Cooking Tips for Grass-Fed Meats
Grass fed meat is best enjoyed rare to medium because it is low in fat (~85% lean)
- Coat your pan or grill with olive oil.
- Use caramelized onions or roasted peppers for added moisture on grill.
- Use marinades that add moisture but will not mask the delicate flavor: Lemon ~ Wine ~ Beer ~ Bourbon.
- Decrease cooking time by 1/3 to 1/2 and remove from heat source 10 degrees shy of desired temperature.
- “Sear and Baste” is a good rule for both steaks and roasts.
- Use Tongs to turn (not a fork).
- Do NOT thaw in microwave.
- Always pre-heat oven or grill.
Calculating Your Freezer Capacity
General Rule of Thumb: One cubic foot of freezer space can hold 30 pounds of meat. The conversion tables say 35 pounds; however, I like some leeway for those odd-shaped packages. My little freezer on the top third of my refrigerator is 4 cubic feet. Allowing room for the ice trays and obligatory Dreyers, 30-40 pounds of meat can fit in there.
Most people who own a freezer, own a 16 cubic foot model. This model can easily hold 500 pounds of meat. Just find the freezer tag and multiply the cubic feet by 30 pounds. You will then know your ability to buy in quantity. I am a great one to appreciate a budget, and I get a kick out of trying to “beat the numbers.” For instance: the price of a half a beef. This is 165 pounds of roasts, steaks, ground, stew, ribs, and those wonderful cross-cut shanks. OK, but how do I plan my budget? There are 52 weeks in a year. $1,100 divided by 52 weeks is only $21 per week. Try this same calculation with any of our quantity packages. It is a beautiful thing!