Healthy Meat Preparation

Let’s have a chat about how to get the most out of our products.

1. Kitchen Cleanliness
1. Before during and after prep, wash your hands with hot water and soap!
2. Make sure all surfaces are washed down before use.
3. Make sure your cooking utensils are cleaned properly with soap and hot water before and after use.
4. Use a separate cutting boards and knifes for meat and produce.  
5. Don’t let thawed meat sit out of the refrigerator for too long.  Its best to leave the thawed meat in the fridge until you are ready to use it.  There are some exceptions to the rules - i.e.  If you’re grilling a steak, it's better to do it from room temperature rather than fridge temperature.

1. Thawing your Brooker’s Cut of Meat

1. The best method of thawing your meat is to take it out of the freezer the night before you plan on using it and allow it to thaw in the refrigerator.  Meat, unthawed, in the refrigerator will last unspoiled for 3-5 days.  If you need to thaw your meat out a little quicker, you can put it in a sink of cold water meat side down.  For example, if you’re thawing a chicken breast, bone in/skin on, it's better to put the chicken in the sink with breast down to insure even thawing.  
2. Our Flash Freezing process freezes the meat in a matter of seconds from the inside out which insures that when you thaw your meat it returns to the state before it was flash frozen.  We flash freeze our meat as soon as it has been cut, so you are getting a cut of meat straight from the butcher’s table.  

1. Cooking temperatures

1. It’s recommended that you cook your meat on low heats to preserve the sensitive protein and fat content.  
2. Cooking at high temperatures destroys many of the amino acids that our bodies need for building new cells as well as transforms the more sensitive monounsaturated and polyunsaturated into trans-fats and oxidized fats.  
3. If you are using an internal meat thermometer:
1. Fresh Beef, Pork, Veal and Lamb should be cooked to an internal temperature of 145°F-155°F and then taken off the heat to rest for 3-5 minutes.
2. Ground Beef, Pork, Veal and Lamb should be cooked to an internal temperature of 145°F-155°F
3. All poultry, fresh and ground should be cooked to an internal temperature of 165°F-170°F.
4. Reheated pre-cooked ham should be cooked to an internal temperature of 140°
5. Fish should be cooked until flesh is opaque and separates easily with a fork.  If using a meat thermometer cook until there is an internal temperature of 145°F.
6. Here’s a great website with info on the best ways to roast beef in the oven.  http://liferaydemo.unl.edu/web/fnh/oven-roasting-beef
7. Grass fed beef is lower in total fat content and will cook faster than conventional meats at the same temperature.  When grilling its best to take a little extra care and to cook a little less in time.  Internal temperatures of less than 140°F will be rare, between 145°F - 155°F it will be medium rare to medium.  Anything over that temperature the meat will lose its moisture and become tough.  

Always remember to wash all surfaces with soap and hot water, including your hands!  Check out our blog for specific recipes for cooking with Brooker’s Natural Meats.