Most people buy large cuts of meat because it is a bargain but find that cooking a roast after a long day of work is not going to happen. For those who are constantly on the go, it helps to cut meat into sections before freezing. This is ideal for cuts of organic beef and pork, which have a limited shelf life compared to processed meats.
While getting full flavor is not impossible, getting around the dryness may take some practice. Like most lean meat, this type of meat does not cook the same way as marbled meat. This can be a challenge for those who like their beef cooked well because it can take on a jerky consistency when cooked over high heat.
The only things to keep in mind when cooking organic meats is that they must be consumed or frozen shortly after purchase. The other matter is cooking, as this type of meat tends to be fairly lean and lacks the ingredients used to lubricate or color most meals. While this is advantageous in terms of dieting, cooking can be a challenge for the user.
For those who dread the seasoning process, marinades can be the ideal kitchen companion. With the use of small sealed containers or freezer bags, this can be added to meat before it goes into the freezer. When it comes time to cook, just place in a heated pan, cover, and let cook for 10-15 minutes on medium heat.
Roasted garlic cloves with fresh or dried herbs is another option if one is looking to reduce their sodium intake. Just chop off a large garlic bulb close to the midway point and drizzle everything with oil. Cover tightly and place in a preheated oven for about 30-45 minutes. When the cloves have browned, just squeeze out contents and mix with chopped herbs.
Small portions not only cook faster but can be seasoned quickly. Instead of marinating, just cover each piece with a little oil and season as normal. However, for those who like their meat well done, it may be best to oven bake dense cuts of meat, like the shank or sirloin before placing on the grill. If getting a good char is a priority, then grill each piece for a few minutes and let cook in the oven for no more than 20 minutes. Meat should be covered and heat should be no more than medium high.
Making a seasoning blend is highly recommended for those with sensitive taste buds. Those making the conversion from traditional meat find that some cuts have a slightly gamey taste. For a spicy kick, blends made with cayenne or chipotle powder with a little garlic salt can be used for fajitas or hard shell tacos. Herb blends that use rosemary, sage, and thyme with onion salt are not only milder but more versatile.
For a lot of people, adding the right seasoning during the preparation often eliminates the need to drown meat in gravy or sauces. This also applies to any side dishes or salads being served, as creamy sauces tend to counter most dietetic dishes. Good alternatives to mayonnaise or sour cream in salads are plain Greek yogurt, eggless mayonnaise, or a creamy mustard blend.
While getting full flavor is not impossible, getting around the dryness may take some practice. Like most lean meat, this type of meat does not cook the same way as marbled meat. This can be a challenge for those who like their beef cooked well because it can take on a jerky consistency when cooked over high heat.
The only things to keep in mind when cooking organic meats is that they must be consumed or frozen shortly after purchase. The other matter is cooking, as this type of meat tends to be fairly lean and lacks the ingredients used to lubricate or color most meals. While this is advantageous in terms of dieting, cooking can be a challenge for the user.
For those who dread the seasoning process, marinades can be the ideal kitchen companion. With the use of small sealed containers or freezer bags, this can be added to meat before it goes into the freezer. When it comes time to cook, just place in a heated pan, cover, and let cook for 10-15 minutes on medium heat.
Roasted garlic cloves with fresh or dried herbs is another option if one is looking to reduce their sodium intake. Just chop off a large garlic bulb close to the midway point and drizzle everything with oil. Cover tightly and place in a preheated oven for about 30-45 minutes. When the cloves have browned, just squeeze out contents and mix with chopped herbs.
Small portions not only cook faster but can be seasoned quickly. Instead of marinating, just cover each piece with a little oil and season as normal. However, for those who like their meat well done, it may be best to oven bake dense cuts of meat, like the shank or sirloin before placing on the grill. If getting a good char is a priority, then grill each piece for a few minutes and let cook in the oven for no more than 20 minutes. Meat should be covered and heat should be no more than medium high.
Making a seasoning blend is highly recommended for those with sensitive taste buds. Those making the conversion from traditional meat find that some cuts have a slightly gamey taste. For a spicy kick, blends made with cayenne or chipotle powder with a little garlic salt can be used for fajitas or hard shell tacos. Herb blends that use rosemary, sage, and thyme with onion salt are not only milder but more versatile.
For a lot of people, adding the right seasoning during the preparation often eliminates the need to drown meat in gravy or sauces. This also applies to any side dishes or salads being served, as creamy sauces tend to counter most dietetic dishes. Good alternatives to mayonnaise or sour cream in salads are plain Greek yogurt, eggless mayonnaise, or a creamy mustard blend.
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Get a summary of the things to consider before selecting a meat supplier and more information about a reputable supplier of organic beef and pork at http://www.crestwoodfamilyfarms.com now.
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