
Home
About Us
2013 Newsletter
Why Pasture-Raised Meats?
Chicken
Turkey
Beef
Lamb
Pork
RAW MILK
Eggs
Bread
Jams
Soaps
General Store
Recipes & Tips
Prices & Schedule
Around the Farm
Links
In the News
Raw Milk Lawsuits
Where to buy our Jams
Where to buy our Soaps
Order Meats
Order Turkeys
Lamb Deposit
Order Soaps
Order Jams
Contact Us
|
Recipes

   
   
   
   

Click on the recipe title and it should
give you a .pdf file that you may print.
Cooking Tips for
Pasture Raised Meats
~~~~~~~
DO !!
-
Thaw your meat in the refrigerator for a day or
two, or place your package of meat in a bowl or sink of water for a few
hours.
-
Bring your grass-fed meat to room
temperature before cooking.....do not cook it cold straight from the
refrigerator.
-
Turn down the heat. Get a good meat
thermometer. (As we Bechards say,
"cook it LOW and SLOW")
-
Pre-heat your oven, pan, or grill before
cooking your grass-fed meats.
-
Ease up on the seasonings and
sauces. Grass-fed meats should be seasoned delicately so as not to
mask or compromise their true flavor.
-
Less tender cuts of meat can be marinated to
tenderize and add flavor. A tenderizing marinade must contain an acid
ingredient such as lemon juice, vinegar, yogurt, or wine.
-
Marinades without an acid can be used
to flavor tender cuts.
-
Always marinate in the refrigerator,
turning several times to coat evenly. Less tender cuts need 6-24 hours
to tenderize. Marinating longer than 24 hours will result in a mushy
surface texture.
-
Choose a recipe that doesn't mask the delicate flavor
of grass-fed meat but enhances the moisture content.
-
A "rub" (as in some of our recipes) is a
blend of seasonings, such as fresh or dried herbs or spices, applied to the
surface of uncooked cuts.
-
"Rubs" add a burst of flavor to the
meat but do not tenderize.
-
Learn which cuts need dry-heat cooking
and which need moist-heat cooking. Choose the appropriate
cooking method for the cut you've selected.
-
Tender cuts can be cooked using
dry-heat methods such as broiling, grilling, pan-broiling,
pan-frying, roasting, and stir-frying.
-
Less tender cuts need to be cooked slowly
using moist-heat methods such as braising and cooking in
liquid.
~~~~~~~
DON'T
!!
-
Don't thaw or defrost your meats in the microwave.
Grass-fed meats are more lean than grocery-store meats and microwave use
can cause the the meat to be tough and reduce the overall tenderness of
your meat.
-
Don't cook frozen or partially-frozen grass-fed meats -
it causes the meat to be tough and dry.
-
Don't over cook your meat.
-
Don't cook your meat in the microwave.
It can change the texture and flavor of your meat.
-
Don't follow the USDA temperature guidelines for times
and temperatures when cooking your grass-fed meats Their
temperatures are too high for the leanness of grass-fed meats.
-
Never use a fork to turn your meat....precious juices
will be lost. Always use tongs.
-
Did we mention to NEVER thaw or defrost your meats in
the microwave???
~~~~~~~
By following these cooking tips, you will
enjoy the most delicious and nutritious meat you've ever eaten!
Enjoy!
Book
Offer

|
With your 1st meat purchase of $250 or more, we will give you a
FREE copy of
The Grassfed Gourmet Cookbook
by farmer and author Shannon Hayes
(suggested retail
$22.95).
Shannon offers many tips on how to best cook grass fed meats
and
lots of recipes for beef, lamb, pork, poultry, and more. |

Home
About Us Meats
Chicken Turkey
Beef Lamb
Pork
Milk
Eggs Baked Goods
Jams
Soaps
Recipes & Tips
Prices & Schedule
Around the Farm
Contact Us
Links
Order
Meats Order Jams
Order Soaps
© 2000-2013, Bechard
Family Farm
All photos, images, text, and wording are the exclusive property of Bechard Family
Farm
and may NOT be used or reproduced without permission. |