We raise the beef and pork. We cook it. We’re sharing the recipes that have fed this family through long ranch days, county fair seasons, and every Sunday after church. These aren’t restaurant recipes dressed up for the internet — they’re real food from a real ranch kitchen.
All beef and pork in these recipes comes from Ellison Land & Cattle — our own grass-fed operation in West Texas. You can order direct from the ranch.
Order Ellison Land & Cattle Beef →Low and slow is the only way. Using Ellison Land & Cattle grass-fed brisket — the fat cap, the flat, the real thing. This is the recipe we make for every family gathering, every celebration, every time someone needs to be fed right.
Cast iron seared pork chops with a pan gravy that earns its place on the plate. Thick-cut, bone-in, with a crust you only get from a properly preheated cast iron skillet.
Ingredients: 4 thick-cut bone-in pork chops, salt, black pepper, garlic powder, butter, chicken stock, fresh thyme.
Method: Season generously. Cast iron on high until smoking. Sear 3–4 min per side. Remove chops, deglaze with stock, finish with butter and thyme. Pour over chops to serve.
The kind of stew that belongs on a cold West Texas Sunday. Put it on before church, walk back in to a house that smells like home.
Ingredients: 2–3 lb Ellison beef chuck, potatoes, carrots, celery, onion, garlic, beef broth, tomato paste, Worcestershire, rosemary, thyme, salt, pepper.
Method: Brown beef in batches. Add everything to slow cooker. Low 7–8 hours or high 4–5. Thicken with a cornstarch slurry the last 30 minutes if needed.
When you start with Ellison Land & Cattle ribeyes, you don’t need much. Salt, pepper, high heat, and patience. Let the beef do the work.
Ingredients: Ribeyes (at least 1” thick), coarse salt, cracked black pepper, garlic powder. Butter to finish.
Method: Bring to room temp, season aggressively. Grill on highest heat 3–4 min per side for medium-rare. Rest 5 min. Finish with butter and flaky salt.
Texas chili means no beans, no apology. This is the version we make in the fall when the weather breaks and you want something that warms from the inside out.
Ingredients: 2 lb Ellison ground beef or chuck cubed, chili powder, cumin, garlic, onion, beef broth, tomato sauce, dried chiles (ancho, guajillo), salt, pepper.
Method: Brown beef. Toast and rehydrate dried chiles, blend into paste. Combine all, simmer low 1.5–2 hours uncovered. Adjust seasoning at the end.
Grass-fed, ranch-raised beef and pork from our West Texas operation. No grocery store intermediary. Order direct from the ranch — whole, half, quarter, or select cuts.
Order From the Ranch →Amazon affiliate links — tag: hrpellison-20. The gear we actually use in our ranch kitchen.