|
Safety:
Cook all ground beef, including burger patties, completely through.
Since the outside of the meat is ground into the inside, all ground beef
must be thoroughly cooked, to medium well or well done. Rare or medium
burgers are a no-go!
However, this safety rule does
NOT apply to "cuts of beef" since the inside of the meat has never
been exposed. So you can enjoy cuts with a "pink center" -- Rare, medium
rare, medium, medium well.
Safety:
Always wash your hands thoroughly after handling any raw meat.
See the additional safety
messages in the receiving, defrosting, and preparation tips on this page.
LeanAndTender™ Longhorn
natural grass fed Beef
 top
Receiving and Defrosting Methods --
for LeanAndTender™
Longhorn natural Beef products
As soon as your package arrives put it in the freezer or refrigerator!
Fresh beef cuts (Steaks, Roasts, etc.) or ground beef, can be refrozen for
several weeks or kept in the refrigerator for use within two days.
Sausage and jerky products can be refrozen for months, or can be kept in
the refrigerator for several days.
For additional guidance on beef storage and handling, visit the
USDA website on food safety.
Dry Ice
If dry ice is included in your packaging, it is likely that it will be
completely sublimated (gone) when your package arrives. If any remains,
follow the handling instructions on the wrapping, and these instructions.
Safety:
Keep the dry ice package out of reach of children. Follow the
handling instructions on the wrapping!
(The packaging of the dry ice may have been opened before shipping to
adjust the ice to 5 pounds.)
Dry Ice temperature is
extremely cold at -109.3°F or -78.5°C. Always handle Dry Ice with care and
wear protective cloth or leather gloves whenever touching it. An oven mitt
or towel will work. If touched briefly it is harmless, but prolonged
contact with the skin will freeze cells and cause injury similar to a
burn. To dispose of it leave it at room temperature in a
well-ventilated area. It will sublimate from a solid to a gas.
The handling information above is provided
from the website
http://www.dryiceinfo.com/safe.htm
For more information on the safe handling of dry ice please visit their
website.
Cold Packs are reusable
If cold ice packs are included in your packaging, you may keep and reuse
them. They will freeze to -10 degrees F. They contain an odorless,
colorless, non-toxic, food grade gel. Just place them in your freezer
overnight. They work great in small coolers, lunch boxes, etc.
Safety:
Wash any meat residue from the ice pack exterior with hot soapy
water before reusing.
Defrosting
• Thaw in the refrigerator -- Recommended
method -- Leave the meat in the refrigerator all day or overnight.
• Thaw using a microwave -- NOT recommended
since the meat can partially cook unevenly.
• Thaw in a plastic bag in water -- Place
the beef in a zip-lock sealed plastic bag (or if it came in sealed
plastic wrapping you can use it). Then immerse it in cold or cool
water (not warm or hot). This is the quick and simply method; usually it
will thaw in about 30-45 minutes.
LeanAndTender™ Longhorn natural grass fed
lean Beef
top
Preparation tips for LeanAndTender™
grassfed Longhorn natural beef
Steaks
Don't overcook! Don't
overcook!!
Do not overcook the steaks!
LeanAndTender™ Longhorn
Steaks, will get done faster than "regular"
beef
because they do not have the fat to absorb the heat.
This is how we grill them: Normal
grilling time for 1" cuts is 10 minutes for medium rare.
Meat temperature (degrees F): Rare 140 -- Medium rare 150 -- Medium 160
-- Well done 170.
We recommend using a meat thermometer to ensure your steaks do not get
overdone
• Defrost the LeanAndTender™ Longhorn Steaks
as recommended in our "Defrosting methods".
• Season the steaks about 30 minutes before cooking. Use salt, pepper,
onion salt, and other seasonings that you enjoy. Salting early helps to
bring out the natural flavor. After seasoning, cover them with wax paper
to protect from the elements.
Safety:
Always wash your hands thoroughly after handling any raw meat.
Grilling
• Be sure the grill is good and hot. Gas
grills need preheat time to get the "coals" hot.
• Put the steaks on with the grill on high.
• Sear one side for about 60 seconds (You can tell it is seared properly
when the meat doesn't stick to the hot grill.)
• Flip it over and sear (side two) for 60 seconds.
• Turn the grill down to medium.
• Flip and grill (side one) for 4 minutes.
• Flip it again and grill (side two) for 4 minutes, check the temperature
(we recommend you remove at 140şf).
• Warm the platter on the grill (top rack if you have one) before placing
the steaks on it.
Safety:
Use a clean platter, not the one the raw steak was on.
• Place the steaks on the platter and
immediately cover them with aluminum foil, put hot pads on top of the foil
to keep the heat in. Fold the edges of the foil tightly around the platter
to totally seal in the heat of the steaks. Take the platter to the dining
table and leave it covered a few minutes while you get the rest of the
meal on the table (and say your prayer). This time in the foil will allow
the natural juices to emerge and will present a very appealing and
aromatic steak.
• Enjoy your LeanAndTender™ Longhorn Steak!
top
Special Preparation Tips for
LeanAndTender™
Natural Beef Chuck Steaks
(We have prepared the Chuck steaks with the method
shown above, for all our other steaks, and they turned out great.
However, to ensure tenderness in Chuck steaks we also tried, and
recommend, this marinating method, which produces a very tasty and tender
steak.)
• Defrost the LeanAndTender™ Longhorn Chuck Steaks
as recommended in our "Defrosting methods".
• Place the Chuck steak in this (or your
favorite) marinade:
1/3 cup olive oil
1/3 cup soy sauce
1 teaspoon ground ginger
1/3 cup brown sugar (can use less if you want)
1 teaspoon of ready minced garlic (or 2 cloves of
minced garlic)
1/4 cup of onions minced or 1 tablespoon of dried
minced onion)
•
Mix all ingredients together in a zip-lock storage
bag.
•
Place the steak in the bag and marinade overnight in
the refrigerator.
Safety: Always wash your hands thoroughly after handling any raw meat.
• Grill
according to the directions above.
LeanAndTender™ Longhorn grass fed natural Beef
recipes
top
Preparation tips for LeanAndTender™
grassfed Longhorn beef
Burgers and Cheeseburgers
12 to 15 minutes total is the normal
grilling time.
Meat temperature of 160 degrees F minimum for burgers*
• Defrost the LeanAndTender™ Longhorn
Patties as recommended in our "Defrosting methods".
• Season the patties about 30 minutes before
cooking. Use salt, pepper, onion salt, and other seasonings that you
enjoy. Salting early helps to bring out the natural flavor. After
seasoning, cover the patties with wax paper to protect them from the elements.
Safety:
Always wash your hands thoroughly after handling any raw meat!
• Be sure the grill is good and hot. Gas
grills need preheat time to get the "coals" hot.
• Put the patties on with the grill on high.
• Sear one side for about 60 seconds
(You can tell it is seared properly when the meat doesn't stick to the hot
grill.)
• Flip it over and sear (side two) for 60
seconds.
• Turn the grill down to medium.
• Flip and grill (side one) for 5 minutes.
• Flip it again and grill (side two) for 5
minutes. (Check the temperature, 160 degrees minimum*)
*Cooking temperatures from
the USDA Website:
http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp
• For Cheeseburgers, put the cheese on top
of the burger for the last two minutes.
• Place the buns on the grill during the
last two- three minutes if you wish to toast them, or warm by stacking
them on top the burger for the last minute.
Safety:
Use a clean platter, not the one the raw meat was on!
• Enjoy your LeanAndTender™ Longhorn
Burgers LeanAndTender™
Longhorn natural grass fed lean Beef
top
Preparation tips for
LeanAndTender™
grass fed Longhorn natural beef
Chuck Roasts, Ribs, Briskets, and
Prime Rib Roast This is how we
prepare them --
Slooooooooooooooooow Cooking
For a fork-full of Longhorn beef that
melts in your mouth try one of these recipes.
Eight-hour recipe
-
Defrost the LeanAndTender™ Roast, Ribs, or
Brisket as recommended in our "Defrosting Methods".
(However, if necessary you can start slow cooking the beef frozen.)
-
Place the beef in an appropriate size
electric slow cooker or covered oven roast pan.
Safety: Always wash your hands thoroughly after handling
any raw meat.
-
Pour a little water over the beef; ensure
the liquid covers the bottom of the cooker or pan to about 1/2 inch.
(You may substitute other liquids for the water, broth, wine, soup,
etc.)
-
Sprinkle seasonings over the beef. Use salt, pepper, onion salt, and /or
other seasonings that you enjoy. (Try garlic, mushroom soup, soy sauce,
red-wine, Tabasco sauce – but probably not all at the same time.)
-
Turn the slow cooker on low, or place the
covered roaster pan in the oven on low heat (about 325 degrees F).
-
After about 7 hours add vegetables if you want – celery, cabbage,
carrots, onions, whatever!
-
Continue cooking on low for another hour.
-
Place the Roast, Ribs, or Brisket on a platter while savoring the aroma.
-
Enjoy your LeanAndTender™ Longhorn
natural Beef!
Four-hour recipe
(If you don’t have 8 hours for
slooooooooow cooking.)
-
Defrost the LeanAndTender™ Roast, Ribs, or
Brisket as recommended in our "Defrosting methods".
-
Season the (completely defrosted)
LeanAndTender™ Roast, Ribs, or Brisket before cooking. Use salt, pepper,
onion salt, and /or other seasonings that you enjoy. (Try garlic,
mushroom soup, soy sauce, red-wine, Tabasco sauce – but probably not all
at the same time.)
-
Use an appropriate size electric slow
cooker or oven roast pan, and add water to cover the bottom of the
cooker or pan to about 1/2 inch. Then place the Roast, Ribs, or Brisket
in the cooker or pan. (You may substitute other liquids for the water,
broth, wine, soup, etc.)
Safety:
Always wash your hands thoroughly after handling any raw meat.
-
Turn the slow cooker on high, or place the
covered roaster in the oven on about 375 degrees F.
-
After about 3 hours add vegetables if you want – celery, cabbage,
carrots, onions, whatever!
-
Continue cooking on high for another hour.
-
Place the Roast, Ribs, or Brisket on a platter while savoring the aroma.
-
Enjoy your LeanAndTender™ Longhorn
natural Beef!
Prime Rib Roast recipe
(Moderately slow cooking - the
inside will have a pink center)
-
Defrost the LeanAndTender™ Prime Rib roast, as recommended in our "Defrosting
methods". Then right before cooking, keep it in the package at room
temperature for two hours.
-
Season the (completely
defrosted) roast, before cooking. Use salt, pepper, onion salt, garlic
salt and /or other seasonings that you enjoy. (Some chefs recommend
rubbing the seasonings into the meat.)
-
Preheat the oven to 300 degrees
F.
-
Place the Roast in an
appropriate size flat pan (we use a metal cake pan). Insert the meat
thermometer probe to the center of the roast. Place the
uncovered roast in the oven.
A meat thermometer is essential to ensure your roast is done
properly.
We also strongly recommend not opening the oven door to check the
roast.*
-
Safety:
Always wash your hands thoroughly after handling any raw meat.
-
Cook to 135 degrees F. Rare --
Medium rare 140° -- Medium 150° --
Well done 160°. (The
temperature of the roast will rise 5° to 10° after you remove it from
the oven, when following the procedure described below.)
-
Safety:
Use oven mitts to remove the roast from the oven, and to remove the
thermometer probe.
-
Place the roast on a platter
and immediately cover it with aluminum foil, fold the edges of the foil
tightly around the platter to totally seal in the heat of the roast.
Put hot pads on top of the foil to keep the heat in. Leave the roast
stand 3-5 minutes before carving. This time in the foil will allow the
natural juices to emerge “au jus”, and will present a very appealing and
aromatic roast
-
Carve the amount to be consumed
on the first serving, then put the foil back in place to keep the heat
in and the roast from drying.
-
Enjoy your LeanAndTender™
Longhorn Prime Rib!
*
We recommend using a meat thermometer with the probe on a long wire and a
remote read out, so that you do not have to open the oven door to check
the temperature
top
Preparation tips for
LeanAndTender™
grass-fed Longhorn natural beef
Bratwurst
(Includes all of our Bratwurst and Frankfurter Sausages)
All of our Bratwurst and
Frankfurters, are ‘pre-cooked’
during the process of hickory smoking, so all you really have to do is
heat them up. But how you do it adds to the fun and flavor. Our bratwurst
are all lean Longhorn beef, no pork or fillers, so they will shrink very
little when cooking.
Our bratwurst is made with natural
casings (no plastic or sprayed on stuff). So they have what the old German
sausage makers call "Knack" (kah-nak’) or bite, an attractive trait for
sausages. Because our sausage contains far less fat than ordinary sausage,
there is little fat to heat and soften the casing. So if you like a little
less Knack (bite) try cooking them a little longer on a lower heat.
This is how we fix em:
Micro-waving -- The least desirable method – please, only in
‘emergencies’!
Grilling outdoors --
The best aroma "almost as good as eating them".
-
Defrost the Longhorn Lean
Bratwurst as recommended in our "Defrosting methods".
-
Start the grill -– if you
clean the grill by running it on high and brushing the grill with a
brass brush, that’s fine, just give it time too cool to lower heat
before placing the brats on.
-
Get the grill to a low to
medium heat. Longer cooking times will soften the natural casings.
-
Place the bratwurst on the
grill.
-
Turn frequently to avoid
burning.
-
15 to 20 minutes is
normally adequate grilling time (depending on grill temperature, outside
temperature, wind, etc.)
-
Put it on a bakery bun,
top with brown mustard, sauerkraut, or whatever you like.
-
Enjoy your LeanAndTender™
Longhorn lean beef brats!
---- Options -----
-
You can place a pan with
water (or beer!) on the side of the grill and place brats in as they are
done. You can hold them this way for a time while you are getting other
meal items ready. Keep the pan warm but not boiling (especially if its
beer).
-
You may also simmer the
brats in water (or beer) before grilling. Add spices, onions, or
sauerkraut if you want.
Slow cooking -- great
for when you don't have time to stand around the grill (or it's snowing)
Defrost the Longhorn Lean
Bratwurst as recommended in our "Defrosting methods".
Use an appropriate size
electric slow cooker, place the bratwurst in the cooker.
Add water to cover the
sausage. (You may substitute other liquids for the water, beer,
sauerkraut juice, etc.)
You may put vegetables in
the slow cooker -- sauerkraut, cabbage, carrots, onions, whatever!
Turn the slow cooker on
low.
Cook from 1 to 8 hours.
(In a hurry or gone hunting/shopping)
Place the Longhorn Lean
Bratwurst on a platter or serving dish and savor the aroma.
Have them as they are or
on a bakery bun, top with brown mustard, sauerkraut, or whatever you
like.
Enjoy your LeanAndTender™
Longhorn lean beef brats!
---- Option -----
Instead of a slow cooker you can use a pan on the stove, just add the
liquid, then simmer (don’t boil) on low to medium heat, for about 20
minutes to 1 hour. (Doubt that you will want to
watch the pan for 8 hours.)
LeanAndTender™ Longhorn
natural grass fed lean Beef recipes
LeanAndTender™ grass fed Longhorn
natural Beef
If you have questions on the
preparation of any of our products please ask us!
We are happy to help!
Please send us your
preparation ideas and beef recipes:
E-mail:
info@leanandtender.com
or call: 575-MOO-COWS (575-666-2697)
or
505-MOO-COWS (505-666-2697)
top |
