COOKING TIPS
This meat is very lean, unlike grain-fed “supermarket” beef. Fat acts as an insulator in the cooking process, so our beef must be cooked at a lower temperature &/or for a shorter time. For our meats, “well-done is OVERDONE!
Steaks:
  • use medium heat & a lightly oiled skillet, or ...
  • position steak 6 inches (15 cm) from heat in broiler or BBQ;
  • then cook no more than 4 to 5 minutes on each surface.
  • (tip: marinate steak in blend of soy sauce and worchestershire sauce for 8-24 hours, in refrigerator; or rub surfaces with mix of cooking oil, garlic salt, and lemon pepper, then cook)
Roasts (rib, loin, tenderloin):
  • use covered roasting pan with bottom rack;
  • season (or marinate) to taste;
  • oven roast at 275 degrees (135 degrees C)
  • test for centre temperature of 160 degrees (70 degrees C) with meat thermometer
Pot Roasts (sirloin tip, round):
  • pre-brown in a lightly oiled pan;
  • use covered roasting pan, preferably with bottom rack;
  • add 1/2 cup of water to roasting pan;
  • for flavour, slash roast and insert a slice of onion or a clove of garlic;
  • simmer on top of stove, or in 300 degree (150 degrees C) oven;
  • test for centre temperature of 160 degrees (70 degrees C) with meat thermometer

Gourmet ground round:
Our lean meat does not shrink in the way “supermarket” beef patties will. It also takes less time to cook. Patties may stick to a grill or pan that is too hot; adding a little cooking oil to the pan may help prevent sticking, too. Lightly browned, broken ground round is an ideal base for chilis, and for filling in tacos.
Sausages:
  • bake, broil or BBQ;
  • lightly oil pan or grill to reduce sticking;
  • DO NOT overcook;
  • DO NOT poke holes in the casing, because there is no fat that needs to drain out!