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New! - Free Range Chicken

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Amazing free range chicken now available!  Buy some now!

Try Our Lamb!

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Never had lamb? Give our premium grass-fed lamb a try! You'll love it!

Recipes & Cooking Tips

If you're a cook, you might have heard that cooking grass-fed meat is different than cooking regular meat.  The main thing to keep in mind is that grass-fed meat must be cooked slower than regular meat because it is naturally leaner.  Here are a few easy secrets that will make the most of your McDonald Farm meats:

 

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Steaks and Chops

Steaks and chops are wonderful in their simplicity.  After you've taken your steak out of the package or a marinade, it's important to pat it dry before cooking it.  Then coat it lightly with oil or butter.  This will seal in the juices, giving it a slightly crunchy exterior and a moist interior.  Then make sure you cook it over fairly high heat, trying to turn it only once.

Fajitas or Stir Fry

Fajitas and stir fry are similar to cooking steaks in that your heat is high and you want to pat the beef dry with a paper towel.  Drain your marinade and reserve to add back in later.  Preheat your pan and stir fry your vegetables alone first, in a small amount of oil over high heat, removing when barely tender.  Reheat your pan and stir fry meat in a little oil next, adding vegetables back in when meat is barely tender. Do not overcook.  Add marinade and cook a few minutes longer to reduce liquid slightly.

Roasts

A roast with moderate intramuscular fat (such as a rib or sirloin roast) can be cooked in the oven on a rack.  Start your roast with a dry rub of herbs and spices in a preheated oven at 450 degrees.  When you put it into the oven, immediately turn the temperature down to 300 or 350 degrees and cook until it is as done the way you like it.  A temperature probe is essential as grass-fed meat can go from rare to medium in 10 minutes.  Beef medium is the maximum internal temperature that you want to prevent the meat from drying out.

A roast with less fat (such as a round roast) is usually best when browned on all surfaces over medium heat with herbs, spices, onions and garlic.  Then cook very slowly over very low heat in liquid in the oven or as a pot roast on the stove or in a crock pot.

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