Panza Farms

Panza Farms Single-ranch beef, heritage-breed pork, pasture-raised chicken. Shipped cold. Boxes ship at $125.

09/02/2026

Your Ground Beef Won't Say Where

08/31/2026

Pork Chops and Grilled Peaches Tonight
Full video on our page

08/31/2026

Trust me, Grill the Peaches

Ingredients...
For the pork:
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
Kosher salt and freshly ground black pepper
4 Porterhouse Bone-In Pork Chops, available from link in bio

For the sauce:
1 cup apple cider vinegar
1 cup peach preserves
6 cloves garlic, smashed
2 tablespoons Worcestershire sauce
4 teaspoons mustard powder
½ teaspoon red pepper flakes, to taste
Kosher salt
Oil, for brushing
3 peaches, halved and pitted

Overnight, or at least 4 hours ahead:

Step 1:
Combine the paprika, onion, garlic and mustard powder, 1 tablespoon salt and ½ teaspoon pepper in a large baking dish. Pierce the pork chops with a knife about 10 times per side. Add to the dish, turning to coat. Cover and refrigerate at least 4 hours or overnight.

Step 2:
In a medium sauce pan, combine the vinegar, peach preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and ¾ teaspoon salt. Bring to a boil, then reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer ¼ cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.

Step 3:
Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with oil. Transfer the pork chops to the grill, cover and cook until lightly marked, 4 minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes. Transfer to a cutting board and let rest for 5 minutes.

Step 4:
Meanwhile, brush the peaches lightly with oil and place cut side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve pork chops with the grilled peaches and the reserved sauce.

Enjoy!

08/28/2026

The Creamiest Steak Pasta
Full Recipe on our Page

08/28/2026

The Creamiest Pasta With Flat Iron Steak

Ingredients:
- 1 pound spaghetti or favorite pasta
- 2 (8-ounce) Prime Flat Iron Steaks, available from link in bio
- Kosher salt and freshly ground black pepper
- 3 tablespoons Brandt Beef Tallow, available from link in bio
- 6 garlic cloves, minced, divided
- 4 tablespoons butter
- ½ cup chicken stock
- 2 sprigs fresh thyme
- 2 cups heavy cream
- ½ cup Parmesan cheese, grated

Step 1:
Bring a large pot of water to a rolling boil. Cook the pasta according to the package instructions. Reserve a cup of pasta water before draining.

Step 2:
Pat dry the steaks with a paper towel. Season both sides with salt and pepper.

Step 3:
Heat a large skillet on medium-high heat until smoking hot. It takes about 5 minutes. Add the tallow, allow it to melt and swirl to ensure it coats the bottom of the pan. Add the steaks and cook for 2 minutes per side or until desired doneness.

Step 4:
Transfer the steaks from the pan to a plate and cover with aluminum foil to keep warm.

Step 5:
Reduce the heat to medium, add the butter to the same skillet and let it melt. Add the minced garlic and pepper flakes. Stir and let it cook in the butter for about 15 seconds.

Step 6:
Add the chicken stock to deglaze the pan. Bring to a simmer, then add the heavy cream, thyme, and pepper. Let it simmer while stirring from time to time until the sauce thickens and easily coats the back of a spoon.

Step 7:
Add the pasta to the sauce and toss to combine, adding the reserved pasta water if it is too dry. Add the grated Parmesan and toss to combine. Continue to add pasta water if the pasta is dry. Taste the pasta and sprinkle a pinch of salt, if needed.

Step 8
Transfer the steaks to a cutting board and thinly slice against the grain and serve over the pasta. Garnish with fresh parsley, if desired.

Enjoy!

08/26/2026

Tired of Grocery Store Chicken
Regenerative*, not Organic
Greener Pastures Chicken

08/24/2026

One Pan Chicken and Cheddar Rice

Ingredients
1 pound Greener Pastures Chicken Chicken Breast, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and freshly ground black pepper
1 onion, finely chopped
3 garlic cloves, thinly sliced
1 large head broccoli, stems separated and coarsely chopped, florets cut into 1-inch pieces
1 cup long-grain white rice
2 cups chicken broth
4 ounces Cheddar cheese, grated

Step 1
In a large Dutch oven, melt the oil and butter over medium-high heat. Add the chicken pieces, onion, garlic and broccoli stems, season generously with salt and pepper. Cook, stirring occasionally, until chicken is mostly cooked through and the onion is translucent, about 5 to 7 minutes.

Step 2
Add the rice and water. Season with salt, about 1 teaspoon. Bring to a boil, then cover, reduce heat to low and simmer for 10 minutes.

Step 3
After the rice has cooked for 10 minutes, working quickly, scatter the broccoli florets on top of the rice and season with a pinch of salt. If the broth has evaporated already feel free to add more at this stage to ensure your broccoli steams and the rice fully cooks. Cover and cook until the rice is tender and the broccoli is bright green, another 8 to 10 minutes. Turn off the heat and let rest covered, about 5 minutes.

Step 4
Heat the broiler to high heat. Gently stir the chicken, broccoli and rice, then sprinkle with cheese. Broil until melted and golden in spots, 2 to 4 minutes. Serve immediately.

Enjoy!

08/21/2026

The Soup That Fixes a Bad Day

Ingredients
1 ½ pounds Brandt Beef Top Sirloin Steak (Link in Bio)
Kosher salt and fresh black pepper
1 tbsp beef tallow
1 small onion, diced
2 large celery stalks, diced
4 large garlic cloves, minced
4 sprigs fresh thyme / ¾ teaspoon dried thyme
2 tablespoons tomato paste
½ cup dry red wine / water
1 (14-ounce) can diced tomatoes
1 quart beef stock
2 medium russet potatoes, diced
2 cups mixed vegetables, such as green beans, carrots, diced, or corn, and, peas, frozen or fresh
½ cup fresh parsley, chopped
Crusty bread, for serving

Step 1
Pat beef dry with paper towels. If necessary, cut into equal-size pieces (about 1-½ inch cubes). Season generously all over with salt and pepper.

Step 2
Heat tallow in a large Dutch oven over medium-high. Add half of the beef in a single layer. Cook until browned on one side, about 3 minutes. Flip and brown the second side, 2 to 3 minutes. Transfer to a plate and repeat with the remaining beef.

Step 3
Stir onion and celery into the pot. Cook, stirring frequently, until starting to soften, about 3 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste and cook for 1 minute.

Step 4
Pour in wine, if using, scraping the bottom of the pot to release any brown bits. Add tomatoes and their juices, the beef, beef stock, 2 cups water and 1 ½ teaspoons salt. Bring to a boil, then reduce heat to a very low simmer. Cover and simmer for 1 hour 15 minutes, occasionally opening the lid to stir and adjusting the heat as needed to maintain a low simmer.

Step 5
Stir in the potatoes; cover and cook 15 minutes more, until fork tender.

Step 6
Stir in frozen vegetables and return to a simmer. Cook until vegetables are just tender, 7 to 10 more minutes. Stir in any greens (I added baby kale), parsley. Season to taste with salt and pepper.

Step 7
Spoon the soup into bowls and serve with a bit of parsley and the crusty bread, if using. Once cool, soup can be transferred to an airtight container and refrigerated for up to 4 days or frozen for up to 3 months.

Enjoy!

08/19/2026

Warning: You Might Eat All Six

Ingredients:
- 6 Greener Pastures Chicken Boneless Skinless Chicken Breasts, available at Link in Bio
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon freshly ground black pepper
- 2 eggs
- 1 tablespoon water
- 2 cups panko breadcrumbs
- ⅓ cup Parmsean cheese, grated
- Butter
- Olive oil
- Leftover Mama’s Sauce or jar of your favorite marinara sauce
- 1 cup shredded mozzarella

Step 1
Pound the chicken breasts until they are ¼-inch thick. You can use a meat mallet or a rolling pin. Prepare a rimmed baking sheet with foil and wire rack and set aside. Preheat the oven to 400 degrees F.

Step 2
Combine salt, garlic, onion and pepper on a large plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the panko and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the panko mixture, pressing lightly. Repeat the process for all the chicken breasts.

Step 3
Heat 2 to 3 tablespoons of butter and equal parts olive oil in a large saute pan and cook 2 to 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side until cooked through. Place the chicken on the prepared rack. Add more butter and oil to the pan and repeat the process with the rest of the chicken.

Step 4
Spoon about ¼ cup of Mama’s sauce over each chicken breast on the wire rack and top with a generous amount of mozzarella cheese. Place the chicken in the oven and heat until the mozzarella looks melted and gooey.

Step 5
Allow the chicken to rest for 5 minutes. Serve the Chicken Parmesan with garlic butter pasta and or salad.

Enjoy!

08/17/2026

Look at the ingredient list on the bacon at your store. Do you know what's in it?
has been at this for six generations. Their label reads like food.
Link In Bio!

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College Station, TX
77845

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