Shiloh Farms Organic Grass Fed Beef is the Healthiest Choice of Beef for your family. The beef cattle are fed organic pasture fed grass and hay, organic corn silage and organic wheat and rye grains (no soybeans) . This beef is high in CLA, Omega-3's and Vit A & E. The beef is 90% lean - Minimally processed - No artificial ingredients - Absolutely hormone free - NO antibiotics are used - NO Nitrite or Nitrates
Store frozen for longer periods of time or Keep refrigerated below 40 degrees until ready to use.
1. Thawing in the fridge takes 36 hours. Freezing turns the natural juice in the beef to ice crystals. If you cook the beef while frozen, chances are you will be draining off the juicy flavor along with the fat. Instead, plan ahead to let the meat thaw slowly in the refrigerator to give the ice crystals time to melt and redistribute back into the tissue as much as possible. **
2. When cooking ground beef, you will have less shrinkage with leaner blends than with regular ground beef. The fat renders down reducing the volume of the meat. Leaner blends have less fat, thus less shrinkage.
3. Generally, the higher the cooking temperature, the greater the shrinkage, so cook ground beef at a moderate temperature rather than high heat. Overcooking will result in a dry, tasteless result as the juices evaporate.
4.To avoid ground beef sticking to your hands, dip your hands in cold water before handling the meat to make burgers or meatballs. Do not overhandle the meat when making patties. Keep a light touch and do not over-compact.
5. Form burger patties to desired thickness and then make a deep depression in the center with your thumb. As the meat cooks and expands, the depression will disappear, keeping your burger from bulging in the center into a flying saucer shape.
6. Never use the spatula to press down on the burger patty as it is cooking. You will squeeze out all the juice and flavor. Poking holes in the burger with a fork also causes loss of moisture and flavor. Use a spatula or tongs to turn them.
7. Be sure the pan or grill fire is hot before you add the burgers. This helps sear the surface and seal in the juice.
8. Most burgers will not require a greased pan, however extra-lean burgers may stick without added lubrication. Some chefs suggest a sprinkling of salt on the pan to prevent lean meat from sticking.
9. There is nothing wrong with digging in with clean hands to mix seasonings into ground beef, but do not overdo it. The heat from your hands and the friction of mixing can break down those bits of fat that you want to preserve for a juicy result. Overworking ground beef can turn it into flavorless mush.
10. Don't add water to the ground beef. Water has the tendency to dry things out.
11. Add the spices right away when you start cooking the meat.
12. Don't cover the ground beef while you are browning it. Steam will also dry the meat out.
** It is possible to cook ground beef from frozen. Heat up the pan. Put in the brick o' beef. Add a splash of water and cover. After 2 minutes, remove cover. Scrape at the brick to remove thawed meat. Flip the brick to a new side and scrape at the brick to remove cooked/thawed meat. Cover and repeat until the brick is thawed enough to break up into smaller pieces. Then keep working on those pieces to break them up and cook them.
1. Put in a bun and pile high with your favorite condiments and toppings
2. Great in many casseroles, meat loaf's sloppy Joes, etc.
3. Crumble cooked hamburger on Pizza's, taco's, burrito's, enchiladas and wraps
Country of Origin: USA
Ingredients: Organic Grass Fed Beef.