.Roll the breast up starting from the pointed end, rolling toward the thick end. Tuck in the sides.Wrap the roulade with a slice of bacon, gently pulling the bacon to stretch it and cover more surface area. Secure with toothpicks (don't push them in too far — you'll want to remove them easily later). Wrap the second slice of bacon in the other direction.Cover and refrigerate for several hours, or ideally overnight.Remove from the fridge and let sit about 30 minutes before cooking. Preheat the oven to 375°F.In a pan that can go from stovetop to oven, crisp the bacon on all sides over the stovetop first. Work in batches — don't overcrowd the pan.Once the bacon is mostly crisp, return all the roulades to the pan and transfer to the oven.Check the internal temperature after 15 minutes, then every 10 minutes or so until it reaches 165°F. Don't overcook, or the chicken will dry out.Let the roulade rest for 15 minutes. Carefully remove all toothpicks.Slice into 1-inch pieces to serve. Korean Chicken Thighs Serves about 4 Ingredients 3 Tbsp honey1–3 Tbsp chili paste or sriracha (adjust to your desired spice level)4 Tbsp tamari, soy sauce, or coconut aminos1 tsp sesame oil4 cloves garlic, finely minced2 Tbsp ginger, finely minced2 lbs Parsons Creek chicken thighs For garnish 2 tsp sesame seeds2 spears green onion, thinly sliced Instructions Whisk together the honey, chili paste, tamari, sesame oil, garlic, and ginger in a bowl.Add the chicken thighs and marinate for at least 1–2 hours (or up to 2 days in the fridge).Preheat your oven to 425°F.Line an 8x11 baking dish with parchment paper and add the marinated chicken.Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F.For more color, finish under the broiler for a minute or two — just keep an eye on the parchment paper.Serve over rice or your favorite side, topped with sesame seeds and fresh green onion. Roasted Whole Chicken Serves about 4, depending on bird size Ingredients 1 whole Parsons Creek chickenKosher or sea saltFreshly ground black pepper1 large bunch fresh thyme1 sprig fresh rosemary5–6 cloves garlic, cut in half2 Tbsp olive oil or melted butter1 whole onion, roughly chopped Instructions Preheat your oven to 425°F.Remove the giblets if present (Autumn's tip: cook them up with a little butter for the dog or cat — no seasoning).Remove any leftover feathers or fat if needed, and pat the chicken dry.Place the chicken in a roasting pan. Liberally salt and pepper the inside, then stuff with half the fresh thyme sprigs and all the garlic.Chop the remaining thyme, the rosemary, and the onion.Brush the outside of the chicken with olive oil or melted butter, then sprinkle with salt, pepper, and the chopped herbs. Scatter the chopped onion around the chicken in the pan.Roast for 1.5 hours, or until the internal temperature reaches 165°F. Tip: when temping a whole chicken, aim for the thickest part of the breast, just touching the bone, for the most accurate read. Clear juices are another good sign it's done.Remove from the pan and let rest on a cutting board for about 10 minutes before slicing.Serve with your favorite sides — or turn it into a roasted chicken cobb salad, Autumn's favorite for summer. Back-to-School Chicken Salad Serves 2–4 Ingredients 2 cups leftover roasted Parsons Creek chicken, shredded or diced¾ cup mayonnaise1 rib celery, small dice¼ red onion, small dice¼ cup golden raisins1 tsp Dijon mustard1 fresh lemon1 tsp honey or agave¼ tsp saltFreshly ground pepper, to taste1 tsp chopped fresh dill (or ½ tsp dried)1 tsp chopped fresh tarragon (or ¼ tsp dried)¼ cup roasted almonds, roughly chopped Instructions In a large bowl, mix together the mayonnaise, mustard, honey, chopped herbs, salt, and pepper.Zest one whole lemon into the mayonnaise mixture.Add the chopped chicken, celery, golden raisins, red onion, and almonds. Stir to combine.Enjoy on your favorite bread for a sandwich, in lettuce cups for something fresh and crunchy, or with crackers for a quick snack. Raw onion tip: If red onions are a little too pungent for your taste raw, soak them in cold water for about 10 minutes and strain before adding to the salad. It takes some of the harsh bite away. As much as we love watching Autumn work her magic in the kitchen, we're just as proud of what she's working with. Our chickens live the same way our cattle do — out on real pasture, foraging, scratching, and soaking up fresh air and sunshine, not packed into a barn somewhere. They're moved through the same rotational system that builds our soil, which means healthier ground, healthier birds, and a richer flavor you can actually taste in the meat. No shortcuts, no mystery ingredients — just chicken raised the old-fashioned way, on the same land our family has worked for five generations. It's the kind of chicken we're proud to feed our own kids, and we think Autumn's recipes are the perfect way to show it off. From our pasture to your table — thank you for letting Autumn spoil your family the way she's spoiled ours. Shop our pasture-raised chicken and Black Angus beef at parsonscreeksteak.com, and follow along on Facebook and Instagram for more from the farm.

It's Not the Cow, It's the How.

It's Not the Cow. It's the How. You've probably seen the headlines. Cows are bad for the planet. Cattle are cooking the earth. Maybe you've even had someone at a dinner party tell you, with total confidence, that the burger on your plate is single-handedly melting a glacier somewhere. I get it. It's a catchy villain. Cows are big, they're everywhere, and yes — they burp methane. That part's true. But like most things that make a good headline, the full story has a lot more nuance to it than "cows bad." Because here's what almost nobody explains: not all beef is raised the same way, and how a cow lives changes a lot about her carbon footprint. So let's slow down and actually look at it. Feedlot and pasture systems work very differently, and understanding those differences helps make sense of why you'll see such a wide range of numbers when people talk about "beef's carbon footprint." How Feedlot Systems Work Most of the beef in this country — somewhere around three out of every four steaks or burgers — spends the last few months of its life in a feedlot, or Concentrated Animal Feeding Operation (CAFO). Cattle are gathered in one place and fed a grain-heavy ration designed to add weight efficiently in a shorter window of time. There are real tradeoffs built into that system, in both directions:Concentrating animals concentrates their manure, too. When a lot of cattle are gathered in one place, their manure collects in lagoons or holding areas rather than being spread across land. Without oxygen, that manure breaks down anaerobically, a process that produces methane and nitrous oxide. cattle-feedlot The grain has to be grown somewhere. Feedlot rations rely on large volumes of corn and soy, which in a lot of the country is grown on tilled, monocropped ground with synthetic nitrogen fertilizer. Producing that fertilizer and tilling that ground both come with their own emissions.Spraying monocropsFeedlot ground doesn't build soil carbon. Bare, compacted feedlot pens and tilled row-crop ground aren't actively pulling carbon out of the air and storing it the way growing, living pasture can. Not to mention, having bare ground drastically increases soil temperature (10-30 degrees F); picture acres and acres of ground sitting barren, baking in the sun. Does the Dust Bowl ring a bell? Put together, feedlot systems are efficient in some ways — they produce more beef on less land — while carrying emissions that are just harder to see, tucked into the grain fields, the fertilizer plants, and the manure ponds instead of the pen itself. Understanding that full picture is the first step toward understanding why the pasture side of this story looks so different. How Regenerative Grazing Works Now let's look at the pasture side — the approach our family has built our whole operation around. Rotational grazing changes what manure does. We move our herd through paddocks the way a herd of bison once moved across the plains — grazing an area for a short burst, then moving on and letting it rest and regrow. We're working toward 50 to 60 head per acre, rotated every few hours, a practice we've talked about before as mob grazing. Manure spread across pasture in smaller amounts breaks down aerobically, with oxygen, instead of anaerobically in a lagoon. That shifts it from a methane source into fertilizer (with zero emissions) for the next round of grass. Same manure, different process, very different outcome, depending on where it lands. That grazing pressure also builds root depth. Short, intense grazing followed by rest stimulates grass to grow deeper root systems, and deeper roots are part of how pasture pulls carbon out of the atmosphere and stores it underground. Cover crops and no-till keep carbon where it's already stored. Sorghum, triticale, cow peas, winter rye — the mixes we plant do double duty, feeding cattle and feeding the soil. Because we're not tilling that ground, the carbon that has built up underground stays there; instead of being released back into the air like it does when a field gets plowed. Healthy soil hosts bacteria that consume methane. This is the part that still gets me. Well-managed pasture soil supports methanotrophic bacteria — microbes that use methane as an energy source, essentially eating some of it before it reaches the atmosphere. That kind of soil biology depends on the ground being alive and undisturbed. So, Does It All Cancel Out? Here's where I want to be straight with you, because there's a lot of noise on both sides of this topic, and our family would rather give you the full picture than a tidy slogan. The science on soil carbon is still developing, and researchers don't fully agree yet on exactly how much carbon well-managed grazing land can lock away, or for how long. Some studies looking specifically at adaptive, high-intensity rotational grazing have found that once you account for the carbon being pulled into the soil, the whole finishing phase can flip from a source of emissions to a net carbon sink. Other broader reviews, averaging results across many farms and many grazing styles, find the sequestration numbers are smaller and more variable. The honest answer is: it depends enormously on how the land is managed, and management looks different from farm to farm. What we do know, with a lot of confidence, is this: it's not just the cow, it's the how. A cow raised on a system that's actively building soil is part of a very different carbon story than a cow raised on a system that isn't. Same animal, same species, different surrounding system. That's a big part of why our family farms the way we do. Cover crops. No-till. Rotational and mob grazing. Papa always says you work for the land, and if you do it right, the land provides. We're not just hoping raising cattle can be part of building healthier ground — we're out there every day, moving fence line, watching the grass come back thicker, and paying attention to what the soil tells us. So the next time somebody at a dinner party tells you cows are ruining the planet, you'll have a more complete answer ready: it depends a whole lot on how those cows were raised. From our pasture to your table — thank you for trusting us with your family's dinner. Shop our regenerative farm, pasture-raised Black Angus beef at parsonscreeksteak.com, and follow along on Facebook and Instagram for more from the farm. Further reading, for the curious: Michigan State University's long-running research on adaptive multi-paddock (AMP) grazing, published in Agricultural Systems, found that once soil carbon sequestration was factored in, AMP-grazed beef finishing shifted from a net emissions source to a net carbon sink — while feedlot emissions stayed essentially flat.A 2024 life-cycle analysis in PNAS found that grass-finished beef systems that account for soil carbon sequestration show the greatest reduction in overall emissions compared to feedlot systems, though the researchers noted a full shift to grass-finishing nationwide would require significantly more land.Not every study agrees on the size of the effect. A 2025 systematic review of regenerative grazing research found that when you look across many farms and grazing styles, the median measured soil carbon sequestration rate is much smaller than the standout studies suggest — a reminder that how the land is managed matters enormously, and results vary a lot from farm to farm. We're not citing this to win an argument — we're citing it because we'd rather you double-check us than just take our word for it.

250 Years of Dirt Under Our Fingernails

250 Years of Dirt Under Our FingernailsThis year our nation turns 250. That's a big number. It's also, coincidentally, not that far off from how long our family has been getting up before the sun to do this work — five generations of it, right here on the same ground.I've been thinking a lot about that overlap lately. About what it actually took to build this country, and who did the building.It wasn't done in an office.This Country Was Built With Calloused HandsBefore there was a stock market, before there were factories, before anyone had heard the words "supply chain," there were farmers. Homesteaders. Families who looked at raw, unbroken ground and decided that was where they'd plant their whole lives.They didn't have a manual. They didn't have a guarantee. They had a thier hands, a season, and the willingness to fail at something and try it again the next year, a little smarter than the year before. That's not a metaphor for this country — that basically is this country. Independence wasn't just a document that got signed. It was thousands of families deciding they were going to feed themselves and their neighbors off their own land, on their own terms, regardless of how hard that turned out to be.Rolling your sleeves up and figuring it out as you go isn't a personality trait. Out here, it's a job description. It always has been.Before the "Revolution" There Was Just... FarmingSomewhere along the way, we had what folks call the agricultural revolution — synthetic fertilizers, monocultures, feedlots, chemistry standing in for what used to be common sense. It grew a lot of food, fast. It also meant a lot of us forgot what farming looked like before we thought we could out-engineer nature.But before all of that, this land was worked the old way. Cattle moved. Ground rested. Manure went back into the soil instead of into a lagoon. Families grew what the land could actually support, and the land, in turn, kept giving. Nobody called it "regenerative farming" back then — they just called it farming, because there wasn't another kind.That's the tradition we came back to. When Christian and Madison took over this farm to carry on the fifth generation, that was the whole point: not to modernize away from what our great-great-grandparents Greenfield and Ruth knew, but to get back to it. Rotate the herd. Let the pasture breathe. Work with the ground instead of against it. It's slower. It's harder to scale. It also happens to be the reason our soil is richer than it was five years ago, and why the beef that comes off this land tastes like something.Mistakes Were Part of the DealI don't think our ancestors — the ones who broke this prairie 250 years ago or the ones who broke it five generations back — got it right on the first try. Nobody homesteading Missouri ground in the 1800s had a perfect plan. They lost crops. They lost livestock. They learned the hard way which fields flooded and which ones held. And then they got up the next morning and did it again, a little wiser.That's still how it works here. We've had years with too much rain and years with not enough. We've made calls we'd take back if we could. But that willingness to try, mess up, and adjust — that's not a flaw in the American farming story, it's the whole engine of it. This country wasn't built by people who had it all figured out. It was built by people who were willing to not have it figured out, and show up anyway.Why This Still Matters at 250There's a reason "amber waves of grain" made it into the songs about this place instead of skylines or stock tickers. For most of this nation's history, farmers were the backbone — not as a nostalgic idea, but as a fact of who kept everyone fed. Somewhere along the way that backbone got a lot less visible to most people. Food shows up at the store and the story behind it disappears.We'd like to think that on a farm like ours, that story is still very much alive. Every calf born here, every acre we rotate our cattle and chickens across, every pound of beef or chicken that leave our pasture for your table — that's a small, ongoing continuation of the same thing families have been doing on this soil for two and a half centuries. Hard work. A willingness to get it wrong and try again. A belief that working with the land beats trying to outsmart it.So this Fourth of July, when you're firing up the grill, we hope you'll think about more than fireworks. Think about the generations of dirt-under-the-fingernails people — ours and countless families like ours — who made the decision, over and over again, to do the hard, unglamorous work of growing this country from the ground up.Happy 250th, America. We're proud to still be out here doing it the old way.From our pasture to your table — thank you for being part of the Parsons Creek family.Shop our pasture-raised Black Angus beef and free range chicken at parsonscreeksteak.com and follow us on Facebook and Instagram for farm updates, recipes, and specials.

Why Smart Families Buy Beef in Bulk

Why Smart Families Buy Beef in Bulk

The Numbers Don't Lie: Bulk Buying Makes Cents

Beyond the Savings: The Parsons Creek Difference

Making Bulk Buying Work for Your Family

More Than Just Economics: It's About Community

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Spoiled Rotten (And Loving Every Bite): Autumn's Chicken Recipes

It's Not the Cow, It's the How.

250 Years of Dirt Under Our Fingernails

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