Spicy Beef Short Ribs

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There’s nothing better on a cold night than a big pot of braised short ribs. Adjust the spiciness of this version by varying the amount of chipotles and adobo sauce. If you like it very hot, add more, and if you’d prefer it with a little less heat, cut the amount back or leave it out entirely. The key to tender meaty goodness is to cook it slowly at low heat.

Serves 6

Dry Spice Rub:
1 tablespoon paprika
½ tablespoon dried rosemary
½ tablespoon dried thyme
2 teaspoons salt
1 teaspoon pepper

7 pounds Panorama Organic 100% Grass-Fed short ribs
3 tablespoons canola oil
3 large onions, diced
4 cups carrots, peeled and diced
6 fresh Anaheim chilies, seeded and chopped
12 cloves garlic, smashed
1 14-ounce can diced tomatoes
3-4 chipotles in adobo sauce
1-2 tablespoons adobo sauce
6 cups chicken stock
3 tablespoons tomato paste
6 bay leaves

Preheat oven to 275 degrees.

Combine the paprika, rosemary, thyme, salt, and pepper in a small bowl. Rub all over the short ribs.

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Add half of the ribs and cook until browned on one side, about 4-6 minutes. Turn the ribs and continue to cook on second side until browned, another 4-6 minutes. Transfer the ribs to a platter and keep warm. Add another tablespoon of oil to the pot and repeat with the remaining ribs.

Remove the second batch of ribs to the platter and add the remaining tablespoon of oil to the pot. Add the onions and carrots and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Stir in the green chiles and cook for another 5-8 minutes, until all of the vegetables are softened. Remove half of the vegetables and reserve. Stir the garlic into the pot and cook another 30 seconds. Add the tomatoes, chipotles and adobo sauce, and tomato paste and cook, stirring constantly until well-combined.

Increase the heat to high, add the stock and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Add the bay leaf, the browned ribs and any accumulated juices to the pot. Reduce heat, cover, and bring to a simmer.

Transfer the covered pot to the oven. Check after about 15 minutes to make sure the braise is at a simmer. If it’s boiling, then turn the heat down, and if it’s not, turn it up. Check again in 15 minutes to make sure the temperature is correct. Braise for about 2 1/2 hours, or until the meat is falling from the bones.

Remove from the oven and stir in the reserved vegetables. Add more salt and pepper as desired. Cover and allow sit for a few minutes and then strain off any excess fat. Serve warm over noodles, rice, or polenta.

BBQ Beef

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This is a simple way to make barbecue beef without standing over a hot grill for hours. Braising the beef gives it tenderness and flavor, and the homemade sauce adds some tang.

4 pounds Panorama Organic 100% Grass-Fed boneless chuck roast
1 onion, quartered
2 bay leaves
4 garlic cloves, minced

Place chuck roast in a Dutch oven. Add Onion, bay leaves and garlic. Add enough water to cover chuck roast. Cover and simmer over medium heat 3 hours or until meat is tender. Reserve one cup of meat liquid. When meat has cooled enough to handle, shred it.
BBQ Sauce Ingredients
2 tbsp butter
1/2 c chopped onion
2 tbs sugar
½ tsp
½ tsp dry mustard
1C ketchup
2 tbsp white vinegar
2 tbsp Worcestershire sauce
1 c reserved liquid from meat

Sauce Instructions:
In a medium sauce pan, sauté onion in butter until soft and translucent. Add remaining ingredients and simmer for 15 minutes. Ass the shredded beef to the sauce. Serve on large hamburger buns.

Beef Meatloaf

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For many people, meat loaf is the ultimate comfort food. It’s a filling and satisfying dinner with a side of mashed potatoes, and the leftovers make a hearty and delicious sandwich for lunch the next day.

2 tablespoons  butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 eggs
1/4 cup ketchup
1/2 cup evaporated milk
3 tablespoons chopped parsley
2 teaspoons chile powder
1 teaspoon dry mustard
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 pounds Panorama Organic 100% Grass-fed ground beef
2 cups bread crumbs

Preheat oven to 350 degrees. 

Melt the butter in a medium skillet over medium-high heat and sauté the onion, carrots and celery until tender. Remove from heat and set aside to cool slightly. 

In a medium bowl, beat the 2 eggs and then stir in the sautéed vegetables, ketchup, evaporated milk, parsley, chile powder, dry mustard, allspice and salt. 

Place the ground beef and bread crumbs in another larger bowl. Pour in the egg mixture and using your hands, mix together until incorporated. Place the meat mixture into a large loaf pan and bake for 1 to 1 ¼ hours. If you don’t have a loaf pan, you can also use a baking sheet and shape the meat into a loaf.

Remove from the oven and let rest for 5 minutes, then slice and serve.

Beef Skewers w/Cilantro-Garlic Sauce

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Served with a green salad and naan or pita bread, these skewers are a fast and easy mid-week supper. Because grassfed beef is lower in fat, it tends to cook quickly, so a quick sear on the grill is all you need.  

3 garlic cloves, peeled
¾ cup fresh parsley
¾ cup fresh cilantro
1 ½ teaspoons Kosher salt
1/4 teaspoon freshly ground black pepper
1 ½ tablespoons lemon juice
¾ cup extra-virgin olive oil, plus 3 tablespoons
2 pounds Panorama Organic 100% Grass-fed NY Strip Steak
1 pint cherry tomatoes

In a food processor, pulse the garlic until minced. Add the parsley, cilantro, 1 teaspoon salt, and the black pepper to the bowl of the food processor. Pulse until finely chopped. With the processor running, add lemon juice, and then ¾ cup of the olive oil in a steady stream. When emulsified, put the sauce into a bowl, cover and refrigerate. (Can be done a day ahead.)

Soak bamboo skewers in water for 30 minutes. Heat the grill or broiler to medium-high. 

Thinly slice the steak and thread the meat and tomatoes onto the skewers, alternating between the two. Brush the skewers with the remaining 3 tablespoons of olive oil and sprinkle with the remaining 1/2 teaspoon salt. Grill or broil 2 -3 minutes on each side. Remove from heat and allow to rest for 5 minutes. Baste with the sauce and serve the rest on the side for dipping.


Panorama Meats Joins Perdue Premium Meat Company, Inc.

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May 23, 2019

Woodland, CA – Panorama Meats®, the nation’s largest producer of 100 percent grass-fed and grass-finished certified organic beef, today announced they were joining Perdue Premium Meat Company, Inc., an industry leader in sustainable agriculture and humane animal care. Panorama will be the most recent brand to join the Perdue Farms family of sustainable premium meat companies that include Niman Ranch®, Coleman Natural®, Prairie Grove® and Sioux-Preme® Packing Co. Panorama’s nearly 50 independent family ranchers raise U.S. born cattle and span seven states and one million acres of USDA Certified Organic grasslands in Northern California, Southern Oregon, Montana, South Dakota, Nebraska, Wisconsin, and Colorado.

“Perdue Premium Meat Company brings long-term stability and shared resources that will help our business continue to grow,” said Lori Carrion, Chief Executive Officer of Panorama Meats.  “Working alongside great brands like Niman Ranch and Coleman Natural, we will be able to invest in our future and expand our reach so more people have access to organic American grass-fed beef raised by independent family farmers committed to stewarding our country’s valuable rangelands.” 

Known for its humane animal care, commitment to traditional ranching practices, and conservation efforts of America’s grasslands, Panorama is a natural fit with the all-natural, humane animal care leaders at Perdue Premium Meat Company, Inc. based in Colorado.

“We are honored to welcome the leader in U.S. grass-fed and finished beef into our family of specialty brands. As the premium meat division of Perdue Foods grows with a collection of best in class, iconic U.S. family farmer and rancher based businesses, customers and consumers will have greater trust in their meat choices,” said Jeff Tripician, President of Perdue Premium Meat Company, Inc. “Panorama’s experienced team has proven since their launch in 2002 to be savvy business leaders who have used their platform to drive their values, including preserving rangeland, supporting organic practices, and providing economic opportunities for family ranchers. Perdue Premium Meat Company specifically identified Panorama as a perfect fit to enter the organic grass-finished business and will do everything we can to help them continue to thrive.” Panorama will remain in Woodland California and be led by their longstanding leadership team and staff. 

“We’ve looked at what Niman Ranch has built over time and how Perdue Farms has worked with them since their acquisition in 2015 and knew it would be a wonderful partnership,” said Carrion. “Today’s announcement is a continued commitment to our ranchers and customers with the same focus on sustainability and pastured agriculture for generations to come.”


About Panorama Meats

Founded in 2002, Panorama raises cattle on pastures of grasses, legumes and range forage by nearly 50 family ranchers throughout the United States, representing more than 1 million acres of USDA Certified Organic land. Panorama cattle are never administered hormones or antibiotics and never fed animal by-products. Panorama Grass-fed Beef can be found throughout the United States at Whole Foods Market, independent retailers, restaurants, food service distributors and purchased direct online.  

About Perdue Farms 
Perdue Premium Meat Company, Inc. (PPMC) is a subsidiary of Perdue Farms, a fourth-generation, family owned, U.S. food and agriculture company. Through our belief in responsible food and agriculture, we are empowering consumers, customers and farmers through trusted choices in products and services. As the specialty natural meats division, PPMC offers a portfolio of multi-protein, no-antibiotics-, no-hormones-ever products under the Niman Ranch®, Coleman Natural®, SiouxPreme®, Prairie Grove® and Panorama Meats® brands. Our brands are supported by U.S. farmers and ranchers who share our belief in sustainable agriculture and humane animal care practices.