Grassfed Cooking Guide
The pastured environment develops lean meat full of flavor
Always preheat skillets, grills, pots, and ovens
Use a meat thermometer and temperatures specific to pastured meat
Roasts - brown over high heat to start followed by low heat over several hours
Burgers - season, shape with a center indent, and refreeze for 30 min before cooking
Premium Steaks - panfry, broil, or grill quickly over high heat 2-3 minutes/side and keep closer to rare
Wrap steaks in foil for 10 minutes after cooking to redistribute juices
Always preheat skillets, grills, pots, and ovens
Use a meat thermometer and temperatures specific to pastured meat
Roasts - brown over high heat to start followed by low heat over several hours
Burgers - season, shape with a center indent, and refreeze for 30 min before cooking
Premium Steaks - panfry, broil, or grill quickly over high heat 2-3 minutes/side and keep closer to rare
Wrap steaks in foil for 10 minutes after cooking to redistribute juices
Defrosting
RefrigeratorKeep packaged
~1 day per pound Safe in fridge for 3-5 days after thaw Safe to refreeze before & after cooking |
Cold Water BathKeep packaged
~1.5 hours per pound Cook day of defrosting Safe to refreeze after cooking |
MicrowaveRemove packaging
~5 minutes per pound Monitor meat to prevent overheating Cook immediately Safe to refreeze after cooking |
Recommended Cookbooks
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Recipes
Steaks & ChopsTequila Lime Skirt Steak FAjitas
USE: Beef Skirt Steak
Grilled Steak
USE: Porterhouse, T-Bone, Rib, Top Sirloin
Japanese Stew
USE: Flat Iron, Top Sirloin, Sirloin Tip
MORE
Bistro SteaK
USE: Porterhouse, T-Bone, Rib, Top Sirloin
Parmesan Lamb Chops
USE: Rib Chops, Loin Chops (Lamb)
SOUTHWEST Steak Salad
USE: Flank Steak, Sirloin Steak (or sirloin tip roast)
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RoastsCalifornia Pot Roast
USE: Chuck, Round, Shoulder
Charred Leg of Lamb
USE: Lamb Leg or Shouler
Oven-Baked Jerky
USE: Lamb Shoulder, Beef Round, Shoulder, Rump Roast MORE
Beef pho
USE: Chuck, Top Round Roast, or Sirloin Steak
Jamaican Beef STEW
USE: Chuck, Rump, Shoulder, Round
Cuban Style Beef
USE: Chuck Roast
Easy Mint Lamb Stew
USE: Lamb Shoulder, Lamb Stew
Garlicky Roast Beef
USE: Beef Shoulder, Rump, Round
Grilled Tri-Tip
USE: Beef Tri-tip
Hawaiian Teriyaki
USE: Beef Tri-tip, Sirloin, Top Round
Irish Stew
USE: Lamb Shoulder Roast, Lamb Stew
Thai Red Curry
USE: Eye, Top, Bottom Round Roast
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Ground & ExtrasWilly's Chili
USE: Ground Beef & Beef Stew (or any cubed roast)
Pure Beef MeatLOAF
USE: Ground Beef
Glazed Short Ribs
USE: Beef Short Ribs
MORE
Beef Fajita SOUP
USE: Beef stew meat (or cubed roast)
Cranberry Glazed Brikset
USE: Beef brisket
Greek Style Lamb Pitas
USE: Ground Lamb (or beef)
Simple Beef Short Ribs
USE: Beef Short Ribs
SAVORY LAMB SHANKS
USE: Lamb Shanks
RUSSIAN BORSCHT
USE: Beef stew meat (or cubed beef roast)
BAKED NACHOS
USE: Leftovers!
Roasted Beef Stock
USE: Beef Marrow and Knuckle Bones
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