Beef in the Kitchen

Today we’re diving into one of the biggest staples of homestead kitchens everywhere: beef. From ground beef to roasts, steaks, organ meats, bones, and even tallow — we’re talking about how to use every part of the cow and make it stretch in practical, delicious, and nourishing ways. Heidi and Sarah share how they source their beef locally, what cuts they love most, how they work with grass-finished meat, and their favorite ways to cook, preserve, and prepare different cuts. Whether you buy a quarter, half, or whole cow — or you’re just curious about using beef more intentionally — this episode is full of practical wisdom from real homestead kitchens. Plus, we talk about how to stretch your beef, reduce waste, and make your freezer work for you during busy seasons of life. Listen to our podcast episode "Animal Fats" for more on how to use beef tallow  You also can watch this episode (and more!) on YouTube.   Don't forget to like, share and follow our podcast for more homesteading tips!