R E C I P E I N D E X
MISCELLANEOUS RECIPES:
CHICKEN RECIPES:
PORK RECIPES:
LAMB RECIPES:
BEEF RECIPES:
8 o'CLOCK RANCH IN THE KITCHEN:
All our recipes are tried and true. We only publish what we and our customers have cooked, eaten - and liked!
If you have a special dish you'd like to share with us, drop us a line: we might publish it on our site!
Hi Kassandra,
I just wanted to let you know how much we are enjoying the lamb. It’s really great quality - texture and flavor.
So far I’ve made stews, broths, and chops; the variety of cuts and packages give me a lot of choices and ways to stretch the flavor into all kinds of dishes.
I’ll be ordering again from you; please continue to keep up the good farming!
Jessica ,
FL Custom Lamb customer
COOKING YOUR GRASS-FED MEAT
The most important part about cooking with any grass-fed meat is the cooking time.
It may take to 40% less time than for 'regular' meat.
That means: If you were to normally grill a steak for about 10 minutes, you would want to pull the grass-fed steaks off at around 6 minutes to check to see if they are done.
The reason the cooking time is so drastically different lies in the fat content of the meat.
- Grass-fed meat has less fat (and fewer calories) and therefore needs less time to cook.
- It means less wasted fat in your drip pan and less heat wasted that is required to melt that fat.
- You will be able to prepare tasty, tender, flavorful meals while wasting less and enjoying more!
Here are a few tips to remember when cooking or grilling with our cuts:
- Remember the time. Even a few minutes overcooking can really dry out ( and toughen) your meat, especially the smaller cuts.
- Cook with moisture. Add water, broth, butter, oil and cover your cuts to keep in the tenderness!
- Expect the meat to have texture. Our meat will not have the flabby, fat texture of conventional cuts but is real meat - just like your grandparents ate!
- To grill, sear outside of steaks at a high heat to keep juices in, finish cooking using a lower heat.
- We recommend cooking pork to an internal temp of between 140-150F ( USDA recommends 160-170F )
- We recommend cooking lamb to an internal temp of between 120-145F ( USDA recommends 145-170F )
- We recommend cooking beef to an internal temp of between 120-140F ( USDA recommends 145-170F )
Visit our Recipe page for ideas on cooking your cuts.
(For a wonderful in depth look at the health benefits of eating grass fed meats, visit Eat Wild!)