top of page
We found over the years that an amazing meal from pasture raised meat involves cooking it a certain way. Some cuts work better with high heat and fast cooking times while others benefit from a long low temperature slow-cook method which brings out the flavour and produces the 'fall of the bone tenderness' we have come to crave! In fact, we looked at how other countries around the world cook their meat and it seems to be only North America who prefers the convenience of hot and fast cooking but boy have we been missing out on some delectable meals that can only be achieved with slow cooking.  

In our home we like to keep our recipes simple. In fact, we probably wouldn't even call them recipes as they are more like "methods" where small tweaks can be made to your liking. Below is a list of some of the ways we cook our meat and ideas on how to use the delicious cuts you've received in your boxes. 

- Chicken   -

Whole Roast Chicken 

  • Make sure chicken is entirely thawed before cooking. 

  • Season generously with salt, pepper and garlic powder and poultry seasoning (sage, thyme, marjoram) 

  • Cook chicken at 350F COVERED for approx 20 mins per lb. Chicken is done when the leg pulls apart easily from the carcass. Don't slice into the meat as you will lose the juices.

  • Remove drippings from the bottom of pan into a pot to make gravy (add salt/(milk and flour premix)/then whisk).

  • Put chicken back into oven on UNCOVERED & BROIL for 5-10 minutes until skin is crispy and delicious. 

  • Let chicken rest covered with some foil for 5-10 mins while finishing gravy and other sides. 

​

​

Baked Chicken Wings

  • Make sure chicken is entirely thawed before cooking. 

  • Season generously with salt, pepper, garlic powder and 2 tbsp oil mix in a bowl or add sauce.

  • Place on prepared baking sheet

  • Cook wings in oven at 425 for 15 minutes, flip, then cook another 15 minutes.

​

​

Chicken Broth

  • Use 3-4 pounds of bones for 4L of water

  • Add onions, carrots, celery if you wish

  • Bring to light boil then turn down to a simmer

  • Skim foam and other material that rises to top with ladle

  • Simmer 6-24 hours on stove top or slow cooker

​

​

Chicken Thighs/Drumsticks

  • Make sure chicken is entirely thawed before cooking.

  • Rub on your choice of seasonings (salt, pepper, garlic powder and paprika are our favs)

  • BBQ or oven bake at 375F until no longer pink on the inside. Approx. 25-30mins in the oven. 

  • Thighs and Drumsticks also work well in a slow cooked method like curry or soup or crockpot. 

​

- Pork  -

Ham

  • Make sure ham is entirely thawed before cooking. 

  • Combine 1/4 cup honey with 1/4 cup mustard in small saucepan then warm up until liquid.

  • Glaze ham with the honey mustard sauce

  • Cook ham COVERED at 350F for 1-2 hours until done.

  • Let ham rest out of oven for 10 mins

  • Slice and Enjoy!

​

​

Pork Butt Steaks/Roast

  • This one must be cooked LOW heat and SLOW we recommend following a PULLED PORK recipe for this cut of meat. 

  • Add a couple onions, garlic cloves, BBQ sauce, salt and put into a slow cooker all day on low, pull apart with 2 forks when it's ready then enjoy! 

Pork or Beef Ribs

  • Cook low and slow COVERED for 4-5 hours (225F) 

  • Finish them with high heat on the BBQ with sauce (if desired) 

 Alternate Quick Method: 

  • Boil lightly for 2 hours

  • Drain water and dry off ribs

  • Rub with a BBQ sauce 

  • Bake at 425 for roughly 25 minutes 

- Beef  -

Beef Roast (chuck)- Slow method

  • Make sure roast is entirely thawed before cooking. Bring to room temp leaving on the counter for up to 2 hours. Pat meat dry. 

  • Mix seasonings to make a beef rub (salt, pepper, paprika, garlic/onion powder ect.)

  • Heat up a frying pan with oil 

  • Sear roast on high heat on all sides until well browned

  • Put roast into oven COVERED with fat cap facing up at 225F for 4 hours.

  • Let roast rest on cutting board for 10 mins while making gravy.

  • Use dripping and flour/milk mixture, salt and pepper on med-high heat to make gravy

​

​

Beef Bone Broth

  • Use 4-5 pounds of bones for 4L of water 

  • Add onions, carrots, celery if you wish

  • simmer 12-50 hours on stove top or slow cooker

​

​

Ground Beef

  • Meatloaf

  • Meat Balls (3/4 beef 1/4 blended liver)

  • Beef Chili

  • Hamburgers

  • Beef casseroles

  • Lasagna

  • Stuffed Peppers

  • Tacos

​

Beef Cutlets (also called Schnitzel in Europe)

  • Great for a quick dinner

  • 1 egg
    salt and pepper
    1/2 cup flour
    1/2 cup bread crumbs
    1/4 cup cooking oil

  • Heat oil in pan
    Whisk egg and salt/pepper

  • Dip cutlet into egg mixture then into flour

  • Redip cutlet into egg mixture then into bread crumbs

  • Fry until golden brown on each side

​

bottom of page