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Recipes:

Ribeye with Salt & Pepper by Dusty Roop

Step 1:

Get a big ol' grass-fed ribeye steak.

Step 2:

Rub with salt & pepper.

Steps 3-4:

Grill & eat.

Asian Infused Lettuce Wraps by Lydia Shatneyhttp://divinehealthfromtheinsideout.com/2010/08/asian-infused-lettuce-wraps/

1 pound grass fed ground beef

1/4 pound of grass fed liver, pureed (optional)

1 head of leaf lettuce, bibb or butter lettuce

3 cloves garlic minced

1 tablespoon grated ginger

1 lime, juiced and zested

1 teaspoon red chili paste, or more to taste

2-3 scallions, minced

1/4 cup minced cilantro

splash of rice wine vinegar

splash of naturally fermented gluten free tamari or shoyu (soy sauce)

salt to taste

Heat a skillet with a bit of bacon grease or lard. Add the ground beef and cook on medium. Add the garlic, ginger, zest and lime juice, scallion, cilantro, chili paste, rice wine vinegar and soy sauce. Stir well until the meat is cooked through.

Remove from heat and place in a serving bowl. Rinse the head of lettuce and dry well. Place the clean leaves individually on a plate. Serve alongside the meat – scoop meat onto lettuce and wrap, roll or fold and enjoy!! These were such a success with my kids that I think these will have to stand in once in awhile instead of regular tacos on taco night!!