A Few Cooking Tips:

* Always thaw meat thoroughly before cooking. Though we do not reccomend leaving a cut of meat at room temperature all day, it is a good idea to let it thaw gradually in the refrigerator and then let sit at room temperature for up to one hour before cooking. This ensures that meat cooks evenly.

* When cooking with grass-fed beef, it has been our experience that rare to medium rare should be the range of cooking for this beef. Though you will find it to have excellent marbling, it is still leaner than grain-fed and you can expect cooking times to be about 25% shorter. Also keep in mind that beef continues cooking after removal from heat source so expect to pull meat from heat source 10-15 degrees prior to desired doneness and let stand before carving for best results.

* NEVER use microwave to thaw or cook as it cooks unevenly and dries out your meat.

If you have additional questions be sure to contact us at info@mckranch.com. In the meantime, check back with us as we will be posting recipes in the near future!