Be careful with your grass-fed meats, remember they are leaner and cook about 30% faster.
Plan to use your Cryovac'd meat direct from the fridge and not pre-frozen. The meat will change to a darker red colour while in the packaging due to the lack of exposure to oxygen. The meat will also sweat while in the packaging and this can result in an unpleasant smell when you first open the packaging (this is not an indication of the freshness of the meat). To overcome both of these effects, all you need to do is when you're ready to eat your meat, simply remove it from the packaging and leave it out for 10-15 minutes. When out of the packaging and exposed to oxygen again the meat will return to the usual red colour. Once you've removed the meat, simply rinse out the bag and throw it in the bin and the smell will disappear too.
Always defrost your meat in the fridge to maximise tenderness. Once thawed remove it from the fridge and allow it to come to room temperature for about 30 to 60 minutes. Ensure the pan is hot before adding the steak or stir-fry; it should sizzle when you drop it in. Turn the steak once only, to keep in the moisture. Don’t prod or cut to test. Cover roasts when baking, to help stop them drying out. This is especially important for leaner roasts such as silverside, topside and round roasts. Resting your meat is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
For more information, check out the ‘Meat Cuts’ App and the ‘SteakMate’ App for cooking methods, timing and perfectly matched recipes for free in the Apple App Store and Google Play.
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