Keegan Filion Farm pasture raised meats are expectedly different than conventional store bought meats in taste, texture, appearance, and preparation. As such we recommend the following guidelines for preparing and cooking our healthier meats and proteins.
Cooking pastured meats is not much different from what you are already doing. The biggest difference you may find is that natural, pastured meat cooks quicker than store bought meat and care should be taken not to overcook your specific cut. Certain cuts of pastured meat such as most beef steaks, round, pork chops, strip steak, etc. should be cooked quickly and at higer temperatures. Cooking cuts such as these quickly and without heating the interior of the cut too much leaves the muscle fibers tender and juicy. These cuts should be allowed to rest after cooking for a period of at least 5 minutes, preferably 10. Cover them with foil or a lid to give them time to reabsorb juices. If cuts like these are overcooked, the meat fibers will constrict and sieze up leaving a tough and chewy piece of meat.
Roasts on the other hand, should be cooked at lower temperatures and over a longer period of time. Searing a roast is a great way to add flavor through the Maillard reaction, which creates that rich, almost caramel-like flavor that comes with browned meat. We recommend searing all sides of a roast on high heat for a few minutes per side and then transfer to an oven or crock pot for lower temperature cooking or roasting. Cook until the meat falls apart in your mouth. If your roast is still tough, it hasn't cooked long enough.
In the following pages you will find basic cooking info as well as recipes and tips for making the most of your grass-fed gourmet experience.
We’d love to hear your recipes!
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