(WJBK) - A local farm has their own special way of raising beef and pork, and you'll find their meat on the menu at a few local restaurants.
Cover Crop Ranch grows and produces pork and beef using sustainable farming methods they developed. The meats are tastier and healthier.
"It's like kimchi for cows," jokes Chef Gabby Milton from Big Rock Chophouse, one of the restaurants that serves the meat. She joined us in the FOX 2 Cooking School to show us a few of the restaurant's recipes that use Cover Crop Ranch products, like brussel sprouts with bacon. You can get her recipe below.
Cover Crop Ranch and Big Rock are hosting a meat conference on March 6 at Big Rock Chophouse in Birmingham. Farmers are coming in from all over the Midwest to share their ideas on how to better crops, meats and runoff water. The conference is open to the public and is happening from 9-4 p.m.
BIG ROCK CHOPHOUSE BRUSSELS SPROUTS
- 4 strips Cover Crop Bacon cooked and chopped
- 4 cups shredded brussels sprouts
- ¼ cup chopped toasted walnuts
- ¼ cup water
- 1tsp chopped garlic
- 1 TBS olive oil
- Salt and pepper
Heat pan over medium high heat. Add oil, once hot add Brussels sprouts, water, bacon, and garlic. Cook for 2-3 minutes. Season with salt and pepper. Transfer to serving dish and top with walnuts. Enjoy!
COVER CROP DELMONICO AU POIVE
- 16 oz Cover Crop Delmonico
- Cracked peppercorns
- Kosher Salt
Heat oven to 400. Place cast iron skillet over high heat, add enough oil to coat the pan. While waiting on the pan to heat, dip the steak in soy, cover in cracked peppercorns. Carefully, add the steak to the pan, let sear for 2-3 minutes. Flip the steak, turn off the stove and place in the oven to finish cooking. Cook for 8-10 minutes, let rest for 5 minutes, season with salt and enjoy!