This post is sponsored by our partner Whole Cows. Click here to get 15% off mRNA-free beef today with promo code REV15.

When Revolver heard about the “Whole Cows” cattle operation we were intrigued. It’s a conservative, veteran-owned company out of Texas that provides vaccine-free, wholesome beef to the masses. What’s not to love about that, right?

Jason Nelson, president and CEO of Whole Cows, staunchly believes there’s a food war in America — particularly against beef. “There’s not only a war against beef but also against Americans being healthy,” Jason declared. Mr. Nelson, a physically disabled, highly decorated combat veteran who has served in two branches of the U.S. military knows a thing or two about war and how to emerge victorious. He’s the driving force behind his creation of Whole Cows.


Nelson correctly believes that the “climate change” narrative and the irrational notion that red meat is ruining the planet is what’s fueling this ongoing food war. He points to the incessant media push for insect and bug consumption, plant-based meat concoctions, and the most alarming grub: lab-grown meat.

And if that doesn’t scare you, this might: Several state legislatures are advocating for the allowance of mRNA vaccines in beef cattle to safeguard against disease. In other words, you can fight Big Pharma’s mRNA vaccine as much as you want, but they’ll find a way to get it into your system, even through a nice juicy steak. Fortunately, at least five states have initiated legislation against the use of mRNA in livestock and other consumer goods. It’s a promising start, but it’s not nearly enough. This is why Jason Nelson and Whole Cows are passionately dedicated to providing customers with vaccine-free, wholesome beef, just as God and nature intended. Mr. Nelson adamantly refuses any hint of mRNA technology in beef cattle, to the point that he has pledged to shut down his business before any of his products contain even a trace of pharmaceuticals. “When it comes to the beef industry itself, it’s under assault from various directions,” Mr. Nelson stated. “For them to suddenly declare that cows, not all animals, but just cows, are detrimental to the climate—it’s a scam,” he concluded.

So, after learning about Jason and Whole Cows, we decided to give the product a try. As much as we were keen to support such a noble and much-needed cause, we were somewhat apprehensive about how “freeze dried beef” would taste. So, we involved the Revolver Test Kitchen and asked them to create a recipe with Whole Cows beef as the star ingredient to evaluate its real taste and ease of cooking. We’re thrilled to announce that the Revolver Test Kitchen was highly impressed with the quality of the product, its rich, beefy flavor, and its tender, meaty texture. Without further ado, here are the original recipe, photos, and notes from the Revolver Test Kitchen…

The package arrived quickly, about 5 days after the order was placed. It arrived very professionally wrapped and the actual beef came in convenient resealable packages. We ordered one bag of New York Strip and one bag of Sirloin. We were very happy to see they were not “beef crumbles.” These were actual cubes of real steak.


The Whole Cows website explains that they sous vide the beef before it is cubed and freeze-dried, which really made for a wonderful beefy flavor. We deviated slightly from the bag instructions and soaked the beef in lukewarm water for about 20 minutes.

We then dried it and began to prepare our recipe.

Cheesy, Gooey Beef Stroganoff Lasagna Cups

Preheat over to 350 Degrees

1 Tablespoon butter
1 Tablespoon neutral oil (we used Avocado)
1 Cup sliced mushrooms
1 Cup finely chopped white onion
2 Finely chopped garlic cloves, or 1 Teaspoon garlic powder
Salt & pepper to taste
2 Tablespoons all purpose flour
1 Cup beef broth
1/2 Cup sour cream
1 10.5 Ounce can “Cream of Mushroom” soup
1 Cup Whole Cows sirloin beef, rehydrated, cut into bite size pieces
1/4 Cup chopped fresh flat-leaf parsley
24 wonton squares (3.5”x3. 5”)
8 Ounce package of shredded mozzarella cheese
Parmesan & chopped basil for garnish

You will need a “standard size” muffin pan.

Melt butter and neutral oil in large frying pan over medium heat. Add in mushrooms, and onions and cook until translucent — about 3-5 minutes.

Reduce heat to medium-low, then add in garlic and salt and pepper to taste. We used one small pinch of salt and a couple pinches of pepper. Stir. Sprinkle flour on top, and stir some more.

Add in beef broth, sour cream, and cream of mushroom soup, Whole Cows beef, and parsley. Stir to incorporate all ingredients and let simmer on medium low for 5 minutes. Remove from heat.

Place 2 wonton wrappers in each muffin tin. Make sure they overlap so the bottom and sides of the tin are perfectly covered.

Add 1/4 Cup stroganoff mixture to each muffin tin.

Top each cup with mozzarella cheese (about 2 Tablespoons each) and bake at 350 degrees for 15 minutes. After 15 minutes, turn broiler on high so the top can get bubbly and brown. This happens very quickly, so keep a close eye on them.

Remove from oven and let cool for at least 10 minutes. Top with chopped basil and Parmesan cheese and serve.

We fed this to our families and they loved it so much they asked for seconds. Therefore, we’d recommend making a couple muffin pans of these because they’ll disappear fast. For this recipe, the main takeaway for us was the tenderness of the beef, its perfect texture, and how the rich, meaty flavor came through — even in the creamy sauce.

After ordering the beef, hydrating it, cooking with it, and serving it to our families, Revolver can confidently recommend this product highly. In addition, we have a fantastic limited-time deal for you right now where you can receive a 15% Revolver discount. Just click here, and when you get to checkout be sure to enter the promo code REV15.


We’re confident you’ll love your vaccine-free beef purchase from Whole Cows, and we hope you try out our ooey-gooey lasagna cups, too. When you do, snap a photo and share it with us on social media. We’d love to hear from you.