It is a common question that we get asked at the farmers market. So we wanted to share with all of you some of the great things about this product.

Chipped steak is various cuts of beef cut in very thin slices and packaged in 1 lb. packages by our butcher. McCalls Ferry Farm chipped steak has ZERO additives or fillers - it is pure beef. You most commonly see chipped steak used in countless varieties of steak sandwiches. But it can be used for so much more.

Chipped steak is very easy to cook. All you need to do is brown it in a pan with a pinch of salt and pepper, and then drain the excess fat. You can incorporate it into countless recipes! It substitutes for ground beef and chicken very well.

Here are five ideas for a chipped steak meal.

1. Chipped Steak and Eggs - Want to try something different for Sunday breakfast than bacon and sausage - try chipped steak!  Brown the beef in a sauté pan with onions, mushrooms and peppers. Serve with your favorite type of eggs - and you will have a new breakfast (or breakfast for dinner) option!

2. Chipped Steak and Mexican Recipes - Substitute chipped steak for hamburger or chicken in your weekly Mexican night - works great in tacos, burritos and quesadillas.

3. Chipped Steak Salad -  For those with gluten sensitivities and various low-carb diets, chipped steak can be a great addition of protein to any salad.

4. Classic Chipped Steak Sandwich - Brown your chipped steak with your favorite veggies and add to bread! Works great for a classic Philly Cheesesteak Sandwich.

5. Chipped Steak and Rice - Brown some chipped steak in a pan with an onion and 1/2 tsp. paprika - once brown add 1 cup of beef stock and your favorite veggies (broccoli works great). Once veggies are cooked, spoon beef and veggie mix over rice for a great weeknight meal.

No matter how you enjoy it, McCalls Ferry Farm chipped steak is delicious!

Photo above: Chipped steak with onions and green peppers - ready for a roll and cheese to make a great Philly Cheesesteak Sandwich!

Prep Time: 15 Minutes
Bake Time: 30-40 Minutes

Ingredients:
 1 lb. McCalls Ferry Farm premium ground beef
1 - 10 oz. can of condensed cream of mushroom soup
1 - 14.5 oz. can of French cut green beans
1 cup of milk
1 cup of shredded cheddar cheese
About 1/2 of a 28 oz. bag of frozen tater tots


 Directions:
1. Preheat oven to 350 degrees.
2. Brown the ground beef in a skillet, season with salt and pepper to taste.
3. Once browned, stir in the cream of mushroom soup, milk and cheese until melted.
4. Add the green beans and stir.
5. Transfer to an oven-safe casserole dish and place the tater tots on top, completely covering the burger mixture.
6.  Bake until tater tots are golden and crispy.

Enjoy!

Need a last minute recipe for a Valentine’s date-night in? Try one of our new favorites, it is a pot roast recipe that will warm you up!
 
For this pot roast we recommend a boneless beef chuck roast. Chuck is great for slow braising as it has a lot of connective tissue that breaks down into a tender meat after a long, slow cook time.


Prep Time: 20 minutes
Cook Time: 3 hours
 

Ingredients:
 

• 1  - (4-5 lb.) McCalls Ferry Farm boneless beef chuck roast
• salt and pepper
• flour
• olive oil
• 4 carrots, chopped
• 2 large yellow onions, chopped
• 4 stalks celery, chopped
• 2-4 leeks (white and light green parts), chopped
• 5 large garlic cloves, peeled and crushed
• 2 cups of red wine
• 1 - 28oz can crushed tomatoes
• 1 cup chicken stock
• 3 branches fresh thyme
• 2 branches fresh rosemary
• 1 pkg. of button mushrooms (washed)

Directions

1. Preheat oven to 325 degrees.
2. Season roast on all sides with salt and pepper then dredge in flour, including the ends. In a large Dutch oven, heat two tablespoons of olive oil over medium heat. Once hot, add the roast and sear for four to five minutes on each side until nicely browned. Don’t forget to sear the ends too! Remove the roast and set aside.
3. Add two tablespoons of olive oil into the Dutch oven again and heat over medium heat. Add the carrots, onions, celery, leeks, garlic, one tablespoon of salt and one teaspoon of pepper and cook for about 15 minutes, stirring occasionally, until tender.
4. Add the wine, tomatoes and chicken stock. Tie the thyme and rosemary together and add to the pot.  Put the roast back into the pot and bring to a boil.
5. Cover the pot and move to your 325 degree oven. Cook for two hours.
6. After two hours, reduce the oven to 250 degrees and add the mushrooms on top (do not stir in). Re-cover and let cook for another 1/2 hour.
7. Check the meat, it should be fork tender. If it is, remove the pot from the oven and place it on the stove on low heat. If there is any fat sitting on the top, skim it off. Then, take about 1/2 the sauce from the pan and put into a blender and puree until smooth. Pour the puree back into the pot and bring up to temperature. If the sauce needs a little more thickening, add a mixture of two tablespoons of  flour with a tablespoon of melted butter and let simmer until it thickens. Make sure to taste for seasoning at the end, it may need a little more salt to finish.
8. Serve the meat with the vegetable sauce spooned over it and a crusty bread for dipping. Enjoy!