Recipes

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Sirloin tip roasts give great beef flavor without the high price tag!

Featuring products available at The Store, 10 a.m. to 6 p.m. Thursday and Friday, 9 a.m. to 3 p.m. Saturday. Or order through Doorstep Delivery. Place your sauce order in the comments section! This recipe also works with our Roasted Garlic Pasta Sauce!

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. See link below. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.

Picanha (pee-kAHN-yuh) is the most important cut of meat at a Brazilian steakhouse. It is the top of the sirloin and includes a fat cap that makes it tender and mouthwatering. In U.S. supermarkets it is hard to find top sirloin cap and it is usually custom cut for Brazilian steakhouses. Grillers should look for readily available top sirloin steaks. A 2-inch steak will take approximately 3 minutes per side for medium-rare. Unlike Kansas City barbecue, Brazilian barbecue doesn’t use rubs. Instead, the meat is rubbed with sal grosso, rock sea salt (best equivalent is Kosher salt) to season the meat. The grains of salt are knocked off before the meat is served.

This is a pasta that comes together quickly with a few pantry staples and showcases our Spicy Italian Brats.

Pork steaks are an often overlooked cut of meat that has a nice amount of fat for flavor but also cooks quickly. We suggest you don't trim your steak because that's where the flavor is! A cast-iron skillet is ideal if you're doing the sides, but a grill is great if you're focusing on the pork steak and want to slather it with barbecue sauce.

This fajita recipe is perfect for grilling season and features our skirt steak. The pepper and onions adds layers of charred flavor. The Second Night Soup packs loads of flavor with little effort.

We love working with chefs like Vince Paredes of The Farmhouse! One of the many Barham Family Farm products they use is our pasture-raised Black Angus ground beef, which they grind in house. The Daily Grind can be customized with various cheeses, ham or bacon or an egg on top. Recently for a TV spot on WDAF, Chef Vince topped our burger with this traditional Mexican recipe for Char-Grilled Salsa -- a technique that brings out the depth of simple and seasonal garden flavors. He uses Crum’s Heirlooms smoked chipotles at the restaurant. You can buy dried chipotles at your local supermarket.

Chef Bryan Sparks and his partner Hailey Allen of Beloved- On the Go offer a non-subscription meal delivery system named for Bryan's 2-year-old daughter Esme, which means beloved. The business was a pandemic pivot for the couple and, as you might expect, has taken off like a shot. They're using some of our products and including local artisan food products such as Common Descent Provisions hot sauces. The recipe works equally well with Barham Family Farm flank or skirt steaks.