Meat Handling Tips

 

Always sanitize surfaces before and after handling raw meat

How to cook meat

 

Chicken- Whole

  • Best Cooking Methods: Roast, Fry, Grill

  • Defrost in your fridge 2-3 days before cooking. Use 1-4 days after defrosting.

Chef Tips: 

  • Pat completely dry before roasting or air dry overnight in your fridge

  • For extra crispy skin use our dry brine seasoning and our recipe for roasted chicken, cut a lemon in 1/2 and put it in the carcass with 5-6 smashed cloves of garlic and a few sprigs of fresh thyme before roasting

  • Pick the bones for broth and reserve any leftover meat for chicken salad or make soup with the broth

 

Pork- Ground

  • Best Cooking Methods: Sauté, Pan Fry, Grill, Bake

  • Use 1-4 days after defrosting

Suggested uses: 

  • Breakfast sausage (use our spice blend!), Pork Bolognese, Pork Burgers, or combine with our ground beef for Meatballs & Meatloaf

 

Pork- Bacon

  • Best Cooking Methods: Pan Fry, Grill

  • Use 1-10 days after defrosting

Chef Tip: 

  • Mangalitsa lard is a delicacy. Save rendered fat for sautéing your vegetables!

 

Beef- Ground

  • Best Cooking Methods: Pan Fry, Grill, or Bake

  • Use 1-4 days after defrosting

Suggested uses: 

  • Chili, stroganoff, bolognese sauce, tacos, or combine with our ground pork for meatloaf & meatballs

 

Beef- Burgers

  • Best Cooking Methods: Pan Fry, Grill, or Broil

  • Use 1-4 days after defrosting

Chef Tips: 

  • Best if cooked to an internal temperature of 140 degrees (or medium rare doneness), season with a liberal amount of high quality sea salt or kosher salt right before grilling (if you season too early the salt will start to brine the meat and can make for a dense burger patty)

 

Beef- Steak

  • Best Cooking Methods: Sear in Cast Iron Pan, Grill, Broil

  • Use 1-7 days after defrosting

Chef Tips: 

  • Best if cooked to an internal temperature of 132 degrees

  • Allow your steak to come to room temperature before cooking

  • Pat steak completely dry & season liberally

To properly defrost meat, place the packaged frozen meat on a rimmed dish or plate and allow it to thaw in your refrigerator for one to two days prior to cooking.