Chickens, Turkeys, Pork, and Lamb

Pasture raised animals have a firmer meat texture and lower fat content. Their meat is leaner than commercially-raised animals and there are no fluids or preservatives injected into the meat. This can make cooking pastured meats slightly different. Here are some tips for achieving the best flavor and texture!

Pastured meat needs less heat and less time to cook. Some suggest reducing heat by 15% to 25%. When cooked too fast, the high heat destroys the structure of the proteins, which can make the meat tough and chewy. The slower the meat is cooked the more it will retain its tenderness and flavor.

For our chicken, we usually roast the whole bird covered with foil or a lid to hold in the moisture and juices. Cooking in a slow cooker or crock pot is one of our favorites.

For grilling steaks, cook to a maximum doneness of medium, although medium-rare is optimal. While grilling, use a lower heat and check sooner than you think it will be done.

You will notice less shrinkage when you cook pastured meat. This is another benefit of pastured meat: you get more of what you are paying for!

Our meats are better for your health because our animals do not receive antibiotics, growth hormones, or chemicals. So you aren’t ingesting these either.