Frozen First and second turns should be left for 7-9 minutes on each side for thawing. Third and fourth turns should follow the above table.
FOOD FOR THOUGHT How do you and your family get high quality animal protein? If you think you are going to get it by going to your local health food stores, think again. Nearly 100% of the beef sold in health food stores is not real beef. Even though it may be organic, the cattle are fed grain and grains are NOT what cattle are designed to eat! The fat content of beef is the primary reason it has lost ground as a respectable entrée on America ’s dinner table. Not only do most beef have a high fat content, ranging from 35-75%, but the majority of it is saturated. Much of our nation’s nutritional deficiency epidemic is caused by a “Big Business” perceived need for cheap, mass produced, convenient food products. As a result, Americans live in a land of plenty, but the results are no longer proper nutrition. Unlike grain fed beef, grass fed beef is:
a natural source of omega-3 fats high in Conjugated Linoleic Acid or CLA
high in beta carotene
loaded with 400 % more of vitamin A and E
A recent TIME article states, in part that “… all natural, non-corn diet – along with the intensive, individual care… produces beef that many connoisseurs consider to be among the best in the world.” Today, unlike the way cattle used to be raised, Organic beef amounts to 1% of all cattle! - Time Magazine: The Real Cost of Cheap Food, August, 2009
THE DIFFERENCE IS NATURAL Red Mountain Cattle Company (RMCC), a affiliate of Tyler Farms, grass-fed beef are raised in pastures as nature meant them to be. That is as close as possible to their native diets, in other words without any feed grains, hormones, or additives; just grass.
Unlike commercially available beef today RMCC’s grass-fed beef are lean, delicious, flavorful and reasonably priced (refer to options below). Our beef is locally packaged, dry-aged for 21 days and inspected under the Arizona Department of Agricultural regulations.
Cooking Temperatures for Grass-fed beef Cook grass-fed beef to an internal temperature of 120°-140° Fahrenheit. Cook any grass-fed ground beef (including hamburgers) to an internal temperature of 160° Fahrenheit.
Grilling Steaks Grilling steaks should always be done over a slow, hot fire, meaning hot but not seared. Spices should be added while the meat is on the fire, or immediately before and while the surface of the meat is moist. We recommend three basic seasonings: salt, pepper and granulated or fresh garlic. Salt should never be added before cooking as it dries out the meat; however, adding it while cooking enhances the outside texture a great deal. Rub the hot grill vigorously with an onion cut in half with the skin on, immediately before putting meat on the grill. This helps keep the meat from sticking and enhances the flavor. Cook it Frozen Cooking a steak immediately after taking it out of the freezer allows you to retain 100% of the natural juices, some of which are left behind in the package while thawing. Frozen steaks should be turned four times: the first two times for thawing and the second two times for cooking. Seasoning should be added after the first exposure to the fire when the surface becomes moist.
Doneness All steaks vary in thickness so time (see table below) should only be a general reference for determining doneness. The best method is to feel the firmness of the steak by pressing a finger into it. To begin understanding the various degrees of firmness associated with the range of rareness, press a finger to the front of the forehead, the tip of the nose and the front point of the chin. As you move from the forehead to the chin, the firmness decreases from well done to rare: well done: forehead, medium rare: nose, rare: chin. With practice this method can be refined to determine exactly how well you like your steaks, regardless of steak thickness. Remember, steaks continue cooking after they are taken off the fire, so they should be removed a little before reaching the desired level of cooking.