Slanker Grass-Fed Meat

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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 to get the internal temperature up to the 150oF.

Here's a secret for successful crock pot cooking.  Make sure the lid has a good seal.  I'm not referring to an absolute seal like with a pressure cooker but a seal that doesn't readily allow the steam to escape.  A roast cooked in a dry crock pot will turn out tougher than a boot.

Chuck Roast is an easy to prepare pot roast.  Put it in the crock pot (or a covered pot in the oven) at a maximum temperature of 180oF.  A little lower is better!  Keep covered and cook for ten hours or more.  Always make sure during the entire cooking period that there is ample juice in the bottom of the pot.  About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion for incredible flavor.  Sometimes folks cut little slits in the roasts before they cook them and put garlic slices in the cuts.  Wow--now that creates a delicious roast!

Arm Roast is very much like a Chuck Roast.  It, too, is easy to prepare.  Place the arm roast in a crock pot (or a covered pot in the oven) at no more than 180oF.  A little lower is better!  Keep covered and cook for ten hours or more.  Always make sure during the entire cooking period that there is ample juice in the bottom of the pot.  About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion.  Near the end, pull out the round marrow bone, scoop out the marrow and stir the marrow into the juice in the bottom of the pan.  Throw the bone to the dog. Ladle the juice over the meat when serving.  Incredible flavor and incredibly good for you!

Ground Beef is a staple in our house and 100% grass-fed ground beef is tops.  It is great for meat loaf, ground beef steak, taco salad (no taco shells please), meat balls, and the list goes on and on.  Also, it's a great breakfast meat.  Remember, for proper nutrition one should eat 100% grass-fed meat 2-3 times a day.

Ground Beef Patties are simple and quick.  Once again do not overcook.  All one needs is an internal temperature of 160oF (medium) to kill every known pathogen.  When cooked at that temperature, a ground beef patty is pink and moist in the middle.

Ground Bison/Buffalo has all the same great attributes of ground beef, but with a slightly different flavor.  Follow cooking instructions for ground beef.