Montana has a reputation to produce some of the best beef in the world. Breeders such as Bart Morris use regeneration practices to preserve the soil and raise healthy, content cows for more delicious meat.
Morris collaborates with chefs such as Travis Walnum who, along with his wife Kelsey, owns Wally & Buck, a burger restaurant across from the library in downtown Missoula, MT. The restaurant’s name playfully combines Travis’s last name, Walnum, and Kelsey’s maiden name, Buckley.
Walnum approached the Oxbow Cattle Company when it opened its brick and mortar restaurant in 2019. Wally & Buck is focused on pasture-raised, grass-finished burgers made with Oxbow ground beef. Walnum shares their food philosophy: “Quality is king – we like to source the highest quality ingredients if and when possible. “Local” and “non-GMO” are two key words we choose to be aware of. “
For this recipe, Walnum recommends cutting the chuck roast into one-inch cubes and putting them in the freezer for 20 to 30 minutes to coarsely grind the meat in a meat grinder. At Wally & Buck, after adding a little oil on a hot griddle, he crushes the four ounces of meat with a hamburger press to form a nice brown crust. Seasoning is key at Wally & Buck with Wally’s Secret Sauce, Bacon Jam and Yellow Curry Mayonnaise.
In “Flavor Under the Big Sky: Recipes and Stories from Yellowstone Public Radio and Beyond”, Asian chimichurri sauce made with traditional garlic, parsley, cilantro, onions and jalapeño is mixed with minced ginger and gravy. soy to flavor the flank steak. Stella Fong’s recipe for Korean beef is inspired by that served at Whistle Pig Korean in Bozeman, Montana. The finely sliced beef chuck marinated with ginger, garlic, Asian apple, brown sugar, sesame oil, soy sauce and mirin is seared in a hot wok. The result is caramelized, sweet-salty meat, spiced up with spices. The marinade tenderizes and flavors the beef, making it a great candidate for lower quality meat, such as select cuts.
If you’re chopping your own meat for this smash burger recipe, freeze cubes of chuck roast in the freezer first to make the process easier.
The full-bodied chimichurri stands up to the robust beef in this flank steak recipe, which can be grilled or broiled under a watchful eye.
Chuck roast marinated in umami-rich ingredients like gochujang, mirin and ginger is perfect for a sandwich, with noodles or over potatoes.