Pasture raised animals have a firmer meat texture and lower fat content. Their meat is leaner than commercially-raised animals and there are no fluids or preservatives injected into the meat. It needs less heat and less time to cook. Some suggest reducing heat by 15% to 25%. When cooked too fast, the high heat destroys the structure of the proteins, which can make the meat tough and chewy. The slower the meat is cooked the more it will retain its tenderness and flavor. We typically roast our birds covered, with foil or a lid, to hold in the moisture and juices. Cooking in a slow cooker or crock pot is one of our favorites. Another benefit of pastured meat, you will notice less shrinkage, you get more of what you are paying for. Pastured animals are better for your health because you are not injesting antibiotics, growth hormones and chemicals from the meat.
Chickens, Turkeys, Pork and Lamb
January 30, 2017