Ingredients

• HHF roast of your choice. We prefer chuck, arm, or rump roast, although a rump orast will take longer to cook
• Beef broth (or water is fine)
• Salt
• Pepper
• Any other seasonings you may like, but we keep it simple

Cooking Instructions

1. Use a crockpot or roaster if possible, if not a covered dish in the oven will work.
2. Season roast, and place in chosen cooking device.
3. Add 1 cup of beef broth or water.
4. If in a crockpot, turn to high heat. If in a roaster or in the over, set the temperature to 275 degrees.
5. Cooking grass-fed Highland beef will take longer than conventional beef. Do not concern yourself with meat temperature. Instead, use a fork to test the meat. When the roast falls apart easily, it is done.

Chef's Note: You can cook the roast straight from the freezer or thawed. If frozen, it will take longer. Expect a thawed roast to take around 8 hours, and a frozen roast to take 10+.

Ingredients

• 2 lb. HHF ground beef
• 1 cup fine, dry bread crumbs
• 1 medium onion finely chopped                   
• 1 egg
• 1 tsp. salt
• 1 tbsp. pepper
• 1 tbsp minced garlic  

Sauce Ingredients:

• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce

Cooking Instructions

1. Mix all ingredients together. Shape into loaf and place in baking dish.
2. Mix sauce ingredients together in a bowl and spread over the top of meatloaf before cooking
3. Bake at 350 degrees for 45-55 minutes.

Ingredients

• 1 whole HHF brisket
• 1 cup mayonnaise or substitute 1/4 yellow mustard
• Dry rub of choice. We prefer a blend of salt, pepper, and garlic powder

Cooking Instructions 

1. Take brisket and generously coat with mayo or mustard. This will act as a binder when cooking is complete.
2. Cover the entire brisket with a coating or your rub.
3. Preheat your smoker to 185 degrees and put brisket on fat side up.
4. After 4 hours, flip the brisket over.
5. Cook an additional 2 hours.
6. Remove the brisket from the smoker and wrap in butcher paper or aluminum foil.
7. Increase smoker temperature to 225-250 degrees and return wrapped brisket into smoker.
8. Cook until internal temperature of meat reaches 205 degrees.
9. Remove from smoker, place in a cooler and cover with towels. This allows the meat to continue cooking itself and liquify fat and connective tissue without losing moisture.
10. Leave in cooler for at least 2 hours.
11. Remove and place brisket on a cutting board.
12. Let brisket rest fo 5-10 minutes.
13. Slice and enjoy!

Chef's Note: Highland brisket is very lean so there is no need to trim any fat prior to cooking. Keep a close eye on is there is not much room for error. If it seems to be cooking too fast then skip to turning and wrapping sooner.

Ingredients

• 1 lb. HHF ground beef
• 1 onion, chopped
• ½ c. brown sugar
• ½ c. maple syrup
• 3 Tbsp. flour
• 1 ¼ c. water
• ¼ c. white vinegar
• 3 Tbsp. soy sauce
• 1 Tbsp Olive Oil

Cooking Instructions

1. Make 1” meatballs.
2. Brown meatballs gently in 1 Tbsp. olive oil in large skillet for about 5 minutes. Set aside.
3. In same skillet, combine remaining ingredients and bring to a boil.
4. Add meatballs to sauce and simmer on low, stirring often, for 20 minutes.

Ingredients

• 4 – 10 oz HHF steaks (sirloin, fillet, Ribeye, etc.)
• 8 tbsp. unsalted Kerrygold grass-fed butter, softened
• 1 tbsp. chopped shallot
• 1 tbsp. chopped garlic
• 1 tsp. chopped parsley
• Salt & fresh ground pepper

Cooking Instructions

1. Melt butter on pan using medium heat.
2. Next, add the shallots, garlic, and parsley. Mix and season to taste, with salt and pepper.
3. Put the butter in the refrigerator until ready to use or place on plastic wrap and form a tube, to store in the refrigerator, until you are ready to use it. (The butter will keep in the freezer up to 3 months)
4. Prepare your favorite HHF Highland steak and let rest for 6-7 minutes.
5. Place a generous dollop of the butter on each steak and enjoy.

Ingredients

• 2 pounds HHF Bone-in Short Ribs
• 2 whole limes, juiced (zest optional)
• 2 jalapeños, sliced
• 1/2 medium white onion, diced
• 5 cloves garlic
• 1x 12 ounce Mexican Lager (I like Corona)
• 2 tablespoon olive oil
• 1 tablespoon salt
• 1 tablespoon cumin
• 1/2 cup chopped cilantro

Cooking Instructions

1. Thaw bone-in short ribs.
2. The night before cooking, combine all ingredients into a gallon ziploc bag, including the short ribs. Leave to marinate overnight (preferably at least 12 hours)
3. On the day of cooking, pour all ingredients from the bag into a medium sized crockpot.
4. Cook on High 8 hours.
5. Serve! This recipe serves 2 for a meal, or more for an appetizer.

Ingredients

• 2 Tbsp. olive oil
• 2 tsp. Lemon Juice
• 2 tsp. wine vinegar
• 2 cloves garlic, minced
• 1⁄4 tsp. fresh ground pepper
• 1⁄4 tsp. salt
• 4 tsp. fresh chopped parsley (opt.)

Cooking Instructions

1. Mix all ingredients
2. Pour over raw steak in glass or non-porous dish.
3. Put in refrigerator for 3 hours or overnight, turning steak over at least once.
4. Remove from refrigerator 1⁄2 hour before cooking to bring steak to room temperature.
5. Cook Steak.
6. Remove steak from heat, let rest for 5 minutes before slicing diagonally across the grain into thin slices, approx. 1⁄4 inch thick.
7. Enjoy!