390 Harvest Lane
Bangor , PA 18013
ph: 610-599-9074
fax: 610-599-9074
info
GRASS-FED BEEF HANDLING TIPS:
FOR STARTERS, GRASS-FED CATTLE ARE NOT HOSTS FOR E. COLI O157:H7. THAT STRAIN OF E. COLI CAN ONLY LIVE IN AN ACIDIC DIGESTIVE TRACT OF ANIMALS FED GRAIN.
*THAW YOUR FROZEN MEAT SLOWLY IN THE REFRIGERATOR IN ITS ORGINAL VACUUM-SEALED PACKAGE. FOR A QUICKER THAW, SUBMERGE THE WRAPPED AND SEALED PACKAGES IN COLD WATER FOR ABOUT AN HOUR. NEVER USE THE MICROWAVE TO THAW THE MEAT—YOU RISK COOKING IT.
*LET STEAKS STAND IN THEIR VACUUM-SEALED PACKAGE, ALLOWING THEM TO REACH ROOM TEMPERATURE PRIOR TO COOKING.
*BRUSH A LITTLE OLIVE OIL ON THE MEAT BEFORE GRILLING, BROILING OR FRYING TO PREVENT STICKING AND TO HOLD IN A BIT OF MOISTURE.
*BECAUSE GRASS-FED BEEF COOKS QUICKLY, MARINATING IS A GOOD WAY TO ADD MOISTURE AND INTERESTING FLAVORS.
*USE TONGS TO TURN YOUR MEAT. FORKS CAUSE PRECIOUS JUICES TO DRAIN AWAY.
GRASS-FED BEEF COOKING AND GRILLING TIPS:
*PUT AWAY YOUR TIMER AND GET A GOOD MEAT THERMOMETER. GRASS-FED BEEF IS SIGNIFICANTLY LOWER IN FAT THAN THE MEATS YOU’RE LIKELY TO FIND IN GROCERY STORES. SINCE FAT WORKS AS AN INSULATOR, IT CHANGES THE WAY YOUR MEAT COOKS. LEAN ROASTS WILL COOK IN THE OVEN FASTER THAN ROASTS THAT ARE HIGHER IN FAT. GRASS-FED BEEF COOKS ABOUT 30% FASTER THAN CONVENTIONAL BEEF BECAUSE IT IS LEANER AND RICHER IN HEALTHY OMEGA 3 FATS, WHICH MELT QUICKER AT A LOWER TEMPERATURE.
*TURN DOWN THE HEAT. IF THE HEAT IS TOO HIGH WHEN GRASS-FED BEEF IS COOKED, THE MOISTURE AND THE FAT WILL EXIT QUICKLY, WHICH WILL TOUGHEN THE PROTEIN.
*COOKING ON THE STOVE IS A GREAT WAY TO CONTROL YOUR TEMPERATURE WHEN COOKING GRASS-FED CUTS. IT’S EASIER THAN THE GRILL, AND BECAUSE YOU CAN USE LOWER TEMPERATURES, SMOKE AND SPLATTER ARE LESS OF A PROBLEM.
*ALWAYS RELY ON A COMBINATION OF TOUCH, SIGHT AND A MEAT THERMOMETER TO TEST DONENESS. THERMOMETERS WORK WELL ON THICK CUTS. THE MEAT WILL CONTINUE TO COOK WHEN IT’S REMOVED FROM THE HEAT. THE TEMPERATURE CAN INCREASE UP TO 10 DEGREES ON THICK CUTS.
*DRY-HEAT COOKING METHODS VS. MOIST-HEAT COOKING METHODS. DRY-HEAT COOKING METHODS ARE APPROPRIATE FOR TENDER CUTS OF MEAT, SUCH AS LOIN CUTS. MOIST-HEAT METHODS ARE USED FOR TOUGHER CUTS OF MEAT, SUCH AS SHOULDER CUTS.
*SEASONINGS AND SAUCES. WHILE MEATS SOLD IN GROCERY STORES MAY BENEFIT FROM HEAVY SEASONINGS, PRIME CUTS OF GRASS-FED MEAT HAVE SUFFICIENT FLAVOR TO STAND ON THEIR OWN. START OUT WITH A SIMPLE HERB RUB OR JUST SALT AND PEPPER SO YOU CAN EXPERIENCE THE TRUE FLAVOR OF THE MEAT.
*GRILL OVER MEDIUM-HIGH HEAT. TO TEST THE TEMPERATURE, YOU WILL BE ABLE TO HOLD YOUR HAND FIVE INCHES ABOVE THE GRILL RACK FOR FOUR TO FIVE SECONDS. IF YOU LIKE YOUR STEAKS GRILLED RARE OR MEDIUM-RARE, SEAR THEM ON BOTH SIDES OVER HIGH HEAT FOR A MINUTE TO DEVELOP A DARK BROWN, FLAVORFUL CRUST TO LOCK IN THE JUICES.
*GRILLING TIMES WILL VARY DEPENDING ON YOUR PREFERRED METHOD—GAS, CHARCOAL OR WOOD, LID CLOSED OR OPEN. FOR EXAMPLE: A RIB-EYE STEAK SEARED ON BOTH SIDES AND COOKED WITH THE LID CLOSED ON A GAS GRILL WILL TAKE APPROXIMATELY THREE MINUTES ON THE FIRST SIDE AND TWO MINUTES ON THE SECOND SIDE TO PRODUCE A MEDIUM-RARE STEAK.
*AFTER TAKING STEAKS OFF THE HEAT, LOOSELY COVER THEM AND LET REST FOR ABOUT FIVE MINUTES BEFORE SERVING. THIS WILL CAUSE THE JUICE IN THE STEAKS TO REDISTRIBUTE BACK TO THE MIDDLE AND REMAIN IN THE STEAKS WHEN YOU CUT THEM.
*FOR A PERFECT BURGER—PATTIES SHOULD BE ¾ INCH THICK ON THE EDGES AND ½ INCH THICK IN THE CENTER. TO DO THIS, SIMPLY FORM THE BURGER THEN GENTLY PRESS IN THE CENTER ON ONE SIDE TO FORM A SMALL DEPRESSION. THESE PATTIES WILL COOK EVENLY AND WILL NOT BE PUFFY AND ROUND. IF YOU ARE GRILLING YOUR BURGER, BE SURE THE GRILL IS HOT AND GRATE IS CLEAN, AND BRUSHED WITH A LITTLE OIL TO PREVENT STICKING. THEY SHOULD BE GRILLED FOR A NICE CRUSTY EXTERIOR AND A JUICY INTERIOR, WITH A MINIMUM INTERIOR TEMPERATURE OF 160 DEG. F. A SIX OUNCE BURGER WILL TAKE APPROXIMATELY 2 MINUTES AND 30 SECONDS ON THE FIRST SIDE AND 3 MINUTES ON SECOND FOR A MEDIUM DONE BURGER. DON’T PRESS ON THE BURGERS WITH YOUR SPATULA WHILE COOKING!!—YOU’LL SQUEEZE OUT THE JUICES.
SUGGESTED GRASS-FED BEEF COOKBOOKS:
*”THE GRASSFED GOURMET COOKBOOK” BY SHANNON HAYES (EATING FRESH PUBLICATIONS),
*”PASTURE PERFECT” BY JO ROBINSON (VASHON ISLAND PRESS).
GENERAL INFORMATION ON A QUARTER OF GRASS-FED BEEF
NOTE: THE TAKE HOME WEIGHT OF A QUARTER OF BEEF IS APPROXIMATELY 70 – 80 LBS. DEPENDING ON YOUR CUTTING INSTRUCTIONS, TRIMMING, AND DEBONING. THE APPROXIMATE NUMBER OF PIECES YOU WILL RECEIVE WILL VARY DUE TO THICKNESS OF STEAKS AND SIZE OF ROASTS YOU REQUEST. IF YOU ARE INTERESTED IN RECEIVING DIFFERENT CUTS (SUCH AS NY STRIP, TENDERLOINS, DELMONICOS, ETC.), WE WILL THEN BE CUSTOMIZING YOUR ORDER AND REDUCING SOME OF THE CUTS LISTED BELOW AND ADDING MORE TO THE GROUND BEEF. SOME REQUESTS MAY INCUR AN ADDITIONAL CHARGE.
*20 TO 30 LBS. GROUND BEEF,
*(2-3) CHUCK ROASTS,
*(1) RIB ROAST OR (6-9) RIB STEAKS,
*(1) BRISKET,
*(4) 1 LB. PACKS STEW MEAT,
*(2) 2 LB. PACKS SHORT RIBS,
*(2) 3 LB./EACH LONDON BROIL,
*(2-3) BOTTOM ROUND ROAST,
*(1-2) EYE ROUND ROAST,
*(1-2) RUMP ROAST,
*(4) 1 LB. PACKS CHIP STEAKS,
*(5-7) SIRLOIN STEAKS,
*(1-2) PORTERHOUSE STEAKS,
*(6-8) T-BONE STEAKS.
DEFINING SOME OF THE CUTS:
-CHUCK ROAST: EASY TO PREPARE IN CROCK POT OR COVERED POT IN OVEN AT ABOUT 200 DEGREES. KEEP COVERED AND COOK FOR SIX HOURS OR MORE. ONIONS, CELERY, GARLIC, OR OTHER VEGETABLE FAVORITES MAY BE ADDED.
-SHORT RIBS: PERFECT FOR BARBECUING LOW AND SLOW WITH A GREAT SAUCE OR COOKED IN A COVERED PAN IN THE OVEN OR A CROCK POT AT ABOUT 200 DEGS. FOR SIX HOURS OR MORE.
-RUMP OR ROUND ROASTS: BONELESS ROASTS FOR ROASTING LOW AND SLOW IN THE OVEN. THESE ROASTS SHOULD BE PREPARED WITH A MEAT THERMOMETER AND COOKED TO NO MORE THAN MEDIUM-RARE.
-PORTERHOUSE, T-BONE AND NY STRIP: ARE BEST GRILLED LOW AND SLOW TO A DONENESS NO MORE THAN MEDIUM-RARE. STEAKS LIKE THIS SHOULD NEVER BY COOKED IN A CROCK POT.
Copyright 2010 Harvest Home Meats. All rights reserved.
390 Harvest Lane
Bangor , PA 18013
ph: 610-599-9074
fax: 610-599-9074
info