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With a little love and attention in your home kitchen you can help them to really shine in any dish you wish to prepare them in. Check out the different options for various products below.

Click here for Ham Roast cooking instructions

Click here for Turkey-Free Feast cooking instructions

RIBS 
a)
 
Pre-heat your oven to 350 and place ribs in well-wrapped foil for 15-20 minutes until heated through
b) Grill a few minutes on each side until heated through. Add sauce or oil to help retain moisture.
c) Korean Ribs only: Cut the ribs into pieces and pan fry to add to stir-fry dishes 
d) Korean Ribs only: steam for 20 minutes. 

STEAK, CHICKEN
a) Pre-heat your oven to 350 and place in well-wrapped foil for about 20 minutes.
b) Pan fry with a little bit of oil

c) Cut the into strips and pan fry with oil (good for tacos and burritos!)
d) Marinade or season as preferred, cook on grill (with or without a grill mat)

MAPLE SAGE & ALL-AMERICAN BREAKFAST SAUSAGE
a) Cut the sausage into thin patties and pan fry with a little oil (great to eat with scrambles or all on their own!)


SAUSAGES, BRATS, AND BURGERS
a) Pan fry with a little oil

b) Pre-heat oven to 350 and place in well-wrapped tin foil for 10 minutes
c) Brush lightly with oil then grill til heated through (consider using a grill mat)

BACON, CORNED BEEF
a) Pan fry with a little oil 

CHORIZO
a) Pan fry with a little oil; use a spoon or spatula to break the log down as it cooks

MEATLOAF
a) Cover with foil & bake at 350 degrees for 30 minutes or until heated through  

FILET MIGNON
Sauté in ½ cup of water or vegetable broth. Cover and bake for 25-35 minutes until filet is heated through. Spoon liquid over the filet periodically -or-
Wrap in foil and place in the oven at 400 degrees for 30 minutes until heated through.

POT ROAST
Cover and bake (or put in crock pot) at 350 for 90 minutes. Baste (ideally with non-beef broth but vegetable stock would suffice) at start, then rebaste halfway through at 45 minutes. 

Have other ideas? We'd love to feature your recipes on our blog! If you have a good one please send an email to: info@theherbivorousbutcher.com 

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