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Cooking Tips

Tips on cooking our meats

 

TIPS FOR COOKING YOUR BROWNING HOMESTEAD MEAT

TEMPERATURE

The biggest mistake in cooking grass fed meat is overcooking it – it’s exactly how to end up with a tough piece of meat.

The USDA guide to safe cooking temperatures recommends:

Beef whole cuts (steaks and solid cuts, not ground) be cooked to 145ºF, with a rest period of  3 minutes.  For ground beef, the USDA recommends 160ºF.

For pork, in 2011 the USDA lowered the recommended temperature for whole cuts of pork from 160ºF to 145ºF, then allowing a 3 minute rest period. This change did not apply to ground pork, which is still recommended to be cooked to 160ºF.  

TIME

7Grass fed meat has high protein and low fat levels, and may require up to 30% less cooking time than grain fed meats.  Use of a meat thermometer, removing your meat 10 degrees below your final cook temperature and allowing it to continue cooking off the heat source, will also help prevent overcooking. All meat will continue to cook when removed from heat, so be careful with your lean grass fed meat, don't let it go from perrfect to overdone!   

TENDERIZING TIPS7

 OLIVE OIL.    Since grass fed meat is extremely low in fat, coat with extra virgin olive oil or your favorite light oil for flavor enhancement and easy browning.

TENDERIZERNo, not a chemical tenderizer!  After all, we make sure our animals are free from unnatural substances on the farm, and we don’t recommend you adding the chemicals at home. A standard mallet style meat tenderizer will work just fine.  For decades we have used the Jaccard meat tenderizer (the same one for all those years!) so that’s the one that we prefer.

 MARINATE.   If you don't own a meat tenderizing tool, we recommend marinating your beef before cooking, especially the more economical cuts like the London broil cuts (round and shoulder steaks.) We prefer to choose a marinade recipe that doesn't mask the flavor of meat but contains an acidic to break down muscle.  Lemon, vinegar, wine, yogurt and beer can all be good choices.  Always remember that your grass fed meats cook quicker and also take on flavor quicker as well, so no matter what combination marinade you use, it will not have as much time to “cook off”.  Always refrigerate your meat while marinating, and discard used marinade.  If you want to garnish your cooked meat with the marinade, set some of the marinade aside beforehand.

 

 

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