Tips and Strategies
You are busy. You need to eat. You want to eat good meats. But frankly, some of these good meats take time or pre-thought to come out great. Why? Because the good fats in grass-finished meats are different and sometimes less than grain fed fats. AND YET! - one can still enjoy juicy meats. Believe it or not, we think slow cooking techniques on grass-finished meats takes about the same time as throwing a cold corn-fed steak on a hot grill. Try some of our tips and strategies for staying ahead of "What's for dinner?".
1. We use exceptional packaging on our cuts. Your meats can last 1-2+ years if they get lost in the freezer without loss of quality!
2. In a hurry? Thaw your meats in warm water.
3. Grass-finished beef steaks should be marinated only with organic, extra virgin, UNFILTERED olive oil or certain crushed vegetables as described in Stanley A. Fishman's book Tender Grassfed Meat. His book is available from www.eatwild.com . I read that bringing steaks to room temperature before cooking is best. Use a good meat thermometer to read the ideal internal temperatures of your meats. Check out one suggestion from Mr. Fishman's book in our Beef Recipes section.
4. Roasting cuts like beef roasts, stew beef, whole chickens, and briskets can cook in crock pots while you are working at your desk or at the gym. We recommend the low temperature setting. The meats become "fall-off-the-fork tender". But Mr. Fishman has suggestions for grassfed roasts ready in 30 minutes. Gotta get his book! I just read his recipes for roasts - I am all for saving electricity and time!
5. Grass-finished ground beef is versatile. Ours is 90+% lean. For a spaghetti sauce, I cook over low heat and it is done in no time. Burgers need to be indented in the middle of the patty before taking them to the coolest part of the grill - no flash in the pan here! Meat loaves and meatballs could use some veggies, sauces, spices, an egg or two and/or some bread crumbs to hold it together before placing in the oven for 30-45 minutes at 350 degress.
6. Chickens and turkeys work great in ovens in basting bags. Whole chickens work in crock pots. You can boil your chicken. Leftover turkey can be saved for later meals. Boil your chicken or turkey bones to get an added bonus like stock - an awesome base for soups and sauces!
1. Try to buy once a month the amounts and types you like.Your kitchen freezer can hold 1-2 months of meats.
Our farm can supply part of your meat supply: beef, chicken and turkey. There are a lot of great local sources out there for fish, lamb, goat, etc. Use them all up monthly. Your meats will be there when you need them.
2. Pick a day to cook several meat dishes - before your busy weekends begin - maybe Thursday? Some go in the crockpot(s). Some go in the oven. Some on the stove. Cool them off. Pack them. Then freeze them.
3. Make a "blind gtab" in your freezer if you are eating at home. Pull out whatever you hand grabs. Less stressful about "deciding" what to cook for dinner. It feels sooo good to plop the pre-cooked meat in its container into a sink of hot water and walk away while you think of something to go with it. Get creative with eggs, pastas, beef and chicken stock, sauces, veggies and fruits.
4. Grass-finished Steaks are different. We think they need to be marinated then cooked. Check out the suggestion in our Beef Recipes section.