Recipes
Pasture-raised ground turkey is leaner than beef but still full of flavor. A spiced chili is the perfect showcase. Keep the heat medium so it doesn't dry out, then let it simmer into something thick and hearty. A weeknight staple that reheats beautifully.
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Our Ancestral Blend is 85% ground beef and 15% organ meat, so a long, spiced simmer is the perfect place for it. The chili powder and tomato completely mask any organ flavor while you get all the nutrition. Regular ground beef works just as well. It's thick, hearty, and better the next day.
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Pasture-raised wings have a better skin-to-meat ratio and real flavor because the birds actually moved around outside. The secret to shatter-crisp skin without a fryer is a light coat of baking powder and thoroughly dry skin. Sauce them after cooking, never before.
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Chuck roast comes from the shoulder, loaded with connective tissue, and that's exactly what you want. Cooked low and slow, that collagen melts into gelatin, so the meat falls apart, and the sauce turns silky. Sear it first, then let the oven do the rest all afternoon.
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Shoulder roast sits near the chuck and carries good connective tissue, ideal for low-and-slow cooking that breaks down into tender, shreddable beef. Its bold flavor holds up to strong seasonings like chipotle and garlic. Braise it, shred it, pile it into tacos.
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Pasture-raised chicken breasts are leaner than conventional, so the sear-then-roast method keeps them juicy: a hot skillet crisps the skin, then a gentle oven finish cooks the meat through without drying it out. A bright lemon-oregano butter does double duty. Seasoning the pan as it roasts and saucing the chicken at the end. The real secret is pulling it at 162–163°F and letting carryover heat carry it to a perfect 165°F. Simple ingredients, restaurant results.
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Chicken feet are almost entirely skin and connective tissue, which means almost pure collagen. Simmered long enough, they make a deeply gelatinous stock that sets like jelly when cold. A quick blanch first cleans them up. One of the best broth boosters there is.
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Oxtail is bony, fatty, and loaded with collagen. That collagen is the whole point. Cooked long enough, it breaks down into a silky, naturally thickened broth and fall-off-the-bone meat that no other cut can match. It just needs time, so don't rush it.
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Chuck roast is a hardworking cut from the shoulder. Tough muscle with lots of connective tissue. Low and slow cooking is the only way to do it justice. But in the summer, that doesn't mean standing over a hot oven. Throw it in the slow cooker in the morning and come back to fall-apart pulled beef that's perfect for tacos, sandwiches, or salads. Rich, silky, deeply flavorful...and your kitchen stays cool.
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Pasture-raised chicken is leaner than conventional chicken, so it needs lower heat and longer cooking to stay moist and tender. This slow roast method does exactly that. Throw it in the oven in the morning, forget about it, then finish it under high heat for crispy skin. A juicy, moist, perfectly cooked chicken!
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A simple holiday favorite that turns a handful of Amish Country kernels into a warm, crunchy bowl of goodness. Add your favorite toppings, gather the family, and let that nostalgic popcorn aroma drift through the house. It’s the easiest way to make the holidays feel like home.
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Old-timers knew brains run on fat and minerals, not sugar packets and energy drinks. Pasture-raised beef, marrow bones, and good veggies give your noggin what it needs to fire on all cylinders—without fancy powders or “biohacking.” Just meat, bones, and patience.
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Common Sense Farming.
2 COOTS RANCH
14736 Mount Carmel Road, Decaturville, TN 38329
(731) 207-0595
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