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Cooking Tips

Tips on cooking our meats

 

TIPS FOR COOKING YOUR BROWNING HOMESTEAD MEAT

 

The biggest mistake in cooking grass fed meat is overcooking it – it’s exactly how to end up with a tough piece of meat. Grass fed beef and lamb is best cooked rare to medium.  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.  

If you prefer your meats well done, cook at low temperatures, in a sauce or other method that will add moisture.  Grass 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!   

 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 London broil and shoulder steaks. We prefer to choose a marinade recipe that doesn't mask the flavor of meat but adds moisture.  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.

 

 

Lamb Sausage is back - 3 kinds this year! June 30th, 2017

Browning Homestead Farm Our Lamb Sausage is back, and this year we had three different kinds of Lamb Sausage made: Lamb Kielbasa  Lamb Sausage with Basel Lamb Sweet Italian Sausage   We will

New recipe: Sausage, Tomatoes & Greens over RiceMay 28th, 2017

1lb Browning Homestead Sweet Italian Sausage, sliced into ¾” pieces 2 medium shallots, chopped   6-7 fresh, juicy tomatoes, chopped (or a 28oz can of petite diced tomatoes in juice)

Bacon, Sweet Italian SausageMay 26th, 2017

Browning Homestead Farm Bill picked up our Bacon and Sweet Italian Sausage at Noacks yesterday, just in time for a long Memorial Day weekend of cooking with family and friends and of course, BBQ. As a

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