I quit pretending I’d cook five Pinterest-worthy dinners every week. I know this house. Soccer will run late. Someone will need poster board after I already passed the store. So here’s the only system that actually works. Sunday night: grab three cuts from the freezer. Ground beef, chops, a roast, sausage—whatever looks friendly. In the fridge. Done. Pick your lineup. One or two new recipes you saved at 11 p.m. One or two family favorites everyone will eat without a meeting.

One ham. A week of meals. That’s why we don’t save it for Easter. One cut feeds this family for days — supper, eggs, leftovers, and the snacks the kids actually eat. What you need to know: It’s already smoked. To make it really good, season it a little and slow-cook it. Bring it to about 125°F inside, glaze it, then finish to 140°F. Crock-Pot method Thaw in the fridge. Slice if you want, or leave it whole. Put the ham (and the bone, if you have it) in the Crock-Pot, cut-side

Never ordered a quarter of beef? It might seem more confusing than buying at the grocery store, but really, it’s going back to basics. Food directly from the family that raised it. You want food you don’t have to second-guess. Food you can trust. But it still has to fit into your real life and routine. How the process works: 1. Place a deposit and lock in your quarter [HERE]. 2. I’ll text you when your steer is going in. 3. You’ll get a text from Paulie’s Chop Shop with a

Picture this: Friday evening rolls around. You’ve wrapped a long week of meetings, shuttled kids to summer camp, taken mom or dad to the doctor, and answered your 75th email. All you want is to sit down at the table with your family — to fill your heart with real conversations, face-to-face, and fill your tummy with real food. That’s exactly why AJ and I chose to raise Claire, Colt, Hattie, and Emma on our family farm. We wanted them to learn the same life lessons we grew up

If you feel like you don’t know much about the different cuts or what to do with them, I’d love to help! You don’t need one more thing to figure out in your day, so I’m sharing my favorite ways to cook our family-raised beef roasts. Starting with some honesty: Where you buy your meat matters. When you start with high-quality, flavorful meat like ours, the cooking is the easy part. And the peace of mind you get from not second guessing where it came from, what it ate, or how l

One less thing for your to-do list. I see you constantly looking for simple ways to juggle kids’ practices, work deadlines, and making meals that everyone will actually like. Grocery shopping? It’s just one more thing that drains your energy. Hunting for something that looks appetizing, comparing prices, and then wondering “How long has this been sitting here?”. You aren't alone. It's overwhelming! Want to know my favorite sanity-saving hack? A well-stocked freezer. Imaging t

No dinner planned this weekend? Put your mind at ease and win the dinner-game with our Kenneke Family Farm brat recipe : Game-Winning Green Bay Brats Ingredients: • 1 pound Kenneke Family Farm brats • 2-3 cans of beer (or soda) • 1 onion, chopped • 1 tbsp butter • Salt and pepper to taste Instructions: 1. Melt the butter in a pot over medium heat. Add the chopped onions and sauté until golden brown. Season with salt and pepper. 2. Remove the onions and set aside. Add the brat

Once again, the kids are chanting “What’s for dinner?” and everyone’s getting hangry. You’ve got no plan. Frozen pizza? Greasy delivery? Or do you pull something wholesome and trustworthy out of the freezer? Our beef hamburgers are the answer. Raised on our family farm in Manitowoc with the best feed and care, then hand-packed at our family butcher shop in Luxemburg. Quick defrost, throw them on the grill, and you’ve got real protein on the table in minutes — a meal everyone

I love watching the fluffy baby calves grow and the kids giggling as they play with the new piglets, but raising the animals is only half the story. The journey from our farm to the butcher and into your freezer shouldn’t be a mystery! Today I’m walking you through the whole process—from the day we load the trailer to the moment the meat lands in our freezer (or yours). The Loading Day We usually schedule our butcher dates six or more months in advance. Each animal finishes

This spring has been full of excitement on the farm—we welcomed three litters of piglets! As our farm grows and develops, I’d love to share our mission and strategy for raising the best tasting beef and pork.