Pacheco Beef

❤️UPDATE on Us and the Beef Shop - ❤️
I first want to say Thank You for your support and love for our business over the last couple years! I have explained in past post we are are making a pivot to this business and have lots of transitions happening at once. I also noted that we would be closing in December, however after reviewing our inventory and looking ahead at our schedules I have decided to go ahead and close now.

You see Arturo will be having knee surgery in December and we are in a major planning and preparation mode around here to get things in order for me to be head of all things. Caring for the four legged and two legged creatures will be on my shoulders as Arturo heals.

The small amount of inventory that we do have has been updated on the website(www.pachecobeef.com). We are still shipping, delivering to MHK and Alma areas.

We will have a very small restock in a couple weeks that will include some ribeyes and roast. So stay tuned for that!

Here is one of our favorite Ground Beef Recipes...
Homemade Hamburger Helper

1 lb ground beef seasoned with our Italian Beef Seasoning
1 14.5 oz diced tomato
1 8 oz tomato sauce
2 handfuls fresh spinach just to sneak in some extra veggies. This is optional.
1 tbsp tomato paste
2 tbsp pesto
1/2 lbs bowtie pasta cooked
1 egg
1 cup ricotta
1/2 cup parmesan grated
1 - 1 1/2 cups mozzarella grated
salt and pepper to taste

Preheat the oven to 425 degrees.

Begin by browning the ground beef in a 10” oven-safe skillet on medium and seasoning with our Italian Beef Seasoning recipe.

Once the ground beef is seasoned, add in the tomato paste and let cook for about 1-2 minutes.

Then add in the tomato sauce, diced tomatoes, and pesto. If you would like to sneak in some extra veggies, before adding the tomato sauce, puree a couple of handfuls of spinach in the tomato sauce then add to the ground beef.

Once the tomato products and the pesto are combined, stir in the pasta.
Whisk the egg and add to the ricotta. Season the ricotta and egg mixture with salt & pepper to taste. Combine the mozzarella and parmesan.

Spread the ricotta mixture on the top of the beef, tomatoes, and pasta. Then top with the mozzarella and parmesan mixture.

Bake at 425 for 30 – 45 minutes until the cheese is browned on top.

Pivot...We are pivoting around here. December 14th will be the last day of regular hours for our little Beef Shop. See why below! 👇👇

Why? You might ask. There are lots of reasons why, lots of factors that played into making this hard decision, but the biggest reason why is we have a significant demand for beef shares and we are not in a spot in our operation where we can keep up with the shares demand and inventory in the shop. We also have decreased foot traffic, so it makes sense to give the people what they want and focus on selling beef shares instead of cuts. Also, our boys are growing so fast and are involved in things pulling us in many directions; flexibility on Saturdays is needed in the season of life.

We are incredibly grateful for the support we have received over the last almost four years. We are not going away, just pivoting. We also still plan to be involved in things such as Shop Small Alma and Flint Hills Feast.

Thank you again for being here, following our journey, and supporting us through this pivot. ❤️

After-school activities are in full swing around here. From piano to football practice to 4-H meetings, we are running most nights of the week. My favorite hack is to start a roast in the slow cooker before the day begins. That way, I have my protein done. Sometimes, we do a classic pot roast (Recipe below) or make hot beef sandwiches or tacos. Either way, I have a hot meal for my hungry boys! Win-win!