Meat….. is something I hear quite often around the house. Certain Someone is a carnivore. When he is around I can’t get away with a meatless dinner, no matter how I try. Don’t get me wrong, I like meat too, but try to vary my diet a bit more. One thing I have control of, is that if we are going to eat meat, I strive to be very careful of the quality of our meats. So when US Wellness Meats contacted me and offered me a range of samples including Grass-fed beef I was impressed.
Because we use the best practices of sustainable farming that allow us to avoid harmful additives like hormones and antibiotics, our grass-raised animals pass the best of their nutrient-rich diet on to you.
Grass-fed beef is rich in omega-3 anti-inflammatory fatty acids (the healthy fat found in salmon), in conjugated linoleic acid (CLA), a proven cancer fighter and lean muscle-building tool, as well as vitamins A and E, essential nutrients that are known for their antioxidant properties. When it comes to nutrition, grass-fed beef truly is a completely different animal.
I confess when it comes to steaks and beef I’m intimidated. Some chefs are great with certain foods, but not so with others. While I consider myself both a cook and a baker, steaks and certain cuts of beef I always tend to overcook it unintentionally. US Wellness sent me 2 T-Bones, 1 eye of the round, 2 chicken breasts, BBQ sauce, All Purpose Seasoning and a package of Ground Bison. Through out the month we tried all the products and were pleased. I was intimidated by the Eye of the Round as its a cheaper and leaner cut that you want to cook till perfection but not overcook or dry as its more lean.
Eye of The Round Roast Method
I confess this was the method I used and the best one I have ever found for this cut. It cooks it for a short period on a very high temp and then you let meat sit in the oven uncovered for 2 -3 hours. The roast is perfection. I took the leftovers and made the dish on top with the BBQ sauce sample from US Wellness and fried onions served atop a corn tortilla.
Leaner and healthier, Bison is used as you would use ground beef. Its makes a great substitute.Not only is there a nutritional benefit but an ecological one as well . Bison are grass fed and graze without harming the environment, as nature intended. Their waste and movements both nourish and aid the grounds and land.
Meat Facts and Cooking Temperatures
Meat/ Protein and carbohydrates are considered a TCS food (Temperature Control Safety). Harmful pathogens are controlled by temperature. So cooking and storage of these items should be followed with care. The following are cooking requirements for TCS foods and any recipe containing a TCS food.
- Ground Beef is prone to Shiga Toxin -producing E.Coli found in intestines of cattle and should be cooked to minimum temperature of at least 155 F (68 C). This applies to ground pork as well and other meats ( not ground poultry).
- Roasts( pork, veal and lamb) should be cooked to minimum internal temperature of 145F (63 C)
- Poultry ( ground or whole chicken, turkey and duck) should be cooked to a minimum internal temperature of 165 F (74 C)
- Seafood (fish, shellfish, and crustaceans) should be cooked to a minimum internal temp of 145 F( 63 C)
source ServeSAFE Essentials National Restaurant Association Fifth Edition
I am offering a Giveaway sponsored by US Wellness Meats to all US Residents. Sorry it must be within the US ( AK and HI included). The winner will be to shop for $ 100 worth of sustainable products from the Midwest farmlands that are raised according to organic principles. Meats, poultry, fish, and even by products such as soap and candles, ice cream , etc are offered. They even have condiments and spices. All you have to enter is go here and fill out your info. The contest closes Sunday March 13, 2011 at 12 :00 am.