-- NATURALLY RAISED  LAMB  BEEF  EGGS & CHICKEN --

More Information About Fox Hollow Farm

The pasture base on our farm is approximately 180 acres, on which we use intensive grazing to raise our sheep and cattle.  This is good for the land, good for the animals, and produces meat that is more healthy for humans.

For more information about us and our farm, you can: read "The Natural Way to Raise Sheep", published in February 2006 in the Mount Vernon News, or you can read "Grass-fed Lambs Dot Spring Pastures", published in June 2004 in Farm and Dairy.

How to Cook Grass-Fed Meat

There are some basic guidelines for cooking grass-fed meat to get the most enjoyable and healthful results.

1. Always thaw frozen meat completely before cooking.  The best way to do this is to thaw it in the refrigerator or under cold running water.
2. Do not microwave!  This is just bad for the meat and can expose parts of the meat to too much heat.  Never thaw or cook grass-fed meat in a microwave oven.
3. Do not overcook!  Because of its lower fat content, grass-fed meat needs to be cooked LOW and SLOW.  In addition, it will be its most tender cooked only to medium-rare or medium.  Use a meat thermometer to test for doneness.
   • When cooking with dry heat (such as when sauteing or roasting), searing quickly with high heat will retain more of the juices inside the meat.  Then continue to cook at a lower temperature.  When roasting, using a covered roaster works well to keep the moisture inside the meat.  Our general rule of thumb for lamb is to roast it at 325 degrees Fahrenheit for a little less than 30 minutes per pound of meat, but always use a meat thermometer to check for doneness!  Remember, roasts will continue to cook some from their own heat even after they are pulled out of the oven!
   • When cooking with moist heat (such as when braising or stewing), the use of various stocks and seasonings can add marvelous flavors to the meat.  Moist heat methods make it very easy to cook tender and juicy grass-fed meat.  A crock pot can make it extremely easy!
4. Let large cuts of meat rest out of the heat source for 8-10 minutes after cooking.  This is a good general rule to follow and allows the juices to redistribute inside the meat.  When you cut into the meat without letting it rest first, the juices spill out and the meat becomes drier.

Enjoy your grass-fed meat!

Links to Related Information

Please take time to visit the following web sites (if you are not already familiar with them).  We believe the information offered by these people is of great value.

For more information on pasture-based farming and the benefits of food sources from pastured animals, see Jo Robinson's web site, www.eatwild.com.

For more information on OEFFA, the Ohio Ecological Food & Farm Association, an organization that promotes sustainable, ecological and healthful food systems, see www.oeffa.org.

For more information on IFO, Innovative Farmers of Ohio, an organization that promotes creating and seeking out innovative farming solutions for the betterment of families, communities, markets and our environment, see www.ifoh.org.

For more information on The Weston A. Price Foundation for Wise Traditions in food, farming and the healing arts, an organization that is dedicated to restoring nutrient-dense whole foods to the human diet through education, research and activism, see www.westonaprice.org.

Revised: 5/6/2006