44 Magnum Beef & Pork & Lamb
The quality is bred in before the brand goes on!
Tips for Cooking 44 Magnum Grass Fed Meats
Here are some tips for retaining the savory juiciness of 44 Magnum Grass Fed Meats.
- An old chefs secret is pre-salting your meat.
- Allow meat to completely thaw in the refrigerator.
- To quickly thaw frozen meats, place the vacuum-sealed package in a bowl of warm water.
- Using heavy Kosher Salt generously coat each side.
- Let the salted meat sit for one full hour at room temperature. Salt will naturally draw juices to the surface. By allowing a full hour the juice will begin to reabsorb, drawing the salt back in with it. This allows the meat to be tenderized and seasoned throughout.
- Rinse the salt coating off with cool water. Pat meat dry with a paper towel. Water left on the meat will steam it and prevent a good sear. Excess water can also cause the oil in the skillet to splatter. (Salt may be left on for a saltier taste.)
- A common mistake made when cooking grass fed meat is over cooking and drying it out, making it tough. Always use an accurate digital thermometer and the temperature guidelines table.
- Preheat your cast iron skillet or dutch oven
- Coat your skillet with lard, grapeseed oil or peanut oil (These oils are stable at higher temperatures.)
- Heat the pan until the oil just begins to smoke a little. Have a snug fitting lid ready. This will be used to finish the meat once it has been seared, but is also a safety measure, as the skillet can quickly be covered if the oil accidentally overheats and ignites.
- Always turn the meat with tongs or a spatula, instead of using a fork. Poking the meat will cause the loss of precious juices thus drying out the meat.
- Sear every side of your meat. (At least 6 sides.) We want to develop a rich brown crust. This crust will help lock in the juices and retain moisture as it cooks.
- After searing, reduce temperature to low and cover with a lid. Finish to desired doneness by following the Cooking Temperature chart at left.
- When you are finished cooking allow it to rest.
- Rest on a warm plate covered with foil for about 5 minutes before cutting or serving.
- This rest period allows the muscle fibers to relax and evenly redistributes juices throughout.
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