Here are some Pro Tips to help you get the best results with you Mitchell Bros Grass Finished Beef!
HOW TO THAW -
take your desired beef cut out of freezer the day before you want to cook it
unwrap it and rinse it under cool water
place cut on a plate and loosely cover
put it in fridge on the lowest shelf (in case of drippings)
thaw overnight and check in the morning
if it’s still mostly frozen, leave it out on the counter to speed up thawing
NEVER USE MICROWAVE to speed up thawing.
if you need a quick thaw - and who doesn’t! - here’s what you do:
QUICK THAW METHOD
place frozen cut in a plastic bag, remove air and set in a sink or bowl of tepid water - not hot and not cold
check it often to gauge temp.
steaks will thaw in 30 minutes and roasts will take longer.
ALWAYS BRING BEEF TO ROOM TEMPERATURE BEFORE COOKING
HOW TO SEASON
Basic seasonings work well with our beef - salt, pepper, garlic, onion
getting adventerous with spices also works wonderfully!
DRY RUBS are easy and delicious. We have found that the meat works best with a marinade time of around 4 hours. We hold off on the salt until the last 30 minutes or less because sometimes the salt can break down the tissue too much and change the texture.
LIQUID MARINADES are equally as delicious but again, ease up on the soya sauce or lemon (acids) if marinading for an extended period of time - more than 4 hours.
Steaks need a short marinade time and roasts can handle a lot longer.
HOW TO COOK
Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favourite light oil for flavour enhancement and easy browning.
Bring beef to room temperature before cooking
follow your favourite recipe but consider lowering the temp and shortening the cooking time in order to preserve the natural goodness in the meat AND avoid making meat tough.