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Topline Tips for Great Grilling of your Grass Fed Meat!

organic grass fed beef and organic chicken and wild caught seafood online

 

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Here in Phoenix, AZ, it is almost always grilling season. However, as the summer months begin it is a good idea to review some grilling and food safety tips.


 

As always, the most important thing is to make sure that your barbecue is safe. Just follow these simple tips to keep everyone healthy and happy.

Even if the outside looks crispy and golden, it may not be cooked all the way through, so using an instant read thermometer to make sure the center of the meat is hot enough to kill bacteria is important. The USDA’s food safety guides recommend the following temperatures [1].

Barbecue and General Food Safety

 

Product Type

Internal Temp. (°F)

Beef or Buffalo

Ground

160
Steak and roasts, medium

160

Steak and roasts, medium rare

145

Chicken and Turkey Breasts

165

Ground, stuffing, and casseroles

165

Whole bird, legs, thighs, wings

165

Eggs Any type

160

Fish and Shellfish Any type

145

Leftovers/ Precooked Any type

165

Pork Chops, fresh (raw) ham ground, ribs and roasts

160

Reheating fully cooked ham

140

 

–Thawing your grass fed beef and other meats beforehand will help it to cook more evenly, but just leaving it on the counter can give bacteria the opportunity to multiply, as can microwaving it too far ahead of time. The two best ways are to let them slowly thaw in a refrigerator overnight (best for larger packages of grass fed ground beef or burgers and bone in chicken), or to let the meat soak in cold water for 10 to 30 minutes, depending on the thickness of your grass fed steaks. Our vacuum sealed packages make this simple and easy.

–Never let anything that touched raw meat touch cooked meat unless it has been thoroughly cleaned or has also reached appropriate cooking temperatures since then.

–Keep hot foods hot (140 degrees or hotter) and cold foods cold (40 degrees or colder). When it’s over 90 degrees outside, make sure you eat your meat within an hour of cooking it.[2] This is especially tricky in Arizona or other desert areas like Las Vegas or Southern California. Basically during the hot months, you probably should keep all the food inside your air conditioned home and still be mindful of how long it sits at room temperature.

–Make sure your grill is on a heatproof surface, well away from any plants (especially dry desert plants in the summers of Arizona) that could accidentally catch fire and away from foot traffic, and check that the vents are clean before you start a fire[3]

–You can use a small spray bottle of water to control small flare-ups and sparks on a charcoal grill. Don’t use water on flare-ups in a gas grill, though; instead, just close the vents and turn down the gas.

 

Basic grilling tips: [4]

 

–Keep your grill clean for safer, tastier food. Adding some non-stick spray or vegetable oil to the grill (not by spraying it over an open fire), can stop your food from sticking and make clean-up much easier afterwards.

–Apply marinades to your grass fed beef and other meats a few hours ahead of time; allowing the bold flavors and spices to soak in to the meat. Marinade seafood only for about 15-20 minutes or you risk “cooking” it with the acid in the marinade. Before grilling, be sure to dry the meat thoroughly and coat with some oil to prevent sticking and encourage a nice crust.

–Barbecue sauces, however, should not be added before grilling. The sugar burns faster than the meat cooks, and dripping sauces can lead to flare-ups and overcooked meat. Check the recipe, but usually sauces are only added in the last 5 minutes.

–Always have someone manning the grill. This can help to prevent accidents, as well as overcooking. Look, but don’t touch. Everything has to be flipped once to cook both sides, but aside from that, leave it alone as much as possible or you’ll lose precious juices and be left with something tough and dry. You can tell when a grass fed beef steak is ready to be flipped (for medium rare) because the juices will begin to push up to the top and when you try to remove from the grill it should release easily.

–Plant matter burns.  Keep fruits and vegetables on the outer edges where they’ll be coolest, and if you are planning to use wooden skewers, make sure to soak them in water for 20 minutes to prevent them from catching fire.

 


[1] http://www.fsis.usda.gov/PDF/Keep_Food_Safe_Food_Safety_Basics.pdf
[2] http://www.fsis.usda.gov/factsheets/barbecue_food_safety/index.asp
[3] http://recipes.howstuffworks.com/fresh-ideas/easy-dinner-ideas/grilling-tips13.htm
[4] http://recipes.howstuffworks.com/fresh-ideas/easy-dinner-ideas/grilling-tips4.htm


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