Healthy Cooking Made Easy

The biggest complaint you hear today about cooking meat in the oven, especially roasts and baked meats is that they are dry or tough.  The tin foil acts as a steaming method retaining water, and the natural broth from the meat.

Chicken Sausage – From Frozen

• Preheat oven to 400
• Wrap chicken sausage in a piece of tin foil large enough to cover the sausage
•  Bake for aprox. 30 mins. (cooking time varies depending on your oven

Chicken Sausage – From Fresh

• Follow the same instructions as frozen just adjust cooking temperature to 325

Tips & Warnings

• The tin foil holds in the heat and steam so that along with the water and broth the stays moist. Cooking meat on a lower heat for a longer period of time and basting often also helps.
• When cooking a roast you just leave out the tin foil, keep a lid on the meat, keep it covered with water and once again, cook slowly on 350 degrees F.
• Always wear the oven mitts when opening the foil to baste or check meat to avoid getting your hands burned by steam that is trapped inside.
• You can also prick the foil in two or three places with a meat fork to let any steam escape as it cooks

Cooking Grass-fed Beef

Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your beef in a vacuum sealed package in water for a few minutes. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.

Always pre-heat your oven, pan or grill before cooking grass fed beef. Fed

Always use tongs when cooking as poking your meat with a fork will allow the precious juices to be lost.

Your biggest culprit for tough grass fed beef is overcooking. Grass fed beef is made for rare to medium rare cooking. If you like well-done beef, we recommend cooking your grass fed beef at very low temperatures in a sauce to add moisture, or cook on indirect heat.

Since grass fed beef is extremely low in fat, coat with coconut oil, virgin olive oil, truffle oil or your favorite light oil for flavor enhancement and easy browning.  The oil will, also, prevent the meat from sticking to the element or drying out the meat.

We recommend marinating your beef before cooking especially lean cuts like Sirloin Steak.  Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine or beer is a great choice. 

Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.  Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.

When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking.  We add zero fat to our burgers so some moisture is needed to compensate for the lack of fat.