There's a reason bratwurst shows up at nearly every backyard cookout from Kentucky to Wisconsin. A good bratwurst is simple by design — quality pork, warm spices, and natural casing — which means the pork itself does all the talking.

Our farm hand Shaun Daffron grew up with this family recipe, made with our pasture-raised bratwurst from Monticello, Kentucky. Raised with no antibiotics and no added hormones, this is the kind of simple farm food we believe in.

Ingredients

• 1 lb Serenity Valley Farms bratwurst
• 1 large onion, sliced
• 1 cup sauerkraut
• 1 tablespoon olive oil
• Salt & pepper
• 2 cans lager or German-style beer
• Hot dog or hoagie buns
• Brown German mustard

Directions

1. Heat olive oil in a skillet. Add onions and cook until softened and golden.
2. Add bratwurst and beer. Cook until brats reach 150°F.
3. Remove brats and brown them on a grill, flat top, or cast iron pan.
4. Return brats to the skillet with onions and sauerkraut. Simmer until heated through.
5. Serve on toasted buns topped with onions, sauerkraut, and mustard.

Viral Onion Cheese Skirt Burger

The Flying Dutchman — no bun, just caramelized onion and a crispy cheese skirt made with SVF pasture-raised ground beef.

You've seen this all over TikTok and YouTube — the onion-wrapped Flying Dutchman burger with a cheese skirt. No bun. Instead, thick slices of caramelized onion become the "bun," while the cheese melts past the edges of the patty into a crispy, lacy skirt that snaps when you bite through it.

The secret nobody talks about is the beef. Our 80/20 ground beef comes from pasture-raised cattle here in Wayne County, Kentucky. No antibiotics, no added hormones, and 21 days of dry-aging before the trim goes into the grind. The fat content is exactly what a smash burger needs — enough to crisp, enough to stay juicy, and packed with the flavor grocery store beef just can't match.

Recipe Details

• Serves: 4 burgers
• Prep: 15 minutes
• Cook: 20 minutes
• Method: Blackstone / Flat-Top Griddle

Ingredients

• 1 lb SVF Pasture-Raised 80/20 Ground Beef
• 2 large white onions, cut into ¾-inch rounds (keep rings intact)
• 8 slices American cheese (or your favorite melting cheese)
• 2 tablespoons oil (avocado or other high smoke point oil)
• Salt and freshly ground black pepper
• Optional: pickles, mustard, ketchup, or burger sauce

Directions

1. Prep the onion buns. Cut each onion into thick ¾-inch rounds. You need 8 total pieces — two for each burger. Keep the rings together so they hold their shape.
2. Caramelize the onions. Heat your Blackstone or flat-top griddle over medium heat. Add oil and cook onion rounds 5–6 minutes per side until golden, soft, and lightly charred. Season with salt and remove.
3. Form the patties. Divide the ground beef into 4 equal portions (about 4 ounces each). Form loose balls and season generously with salt and pepper.
4. Smash and sear. Heat the griddle to high. Place the beef balls down and immediately smash into thin patties. Cook 2–3 minutes until a deep brown crust forms.
5. Create the cheese skirt. Place cheese slices on the patties, allowing some cheese to hang over the edges onto the hot griddle. The cheese will melt and crisp into a golden, lacy skirt. Let it cook until bubbling and crispy.
6. Flip carefully. Slide underneath the entire burger and cheese skirt with a thin spatula. Flip once and cook another 30–45 seconds.
7. Assemble. Place one caramelized onion round down, add the burger with the crispy cheese skirt facing up, add toppings if desired, then finish with another onion round on top.
8. Serve immediately. The onion holds surprisingly well, and that crispy cheese skirt should crack when you take your first bite.

Cooking Photos

Raised on the pastures of Monticello, Kentucky — Bob and Colleen's names are on every box.

Bistec Encebollado

Puerto Rican Steak & Onions — a citrus-marinated, onion-smothered classic made with SVF pasture-raised cube steak.

Recipe Details

• Serves: 4–6
• Prep: 20 minutes + marinating
• Cook: 20–25 minutes
• Method: Blackstone / Cast Iron Skillet

Bistec Encebollado is Puerto Rico’s answer to the question every cook eventually asks: what happens when you take a good steak, hit it with acid and garlic, sear it hard, and bury it under a pile of sweet, slow-cooked onions?

The answer is one of the most satisfying one-pan meals in the Caribbean — simple enough for a Tuesday, impressive enough for company, and the kind of dish that tastes even better the next day when the marinade and onions have had time to come together.

Traditional versions use thin-sliced top round or sirloin, but our pasture-raised cube steak is the perfect fit. It is already tenderized, allowing the citrus-garlic marinade to penetrate quickly. Combined with our 21-day dry-aged beef flavor, it stands up beautifully against the vinegar, Worcestershire, and adobo seasoning.

Ingredients

For the Marinade & Steak

• 2 lbs SVF Pasture-Raised Beef Cube Steak
• 4 cloves garlic, minced
• 2 tablespoons white vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon adobo seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)

For Cooking

• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• ¼ cup beef broth or water

Optional Garnish

• Fresh cilantro, chopped
• Lime wedges

Directions

1. Marinate the beef. Combine garlic, vinegar, Worcestershire sauce, olive oil, oregano, adobo seasoning, salt, pepper, and paprika. Add cube steak and coat evenly. Cover and refrigerate at least 1 hour — overnight is best.
2. Cook the onions. Heat your skillet or Blackstone over medium-high heat. Add olive oil and sliced onions. Cook 8–10 minutes until softened, golden, and lightly caramelized. Remove and set aside.
3. Sear the steak. Using the same pan, sear the marinated cube steak 2–3 minutes per side until a beautiful brown crust develops.
4. Finish together. Return onions to the pan. Add beef broth or water to deglaze the pan. Reduce heat, cover, and simmer 10–15 minutes until the steak and onions become one flavorful dish.
5. Taste and serve. Adjust seasoning if needed. Top with fresh cilantro and a squeeze of lime before serving.

Traditional Puerto Rican Sides

• White Rice — soaks up the onion pan sauce
• Habichuelas Guisadas — Puerto Rican stewed beans
• Tostones — crispy twice-fried green plantains
• Fresh Lime — brightens the whole dish

Cooking Photos

Raised on the pastures of Monticello, Kentucky — Bob and Colleen's names are on every box.