Defrosting our Meat

♦ Plan 1 day in the refrigerator for every 4 lbs. of meat.

♦ Alternatively, meat can be thawed in cold water in the sink.  Plan 1/2 an hour for every 1 lb. of meat.  Be sure to change the water often.

Cooking Our Meats
DRY HEAT Cooking:
            Dry heat cooking methods are generally suggested for leaner, more tender cuts of meat such as steaks or chops.  Methods such as roasting, pan frying or sauteing, stir-frying, grilling and broiling are considered dry heat cooking techniques.  These techniques all share the use of high temperatures to produce carmelization and crusty surfaces.

MOIST HEAT Cooking:
            Moist heat cooking methods are generally suggested for tougher cuts of meat, that would otherwise be too chewy if cooked using a dry heat method.  Resulting from the “hard-working” parts of the animals, these cuts include meat from the shank, shoulders, cheeks and neck.  Methods such as braising, stewing, poaching and steaming are considered moist heat cooking techniques.

Cooking Temperatures

Our Recommendations:
Beef & Lamb
    Rare 120-125°F
    Medium rare 130-135°F
    Medium 140-145°F
    Medium well 150-155°F
    Well 160°F
Pork
    Safe from trichinosis 137°F              Medium 150°F
     *Recommended for sausages &         cuts from the loin and leg              Well 160°F
     *Recommended for all cuts, or           cooked until tender.

USDA Recommendations :Note: the USDA recommends higher cooking temperatures to ensure safety.
Beef & Lamb
     Medium rare 145°F
     Medium 160°F
     Well 170°F
Pork
     Medium 160°F
     Well 170°F