Cooking Tips

Grass-Fed Beef and Lamb

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.

For Roasts:

Rare = 120 degrees

Medium-Rare= 125 degrees

Medium =  130 degrees

Medium-Well = 135 degrees

Well Done = 140 degrees

Pasture-Raised Chicken

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.

Pasture-Raised Turkey

Estimated cooking times for turkey

• 12-14 lbs = 2.25 to 3 hrs
• 15-17 lbs = 3 to 3.5 hrs
• 18-20 lbs = 3.25 to 4 hrs
• 21-22 lbs = 4 to 4.5 hrs
• 23-24 lbs = 4.5 to 4.75 hrs

Pastured Pork

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.