Saddle Ridge bone broth, freshly made

Saddle Ridge bone broth, freshly made

Before Cooking

  • Allow frozen products to thaw in the refrigerator

  • Bring meats to room temperature before cooking

  • Pre-heat oven, grill or pan before beginning to cook meat

General Cooking Information

  • Be careful not overcook the meat or eggs.  They cook faster than conventionally raised meat and eggs.

  • Grass-fed and pastured products have more developed muscle structure (since our animals are out running around, sometimes walking from one end of the farm to the other, trudging up and down steep hillsides, and at very least doing a lot of walking, not locked in confinement).

  • Cooking low and slow is the name of the game: Our products are somewhat more delicate, you can sear the outsides of the meat for cuts like pork chops, steaks, leg quarters, etc. on very high heat for a couple minutes per side then reduce the temperature to very low if continuing to cook on the stovetop or grill or transfer to the oven.

  • Use a meat thermometer: No one should be judging you! Even the professionals use a meat thermometer. There are lots of varieties out there from dials with the temperature readings for beef, pork, lamb, or poultry on the face to the really expensive probes that stay in the meat while it cooks. A $20 digital read thermometer usually works just fine.

  • Use cast iron or french steel pans on the stovetop.

  • Let it rest: Remove the meat from the cooking medium when it is 5° F below the ideal finished temperature as it will continue cooking when removed from the heat. Let it sit for 8 – 10 minutes before serving. This will let the juices redistribute throughout the meat and you’ll get a much better end result.

  • When cutting meat – cooked or raw – cut against the grain. This will prevent the muscle from shrinking and getting tough.

Grass-fed Beef

  • We recommend that you do not eat our 100% grass-fed beef over medium, and we’d prefer not over medium-rare. For beef 130° F – rare, 135° F – medium rare, 140° F – medium.

  • Cook most ground cuts to 160° F

  • When cutting meat – cooked or raw – cut against the grain. This will prevent the muscle from shrinking and getting tough.

  • Flank steaks are cut differently from other steaks. Slice them diagonally along the grain. This makes the steak more tender.

  • Also, see the Beef Cuts Chart, which shows images of the cuts and has recommended cooking methods.

 

Pastured Pork

  • Even the USDA has revised their cooking guidelines for pork cuts like steaks, chops, and roasts to an internal temperature of 145° F, so make sure to avoid cooking your pork to a leathery consistency.

  • Cook most ground cuts like sausages to 160° F

  • Cooking our brats and sausages: Our natural casing, coarser ground, less fatty, not injected with any type of solution, brats and sausages are best when they’re poached for 5 or 6 minutes in simmering water then drained and browned either on the stovetop, in the oven or on the grill. Heating the sausages too quickly is likely to make the casing split.

  • When cutting meat – cooked or raw – cut against the grain. This will prevent the muscle from shrinking and getting tough.

  • Check out our Pork Cuts Guide for more information

Pastured Chicken

  • Cook poultry to 165° F

Pastured Eggs

  • Be careful not to overcook our eggs…an over easy egg is much more likely to have a higher nutritional value and you’re getting to enjoy the creamy, rich, almost custard consistency of the yolk only found in the highest quality eggs

Peeling the Fresh Egg

Fresh, hard-boiled eggs are well known to be difficult to peel

The fresher the egg, the more difficulty you will have.

  • The albumen, or the egg white, sticks to the shell partly because of the pH.  The higher the pH (less acid), the easier.

  • Consider purchasing your eggs 5 to 10 days before you plan to boil them. A little aging helps the membrane separate from the shell in each egg.

  • When cooking, do not add vinegar to the water since this can lower the pH of the eggs.

1. Don’t Overcook Pastured Eggs

  • Pastured-raised eggs cook faster than commercial eggs.  Boil for no more than 10 minutes.

2. Quick-Cool Cracked Eggs

  • After draining the boiled eggs, gently crack them slightly before placing them in a bowl where they are covered with ice water. When the eggs cool, they contract slightly in the shell, making them peel more easily.

3. Peel the Eggs

  • Gently tap the large end of each egg on a hard surface and crack the shell all over.  Start with the large end of the egg and peel the shell with your fingers. Peeling the egg under cold running water also helps to remove the shell.