Many consumers are fixated on cooking the red or pink out of the meat they eat. Yet the red color of cooking meat does not indicate if it is under cooked. If steaks or ground meat are kept on the stove or grill until there is not even a little pink left, the steak and even the ground meat will be over cooked and much tougher. Grass-fed meats, especially steaks and even the ground meat, will be very tough when over cooked. Temperature is the key. That's why there are cooking thermometers.
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.
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.
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 your marinade.
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.
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.
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.
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.
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"
Our cooking instructions are for 100% grass-fed, grass-finished meats. Not all so-called grass-fed meats are actually 100% grass-fed. Many livestock producers don't even know that feeding grain to cattle on pasture makes them ineligible for the grass-fed label. Many researchers know even less about how cattle are raised, so what they think they are testing is not what they believe it is. So the bottom line question always remains, just EXACTLY what have the critters eaten? Our 100% grass-fed meats are from critters that have only eaten grass, period.