Cooking Tips

Thawing Meat:

• The best method of thawing frozen meat is over night in the refrigerator; allowing it to thaw evenly. You can also wrap it  it in a plastic air-tight bag and submerge it in cold water in the sink.

Tips for the  BBQ:

• Grassfed meat is leaner than grainfed meat and therefore should be cooked slowly on a low flame ( lean muscle has less insulating fat, therefore, extreme heat travels too quickly and tends to "shock" the fibers into contracting which can result in a less tender steak.)

• Brushing the steak with salt water periodically keeps it moist (use a quality sea salt whenever possible) .

• Do not overcook your steak.

• Avoid salting the meat before BBQing because this draws the juices out and may make your steak dry.

• Instead add spices (rosemary, thyme, cilantro, basil, red wine) to the salt water while the meat is over the fire.

Roasting

• Before putting the roast in the oven, 'seal' in its juices by putting the roasting dish on the stovetop first and browning the roast on all sides in a good quality fat or oil. This helps keep the roast succulent.

• Use low heat, for 2 to 4 hours depending on the size of your roast and the degree of cooking you like most.