We'll help you make our Perfect Pork Chops at home!

This week we are sharing our tips and tricks for cooking Pasture-Raised Meats. Because our farmers do not confine feed their livestock, the quality of the meat is very different from the grocery store offerings. Cows, Goats, Pigs and Chickens are allowed to freely roam and browse on grasses and weeds and scratch and dig in the soil. Their muscles are used to run around instead of becoming soft and flabby as confined animals are. This natural way of letting our animals experience their normal behaviors means that the do not need to eat tremendous amounts of additional feed, they distribute their manure naturally in the environment and most importantly they live happy natural lives! The most important thing to know about our meats is that they will not be as fatty as corn-fed cuts. So cooking methods that are generally best are either low and slow (braising) or quick and medium rare. Historically Pork could not be enjoyed unless it was cooked to well-done because of the threat of trichinosis. This parasite has virtually been eliminated from U.S. Pork production and therefore it is considered safe to cook Pork to medium rare. So in general we recommend adding a small amount of fat to ground pasture-raised meats: for one pound of Ground Beef or Goat add 1 Tablespoon Olive or Coconut Oil. For larger cuts such as Boston Butts or Shoulder Roasts be sure to sear on all sides before cooking in the oven, smoker or grill low and slow (250 degrees). Adding liquids such as Broth, Tomato Sauce, Beer, Wine, Vegetable Broth or Juices will only make the meat happier. Chicken also is terrific braised: our favorite is with Tomatoes we freeze or can, garlic and capers. Slicing Meats thinly, dusting with salt, pepper and flour and pan frying quickly is also a great way to go.