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Suggestions for Preparing and Cooking our Grass-Fed Beef To ensure that your lean beef remains tender and moist:
Fat in meat acts as an insulator during the cooking process helping to keep natural meat juices from cooking away. Grass-fed beef is lean beef, and it needs a little more attention when cooking in order to maintain its tenderness and juiciness. Less-tender cuts like round, chuck, and rump generally require moist-heat methods such as braising, or slow cooking in liquid. However, dry heat methods can be used in combination with certain marinades. To tenderize, a marinade must contain an acidic ingredient such as lemon or tomato juice, wine, vinegar or yogurt. Marinate for at least 6 hours. However, marinating longer than 24 hours breaks down meat fibers and will yield a mushy texture. We do not recommend microwave cooking because this process can change the texture and flavor of beef, and reduce tenderness. Our grass-fed ground beef is also excellent quality beef - no added fat or fillers, and there's virtually no excess grease to discard. When grilling or frying as burgers, cooking time needs to be reduced to achieve desired doneness. All of our beef is delivered wrapped and frozen. To prepare your next meal, thaw the packages on a plate (to catch juices) overnight in your refrigerator, or for no longer than a couple hours at room temperature out of direct sunlight. We hope you enjoy our product!Sincerely, |
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