Eight Plates Farm

9895532295

Pastured cattle and hogs raised on our Michigan family farm provide our customers with quality cuts of beef and pork at their table. Our grazed and grown approach allows our animals to flourish on quality forages and grain in a natural setting.

Eight plates favorite marinade

This marinade works from Eight Plates steaks and pork chops and all the way to salmon, and is one of our absolute faves!!

  • 3/4 cup packed brown sugar

  • 3/4 cup soy sauce or liquid aminos

  • 9 TBSP. unsweetened pineapple juice

  • 9 TBSP. red wine vinegar

  • 5 garlic cloves, minced

  • 3 TBSP. lemon juice

  • 2 TBSP. ground ginger

  • 1 tsp. pepper

    In a medium bowl, combine all eight ingredients. Pour all of the mixture into a large resealable plastic bag, or container of your choice; add steak or pork chops. Seal bag and turn to coat. Refrigerate for 4 hours or overnight. Drain and discard marinade. Grill pork chops or steak at the setting of your choice and enjoy!

Easy Slow cooked stroganoff

  • 2.5-3 lbs Eight Plates stew meat OR 3 lbs. round steak

  • 1/2 cup all purpose flour

  • 1 1/2 tsp. salt

  • 1/2 tsp. ground mustard

  • 1/8 tsp. pepper

  • 16 oz. fresh mushrooms

  • 1 1/2 cups of beef broth

  • sour cream

  • hot cooked noodles of your choice

    If using round steak, cut into strips. In a large resealable plastic bag (I like 2 gallon bags), combine flour, salt, mustard, and pepper. And beef and toss to coat.

    In a slow cooker, place mushrooms down first and then add the beef to the top. Pour broth over all. Cover and cook on low for 8-10 hours. Just before serving, stir in desired amount of sour cream, and serve over noodles.

Asian Beef with Snow pEas

  • 3 lbs Eight Plates fajita meat or sirloin steak (cut into strips)

  • 3 garlic cloves, minced

  • 8-16 oz. snow peas

  • 1 can of baby cobbed corn

  • 1 small can bamboo shoots

    SAUCE INGREDIENTS:

  • 1/2 cup soy sauce or liquid aminos

  • 1/2 water

  • 3 TBSP brown sugar

  • 2 TBSP honey

  • 3-4 tsp. cornstarch

  • 1/4 cup rice wine (this is the key ingredient)

  • Hot cooked rice

    Place oil and garlic in pan with fajita meat or sirloin steak strips in a large pan. Cook until meat is cooked through and tender. Add peas, corn, and bamboo shoots to pan. In a small bowl, mix sauce ingredients. Add to pan at high heat, and gently stir until sauce is thickened. Serve immediately with cooked rice of your choice.

EIGHT PLATES BREAKFAST BAKE

This is a great dish to serve when you have company or just for a large family breakfast.

  • 1 tsp. oil

  • 2 cups shredded cheese of choice (divided)

  • 1 pkg. frozen hashbrown patties (10 in a pack)

  • 8 oz. cream cheese (softened)

  • 12 eggs

  • 1/2 tsp. pepper

  • 1-2 lbs. Eight Plates ground pork sausage (cooked) or bacon (cooked)

  • 3 plum tomotoes

  • sliced black olives

  • avocado (sliced)

    Preheat oven to 450 degrees. Oil a cookie sheet and crush hashbrowns into a layer on the pan. Sprinkle 1 cup of cheese over the hashbrowns. Bake for 13-15 minutes or until browned. In a large bowl, whisk cream cheese (the cream cheese will be chunky and that is OK), eggs, and pepper. Pour this mixture over the hot hashbrowns. Sprinkle the cooked sausage on top. Sprinkle the remaining 1 cup of cheese over the top of the sausage. Add tomatoes to be cooked or add fresh at the end. Cook for 15-20 minutes or until eggs mixture is cooked through. Sprinkle remaining items like tomatoes, avocado, and olives over the cooked breakfast bake. Cut, serve, and enjoy!

Eight Plates White chicken chili

This is a DELICIOUS soup that will be a winner!

  • 2 cans (15 oz. each) navy beans, rinsed and drained

  • 1 can (15 oz.) black beans, rinsed and drained

  • 3 cups shredded Eight Plates roaster chicken

  • 2-3 cups chicken broth

  • 1/2 jar (15 oz.) Alfredo sauce

  • 1 1/2 cups frozen corn

  • 1 1/2 cups of Monterey Jack cheese

  • 1 cup sour cream

  • 1 sweet yellow pepper chopped (red or orange work great as well!)

  • 3 garlic cloves, minced

  • 1 Tbsp. ground cumin

  • 1 tsp. pepper

  • Salsa Verde and chopped cilantro, optional

In a 5 or 6 quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.

Stove Top Alternative: Saute pepper and garlic in a 5 quart pot for 5 minutes in a Tbsp. butter. Add other ingredients and heat through, stirring occasionally. Serve with corn chips, salsa verde, and cilantro if desired.