Panza Farms

Panza Farms 100% American farmers ➡ Your door. No mystery meat. No Bs. Texas-based. Family-run

06/17/2026

Spicy Chicken Burgers That'll Ruin You in 2 Days

Full recipe on Friday!

06/15/2026

Broken Lasagna Ragu
Get 15% off your first order, link in bio!

Ingredients
¼ cup olive oil
1 medium onion, thinly sliced
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground black pepper
1 pound Ground Beef (available at Panza Farms)
2 tablespoons tomato paste
1 to 2 pinches cayenne pepper, to taste
¼ cup full-bodied red wine, like cabernet or merlot
1 (28-ounce) can whole peeled tomatoes, with their juices
8 ounces lasagna noodles (not no-cook), broken in 1 to 2 inch pieces
1 teaspoon fennel seeds, toasted and crushed
1 cup fresh ricotta
1 lemon, zested
Flaky salt, to taste

Step 1
In a large Dutch oven or pot, heat ¼ cup olive oil over medium heat. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the Brandt Beef Ground Beef and cook, breaking it apart with a wooden spoon, until naively browned but not completely cooked through, about 6 minutes. Stir in tomato paste and a pinch or 2 of cayenne pepper. Add the wine and stir to release any brown bits from the bottom of the pot.

Step 2
Add the tomatoes and their juices, crushing completely with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper and let simmer.

Step 3
Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.

Step 4
In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.

Step 5
Drain the pasta, add to the ragu and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle lemon zest, cracked fennel, flaky sea salt and pepper.

Enjoy!

06/13/2026

Crispy Pork Cutlets You've Been Missing
15% off your first order, link in bio!

Ingredients
1 pound Beeler’s Pure Pork Tenderloin, silver skin removed, available at PanzaFarms.com
4 tablespoons olive oil
2 tablespoons butter
½ cup all purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1 egg
1 tablespoon water
1 cup panko breadcrumbs
½ cup Parmesan cheese, grated

Step 1
Cut the tenderloin into medallions, similar in size. Cover in plastic wrap and using a meat mallet or small sauce pan pound to about ¼ -inch thickness.

Step 2
Place flour, salt, pepper, garlic, onion powder in a shallow dish. Put the egg and water in another shallow dish and lightly beat. In a third shallow dish place breadcrumbs and cheese and mix.

Step 3
Dredge each piece of pork into the dish with the flour, followed by the egg mixture and finally the dish with the breadcrumbs and cheese. Set aside.

Step 4
Heat a skillet over medium-high heat and add the olive oil and butter. Once the oil is shimmering and butter is melted, add the prepared cutlets and cook undisturbed for 3 minutes or until golden brown. Repeat on the other side and check the internal temperature to be 160 degrees F.

Step 5
Serve immediately with sides of your choice, like mashed potatoes, mushroom sauce and or steamed green beans.

06/10/2026

Crunchy Pork Tenderloin Cutlets (Preview)

06/08/2026

Good Luck Eating Just 1 Serving
15% off your first order, link in bio!

Ingredients
1 pound mild Italian sausage, casing removed
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
Red-pepper flakes, to taste
2 (28-ounce) cans whole San Marzano tomatoes with their juices
5 ounces baby spinach
Kosher salt
Freshly cracked black pepper
1 pound ziti, penne, or other short tubular pasta
1 cup parmesan
3/4 pound fresh mozzarella or 5 ounces thick farm style packaged
(optional I did not use in the video for family preference)
1 (15-ounce) container ricotta
7 ounces creme fraiche

Step 1
Using your hands, shape the sausage into about 30 (1-inch) meatballs
Step 2
In a deep 12-inch skillet or Dutch oven, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook onion until softened, scraping up any browned bits from the bottom of the pan, 3-4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook until garlic is fragrant, about 1 minute.
Step 3
Add the tomatoes and their juice to the skillet, gently crushing them. Stir in the meatball, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.
Step 4
Heat oven to 400 degree. Bring a pot of salted water to boil, add pasta and cook until 2-3 minutes short of al dente. Drain pasta.
Step 5
In a large bowl, combine the ricotta, creme fraiche (if using these) and half the parmesan. Stir with the meatball sauce, add pasta, and toss together to coat. Pour into a 9-by-13-inch baking dish that’s at least 2 1/2 inches deep. Top with the mozzarella and remaining parmesan. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20-25 minutes.
Step 6
If you like it crispier on top, turn the heat to broil and cook until the cheese and pasta brown to your liking, 1-2 minutes. Don’t walk away, this happens very quickly! Remove from the oven and let rest for 5-10 minutes before serving.
Enjoy!

06/05/2026

The Taco that Defines Summer
15% off your first order, link in bio!

Ingredients

For the Chicken Marinade:
3 cloves garlic, finely chopped
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sweet paprika
2 teaspoons cornstarch
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
Kosher salt
2 pounds boneless, skinless chicken thighs
24 (4 1/2”) corn tortillas or 12 flour street tacos

For the Roasted Corn and Tomato Salsa:
1 ½ pounds ripe tomatoes, plum tomatoes
1 or 2 jalapenos
1 ear of corn, shucked or ¾ cup frozen corn kernels
½ small onion, white or yellow, sliced about ¼ inch thick
4 garlic cloves, peeled
Salt to taste
1 teaspoon apple cider vinegar
⅓ cup cilantro, chopped

Step 1
Whisk garlic, lime juice, oil, paprika, cornstarch, oregano, cumin and 1 ½ tsp salt in a large bowl. Add chicken and toss to coat. Marinate 15 minutes at room temp.

Step 2
Whisk garlic, lime juice, oil, paprika, cornstarch, oregano, cumin and 1 ½ tsp salt in a large bowl. Add chicken and toss to coat. Marinate 15 minutes at room temp.

Step 3
Whisk garlic, lime juice, oil, paprika, cornstarch, oregano, cumin and 1 ½ tsp salt in a large bowl. Add chicken and toss to coat. Marinate 15 minutes at room temp.

Step 4
Blend jalapenos, onions, and garlic in a food processor. Transfer to a bowl. Core tomatoes, discard skins, and pulse with juices to a coarse puree. Combine with onion mixture. Add vinegar, salt, cilantro, and corn. Thin with water if needed.

Step 5
Grill chicken over medium-high heat, turning once, 8-10 minutes until internal temp reaches 165 degrees F. Rest 5 minutes, then finely chop.

Step 6
Fill tortillas with chicken and top with salsa, sour cream, guacamole, or desired toppings.

Enjoy!

06/03/2026

Grilled Chicken Tacos (Preview)

06/01/2026

Buffalo Chicken Dip In 15 Minutes
Get 15% off your first order at PanzaFarms.com!

Ingredients

1 tablespoon butter
2 cups shredded, cooked chicken
½ cup Franks Red-hot sauce
½ teaspoon fresh lemon juice
¼ cup sour cream
4 ounces cream cheese, softened
½ cup freshly shredded white cheddar cheese
¼ cup blue cheese, crumbled
1 ½ teaspoons chives, finely chopped
Celery stick, carrot sticks, bread, potato chips, and tortilla chips (whatever your family likes), for serving

Step 1
Heat the oven to 375 degrees F. In an 8-inch cast-iron or oven proof skillet, melt butter over medium-high heat. Add the chicken and hot sauce and simmer until the sauce has thickened and reduced by half, 2 to 3 minutes.

Step2
Turn off the heat, then stir in the lemon juice, sour cream and cream cheese until combined. Sprinkle the Cheddar cheese over the top.

Step 3
Bake until bubbling around the edges and the cheese has melted, about 10 minutes. Optionally, you can put it under the Broiler for a minute or two.

Step 4
Garnish with blue cheese and chives. Serve with chips, bread or vegetables for dipping.

Enjoy!

05/29/2026

Beef Stroganoff to Make Your Week
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Ingredients
1 ½ pounds Prime Brandt Beef Sirloin (available at Panza Farms)
3 teaspoons Kosher salt, divided, to taste
1 teaspoon freshly ground black pepper, divided, to taste
1 teaspoon garlic powder
4 teaspoons olive oil
3 tablespoons butter, divided
1 medium onion, thinly sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 (16 ounce) package wide egg noodles, I used De Cecco Parpadelle
½ cup sour cream
4 ounces cream cheese, softened
1 tablespoon fresh parsley, chopped

Step 1
Slice beef into thin strips and season with salt, pepper, and garlic powder.

Step 2
Heat oil in a large skillet over medium-high until very hot. Sear beef in a single layer, undisturbed, 2 minutes per side. Work in batches, then set aside.

Step 3
Start a large pot of water boiling on another burner.

Step 4
In the same skillet, melt 2 tbsp butter over medium. Cook onion 2 minutes, then add mushrooms, salt, and pepper, stir until tender and lightly browned, 2–4 minutes. Add flour and stir 1–2 minutes, then stir in tomato paste and cook for 1 more minute.

Step 5
Whisk in 2 cups beef broth and mustard, scraping up the brown bits. Add more broth as needed. Stir in Worcestershire, return the beef and its drippings, and simmer on low while the pasta cooks.

Step 6
When noodles are tender yet firm to bite, drain the noodles and toss with remaining 1 tablespoon butter.

Step 7
Add sour cream and cream cheese to the sauce, a little at a time, stirring swiftly to incorporate. Taste and adjust salt and pepper, if needed.

Step 8
Spoon sauce over the egg noodles and garnish with parsley.

Enjoy!

05/26/2026

Meatballs That the Family Fights Over
Get 15% off your first order at PanzaFarms.com

Ingredients
¼ cup tomato paste
3 tablespoons beef stock
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley
4 ounces grated Parmesan (1 to ¼ cups), plus more for serving
½ medium onion, finely chopped or coarsely grated
2 eggs, lightly beaten
2 tablespoons whole milk or heavy whipping cream
1 teaspoon granulated garlic
½ teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
1 pound Beeler's Pure Pork Mild Italian Sausage, casing removed, available at PanzaFarms.com
1 pound Brandt Beef Ground Beef
1 (28-ounce) can crushed tomatoes
2 springs fresh basil or 1 teaspoon dried basil or oregano
1 pound dried spaghetti, for serving

Step 1
In a 6- to 8-quart slow cooker, whisk together the tomato paste and stock. In a bowl, stir together the panko, parsley, Parmesan, onion, eggs, milk, garlic and red-pepper flakes. Season with 1 teaspoon salt and a generous amount of black pepper.

Step 2
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. Form the mixture in about 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil to the slow cooker. Cover, and cook on low for 4 hours.

Step 3
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan cheese, if desired.

Enjoy!

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College Station, TX
77845

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