Cooking Tips

Welcome to our Grass Fed Cooking Blog from High Point Farms, LLC.

Use all these rules of thumb when cooking any meats that are raised naturally without the use of antibiotics or growth hormones!

· Don’t overcook
· Don’t microwave. This process can change the texture and flavor of beef, and reduce tenderness.
· Don’t cook frozen or partially frozen beef – it causes the meat to be dry and tough.
· Don’t defrost roasts or steaks in a microwave oven – it causes tough spots. Thaw in your refrigerator for 12-24hrs.
· Don’t cook steaks to medium well or well done. If you usually like your meat well done, try a steak done to medium. Grass fed steaks have a different texture and taste at medium. If you are a die-hard well done fan, add a little marinade, and cook as slowly as possible.

Use all these rules of thumb when cooking any meats that are raised naturally without the use of antibiotics or growth hormones!

Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.

Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.

Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.

Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.

For More information on the Benefits of Grass-fed and free range go to:

Thawing Our Meats and how long before they should be cooked:

I, personally, find I am planning dinner in the late afternoon.  By placing the vacuum sealed package of meat in a pan of cold water for a few hours I can speed up the thawing process.  This works wonderfully for ground beef, sausage, minute steaks and even steaks.  One to two hours before cooking I place Steaks on a platter to bring them to room temperature before cooking.

Roasts or Chicken are a different story.  These you have to plan ahead.  What I do is start the thawing process in cold water the day before.  Then before heading off to bed I drain the water and place the meat in a pan in the refrigerator. (Always place meats in a pan of some sort in your refrigerator.  The juice can and will leak through the seal and you don’t want this mess in your refrigerator.)The next afternoon, I remove the meat from its package, rub whatever seasoning I want on the meat and place in my backing dish on the counter for 2-4 hours before roasting. Sometimes, if the meat is pretty well thawed the night before, I will put my rub on the meat before placing it in the refrigerator overnight.   Our usual rub of seasoning is a mixture of sea salt, pepper and sometimes garlic.  My husband is a big believer in NOT changing the taste of the meat; therefore, I have to keep my seasoning rub simple and basic.

Many members ask “How long can I leave the meat in the refrigerator before cooking it?”  There are many variables to this answer.  What size packages is the meat you’re asking about? Was the meat totally frozen when placed in the refrigerator? Is your refrigerator at a constant temperature, is the door opening and closed many times during the day, ect…  I try to caution on the shorter time frame.  Let’s assume the meat is a one pound package and it was frozen when placed in the refrigerator.  One can assume it thawed in 24 hours, so I would say cook it within 3 days, maybe 4 if it is ground beef or sausage.  If you are wondering about a larger cut like a roast or a chicken, those would take 2 days to thaw and you should cook them within 5 days of placement in the refrigerator. Now these rules assume that your refrigerator temperature is set correctly and the meat is in a sealed package.   Always error on the side of caution!  When you purchase a cut of meat at the meat counter at your local grocer, you have no idea how long it has been refrigerated prior to purchase.  Here, too, error on the side of caution and cook within 1 to 2 days!

Our pre-cooked products like Smoked Andouille, Chorizo or All Beef Hot Dogs, German Summer Sausage will be fine at a thawed state in a cold refrigerator for up to 5-7 days.  There are NO preservatives in these products so I would not go more than that.

Our Frozen meats will keep in your freezer for up to 1 year!