Steak Fajita’s

Steak Fajita’s
(can be made with any of your Berry Beef skirts, flanks, hangers, flat irons, or sirloin cuts)

Ingredients
1 tablespoon paprika
2 teaspoons light brown sugar
1 ½ teaspoons chili powder
½ teaspoon garlic powder
Pinch of salt/pepper
1-2 ½ lb of your choice cut Berry Beef
Juice of 3 limes
3 tablespoons of extra-virgin olive oil
4 bell peppers (red, orange, yellow, green), thinly sliced
1 onion, thinly sliced
6-8 corn or flour tortillas
Shredded cheddar cheese and chopped cilantro to top

Directions

Mix paprika, brown sugar, chili powder, garlic powder and salt in small bowl. Slice steak into stir-fry pieces and put into  large Ziplock bag. Add juice of 1 lime, 1 tablespoon olive oil, and spice mixture from bowl; seal the bag and rub spices into meat. Refrigerate 30 mins-2 hours.

Meanwhile, heat large stove-top skillet or cast-iron skillet over medium-high. Toss bell peppers and onions with 2 tablespoons olive oil and juice from remaining 2 limes in bowl, then add to skillet to cook. Stir occasionally until tender, about 8 minutes. Add meat from refrigerator to skillet and cook as desired (medium-rare, medium, or well-done)

Slow-Cooked Rump Roast

Slow-Cooked Rump Roast

Ingredients

1 Berry Beef rump roast 2 1 /2 – 3 1/2 lb
2 tablespoons canola oil
1 cup of baby carrots
3 potatoes, peeled and cut into chunks
2 small onions, sliced
½- 1 cup of water (depending on size of roast)
2 garlic gloves, minced
3 tablespoons cornstarch (optional)
1 ½ teaspoons salt

Directions
Cut roast in half. In large skillet, brown meat on all sides in oil over medium-high heat; drain.
Place carrots and potatoes in slow cooker. Top meat with onions. Combine water, garlic, and salt and pour over meat. Cover and cook on low until meat and vegetables are tender, usually about 8 hours.

Rare Breed

Rare Breed

While many of his generation have left ranching behind, Landon Berry chooses to carry on his family’s legacy in New Mexico.

Story and photography by Tim Keller, Western Horseman, July 2015

 

 

 

 

 

 

 

 

Landon Berry chooses the family business over college

Landon Berry chooses the family business over college

By Tim Keller — For the Comet

RATON – Although Landon Berry grew up moving cattle from high atop horses’ backs, when he graduated from Raton High School in 2011, he accepted the standard sage advice: go to college and get something to fall back on in case the cowboy thing doesn’t work out.

He spent two school years at NMSU in Las Cruces working toward a degree in mechanical engineering, though he never grew a vision of what he might do with that degree. In May 2013, he came home from college and never went back. He turns 22 next month. He’s the sixth generation of his family to raise cattle for a living on the family ranch, and he has no intention of falling back.

The Berrys came from Ireland via Scotland around 1890 to work in the new coal mines around Raton. When his brother was killed in an explosion at the Dutchman mine in Blossburg, Patrick Berry left mining in favor of farming atop Johnson Mesa. By 1896 he’d bought some calves and registered a brand with the Territory of New Mexico.

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