Preparing Yellowbird farms Grass-Fed meats
Thaw completely. Allow your grass-fed lamb/beef to thaw gently and completely in the lower portion of the refrigerator. Do not thaw using a microwave.
Bring all Yellowbird Farms grass-fed meats to room temperature prior to cooking or grilling.
Always pre-heat your oven, pan or grill before cooking our grass-fed meats.
30% less cooking time is typical because of our higher protein levels and lower fat content in our grass-fed beef compared to conventional grain fed meat. If using an oven, lower the oven temperature by 50°F when using your recipes. Yellowbird Farms grass fed meats are best when not overcooked. Our steaks are most succulent when eaten rare to medium-rare. Prevent overcooking by using an instant-read thermometer. Measure the temperature of the meat from the side. Meat continues to cook even after it has been removed from the heat, therefore, remove your meat 5°F before it reaches the desired temperature. We recommend these finished temperatures for our grass-fed meats 125° F – Rare; 130° F – Medium Rare; 135° F – Medium. Keep it tender and juicy. Enhance the flavor of our grass-fed meats by lightly coating it with extra virgin olive oil then season with sea salt and pepper before grilling over a hot fire or searing in a pre-heated pan. Our grass-fed meats are naturally delicious and tender, there is no need to marinate beforehand. However, be creative and experiment to find your favorite flavor combinations.
Cook it “low and slow.” As with all meat, preparing our grass-fed lamb/beef well done may cause it to be tough. To ensure the tastiest well done result, cook over lower heat for longer time in sauces that add moisture to the dish.
Let it rest. This is most important! Resting cooked meat for 8-10 minutes allows the precious juices to be redistributed within the relaxing meat. The result is tender and delicious! Remove from heat, cover loosely and let rest before cutting.
Grilling –The key to perfectly grilled Yellowbird Farms grass-fed lamb/beef starts with a very hot charcoal or gas grill. Sear the meat quickly on both sides to seal in the natural flavor and juices. Reduce heat to medium to finish the meat to desired doneness. Always use tongs to turn your meats, precious juices will be lost by piercing the meat with a fork. For perfect grilled burgers, start with Yellowbird Farms grass-fed ground lamb or beef. It is naturally 90% lean and has no added fat. Adding caramelized onions, roasted red peppers or olives to the ground meat before grilling infuses the burgers with flavor and low fat moisture.
Roasting – Roasting is a great cooking method for large, tender cuts of Yellowbird Farms grass-fed meats, such as a rib or sirloin roast. Preheat your heavy-bottomed pan over high heat. Sear Yellowbird Farms grass-fed lamb/ beef on all sides to lock in flavor. Use moisture from sauces to add to the tenderness when cooking your roast.
Braising – Braising is a long, moist cooking method better suited on tougher cuts of meat. Cooking our grass-fed meats with a small amount of water, stock, or sauce in a closed pot breaks down the meat resulting in a tender and tasty dish.