Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 My farmer told me with grass fed meats, the cooking has to be long (slow) and low. She recommended that with a regular beef roast to put it in the oven at no higher than 300* -325* F and let it roast all day long. I have never had a problem with tough meat when following the low and slow technique. Most, if not all of our roasts (and chicken, too) are falling off the bone tender and juicy. HTH, " I do not ask that Thou should give me some high or noble task. Give me little hands to fold in mine. Give me little children to point Thy way, over the strange, sweet path that leads to You. Give me little voices to teach to pray. Give me shining eyes Thy face to see. The only crown I ask to wear is this, that I may teach my children. I do not ask that I may stand among the wise, the worthy, or the great; I only ask that softly, hand in hand my children and I may enter at the gate. " -Anonymous tough meat Hi, I'm new to this group and newly exploring a " Nourishing Traditions " lifestyle. I just rec'd a large order of meat from the Whole Farm Coop (http://www.wholefarmcoop.com/)--loved it--they delivered to a church in my neighborhood, and I'm thrilled to have a freezer full of grass-fed, free-range, etc. etc. First steaks I broiled were pretty tough. Got smart with the chicken and marinated it over night--but it was still mighty chewy. I'm glad those critters led happy, productive lives, but how do I make them taste like they led lives of fattened sloth?! I'm seeking the tender- falling-off-the-bone-juicy experience. Any tips? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 You have to cook organic meat at a lower temp for longer. That works well! Krista Boos Creative Memories Senior Consultant Memory Keeping at Its Best! Organized Life: Organization Consulting Creating Order from Chaos 952-707-1263 babymonkeytoes@... tough meat Hi, I'm new to this group and newly exploring a " Nourishing Traditions " lifestyle. I just rec'd a large order of meat from the Whole Farm Coop (http://www.wholefarmcoop.com/)--loved it--they delivered to a church in my neighborhood, and I'm thrilled to have a freezer full of grass-fed, free-range, etc. etc. First steaks I broiled were pretty tough. Got smart with the chicken and marinated it over night--but it was still mighty chewy. I'm glad those critters led happy, productive lives, but how do I make them taste like they led lives of fattened sloth?! I'm seeking the tender- falling-off-the-bone-juicy experience. Any tips? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2006 Report Share Posted February 27, 2006 It took me a bit to get use to the firmer texture of grass/pasture raised meats. Now I prefer them! I have found too that if I eat a regular chicken from the store, I get sick to my tummy, feel like I am going to vomit. If I eat a pasture raised one, I feel great! I have tested this a few times now and with chicken from different places and same results. I have not done this with beef yet. We were able to get 1/4 of good grass fed beef and so we have been enjoying that. I will say though that slow cooking is best and plus I think it makes things taste better anyways. Kimi ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ www.Jremedies.com Why is it that our children can't read a Bible in school, but they can in prison? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2006 Report Share Posted February 28, 2006 I usually dry age the grass-fed beef in the frig for a few days before using it. Just unwrap it after thawing and put on a rack and allow it to dry out and age for a few days before using. You can even put it on a plate and just flip it over every once in a while. Really seems to improve the tenderness. --- Kimi <kwolffden@...> wrote: > It took me a bit to get use to the firmer texture of > grass/pasture raised meats. Now I prefer them! I > have found too that if I eat a regular chicken from > the store, I get sick to my tummy, feel like I am > going to vomit. If I eat a pasture raised one, I > feel great! > > I have tested this a few times now and with chicken > from different places and same results. I have not > done this with beef yet. We were able to get 1/4 of > good grass fed beef and so we have been enjoying > that. > > I will say though that slow cooking is best and plus > I think it makes things taste better anyways. > > Kimi > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > www.Jremedies.com > > Why is it that our children can't read a Bible in > school, but they can in prison? > > [Non-text portions of this message have been > removed] > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2006 Report Share Posted March 1, 2006 I just borrowed a cookbook from a friend, The Grassfed Gourmet by . Not only is it packed full of very useful (and I am sure delicious) recipes, but it give detailed advice on cooking many different cuts of grassfed meat. Quoting : > tough meat > > > Hi, I'm new to this group and newly exploring a " Nourishing Traditions " > lifestyle. I just rec'd a > large order of meat from the Whole Farm Coop > (http://www.wholefarmcoop.com/)--loved > it--they delivered to a church in my neighborhood, and I'm thrilled to > have a freezer full of > grass-fed, free-range, etc. etc. > > First steaks I broiled were pretty tough. Got smart with the chicken and > marinated it over > night--but it was still mighty chewy. I'm glad those critters led happy, > productive lives, but > how do I make them taste like they led lives of fattened sloth?! I'm > seeking the tender- > falling-off-the-bone-juicy experience. Any tips? > > > > > > Quote Link to comment Share on other sites More sharing options...
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