What's for Dinner Tonight?

Made with Pre 85% Ground Beef, this vet-developed homemade dog food recipe yields nearly 12 pounds of whole-ingredient nutrition per batch. Beef, russet and sweet potatoes, vegetables, and fruit come together in a recipe that freezes well and scales easily.

Make the most of Pre’s 2‑pack Petite Sirloin with these hearty Italian‑style hoagies. Each 10‑oz pack makes four generous sandwiches packed with classic deli flavors. Chop the steak and toppings on a large board using a cleaver or sharp chef’s knife. Pile everything into toasted deli rolls, devour.

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.

Fast, healthy, and packed with high-protein seasoned steak, these baked empanadas come together in just 30 minutes using store-bought dough. Brush with egg wash for a gorgeous golden finish, and serve with chimichurri, salsa, or lime for a bright, satisfying bite.

Fast, healthy, and stunning on the table, this crowd-pleasing frittata is the ultimate high-protein Easter brunch. Creamy ricotta gives the eggs a silky richness, while bold feta and fresh spinach pair beautifully with tender ribeye steak

These protein‑packed breakfast burritos layer chorizo‑style seasoned ground beef with scrambled eggs, oven‑crispy potatoes, shredded Chihuahua cheese and bright cilantro on large flour tortillas. Quick to assemble and freezer‑friendly, the recipe yields 10 full‑size burritos — perfect for meal prep and busy mornings.

Anchovies bring the magic, brown sugar brings the char—this steak brings it all together. Don’t fear the anchovies — they’re the secret to deep, savory magic in this bright Italian-style salsa verde (think herbs, not jalapeños). A touch of brown sugar on the steak caramelizes into an irresistible charred crust, making every bite smoky, sweet, and full of flavor.

These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it.

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week.

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.)

Flavorful grass-fed and finished sirloin steak seasoned with bold Mexican spices, paired with a smoky street corn salad featuring tangy lime, creamy cotija cheese, and a hint of chili. A fresh take on classic street food flavors.

Juicy grass-fed and finished ribeye steak infused with aromatic spices is served alongside creamy, baba ganoush and a vibrant herbed cauliflower salad. It is a harmonious blend of rich flavors and fresh, zesty notes.

Juicy New York Strip served on crusty, garlic-y bread with Boursin cheese and sun-dried tomatoes.

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

Adapted from Julia Child’s Mastering the Art of French Cooking: Biftek Hache a la Lyonnaise.

Slow cook the onions, they will be used in the meatloaf and on top when finished. It is okay to skip the cognac or brandy. You don’t need to roll the meatloaf, a standard loaf pan (9x5) works as well.

Spicy, tangy, grilled and delicious, make this quick marinade at your next cookout!

Make your own "A.1." steak sauce with just a few simple ingredients. Combine ketchup, soy sauce, Worcestershire sauce, and salt together and mix! It's that easy. Add this classic steak sauce to your favorite steak cut to make it even more delectable.

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.

Forget the pork. This breakfast sausage will change your mind about what meat to use for your next morning protein.

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.

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.

A merry and fun way to dress up this week's steak dinner. Enjoy the earthy taste of reduced beets with the sweet taste of goat cheese on top of our classic ribeye steak.