Preparing Your Delicious Pasture Prime Meat:

There’s a reason chefs and high-end restaurants go out of their way to find the pasture-raised breeds we feature on our farm: the taste and meat texture are superior to conventionally raised meats. Amazing meat doesn’t require heavy spices, sauces, or marinades to dress up the flavor. For more recipe ideas, please visit our Chef's Corner.

Below are some guidelines to keep in mind when preparing our grass-finished meat, such as our Wagyu beef:

Thawing

• Partially frozen beef cooks unevenly, so completely thaw the meat.
• The best way to thaw is in the refrigerator for 12- 24 hrs.
• For a quick thaw (not ideal) submerge the meat in its air-tight packaging in a large bowl of room-temperature water for a half hour. Change water every 10 minutes.

Cooking

• Grass-fed meat requires about 30% less cooking time than grain-finished meat. It will continue to cook when removed from heat.
• Grass-fed meat is best rare to medium. The meat loses its texture when cooked longer. FOR BEST RESULTS, PLEASE DON'T OVERCOOK.
• The different fat composition in grass-fed meat causes the meat to appear pinker—use a thermometer for a guide instead of color.
• Use tongs to turn the meat rather than a fork.
• Salt to taste after cooking.
• Tent the meat for at least 5 minutes before cutting and serving (longer for a larger roast).

Recipe courtesy of Food and Wine

• One 4-pound chuck eye roast or other chuck roast, tied
• Kosher salt and freshly ground pepper
• All-purpose flour, for dusting
• ¼ cup extra-virgin olive oil
• 1 large onion, coarsely chopped
• 3 garlic cloves
• 4 cups beef stock or low-sodium broth
• 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
• 1/2 pound white button mushrooms, quartered
• 1 pound large carrots, sliced diagonally 1/2 inch thick
• 1 ½ pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 1 ½ teaspoons cornstarch mixed with 2 tablespoons water

Directions
1. Preheat the oven to 300 °F. Season the roast with salt and pepper and dust with flour. ln a medium, enameled cast-iron pot, heat 2 tablespoons of the oil. Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes. Transfer to a plate.
2. Add the onion and garlic to the pot and cook, stirring, until softened, 5 minutes. Add the stock and herb bundle and bring to a boil. Return the meat to the pot, cover and transfer to the oven. Braise tor 2 ½ hours or until tender, turning once halfway through.
3. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.
4. Transfer the roast to a plate. Strain the cooking liquid into a bowl; discard the solids. Skim off the fat and return the liquid and meat to the pot. Add the mushrooms, carrots and potatoes. Cover and braise in the oven for 30 minutes, until the vegetables are tender.
5. Transfer the roast to a work surface. Using a slotted spoon, transfer the vegetables to a deep serving platter; cover. Boil the liquid until reduced to 3 ½ cups. Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.
6. Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.

Delicious when served with buttered egg noodles and prepared horseradish.

Wagyu Flat lron Steak with Balsamic Glaze: THE WEEK April,30, 2010

• 1 flat iron steak, about 1 ¼ pounds.
• ½ tsp.salt
• ¼ tsp ground black pepper
• 1 tsp garlic powder
• 1 tbsp all-purpose steak seasoning
• ¼ cup balsamic glaze

Balsamic Glaze
Boil balsamic in a saucepan until boiling. Lower the heat and keep cooking until reduced. A pint bottle makes a half cup of glaze.

Directions:
ln small bowl, mix together salt, black pepper, garlic powder, and seasoning. Rub mix on both sides of steak. Refrigerate for at least 30 minutes or up to several hours.

Preheat grill to high or turn on broiler. Remove steak from refrigerator 15 minutes before cooking.

Place steak on grill and cook 4-5 minutes. Don’t overcook. Meat should look rarer than you’re accustomed to—Wagyu beef has more fat and a different texture, so it’s important not to overcook.
Turn and move to a cooler side of the grill for another 5-6 minutes, depending on thickness of cut.
Remove from heat, tent with foil, and let sit for 5 minutes before slicing. Drizzle with balsamic glaze.

Classic Pork Loin Roast: Food & Wine, February 2008

• Pasture raised pork loin roast
• Salt and pepper
• Pinch of sage

Directions:
Season with salt and pepper. Place roast with fat side up on rack in open roasting pan. Insert meat thermometer into center of roast. Place in 300 °F degree oven and roast about 30 minutes per pound. The meat thermometer should register about 145-165 °F degrees when done.
Make gravy from drippings. A pinch of sage will season this recipe for pork loin roast just right.

The Internet is filled with information on preparing the perfect turkey. This Thanksgiving, order one of our Pasture Prime heritage birds, and you won’t need fancy methods to get a moist, flavorful bird. Below we’ve compiled some links to get you started, and we included a delicious traditional turkey recipe.
For an excellent guide on preparing free-range poultry, visit http://www.ehow.com/way_5557472_range-turkey-cooking-instructions.html. This page gives detailed information on why preparing a free-range chicken or turkey is different from conventionally farmed poultry.
To dry brine a turkey:
http://www.latimes.com/theguide/holiday-guide/food/la-fo-calcook18-2009nov18,0,4954438.story