Vietnamese-Inspired Grass-Fed Beef Pho with Round
The deeply aromatic broth that heals everything
Pho is one of the great soups of the world — a deeply aromatic, star anise and cinnamon-scented broth, served over rice noodles with paper-thin slices of beef. The traditional recipe takes 6–8 hours to make properly, and this version is not quite that, but it is close enough to be extraordinary. Your Farmer round and bones (if you have them) produce a broth with genuine body and depth.
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Slow Cooker Grass-Fed Pot-Roast Style Round Steaks with Root Vegetables
Set it at lunch. Come home to dinner.
All the comfort of a pot roast, rebuilt for the thin round steaks in your share pack. Round is lean, dense muscle that rewards a slow braise — four to five hours on LOW and the steaks emerge fork-tender, surrounded by sweet root vegetables in a deeply flavoured braising liquid that doubles as a sauce.
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Grass-Fed Round Steak: The Slow-Cooker Hero You Didn't Expect
One of the leanest cuts on the animal — and the slow cooker's best friend
Round comes from the hindquarter and is one of the leaner, harder-working cuts on the animal. Your round arrives cut into thin steaks — but they're not for a hot pan and a quick sear. Round is a cut that suits time, and given that time it produces something wonderfully tender and deeply flavoured. It's in all four of your share packs, so this is a recipe you'll come back to again and again.
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