Cooking Articles
Cooking Grass-Fed Roasts
Eye of Round, Rump, Sirloin-Tip, Pike's Peak, or Top Round Roasts are boneless roasts for roasting low and slow in the oven. Use a meat thermometer to be sure they are only cooked to no more than the medium rare point with an internal temperature of 150oF for optimum eating enjoyment. They should be sliced thinnly to serve and the slices should be red and juicy in the middle. When cooked in a crock pot these roasts can turn out to be like dehydrated presto logs although some people prefer them like that. A good roasting temperature is 170oF. Expect it to take a few hours or more t get the internal temperature up to the 150oF. Cooking Grass-Fed Goat
Goat meat must be cooked very carefully since it is extremely lean. The steaks should be "warmed up" low and slow (which means low heat and longer time) to no more than medium rare (internal temperature of 150ºF). Some goat meat can be a little tough but some can be very tender. This varies from critter to critter. So we prefer to serve them rare (internal temperature of 140ºF degrees) rather than cooked to a higher temperature. For sure they should be limber when served. You may use any heat source. We use a grill, but we never let the temperatre inside the grill exceed 200ºF. Cooking Pastured Poultry
Pastured Chicken Fryer is smaller than a roaster and is cooked like conventional chicken. It can be cut up and fried, rotisseried on a grill, baked in an oven like a turkey, or cooked in a pot.
Pastured Chicken Roaster is an older, larger, tougher chicken. It can be cooked like a conventional roaster chicken by baking in an oven like a pastured turkey. For turkey cooking instructions see below. Best of all, roaster chickens are super for chicken soups and similar dishes.
Pastured Heritage Turkeys are the same breeds of birds that were popular between 180 and 1950. Grass-Fed Kabobs/Stir-Fry
Sirloin Kabobs are one of the "fun" barbecue meals. Place beef in bowl. Mix your favorite marinade; pour over beef, cover and refrigerate, stirring occasionally, at least one hour. Thread beef cubes and vegetables on skewers; brush with marinade. Either broil in a grill or an oven. In an oven broil kabobs with tops about eight inches from heat; turn and brush with marinade. Broil until done no more than medium rare. Brush with marinade again before serving. On a grill use the same approach as with a Sirloin Steak brushing now and then with yur marinade. Grass-Fed Soup/Chili/Stew Meat
Stew Meat makes for a wonderful, nutritious stew that is good for both winter and summer. Imagine the carrots, onions, and other really good omega-3 vegetables in the pot stewing along with the great aroma of grass-fed beef. For a list of which vegetables are best check out my food nutrition data page.
Meaty Soup Bones make for a wonderful, nutritious beef stew that is good for both winter and summer. Imagine the carrots, onions, garlic, and other vegetables and seasonings in the pot stewing along with the great aroma of grass-fed beef.
Marrow Bones (grass-fed only) are making a comeback in modern cuisine because they contain good fats. Cooking Grass-Fed BBQ/CrockPot
Short Ribs are powerful flavored and perfect for barbecuing low and slow. Often we cook these cuts in a covered pan in the oven or a crock pot at about 180ºF for six hours or so. Leftovers may also be used for making beef soup or beef stew.
Briskets have long been a Barbecue favorite. They can be marinated over night and then cooked low and slow the next day. Once again 170-180ºF works wonders. When served the meat should be sliced thinnly across the grain at an angle. Briskets are also the cut of choice for making corned beef. Simplyput this means the brisket is pre-soaked in a salt-water brine for up to a week. Cooking Grass-Fed Steaks
Porterhouse Steaks are super-sized T-bones with extra tenderloin! The New York strip is on one side of the bone and the tenderloin is on the other. This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.
Boneless Ribeye Steaks are premium, high flavor, relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot
T-Bone Steaks are super steaks. Cooking Grass-Fed Pork
Our grass-fed pork products are the only ones that we always cook to an internal temperature of at least 160ºF. Many of our porkers are wild, been running in the wild, or have stood nose to nose with wild pigs, etc. In the wild they'll eat anything a caveman would eat. Since they are literally unmanageable, we don't recommend eating them raw. For sure our grass-fed pork fat is the finest cooking fat known on the planet. Bacon grease is worth more than the bacon itself! So, never throw away the grease from cooking grass-fed pork--it's "priceless"
Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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