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:


  • 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.


  • 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.


  • 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.