About Grassfed Meat
Our grassfed meat is a bright red color from the high vitamin E level. It
is usually adequately marbled to moderately marbled in the muscle with a small
amount of fat on the exterior of the cut. Grassfed meat has a very long
shelf life-up to 10 years if kept frozen solid. Because the meat does not
have the extreme amount of fat that grain fed meat has, we cook it at a lower
heat to preserve the moisture and allow it to rest after cooking to reabsorb the
juices that happen at cooking.
I use a little olive oil in the pan to allow the outside edges to sear and keep
the juices in. I try not to pierce the cooked surface so the juices do not
leak out. I use a slow cooker frequently to cook roasts and they are
usually so tender that they fall apart when cooked at a low heat.
The meat juice is very tasty and has lots of Omega 3's so it is a great base for
soups and casseroles. The ground beef is very lean, appearing to be leaner
than the 93% lean meat sold in the grocery stores. We have been told that
some people feel the lean ground meats do not hold together to grill or fry
burgers and they add grated Romano cheese at a rate of 1/4 cup grated Romano
cheese to 2.5# of ground beef. I have done that and feel the cheese adds a
mellow sweet flavor, but we like the flavor by itself. I usually salt the
meat lightly on both sides at cooking.
The good Omega 3 fats and CLA are in the fat of grassfed meat. Flavor in
meat comes from the fat, so the fat should be consumed for the most flavor and
the full health benefits. Grassfed meat will have some flavor as opposed
to grain fed meat that is quite bland and needs seasoning to have a flavor.
I only use coarsely ground pepper and salt to season our meat and rarely use any
sauces on steaks as the cooked meat has an appealing flavor by itself.
If you would like even more information on Grassfed Meat, check out this
very informative web site:
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