|The Chuck Steak was so tender, juicy and flavorful, I was totally surprised and pleased.|
|- Marcia, Berkeley|
|I LOOOOVE YOUR PRODUCTS! Not only do I feel like I am doing right by supporting kindness to animals, my husband and I have enjoyed the high quality and flavor. So glad you are around!|
|- Linda, Las Vegas|
Cooking Kosher Pastured Meats
Don't worry: you don't need to throw out everything you know about cooking to cook delicious pastured meats. In fact, our high quality meats need little more than salt, pepper, olive oil and a good pan to make them sing. That said, we've learned a few tricks that will help ensure you have fantastic results.
Read on and click over to our Recipe Blog for even more info, or give us a call: 888-790-5781. We'd love to talk meat with you!
Kosher meat is salted as part of the kashering process. In general, we omit salt from non-kosher recipes when cooking, then add it at the table if desired. The one exception is brining Rose Veal -- soaking in a salt solution helps to tenderize the meat, and does not make it overly salty. If you are especially sensitive to salt, avoid Skirt Steak and/or soak it in 2-3 changes of cold water for 30 minutes to remove salt from the kashering process.
Pastured Chicken does best cooked low and slow: try roasting at 300F for 60-90 minutes, until meat is tender and bones feel loose (white meat should be removed from the oven a bit earlier).
Dark meat cooked on its own (Leg Quarters, Thighs and Drumsticks) are best cooked at lower temperatures (300-325F) with some braising liquid. Again, cook time may be longer than what you're used to -- the last 20 minutes or so is not so much to ensure they are cooked but that they are tender and melting off the bone.
Video: Roasted Chicken with Sundried Tomatoes with Jamie Geller
Duck is a rich meat with incredible flavor in its fat. It's best to remove that fat while cooking and save it for another use (slathering on potatoes, etc.). To do this, prick the skin of the duck with a push pin, or score it lightly with a sharp knife, taking care not to cut all the way through. For breasts, sear in a pan and drain off the fat as it accumulates; pour through cheesecloth into a jar and save. For whole birds, roast in a deep casserole and pour off the fat every 30 minutes or so. Duck pairs nicely with sweet fruity flavors like Apricot, Lavender, Chinese 5-Spice Powder.
How To Cook A Whole Duck and Duck Recipes
Pastured Turkey is leaner than conventional turkey and cooks much faster. Allow 10-12 min per pound. Also note that flesh may be pink even when bird is fully cooked. Use a thermometer to gauge doneness and remember that internal temperature will continue to rise 10F after it comes out of the oven.
Pastured Turkey Cooking Tips and Turkey Recipes
Pastured Beef - Steaks
The best way to cook a steak is on a charcoal grill using direct and indirect heat. Sear on the hot side of your grill, then move to the cooler half to continue cooking. You can accomplish this on a gas grill by simply turning one half of the burners to low. Indoors, use a heavy cast iron skillet to sear the steak, then transfer to a preheated oven (350-400F) to finish. It's easy to overcook in the oven, so check frequently and remember to use an oven mitt on the handle!
Tent the steaks lightly with foil (so steam can escape) and let rest 10-15 minutes before serving.
Steak Recipes and How to Cook the Perfect Steak (Using Indirect Heat)
Video: How to Cook the PERFECT Steak with Jamie Geller
Pastured Beef - Roasts
The first thing to check is whether your roast should be cooked at high temperature with a dry rub, or at a low temperature in liquid. We list all the different cooking options for our roasts here.
For high heat roasts, remember temperature will continue to rise 10F after the roast comes out of the oven. Don't over cook!
For braising roasts, the meat will be "done" after an hour or so, but very tough. Continued cooking for 2-3 more hours will allow the collagen to render and the meat to become "fall apart tender".
Roast Recipes and How to Cook a Roast
To best enjoy the exquisite flavor of our Pastured Lamb, take care to cook different cuts differently: sear chops quickly over high heat (don't over cook); braise lamb shanks in liquid until tender. Ground lamb is excellent in kibbeh or stuffed vegetable dishes; cut it with equal parts Ground Beef or Ground Veal to mellow the flavor.
Lamb Recipes and Guide to Lamb Chops
Our Rose Veal is much leaner than conventional confined veal. As such, take care not to over cook it. Rose Veal benefits immensely from a simple saltwater brine for 6-8hrs. Brine it in the morning, cook it that night.
How to Cook Rose Veal and Recipes for Rose Veal