Hazard Beef

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Family owned and Nebraska based, with a passion to provide you whole, nutritious and affordable beef!
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10/09/2026

It’s full swing in Crocktober! 🍂🍲 Nothing says fall comfort food like a slow-cooked Mississippi Pot Roast made with delicious Hazard Beef! 🥩

Ingredients:
1 beef Chuck Roast (about 2-1/2 pounds)
1 packet ranch dressing mix
1 packet dry onion soup mix
1 teaspoon freshly ground black pepper
2 teaspoon granulated garlic
4 to 6 pickled pepperoncinis
1 cup water

Instructions:
1. Place beef Chuck Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over couscous, mashed potatoes or noodles.

*Recipe provided by the Nebraska Beef Council.

10/05/2026

👻 No tricks here… just good beef! 🎃🥩

Our October Hazard Beef newsletter is coming soon, and we’ve got plenty of farm updates, seasonal fun, recipes, and more to share.

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Join the herd and subscribe today! Link in the comments.

🐄 Good beef. Good news. No tricks. 😉

10/01/2026

Lazy Beef Lasagna

Try this no-fuss lasagna recipe today. Ground Beef, pasta sauce and cheese are layered and baked together. This recipe is perfect for those quick and hearty meals.

Ingredients:
1 1/2 pounds Ground Beef
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (26 ounces) prepared pasta or marinara sauce
1 1/2 cups water
1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli
1 cup shredded Italian cheese blend

Instructions:
1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return beef to skillet.
2. Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
3. Coat 13 x 9-inch glass baking dish with cooking spray. Layer half the ravioli, half the beef mixture and half the cheese. Repeat with remaining ravioli, beef mixture and cheese; cover with aluminum foil. Bake in 400°F oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15 to 20 minutes or until sauce is bubbly and pasta is tender.
4. Let stand 5 minutes before serving.

*This recipe is provided by the Nebraska Beef Council.

09/23/2026

Hello, fall! 🍂🤎 My favorite season is here! Bring on the pumpkins, cozy sweaters, and something good simmering in the crock pot. 🎃

09/18/2026

Fun Fact Friday: Cows spend a LOT of time eating!

A cow can spend around 6–8 hours a day grazing and eating. With pasture rotations, we move cattle between pastures to give the grass a chance to rest and grow back—keeping the pastures healthy and the cows well fed! 🌾

09/16/2026

Huskers game day calls for a pregame snack! 🏈🌽

Stop by Baker's Candies on Highway 6 and grab some Hazard Beef snacks before heading to the game. Because every great game day starts with a good snack! ❤️🤍

09/14/2026

Grill, drizzle, and enjoy—these sirloin kabobs are packed with fresh, savory flavor! 🥩

Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

Ingredients ⁣
1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
1 tablespoon steak seasoning blend
1 tablespoon olive oil
8 ounces red skinned potatoes
4 ounces cherry tomatoes
4 ounces portobello mushrooms

Basting Sauce:
4 tablespoons butter, melted
2 teaspoons chopped fresh parsley
1-1/2 teaspoons minced garlic
1 teaspoon chopped fresh rosemary

Instructions:
1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
3. For basting sauce: Stir together butter, parsley, garlic and rosemary. Set aside.
4. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture.

*Recipe provided by Nebraska Beef Council.

09/10/2026

So excited for this collaboration!
Stop by Pearson’s to enjoy all the fall fun, and while you’re there, grab a delicious Hazard Beef burger! 😋🍔

09/05/2026

It’s game day, Huskers fans! 🌽

Fire up the grill, throw on those burgers and steaks, and get ready to cheer loud and proud.
Because nothing says Go Big Red like grilling up Nebraska beef before kickoff! 🔥🥩

Address

Valparaiso, NE
68065

Telephone

+14023214615

Website

http://www.hazardbeef.com/

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