Grass-fed meats cook much faster than grain-fed meats due to their reduced levels of saturated fats and overall lean qualities. On average you may lower the final cooking temperature of the meat 10-15 degrees. And remember that the temperature of roasts will rise an aditional 10 degrees after removing them from heat.
Rare = 120 degrees
Medium-Rare= 125 degrees
Medium = 130 degrees
Medium-Well = 135 degrees
Well Done = 140 degrees
We recommend pulling a whole chicken from the oven once it has reached 165 degrees. Some meat thermometers may list poultry at 180 degrees but this will overcook our chicken! The temperature will rise an additional 10 degrees once out of the oven.
Estimated cooking times for turkey
Our pork roasts will be best when removed from the oven once a meat thermometer registers 145-155 degrees. Let rest at least 10 minutes before serving. As with all pork products, make sure the meat is fully cooked.