Greyledge Farm Black Angus Burger
Preparing Your Greyledge Farm Beef, Poultry and Pork
to be Tender, Moist and Delicious
Greyledge Farm pasture-raised beef, chicken and pigs have less fat than most meats available in supermarkets and butcher shops. The meats are leaner as a result of differences in the diet of our animals and the absence of steroids, hormones and related medication. As a result, we recommend that you keep the following in mind as you prepare and cook Greyledge meats:
Beef
- Season or marinade the meat just prior to cooking. Salting too early may draw moisture out of meat.
- Don't cook directly over the highest heat or sear as hard.
- Turn the meat several times during cooking and keep the heat even.
- Grass-fed beef typically cooks in about 30% less time than corn-fed beef.
Chicken
- Use butter or oil on the skin and baste often to compensate for the absence of fatty deposits.
- Bake or roast at slightly lower temperatures.
- Tent with foil to prevent dryness.
Pork
- Coat chops lightly in oil to prevent drying and sticking.
- Pre-heat your oven, pan or grill.
- When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce heat to medium or low to finish cooking.
- Use tongs instead of a fork to turn your pork to prevent loss of juices.
