Cooking Instructions and Recipes
Defrosting Sun Fed Beef: It
is best to defrost meat overnight in the refrigerator in order to keep
the blood from coming out. Letting the blood run out takes away moisture
and flavor. If
you are in a hurry you place the sealed package of beef in a bowl of
cool -warm water for 30-60 minutes . Another option is to use a low
setting in the microwave, but don’t let the meat get too warm or it will
start cooking the beef. Preparing Steaks: Defrost
without allowing the blood to come out, salt and pepper, put on a hot
grill and cook on one side until blood comes up ( about 3-4 minutes),
flip over and cook for another 3-4 minutes. Increase time to cook
medium-rare to well done. Let stand, covered in foil for 5- 10 minutes. Preparing Roasts:
Allow roast to defrost just enough ( 30 minutes) to remove green
freezer paper and to add salt and other spices to the outside of the
roast. Preheat oven to 500 degrees. Place roast in a pan with coarse
salt scattered on the bottom of the pan and put in preheated oven for
25-30 minutes. The goal is to sear the roast to lock in the juices and
the flavor. Now,
turn the oven down to 250 degree, and cook for 1/2 an hour per pound
to reach "rare beef".( 4lb roast-2 hours at 250 degrees) During the
last hour of your projected cooking time,check the roast with a meat
thermometer to reach the desired internal temperature. We prefer rare
beef at the minimum temp of 130 -140 degrees. Let the roast stand, covered in foil for 20 minutes before carving. Letting Meat Rest: Don't
forget to let steaks and roasts rest to allow flavorful juices to be
reabsorbed by protein molecules and redistributed throughout the meat. |