Stop the "What's for Dinner" Scramble.
If you’re anything like me, the hardest part of the work week isn’t the labor—it’s deciding what the family is eating on a Tuesday night or any night really.
We’ve put together a solution to keep your freezer stocked with the basics that actually matter. Introducing the Big Batch Sunday Bundle.
We’ve curated our most versatile, regeneratively-raised cuts into one pack designed to get you through the entire week. Whether it’s a slow-cooked Sunday roast, hearty mid-week chili, or quick-seared pasture-raised chicken, this bundle is your “cheat code” for stress-free meal prep.
What’s inside the Big Batch Sunday Bundle:
2x Grass-Fed Beef Roasts (Perfect for Sunday dinner).
1lb Pasture-Raised Stew Meat (Your go-to for quick chili or sauces).
2x Bone-In Thighs (Crispy, flavorful, and fast).
1lb Ground Beef (The ultimate weekday staple).
We believe in nose-to-tail eating. These cuts are the workhorses of the ranch, and when treated right, they provide the most flavor and highest nutrient density of anything we raise.
1. The “Sunday Set-It-and-Forget-It” Roast
Sear your Beef Roast on all sides in a hot cast-iron skillet before hitting the slow cooker. This caramelizes the fat and develops a depth of flavor you can’t get any other way.
Combine with mirepoix (onions, carrots, celery) and a splash of beef bone broth. Cook on low for 6–8 hours. Use the leftovers for shredded beef tacos on Monday.
2. The 20-Minute Chicken Thighs
For the best skin, don’t move the Bone-In Thighs once they hit the pan. Let them sear skin-side down until the fat renders and the skin is golden and crispy—about 8–10 minutes.
Season generously with sea salt and black pepper. Finish in a 400°F oven for 10 minutes for a perfect internal temp. These are excellent cold for salads or straight out of the pan.
Redmond’s Season Salt makes these chicken thighs exceptional.
3. The “Everything” Stew Meat
Dust your Stew Meat cubes in flour before searing. This creates a crusty exterior that helps thicken your sauce naturally as it cooks.
Whether you’re making a traditional beef stew or a spicy weeknight chili, the key is a low, gentle simmer. Our grass-fed stew meat is lean but tender; 2 to 3 hours of slow cooking will make it melt-in-your-mouth tender. Or the Instant Pot-brown in the pot and then set for 40 minutes.
4. The 15-Minute Ground Beef Staple
Don’t crowd the pan. If you’re browning the Ground Beef, let it sit for a minute before stirring to get a deep “Maillard reaction” (that delicious brown crust).
Perfect for a quick “Regenerative Hash”: brown the beef, add any diced seasonal vegetables or some sweet potatoes, and crack two of our pasture-raised eggs directly into the pan right at the end. Cover for 2 minutes until the whites are set.
The “Rancher’s Sunday” Slow Cooked Roast
Grass-fed beef is leaner than grain-fed, so the “low and slow” method is key to breaking down the connective tissue and creating that melt-in-your-mouth texture.
Ingredients:
1 Beef Roast (from your bundle)
2 tbsp tallow or olive oil
Sea salt and coarse black pepper
1 large onion, chopped
2 cups beef broth or water
Optional: Carrots and potatoes
Instructions:
Pat your roast dry. Season it aggressively with salt and pepper. Heat your tallow in a heavy skillet or Dutch oven over medium-high heat. Sear the roast on all sides until a deep, brown crust forms (don’t rush this!).
Place the roast into your slow cooker or a heavy pot. Add the onions and enough broth/water to cover about halfway up the roast.
Cover and cook on Low for 6–8 hours. If you’re adding potatoes or carrots, toss them in during the last 2 hours so they are not too soggy.
The roast is done when it pulls apart easily with a fork. Remove the meat to a cutting board, shred it, and serve it with the pan juices spooned over the top.