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Tips for cooking Grass Fed meats
Grass-fed meat cooks differently from grain-fed meat.
It is best when cooked at a lower temperature and slowly simmered in a liquid.
Marinating the meat for an hour or more in the refrigerator helps to tenderize the meat.
The fibers are thus broken down and become succulent.
You can tell when the meat is cooked because the pieces will break up with a fork.
Because of the this method of cooking, using a slow cooker/crock pot is an excellent way to prepare meals.
Keep your meat frozen until you are ready to use it. Thaw it completely before cooking.
When defrosting place the vacuum-packed cut in the refrigerator overnight.
If you are in a hurry, place the package in a bowl of cool water.
Never use warm water. Do not defrost in the microwave.
When grilling, keep basting with a marinade throughout grilling to add moisture. Use tongs not forks to turn the meat.
This allows the natural juices to remain in the meat. Leave the lid down on the grill.
Let your beef rest 10 minutes before slicing. This allows the juices to circulate back to the meat.
Recipes coming soon!