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Blog posts of '2014' 'March'

How To Cook Grass-fed Meats - By Mike Buck

Because grass fed beef is lower in fat than grain fed beef, it often presents challenges in the kitchen. If you’ve ever eaten grass fed beef that was tough or dry then you know what we’re talking about. Below are some tips to help you take advantage of all the health benefits that grass fed beef offers, while still retaining the delicious flavor!

Preparation

Preheat! Always preheat your oven or grill before cooking, this will ensure accurate cooking temperatures and an efficient cooking process.

Invest in a meat thermometer! We know you can “eye” a steak and know when it’s done, but these are much leaner and have much less wiggle room. A grass fed steak can go from perfectly cooked to over cooked within a minute! A thermometer ensures accuracy.

Always begin cooking your meat at room temperature. Plan ahead and remove the meat from the refrigerator before hand and allow it to reach room temperature. This way the meat will take less time to reach proper internal temp and every stays juicier!

Tenderize or Marinate. For tougher cuts of meat try tenderizing with a meat mallet or use a Jaccard meat tenderizer. Marinating beef in the refrigerator is also an option. Experiment with salad dressings, citrus juice, vinegars, bourbon, beer, or wine. The marinating process adds moisture and also tenderizes the beef.

Coat steaks in drawn (melted) butter or ghee. This enhances flavor and browning and also helps prevent sticking.

For oven roasting/braising, lower the temperature of the recipe by about 50 degrees but keep the cooking time the same. This lower temperature will not dry out the leaner grass fed beef.

Let’s get cooking!

First off, grass fed beef is meant to be enjoyed Rare, Medium Rare, or Medium. That’s all folks! Due to it’s low fat content, it is too tough and dry once overcooked. This is another reason why having a meat thermometer is so critical.

Your internal temperatures you are watching for are as follows:

Rare 120 F
Medium Rare 125F
Medium 130 F

When grilling, keep your grill temperatures the same as you would a grain fed steak. However your cooking time will be about 30% less! Sear those steaks on high heat and then reduce heat. Keep an eye on your thermometer and keep in mind that they will be cooking much faster than grain fed.

Don’t poke the meat with forks or prongs! Don’t pat your burgers down with spatulas either! Messing with your meat like this will cause precious juices to drip out, meaning flavor is lost forever! Be gentle! Use tongs!

Remove meat before it reaches that final temperature! Take it off the heat about 10-15 degrees before it reaches your goal temperature. It will finish cooking while it rests.

Always allow it to rest! 5-10 minutes depending on the cut. This gives time for the juices to redistribute. Otherwise they will spill all over the cutting board or your plate, when you first cut into the meat. That’s a lot of flavor you’re losing out on!

Don’t be afraid to add a bit of butter on top of the steak while it rests. It’s the perfect compliment in flavor to an expertly cooked steak!

The Case For Local Milk

So the folks from Feliciana's Best Creamery, Mike and Patty Brian, run a vertically integrated milk operation where they own the cows and the processing and bottling equipment, to produce delicious local milk for you, their customer. We wanted to take the time to discuss why their milk is not only delightfully delicious but also extremely nourishing for you and your family. If you drive to Mike's family-run farm, you'll find free-roaming cows grazing on grass (see image below) - According to World's Heathiest Foods (www.whfoods.com), grass feeding improves the quality of cow's milk, and makes the milk richer in omega-3 fats, vitamin E, beta-carotene, and CLA (a beneficial fatty acid). Plus, THEIR COWS ARE NEVER FED ANY HORMONES OR ANTIBIOTICS.

 

Not only is Mike's milk derived from cows that are raised primarily on natural pastures, but during processing, their milk is pasteurized at a lower temperature. The chart below shows the health benefits of consuming low-temperature pasteurized milk.

Further, the milk that is bottled is not homogenized - Homogenization takes any milk with cream (Whole, 2%) and breaks down the cream particles so that they are the same size as the rest of the milk. This allows for the milk to have an even consistency (no cream rising to the top of the milk).  There are 2 camps about the homogenization of milk out there: One camp (like Dr. Kurt Oster) believes that homogenization actually increases the risk of heart disease, their argument being when the milk is homogenized, the fats in these smaller cream particles are abosrbed through the stomach lining of our body and go straight into our blood stream and deposit in our arteries while non-homogenized milk allows these fats to get digested in the stomach and be used for energy and nutrients. In the other camp, there are several studies that assert, in layman's terms,  that correlation does not equal causation (like Dr. Andrew J. Clifford from UC Davis).


OUR THOUGHTS: Non-homogenized milk from Feliciana's Best Creamery just tastes super creamy and delicious. Way creamier than homogenized milk. If there are any additional health benefits...well that's lagniappe! So the next time you see cream in the milk, just dip your finger in it and relish the healthy goodness that Mike and Patty Brian work so hard to provide for you and your family (seriously....it tastes like fresh whipped cream).

30 Minute Meal Ideas - Berkshire Pork Chops and Cabbage

This meal idea is perfect for those days when you're tired and just don't feel like spending a lot of time in the kitchen, but still want to eat a fresh, tasty, and healthy dinner with your family (or by yourself). This meal requires minimal chopping and marinating - from fridge to plate in less than 30 minutes 


What You'll Need

1-2 pack(s) Berkshire pork chops
1/4 - 1/2 head of cabbage, chopped coarsely
3-4 Tablespoons Re: marinade
Coffee BBQ rub from Red Stick Spice Co. to taste
4 Tablespoons gourmet olive oil (garlic-infused)


How To Make

1) Season pork chops with the coffee BBQ rub generously on all sides
2) Heat 2 tablespoons olive oil on medium high heat in a cast-iron skillet

3) Sear pork chops on both sides for 3 minutes on each side
4) Remove from skillet, wrap in foil, and put in the oven set at 170 F (Warm)
5) Add 2 tablespoons olive oil to skillet and scrape all the yummy goodness on skillet
6) Add chopped cabbage, Re: marinade, salt, pepper and a pinch of sugar (helps with carmelization)
7) Cook 20 minutes on medium heat stirring every 3-4 minutes, until desired softness is reached

What You'll Get

2-4 delicious pork chops on a bed of deliciously fresh and crunchy cabbage

Beer-braised Goat Chops


These grass-fed goat chops are a meat lover's dream. Because they're grass-fed, the goat meat is very delicate and tender and prone to getting tough if over-cooked. On the bright side, the fact that the meat is grass-fed makes it very healthy for you and your family to consume, with a larger amount of unsaturated fats (omega 3's) and less saturated fats. When cooked right, the tenderness and flavor of these chops is incredible!!


What You'll Need

1 pack grass-fed goat chops
10-15 brussel sprouts
10-15 carrots, leaves removed
3 Tablespoons Re: marinade
1/2 cup dark beer/ale like a bock
1/2 cup chicken stock
Salt, Pepper and other spices to taste (Use the Coffee BBQ rub from Red Stick Spice Co. if you desire)
2 Tablespoons fresh ghee

How To Make

1) Season goat chops with the coffee BBQ rub generously on all sides
2) Heat ghee on medium high heat in an oven-safe skillet

3) Sear goat chops on both sides for 90 seconds on each side
4) Add brussel sprouts on all sides of goat chops in the skillet

5) Top the chops with carrots
6) Add the Re: marinade, followed by the beer and the chicken stock
7) Cover and set in oven at 275 F for 60 minutes
8) OPTIONAL: After the chops are done, remove the meat and veggies from the braising liquid, add 1-2 teaspoons of flour and reduce the braising liquid over medium heat until a thick gravy forms (10-15 minutes).

What You'll Get

4-5 delicious goat chops
Soft, melt in your mouth brussel sprouts and carrots