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The following general guidelines are applicable to all cuts of
pasture-finished beef, lamb, goat, and chicken.
 | Freezer life: Up to 12 months if your
freezer is set below 0 degrees. We recommend purchasing a small
thermometer to place in your freezer in order to monitor the temperature. |
| Temperature: Because of their leanness,
always cook these meats at a lower temperature than normal. |
| Cover: While they're cooking, we cover
our roasts but not our steaks. Roasts need to cook in their own juices
to prevent drying out. If you feel your steaks are too dry, you may
want to cover them as well. |
| Marinade: If time permits, marinate the
meat in your preferred sauce for a few hours, even 24 hours if you really
want to impress someone with your cooking skills. There are numerous
bottled and packaged marinades available at the supermarket or health food
store, such as worcestershire- or vinegar-based mixtures. Marinades
will produce the most tender and succulent steaks and roasts. |
| DO NOT OVERCOOK!!! This is the most
abused rule. Even if you like a well-done steak, you won't like one
that is overcooked because it will be tough and dry. These meats are
easy to overcook because they don't contain as much internal fat to cool
down the meat. Consequently, these meats will continue to cook even
after you remove them from the grill or oven, so cook them somewhat more
rare than you really want. Then they'll be just right when you get
them on your plate. Trust us when we say, "Err to the rare." You can always put it back on
the grill, but you can't "un-cook" it. |
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