Tom Yum Soup with Thai Meatballs is easier to make than it sounds and ready in about 40 minutes. Grass-fed beef meatballs bake while a bright, soothing broth comes together on the stovetop. Galangal, kaffir lime leaves, tamarind paste, and Thai seasoning paste give it a distinctive Southeast Asian lift, and the recipe makes enough meatballs to freeze for next time.

National Fried Rice Day is the perfect excuse to empty the freezer. Brown Pre's 95% Lean Ground Beef with aromatics, toss in whatever frozen vegetables you have on hand, combine with day-old rice and a savory sauce, and dinner is ready in under 30 minutes. No waste, maximum flavor.

One-pan garlic butter linguine with Pre's ground beef and toasted panko breadcrumbs. Uncooked pasta simmers directly in a cream and chicken stock sauce, building flavor as it cooks. Ready in 25–30 minutes.

Welsh Rarebit Burgers take a classic British pub cheese sauce and put it to work on a juicy burger. Pre's 85% lean ground beef is seasoned with dry mustard and fresh parsley, stacked with crispy bacon, and topped with a rich stout-and-cheddar sauce broiled onto a toasted pretzel roll.

This classic Bolognese adapts Marcella Hazan's celebrated technique with Pre's 95% lean beef for a sauce that freezes beautifully and rewards long, slow cooking. Pre's CMO, Nicole Schumacher's tripled version is built for batch cooking—simmer it while you handle the rest of your day, then freeze in portions for quick weeknight pasta, lasagna, or any dish that needs a rich, meat-forward sauce.

A creamy, savory dip loaded with browned Pre beef, sharp cheddar, and horseradish with a subtle beer finish. Made ahead and frozen in portions, this game-day staple serves 8–12 and requires just 15 minutes of active prep.

A classic side goes main dish: thin-sliced Yukon Golds layered with seasoned ground beef and Gruyere, simmered first in a garlic-thyme cream base, then baked until tender and broiled until golden. Make-ahead friendly and just as good reheated.

Big-batch freezer meatballs built for the long game — made with Pre 95% Lean Ground Beef and Italian sausage, baked in the oven and served over creamy polenta with a rich all-purpose red sauce. Make once, eat well for weeks.

A smoky, slightly sweet burger sauce made with just four ingredients. Mix it up ahead of time and let the flavors meld in the fridge — it's the kind of finishing touch that makes any burger worth talking about. (

Onion-Bleu Burger Sauce is a bold, creamy condiment that layers the tang of bleu cheese with the sweetness of caramelized onions. Ready in minutes, it transforms any burger into something worth savoring.

Crispy on the outside, savory on the inside — these beef egg rolls combine seasoned Pre ground beef with a bright sesame-lime cabbage slaw, all wrapped in a golden wonton shell. They fry up in under 10 minutes and pair perfectly with sweet chili sauce for dipping.

Grilled portobello mushrooms make a bold, satisfying vessel for savory Pre 95% lean ground beef, wilted spinach, sautéed garlic and onion, and a golden parmesan-breadcrumb crust. A hearty, low-carb dinner that comes together in under an hour on the grill.

Egg Roll Meatballs with Cabbage Slaw brings all the flavors of a classic egg roll into a satisfying, protein-packed bowl. Savory ginger-sesame meatballs pair with a crisp marinated slaw for a quick weeknight dinner that comes together in about 30 minutes.

Quick, healthy, and packed with high-protein ground beef, this Korean banchan is a bold little side dish that delivers big flavor. Thinly sliced cucumbers stay perfectly crunchy thanks to a simple salting technique, then get stir-fried over high heat and tossed in a sweet and spicy soy-sesame sauce.

Succulent grass-fed and finished beef meatballs seasoned with herbs and spices simmered in a rich tomato sauce, garnished with parmesan and basil.

Bring your hot dog game to the next level with a mixture of Pre’s grass-fed beef and delicious pork fat. The key is to keep everything as cold as possible and you’ll end up with the best dog at your next cookout.

If you haven’t yet added hot links to your smoked meats rotation here’s your chance. The recipe is simple, but the results will blow you away. Also, sausage-making is just fun. You can add more cayenne to make the sausages spicier. With all sausage-making, try to keep everything as cold as possible. Keep your hopper, die, grinder tray, etc. in the freezer while you prepare the sausage.

Queso Fundido with Roasted Poblano Salsa is the kind of dish that empties fast. Smoky roasted poblanos, charred tomatoes, and a rich, melty cheese sauce come together over seasoned Pre ground beef — all served straight from the cast iron with warm tortillas.

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch.