We invite you to discover more about the nutrition principles behind our natural grass-fed meats. Below is a list of articles and resources that help explain the values of pastured and organic farming.
Health Benefits of grass-fed beef from EatWild website.
BooksThe Omnivore's Dilemma, by Michael Pollan
The Farmer and the Grill Cookbook, by Shannon Hayes
Pastured Poultry, by Joel Salatin
Salad Bar Beef, by Joel Salatin
The Four-fold Path to Healing, by Thomas Cowan
PeriodicalsThe Stockman Grassfarmer
Small Farmers Journal
Acres USA- A voice for eco-agriculture
Recipes and How to Cook Grass-fed BeefGrass-fed Beef Cooking Tips
Grassfed Cooking with Shannon Hayes
Tips for Cooking Grass Fed Beef
Simple Heritage Roast Turkey (from the NY Times)
1. At least four hours before roasting, rub turkey inside and out with salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.
2. Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird.
3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.
4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.
5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.
Yield: 8 to 12 servings.
combine ingredients and mix well. Press into both pans of an SOS sport solar oven. Bake 3 hours or so. We put the covered pans in the oven and faced the oven to the south. The meatloaf baked in 250F preheated oven from 1:30 PM (a sunny day in may) until I got home from work around 5:30 or so.
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