If you have not tried pastured meats, be aware: they are much leaner than industrial meats—they may dry out if overcooked! Fat is an insulator, thus high fat content in commercial meat can forgive more aggressive cooking. Our meat is substantially lower in saturated fat, and unsaturated fat is much more delicate. To avoid a dry, tough dinner, here are some helpful tips:
- Be sure to use a meat thermometer!
- Thaw meat in the refrigerator for 1-2 nights and bring to room temperature before cooking. Never thaw meat in a microwave; this leads to uneven cooking.
- Lower typical cooking temperature by 25°F and shorten cooking time by roughly 30% [Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness]
- Meat will continue to cook after leaving the heat; this is called carryover cooking. Remove meat from heat 10°F earlier than the desired temperature and let it rest for 10 minutes.