Cook Grass-Fed Meats Perfectly, Every time.
Let’s Get started with the most Frequently asked question about our Meats!
“Aren’t Grass-Fed/Pasture Raised Meats Tough And Dry?”
Actually if raised well, and cooked properly grass-fed meats are the most tender and flavorful cuts of meat I have ever eaten.
Want to know our secret sauce to perfectly succulent every time?
Knowing which cuts prefer dry or moist heat cooking methods, and the internal temperature to finish them at. Grass-Fed and Pasture Raised meats have a lower recommended internal cooking temperature than grain fed, grain finished animals.
Pro-Tip 1: Use our Guide to Figure out Internal Temperature for your protien
Pro-Tip 2: Use the Guide to Determine which cooking method is best suited for that cut of meat.
Pro Tip 3: Turn Down the heat, usually 25F Less than whatever you typically cook at, 325F instead of 350F.
Pro Tip 4: Use a Meat Thermometer to check your progress, we like the MEATER Brand.
Pro-Tip 5: Remove from heat early and allow to rest.
Remove your cut from the heat 2-10F before it reaches the desired temperature. This will require digression on your part, a lamb chop will be removed 2-3F Degrees early and rest for 2-5 Minutes. A leg of lamb would be pulled 7-10F Degrees early and rest 10 Minutes before slicing. The trick is to be patient and not slice or puncture the meat. Allowing the juices to remain in the meat, and the cut to finish cooking off direct heat. The meat will continue to cook outside of a heat source, so if you pull a whole chicken out at 165F and allow to rest it will finish close to 170F, which risks over cooking the white meat in my opinion.
