There are a lot of different cuts of Heritage Pineywoods Beef and there are several personal factors that can effect your decision on which to choose.

In this post we share how to choose the cuts, the best way to cook them and seasonings to use to bring out the best flavor of wild foraged and dry-aged Pineywoods Beef from Ozark Akerz Regenerative Farm.

A winter tradition at Ozark Akerz Regenerative Farm is to make a big batch of beef jerky with about ten pounds (4.5 kg) of Pineywoods beef roasts, a little pepper, and a little salt. No fancy marinades and the flavor is amazing!

When I lived in Rhodesia (now Zimbabwe) as a kid, there was nothing better than a piece of biltong which was usually made of beef but sometimes kudu. When I moved to Canada at the age of 8 my beloved biltong was replaced by beef jerky which was almost as tasty. Over time the quality of store-bought jerky has deteriorated badly. The added flavors have taken the place of true beef flavor. Most homemade jerky recipes emphasize the marinade. We love the flavor of our Heritage Pineywoods Beef so much, we don't want to cover it up.
 
We have made jerky with venison, but the flavor of Heritage Pineywoods Beef is by far our favorite. Everyone that tries it loves it. Jerky making has become a new Christmas tradition, then we make another batch in January, it doesn't last long! Winter is the best time for jerky making because running the oven or dehydrator for long periods of time helps heat the house. Our ultimate goal is to learn to dry over an open fire, more on that once we've figured it out.