HK Cattle & Beef LLC

HK Cattle & Beef LLC Locally raised, high quality, grass fed beef

HOLY COW!!! Isn’t she cute?With the holidays approaching now is the perfect time to place an order!
09/13/2024

HOLY COW!!! Isn’t she cute?

With the holidays approaching now is the perfect time to place an order!

Meat cut Monday!!!Shank meat is quite lean, it makes good low-fat ground beef. It is used in stews and soups and dishes ...
06/24/2024

Meat cut Monday!!!

Shank meat is quite lean, it makes good low-fat ground beef. It is used in stews and soups and dishes such as beef bourguignon. As a cheaper cut of meat, shank meat cut is found in cultural recipes across the globe.

This Top Round Roast Beef Recipe is so easy to throw together, and so juicy delicious. With only about 10 minutes hands ...
05/18/2024

This Top Round Roast Beef Recipe is so easy to throw together, and so juicy delicious. With only about 10 minutes hands on time it makes for an amazing meal that is fit for any holiday!

Ingredients
4 pound Certified Angus Beef Top Round Roast
4 teaspoons dried oregano
4 teaspoons dried thyme
2 teaspoons crushed dried rosemary
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon dry mustard

Instructions
Preheat your oven to 450 degrees.
Combine all of the spices in a small bowl. Either crush with a pestle (the back of an ice cream scoop works well too!) or grind with a food processor. Coat the meat with the mixture.
Place the roast on a wire rack inside a shallow baking dish. Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees.
Remove from the oven and tent with tin foil for 15 minutes. Then slice in thin pieces and serve.

Meat Cut Monday!!The round beef cut comes from the steer’s hind legs, thigh, butt, and hams. These are the largest muscl...
05/13/2024

Meat Cut Monday!!

The round beef cut comes from the steer’s hind legs, thigh, butt, and hams. These are the largest muscles in the body. It is a less expensive beef cut and also quite lean. Round beef cuts provide some of the best value for family meals.

Ingredients▢ 4 sirloin steaks - about 1 1/4 pounds▢ 1 tablespoon olive oil▢ salt and pepper - to taste▢ 2 teaspoons mesq...
05/13/2024

Ingredients
▢ 4 sirloin steaks - about 1 1/4 pounds
▢ 1 tablespoon olive oil
▢ salt and pepper - to taste
▢ 2 teaspoons mesquite seasoning - see note
garlic herb butter
▢ ½ cup butter - softened
▢ ½ teaspoon garlic powder
▢ 1 teaspoon minced garlic
▢ 1 tablespoon finely chopped fresh parsley - see note
▢ 2 teaspoons fresh thyme - see note

Instructions
Stir together butter, garlic powder, garlic, and herbs. Set aside.
Pat steaks dry with a paper towel.
Rub steaks all over with olive oil.
Season steaks with salt and pepper to taste, and mesquite seasoning.
Cook steaks 5-8 minutes on each side (or until cooked to desired doneness – I like mine medium-well at about 145 degrees internal temperature) in a skillet over medium heat OR on a grill over medium heat. (See note for oven instructions)
Allow steaks to rest at least 5 minutes.
Top with garlic herb butter and serve.
Notes
For the steaks: I typically look for steaks at least 3/4 inch thick for tenderness and flavor!
Mesquite seasoning: I use McCormick’s Grill Mates Mesquite seasoning and I keep a bottle of it in my pantry at all times – it is one of my favorite go-to tricks for livening up a piece of steak, chicken, pork, or even seafood and vegetables.
Fresh herb substitute: If you don’t have fresh herbs, you can use 1 teaspoon Herbs de Provence (my favorite dried herb blend!) or your favorite Italian seasoning blend.
Oven instructions: Sear steaks in a cast-iron pan over high heat for 1-2 minutes. Flip, then transfer the pan to your oven (preheated to 450 degrees) for 10 minutes (6 minutes for thinner cuts). Allow to rest at least 5 minutes before slicing.

Meat Cut Monday!!!Beef sirloin is one of the two major subprimals of the beef loin primal cut, which runs from the 13th ...
04/30/2024

Meat Cut Monday!!!

Beef sirloin is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone.

Food Friday!!INGREDIENTSFor the steak marinade:1 lb flank steak, sliced thin against the grain1 tbsp low sodium soy sauc...
04/27/2024

Food Friday!!

INGREDIENTS
For the steak marinade:

1 lb flank steak, sliced thin against the grain
1 tbsp low sodium soy sauce (or light tamari)
1 1/2 tsp coconut sugar
1/8 tsp baking soda
1/2 tsp cornstarch (or arrowroot powder)
For the sauce:

2 tbsps low sodium soy sauce (or light tamari)
2 tbsps Shaoxing Wine
1/4 cup water
3 tbsps oyster sauce
1 tsp cornstarch (or arrowroot powder)
1 tbsp coconut sugar
1 1/2 tsp avocado oil
For the stir fry:

avocado oil, for stir frying
6 oz snap peas
1 large yellow onion, chopped into thick wedges
2 bell peppers, chopped into chunks (yellow and red, or any mix)
jasmine rice, for serving
2 stalks green onion (green parts only), sliced on the bias

INSTRUCTIONS
For the steak marinade:

Place the steak slices in a bowl and combine with the soy sauce, sugar, baking soda and cornstarch. Toss to combine and set aside for about 15 to 20 minutes. While the steak is marinating, prep the veggies and make the sauce.
For the sauce:

In a bowl, combine all ingredients and whisk well. Set aside.
For the stir fry:

When ready to cook, heat a wok or large skillet over medium-high heat. Add a drizzle of avocado oil.
Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one minute longer. Remove with a slotted spoon and set aside.
Add a drizzle more oil if needed and then add the snap peas to the wok and cook for one to two minutes, stirring often. Add the onion and pepper and cook for one minute, until just starting to brown and soften slightly. Add the beef back in along with the sauce and cook, tossing everything together for about one to two minutes, until the sauce has thickened.
Scoop the rice on a plate or bowl and top with the stir fry mixture. Garnish with the green onion. Enjoy!

Meat cut Monday!!Flank meat comes from the animal’s abdomen, below the loin and sirloin. This primal cut is long and fla...
04/23/2024

Meat cut Monday!!

Flank meat comes from the animal’s abdomen, below the loin and sirloin. This primal cut is long and flat.

Food Friday!!!INCREDIBLY TENDER AND FLAVORFUL SHORT RIBS OVER A RICH RED WINE SAUCE MADE EASY WITH HANDS-OFF SOUS VIDE C...
04/19/2024

Food Friday!!!

INCREDIBLY TENDER AND FLAVORFUL SHORT RIBS OVER A RICH RED WINE SAUCE MADE EASY WITH HANDS-OFF SOUS VIDE COOKING. LOW AND SLOW WATER BATH METHOD RESULTS IN FALL-OFF-THE-BONE MEAT.

INGREDIENTS
▢ 4 LBS BONE-IN SHORT RIBS
▢ 1 TBSP KOSHER SALT
▢ 1 TSP BLACK PEPPER
▢ 2 TBSP STEAK SEASONING SPICE BLEND JACK DANIEL’S STEAK SEASONING RECOMMENDED
▢ 1 TBSP OIL REGULAR OLIVE OIL WORKS OR USE A NEUTRAL COOKING OIL LIKE AVOCADO OIL
▢ 1 ONION DICED
▢ 2 STALKS OF CELERY CHOPPED
▢ 4 CLOVES GARLIC MINCED
▢ 2 TBSP TOMATO PASTE
▢ 1/2 CUP RED WINE
▢ 1/2 CUP BEEF BROTH
▢ 2 BAY LEAVES

INSTRUCTIONS
PREP THE RIBS

Remove the 4 lbs Bone-in short ribs from the package and pat dry.
Season liberally on all sides with 1 tbsp Kosher salt, 1 tsp black pepper, and 2 tbsp Steak seasoning spice blend.
Preheat a large cast iron skillet over medium high heat and sear the short ribs, on all sides, 3 to 4 minutes a side. Place the pan aside to use for the sauce.
Allow the ribs to cool 1 hour before transferring them to a vacuum seal bag and sealing it, removing all of the air.
SOUS VIDE THE RIBS

Set your immersion circulator to 145 degrees F and allow the water bath to preheat.
Carefully lower the sealed bag into the water, watching for any leaks.
Place a weight atop the short ribs to keep them submerged.
Allow the short ribs to sous vide for 48 hours.

Recipe by

Meat cut Monday!!The Plate is the sternum area, known to be the extension of the Rib Primal. It consists of rib meat and...
04/15/2024

Meat cut Monday!!

The Plate is the sternum area, known to be the extension of the Rib Primal. It consists of rib meat and the supportive cut, Skirt Steak.

Food Friday!!! Today we have Smoky, sweet, savory, and pull-apart tender – these baby back ribs have it all.INGREDIENTSF...
04/06/2024

Food Friday!!!

Today we have Smoky, sweet, savory, and pull-apart tender – these baby back ribs have it all.

INGREDIENTS
FOR THE SPICE RUB
* 3 tablespoons sugar
* 2 teaspoons salt
* 1½ tablespoons smoked paprika
* 1½ teaspoons garlic powder
* 1½ teaspoons onion powder
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* ½ teaspoon ground mustard
* ½ teaspoon cayenne pepper
FOR THE RIBS
* 2 racks baby back ribs
* About 6 tablespoons homemade or store-bought BBQ sauce, plus more for serving

INSTRUCTIONS
* Make the Spice Rub: In a medium bowl, whisk together the sugar, salt, smoked paprika, garlic powder, onion powder, cumin, oregano, ground mustard, and cayenne pepper.
* Preheat the smoker to 225°F or the oven to 300°F. (If using the oven, set one rack in the middle position and one rack in the top position.)
* Remove the membrane that coats the underside of each rack of ribs. Using a butter knife, loosen the membrane around one of the end bones, scraping it away from the ribs. Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will come off all in one piece. (Alternatively, ask your butcher to do this for you.)
* Coat the ribs evenly on both sides with about half of the spice rub. Allow the ribs to sit for about 15 minutes to “sweat” and absorb the rub, then coat the racks with the remainder of the rub. It will seem like too much rub but it’s not – use it all.

Address

5858 Kiefer Drive
Melissa, TX
75454

Opening Hours

Monday 9am - 4:30pm
Tuesday 9am - 4:30pm
Wednesday 9am - 4:30pm
Thursday 9am - 4:30pm
Saturday 9am - 4:30pm

Telephone

+12144707824

Website

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