How To Cook Circle C Farm Meats

Cooking Tips for Grass Fed Grass Finished and Pasture Raised Meats

This may hurt your feelings, but it is true.

Meat often comes out tough or chewy is because it was cooked wrong.  

Our meats NEED it LOW and SLOW! 

If you cook our meats for too long, over too high of heat or too fast over the heat, then you are likely going to end up un happy :(

 

So, here are a few tips to avoid that...

 

Food

Type

Internal Temperature (°F)

Ground meat and meat mixtures

Beef, pork, veal, lamb

160

Turkey, chicken

165

Fresh beef, veal, lamb

Steaks, roasts, chops Rest time: 3 minutes

145

Poultry

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165

Buy A Meat Thermometer

LOW and SLOW....

That is our motto here at Circle C Farm

When cooking grass fed and grass finished meats, the most important thing to remember is to cook the meat LOW (at a low temperature) and SLOW (for the meat to cook slow)!

IF the heat is TOO HIGH or TOO HOT or you try and cook it TOO FAST, then the meat will end up dry, tough and chewy. NOT the meats fault.

 * Our meats are leaner, with amazing flavor, BUT no "feedlot" fat development or marbling, so that is why your temps need to be lower.  The natural marbling in our meats lend themselves to amazing flavors, so your meal will taste amazing.   

You are actually working with the ONLY the soft meat, no preservatives no injected salt water solutions, no preservatives either.