RECIPES: OVOKA's OWN FAVORITES

A first night dream or a second night delite!

Bottom round roast comes from the hind leg of the steer, and is one of our Sustainable Steak Cuts. Purchasing a bottom round roast and D.I.Y. Butchering it up into steaks yourself can save you money! This cut of beef is boneless, so you only need a sharp knife to cut the roast into steaks – no bone saw needed. The number of steaks you can get from a single roast depends on the size of the roast and the desired thickness for each steak.

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Recipe courtesy of Emeril Lagasse

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Elevate your Surf & Turf: There's Life Beyond Ribeye & Lobster

Chef Filippo Trapella's Homemade Tortellini recipe traditionally has been our go-to for how-to conquer Tortellini. Combined with our own favorite SUPER-EASY Osso Bucco filling, this light and lovely dish is a winner year-round!

Korean BBQ Short Ribs or Galbi makes for a wonderful and delicious meal at home. Place these ribs on top of freshly steamed bed of rice and top with a sunny side up egg.

Elevate your BBQ with this melt-in-your-mouth Wagyu smoked to perfection slow and low with a rich Italian sauce. This recipe will quickly become a family favorite.

This Wagyu rib eye steak recipe is tender and juicy and seared to golden brown perfection, and topped with garlic butter and herbs. The simple recipe tastes like it came from a fancy restaurant.

These slow cooked Wagyu tacos are insanely delicious, juicy, and super tender. These tacos make a great Taco Tuesday dinner or perfect addition to your Cinco de Mayo party!

This hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker.