Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef
Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef
Highland Farm :: Riner, Virginia :: Products & Ordering Highland Farm :: Riner, Virginia :: Highland Beef Highland Farm :: Riner, Virginia :: Nutrition Facts & Tips Highland Farm :: Riner, Virginia :: About Highland Farm Highland Farm :: Riner, Virginia :: Home
Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef

Cooking tips for grass-fed beef

  • Do not cook grass-fed beef cold straight from a refrigerator. Bring the beef to room temperature before cooking. Never thaw grass-fed beef in the microwave! For quick thawing, place vacuum-sealed package in cold water for a few minutes.
  • The primary culprit for tough grass-fed beef is overcooking. Don’t over cook!
  • Always cook at very low temperatures in a sauce to add moisture. (because the fat content is so low)
  • Always use tongs when turning your meat. Use of forks will cause you to loose precious juices. 

ROASTS

  • Reduce the temperature of most recipes by 50 degrees (generally to about 275 degrees for roasting)
  • Always using slightly shorter cooking time even at the lower temperature. 
  • When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.
  • Use a thermometer to test for doneness. Remove the roast from your heat source 10 degrees before it reaches the desired temperature  (115-125 degrees).

STEAKS

  • Never go straight from the package to the grill.
  • Marinate steaks before cooking (for up to 24 hours) especially lean cuts like New York and Top Sirloin.
  • Choose a marinade recipe that does not mask the delicate flavor of grass-fed beef, but enhances the moisture content. A great choice is any marinade using lemon, vinegar, wine, beer, or bourbon. ALWAYS marinate in the refrigerator for safety.

GROUND BEEF

  • Remember grass-fed Highland burgers are 85 to 90 percent lean, so some moisture is needed to compensate for the lack of fat. Don’t place burgers on grill or pan without added moisture, butter, or oil. Sear the burger quickly over a high heat on one side to seal in its natural juices and then reduce the heat to medium or low.
Highland Farm :: Riner, Virginia :: Local Producers of Natural Pasture Raised Beef
 
© Copyright 2008 Highland Farm
Designed & Hosted by