Preparing pastured and grassfed meats
Grassfed Beef
-Thaw meat fully (not in the microwave) and bring to room temperature before applying heat.
-Use a meat tenderizer or marinate beef before cooking lean cuts to break down connective tissue.
-Grassfed beef is best prepared rare to medium rare.
-Always pre-heat your oven, pan or grill before cooking beef.
-When grilling steaks or preparing roasts, first sear beef quickly with high heat on each side to seal in juices, then cook with low heat.
-As juices are lost when meat is pierced with a fork, use tongs to turn beef.
-Because grassfed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook after removed from heat. This is especially true with grilling.
-When using recipes created for grainfed beef, reduce cooking temperature by 50 degrees.
-Remove from heat source 10 degrees before it reaches desired temperature as it will continue to cook. Use a meat thermometer.
-Let beef sit covered and in a warm place for 10 minutes after removing from heat to let the juices redistribute.
Pastured Pork-
-Thaw meat fully (not in the microwave) and bring to room temperature before applying heat.
-Always pre-heat your oven, pan or grill before cooking pork.
-When using recipes created for conventionally raised pork, reduce cooking temperature by 50 degrees. Cook low and slow.
-As juices are lost when meat is pierced with a fork, use tongs to turn pork, especially sausages.
Free-Range Pastured Chicken-
-Thaw meat fully (not in the microwave).
-Always pre-heat your oven, pan or grill before cooking chicken.
-As juices are lost when meat is pierced with a fork, use tongs to turn chicken.
-The rule of ?low and slow? does not apply to pasture raised chicken. Roasting a whole bird at up to 450 degrees ensures a juicy and flavorful result.
-Use a meat thermometer to make sure the chicken reaches a safe internal temperature of 160 degrees.
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