Grass-fed beef and Pastured Chicken tend to have less fat around and within the meat therefore more attention to your cooking technique is required.

Low heat and longer cooking times are preferable and do not cook steaks and roasts past Medium (145 degrees). The let them rest for 3 minutes before serving.

Chicken should always be cooked to an internal temperature of 165 degrees. Measure the temperature in the thickest part of the thigh but not touching the bone.

If desired use mechanical meat tenderizer such as a Jaccard to make the meat more tender and help allow marinades to soak in if desired. Use before cooking but not when frozen.