Jamaican Jerk Flank Steak


*2 Pound Remington-Lott Farms Flank Steak

*1 Small Onion, chopped

*1/2 cup green onion, chopped

*Juice from one Lime

*1/3 cup Flat Leaf Parsley OR 1/4 cup of Cilantro

*2 Large Chili Peppers

*2 Cloves Garlic, Minced

*2 Tablespoons dark rum

*2 Tablespoons fresh thyme

*2 Tablespoons brown sugar

*2 Tablespoons soy sauce

*1 Tablespoon oil

*2 Teaspoons fresh ginger

*1 Teaspoon allspice

*1/2 Teaspoon cinnamon

*1/2 Teaspoon nutmeg

*1/2 Teaspoon salt

*(optional) dash of hot sauce


*Place Flank Steak into a resealable plastic bag

*Combine remaining ingredients in a blender or food processor

*Pour mixture over flank steak, making sure it is well distributed

*Seal bag and place into the refrigerator for 2 to 8 hours

*Preheat grill to medium heat

*Remove Flank Steak from the bag but DO NOT throw away marinade

*Place Flank Steak onto the grill and cook for 8 to 10 minutes per side

*While steak is cooking, place marinade into a saucepan and bring to a boil for 2 minutes, stirring constantly

*Reduce heat and allow to simmer for 8 to 10 minutes. (Reducing the heat can be done using the side burner of your grill)

*Once steak is cooked, remove from heat and allow it to rest for 5 minutes before carving

*Slice meat and top with sauce and diced tropical fruit


Gigi's Easy Au Jus Roast


*1- 2-3 pound Remington-Lott Farms Sirloin Tip Roast

*1- Package of Dry Ranch Mix

*1- Package Dry Au Jus Gravy Mix

*1- Stick of Butter

*1/2 Cup of Water (optional)


*Place Sirloin Tip Roast in Crockpot

*Pour Dry Ranch Mix and Dry Au Jus Gravy Mix over the top

*Place Stick of Butter on top

*Add 1/2 Cup of Water

*Cook on LOW 6-8 Hours


Inspire by: Gigi (Cherrell Grogan)

Spice It Up Eye of Round 


*1- 1-2 pound Remington-Lott Farms Eye of Round Roast

*Yellow Mustard

*Kosher Salt


*Onion Powder

*Garlic Powder

*Tony Chacheres Seasoning


*Season your Eye of Round Roast with Pepper, Onion Powder, Garlic Powder, and Tony Chacheres Seasoning

*Coat the seasoned Roast in Yellow Mustard

*Cover Roast in Kosher Salt and place in a small baking dish

*Bake on 375 degrees for 1 Hour

*Let stand for 3-5 minutes and Serve

Sandy's Flank Steak Rollups


*1- Remington-Lott Farms Flank Steak

(if flank steak is thick, cut it in half and fold out flat)







*Provolone Cheese


*Season Flank Steak flat with salt and pepper

*In a skillet, sauté Garlic, Onions, and Mushrooms 

*Place sautéd ingredients on the unrolled Flank Steak

*Top with Spinach and Provolone Cheese

*Roll the flattened Flank Steak up into a single rollup

*Cut into individual rolls 

*Brown on one side for 1 minute and then brown opposite side for 2-3 minutes

*Bake on 350 degrees for 10-15 minutes


​Inspired by: Sandra McElroy

Jan's Christmas Beef Tenderloin With Basil Parmesan Mayonnaise


*Remington-Lott Farms 4 1/2 Pound Beef Tenderloin

*3 Tablespoons Olive Oil

*4 Teaspoons Kosher Salt

*2 Teaspoons of coarsely ground Black Pepper

*10 to 15 branches of Fresh Terragon

*Basil Parmesan Mayonnaise, for serving


*Preheat oven to 275 Degrees

*Place Filet of Beef on a sheet pan and pat it dry

*Brush Filet all over with the oil, reserving about 1/2 a Tablespoon

*Completely cover the Filet with the Kosher Salt and Ground Black Pepper

*Place the Terragon Branches around the beef, tying them in 4-5 places with kitchen twine to keep them secured in place

*Brush the Terragon with the reserved oil

*Roast the Filet of Beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 Degrees in the center for rare or 135 Degrees for Medium-Rare.

*Cover with aluminum foil and allow to rest for 20 minutes

*Slice and serve warm or at room temperature with the Basil Parmesan Mayonnaise

Basil Parmesan Mayonnaise:


*2 extra-large egg yolks, at room temperature

*3 Tablespoons of freshly squeezed lemon juice

*1/2 cup of freshly grated Parmesan Cheese

* 1 Tablespoon Dijon Mustard

*1/2 cup chopped fresh basil leaves, lightly packed

*1/2 Teaspoon of minced garlic

*Kosher Salt and freshly Ground Black Pepper

*1 cup of Vegetable Oil

*1/2 cup of olive oil, at room temperature


*Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 Tablespoon of salt, and 1 teaspoon of pepper in a food processor, fitted with a steel blade

*Process for 20 Seconds, until smooth

*Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup

*With processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion

*Taste for seasonings-the mayonnaise is a sauce, so it should be highly seasoned

*Store in refrigerator until ready to use (it will keep for up to a week)

Inspired by: Jan Annison

​​Local Free Range Beef - Grain-Finished - Hormone-Free

(With Love from our Family and Remington-Lott Farms Loyal Customers)

Easy Recipes using Remington-Lott Farms BEEF, PORK, AND GOAT!

Steak Recipes:

Ground Beef Recipes:

Diane's Miss Scarlett Wine Chuck Roast


*Remington-Lott Farms Chuck Roast

*Miss Scarlett Muscadine Wine

*Water (to make more au jus)

*Lawry's Seasoning Salt

*Black Pepper

*Minced Garlic


*Fresh Carrots


*Combine all ingredients in Crock Pot and let Chuck Roast

simmer for 6-8 hours


Inspired by Diane Galbreath

Ground Beef Stroganoff


*1 Pound of Remington-Lott Farms Ground Beef

*2 Tablespoons butter

*1 package (8oz) sliced baby portabella mushrooms

*1 cup chopped onions

*2 cloves garlic, finely chopped

*1 1/2 cup Progresso Beef Flavored Broth

*1 Tablespoon Worcestershire Sauce

*3/4 Teaspoon Salt

*1/4 Teaspoon Pepper

*1/4 cup Gold Medal all-purpose flour

*1 cup sour cream

*6 cups cooked egg noodles

*Chopped Italian (flat-leaf) parsley, optional


*In 10-inch nonstick skillet, melt butter over medium heat

*Cook mushrooms, onions, and garlic in butter for 5-7 minutes, stirring occasionally, until tender

*Remove from skillet to small bowl; set aside

*Increase heat to medium-high

*In same skillet, cook ground beef 5-7 minutes, stirring frequently, until no longer pink; drain

*Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling

*Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture

*Return to boiling, and stir constantly about 1 minute or until mixture thickens

*Remove from heat; stir in sour cream

*Serve with cooked egg noodles

*Garnish with parsley

Memaw's Thick Gravy Pot Roast


*1- 3-4 pound Remington-Lott Farms Chuck Roast

*1- Package of Dry French Onion Soup 

*3- Large Cans of Cream of Mushroom Soup

(Veggies Optional: Red Potatoes, Onions, Baby Carrots, Cut Mushrooms)


*Place Chuck Roast in Crockpot

*Add Package of Dry French Onion Soup, Cream of Mushroom Soup, and Veggies

*Stir Crockpot contents

*Cook on LOW for 8 Hours

*Serve (over rice, with sweet peas or green beans)

Inspired by: Sweet Memaw

Roasts Recipes:

Oven Baked Teriyaki Pork Chops


2- Remington-Lott Farms Thick Cut Pork Chops

1- Medium Sweet Onion (chopped)

1/2 Cup of chopped Golden Peperoncini Peppers

1 Cup of Walden Farms Teriyaki Sauce

4 Tsp. of Butter


*In a glass baking dish, use two tsp. of butter to coat the bottom of the dish

*Place Thick Cut Pork Chops into baking dish

*Add Chopped Onion and Peperoncini Peppers to the top of the Pork Chops and pour the rest into baking dish

*Top each Pork Chop with remaining 2 tsp. of butter

*Pour Teriyaki Sauce over the top of the Pork Chops and add remaining sauce over onions and peppers in the baking dish 

*Bake on 375 Degrees for 35 minutes or until the pork chop reach an internal temperature of 145 degrees F

*Let stand for 3 minutes and Serve

Inspired by: Kelsey Keenum

Last Minute Easy Breezy Roast


*Remington-Lott Roast

*Dry Onion Soup Pack

*McCormick Montreal Seasoning


*Take Roast out of freezer and leave frozen

*Season with one pack of Dry Onion Soup and McCormick Montreal Seasoning

*Wrap the Roast, still frozen

*Add one inch of water in crockpot and place

wrapped roast in crockpot

*Cook on low for 10-12 hrs

*Remove the roast from the crockpot and set to the side

*Pour the juice from inside of the wrap back intp the crockpot water

*Add cornstarch to the juice and mix to thicken




Cheesy Beef Empanadas


*1/2-1 Pound of Remington-Lott Farms Ground Beef

*1 Tbsp. Extra-Virgin Olive Oil

*1/2 Onion, Chopped

*2 Cloves Garlic, Minced

*1 Tbsp. Tomato Paste

*1/2 Tsp. Oregano

*1/2 Tsp. Cumin

*1/2 Tsp. Paprika

*Kosher Salt

*Freshly Ground Black Pepper

*1/2 Cup Chopped Tomatoes, Drained

*1/2 Cup Chopped Pickled Jalapenos

*Flour, for rolling

*2 Packages Refrigerated Pie Crust Dough

*1 Cup Shredded Cheddar Cheese

*1 Cup Shredded Monterey Jack Cheese

*Egg Wash

*Freshly chopped Cilantro, for garnish

*Sour Cream, for dipping


*Preheat oven to 400 Degrees

*Line two large baking sheets with parchment paper

*In a large skillet over medium heat, heat oil

*Add onion and cook until tender, about 5 minutes

*Add garlic and cook until fragrant, about 1 minute

*Add ground beef and cook until no longer pink, about 6 minutes


*Return heat to medium

*Stir tomato paste into beef

*Add oregano, cumin, and paprika

*Season with Salt and Pepper

*Add tomatoes and jalapenos and cook until flavors are incorporated and the juice of the tomatoes has mostly reduced, about 3 minutes

*Remove from heat and let cool slightly

*Onto a lightly floured surface, roll out pie crust

*Using a small bowl or a 3" biscuit cutter, cut out small circles.

*Add cooked ground beef to one side of each pie crust round then top with Cheddar and Monterey Jack Cheese

*Fold the pie crust over the ground beef, then press a fork around the edges to seal the pie crust

*Repeat with remaining ingredients and brush all empanadas with egg wash

*Bake until the crust is golden, about 25 minutes

*Garnish with cilantro

*Serve with Sour Cream 

Beef Tips Recipes:

Lolly's Melt In Your Mouth Meatloaf


*2 Pounds of Remington-Lott Farms Ground Beef

*Pepper to taste

*Garlic Powder

*Cavenders All Purpose Greek Seasoning

*Yellow Mustard


*1-Green Bell Pepper (chopped)

*1-Onion (chopped)

*2- Egg Whites

*1 Cup of Bread Crumbs (or Saltine Crackers, Crushed)

*16 ounces of Seasoned Tomato Sauce


*Preheat oven to 375 Degrees

*Mix Pepper, Garlic Powder, Cavenders, Mustard, Worcestershire, Bell Pepper, Onion, Egg Whites, Bread Crumbs,  Ground Beef, and 8 ounces of seasoned tomato sauce together in a bowl

*Add ingredients to a casserole dish

*Bake for 45 minutes

*Remove and drain excess liquids

*Add remaining 8 ounces of Seasoned Tomato Sauce to the top of your meatloaf

*Bake an additional 10-15 minutes

*Remove and Serve

Inspired by: Lolly Campbell


Smothered Crock Pot Beef Tips
*2 lbs of Remington-Lott Farms Beef Tip Cubes 
*salt and pepper to taste
*10 3/4 oz can cream of mushroom soup
*1/2 cup onion chopped
*11 oz can corn
*3 potatoes peeled and cubed
*2 Tablespoon Worcestershire sauce

*Put your beef in the bottom of your crock pot
*Lightly season with salt and pepper
*Place potatoes over beef
*Sprinkle more salt and pepper on top
*Pour soup over your potatoes
*Top with your onion and corn (undrained)
*Sprinkle Worcestershire sauce on top
*Cover and cook on high for four hours
*Use a spoon to serve in bowls

​​​​Remington-Lott Farms

Meeler's Skillet Ribeye


*Remington-Lott Farms Ribeye Steak


*Olive Oil




*Season Ribeye with salt and pepper

*Heat butter and olive oil in skillet

*Cook Ribeye on low to medium heat, flipping steak until cooked to your liking


Inspired by: Don Meeler

Brazilian Skirt Steak with Golden Garlic Butter


*1-1/2 Pound Remington-Lott Farms Skirt Steak

*6 Medium Cloves Garlic

*Kosher Salt

*Freshly Ground Black Pepper

*2 Tbs. Canola Oil or Vegetable Oil

*2 oz. (4 Tbs.) unsalted butter

*1 Tbs. chopped fresh flat-leaf parsley


*Peel the garlic cloves and smash them with the side of a chef's knife

*Sprinkle the garlic lightly with salt and mince it

*Pat the steak dry and season generously on both sides with salt and pepper

*In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot

*Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare

*Transfer the steak to a plate and let rest while you make the garlic butter

*In a 8-inch skillet, melt the butter over low heat

*Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes

*Lightly salt to taste


Cheesy Taco Skillet


*1 Pound of Remington-Lott Farms Ground Beef

*1 Tbsp. vegetable oil

*1 Red Bell Pepper, Chopped

*1/4 cup sliced green onions, plus more for garnish

*2 cloves garlic, minced

*1 Tbsp. Chili Powder

*1 Tbsp. Ground Cumin

*Kosher Salt

*1 15oz. can diced tomatoes

*1 cup Black Beans

*1 Tbsp. Hot Sauce

*1 Cup Shredded Monterey Jack Cheese

*1 Cup Shredded Cheddar Cheese


*In a large skillet over medium-high heat, heat oil

*Add Bell Pepper and Green Onions and cook until tender, 5 minutes

*Add Garlic and cook until fragrant, 1 minute

*Add Chili Powder and Cumin and stir until combined

*Season with Salt

*Add Ground Beef and cook until no longer pink, about 5 minutes

*Add Diced Tomatoes and Black Beans and stir until combined

*Stir in Hot Sauce, Monterey Jack and Cheddar Cheese

*Cover with a lid and let melt, 2 minutes

*Garnish with Green Onions