Meat Handling Tips

How to cook meat
  • Always sanitize surfaces before and after handling raw meat. 

  • Always defrost meat in your fridge one to two days prior to cooking.

 

Chicken- Whole

  • Best Cooking Methods: Roast, Fry, Grill
  • Defrost in your fridge 2 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!), Bolognese, 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