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Try Our Lamb!

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Never had lamb? Give our premium grass-fed lamb a try! You'll love it!

Recipes & Cooking Tips

If you're a cook, you might have heard that cooking grass-fed meat is different than cooking regular meat.  The main thing to keep in mind is that grass-fed meat must be cooked slower than regular meat because it is naturally leaner.  Here are a few easy secrets that will make the most of your McDonald Farm meats:

 

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Steaks and Chops

Steaks and chops are wonderful in their simplicity.  After you've taken your steak out of the package or a marinade, it's important to pat it dry before cooking it.  Then coat it lightly with oil or butter.  This will seal in the juices, giving it a slightly crunchy exterior and a moist interior.  Then make sure you cook it over fairly high heat, trying to turn it only once.

Fajitas or Stir Fry

Fajitas and stir fry are similar to cooking steaks in that your heat is high and you want to pat the beef dry with a paper towel.  Drain your marinade and reserve to add back in later.  Preheat your pan and stir fry your vegetables alone first, in a small amount of oil over high heat, removing when barely tender.  Reheat your pan and stir fry meat in a little oil next, adding vegetables back in when meat is barely tender. Do not overcook.  Add marinade and cook a few minutes longer to reduce liquid slightly.

Roasts

A roast with moderate intramuscular fat (such as a rib or sirloin roast) can be cooked in the oven on a rack.  Start your roast with a dry rub of herbs and spices in a preheated oven at 450 degrees.  When you put it into the oven, immediately turn the temperature down to 300 or 350 degrees and cook until it is as done the way you like it.  A temperature probe is essential as grass-fed meat can go from rare to medium in 10 minutes.  Beef medium is the maximum internal temperature that you want to prevent the meat from drying out.

A roast with less fat (such as a round roast) is usually best when browned on all surfaces over medium heat with herbs, spices, onions and garlic.  Then cook very slowly over very low heat in liquid in the oven or as a pot roast on the stove or in a crock pot.

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Our Recipes - we will be updating these as we try them so check back often!

Crock Pot Lamb Neck Slices in Curry Sauce

4 McDonald Farm Lamb Neck Slices (two packages)
Salt and Pepper to sprinkle
1 onion
1 large clove of garlic
2 ½ teaspoons Curry Powder
2 cups water
Can of pineapple tidbits
1 teaspoon Salt
More water
½ cup sour cream
2 teaspoon flour

Thaw out lamb neck slices. Quickly rinse slices in cold water to remove bone meal. Pat dry with paper towel.


Sprinkle with a bit of salt and pepper. Sear neck slices in frying pan till slightly browned on both sides. Remove to crock pot.


Saute coarsely chopped onion and finely sliced garlic in same pan, scraping up any brown bits, until onion is soft and golden brown.


Sprinkle curry powder over onion and garlic mixture. Give it a really quick stir and then immediately add water. Let it start simmering again and then add entire can of pineapple, juice and all. Stir. Let it start simmering again and add salt. Simmer for a minute, taste, and add more salt if needed. (It will seem rather spicy but will mellow out with cooking and sour cream.)


Add contents of pan to neck slices in crock pot. Add more water till neck slices are just covered. Turn crock pot on low for 8 to 10 hours. Meat will be very tender and falling off the bones.


Carefully remove slices from sauce to serving bowl. Turn crock pot to high. Mix flour with sour cream. Add mixture to curry sauce. Stir. Let it come to a simmer. Taste. Re-season if needed. Pour curry sauce over neck slices in bowl. Serve over plain cooked rice.



Citrus Burgers

1 lb. McDonald Farm Ground Beef
1 lb. McDonald Farm Ground Pork

1 egg yolk
Splash of lemon juice
Splash of lime juice
Pinch of lemon zest
Pinch of lime zest
Pinch of orange zest
Squirt of bbq sauce
Pinch of salt
Pinch of pepper
(amount of ingredients depends on personal taste)

Mix together. Shape patties. Should make about 8 burgers. BBQ.



Wayne’s Burgers

1 lb. McDonald Farm Ground Beef
1 lb. McDonald Farm Ground Pork

1 egg yolk
Squirt of bbq sauce.
Splash of Worchestershire Sauce
Sprinkle of Montreal Steak Spice
Small squirt of Dijon mustard
Pinch of salt
Pinch of pepper
(amount of ingredients depends on personal taste)

Mix together. Shape patties. Should make about 8 burgers.  BBQ.


Awesome Pulled Pork

McDonald Farm Pork Roast  3-4 lbs.( this would be a butt/shoulder roast )
½ cup apple cider vinegar
½ cup ketchup
¼ cup cooking molasses
¼ cup water
3 tbsp. Dijon mustard
1 tbsp. worchestershire sauce
1 tsp. pepper
salt to sprinkle
chipotle seasoning to sprinkle (optional)
squirt of bbq sauce (optional)

Make sure roast is completely thawed out before you start. Sprinkle with salt and chipotle seasoning. Place into slow cooker.

Combine the other ingredients (apple cider vinegar, ketchup, molasses, water, mustard, worchestershire, pepper) in a bowl. Pour over roast in slow cooker.

Squirt some bbq sauce over roast. Cover. Cook on low for 9 to 10 hours until very tender.

Transfer roast to large plate (or a casserole dish works great) cut off netting (if any) and shred with two forks making sure to remove any bones.

Return pork to sauce. Stir well. Serve on a bun with coleslaw! Mmmm!


Slow Cooked Chuck Steak or Roast Dinner with all the fixings by Heather Dea

  Slow Cooked Pulled Beef

A McDonald Farm Chuck Roast or steak
About 2-5 onions rough chop
garlic to taste (we use it like a paste all over the outside of the meat)
Salt and pepper to season
Coconut oil or whatever oil you use
A good pan or pot or roaster (I use a cast iron with enamel coating)
Tin foil or lid to cover

Method:

Defrost whatever cut you have of the grossly chopped (tho I have done this from rock hard frozen with same results:really)

Pat dry with towel

Rub with spice and seasoning (depending on how I feel reflects spice: do NOT be shy go for it!)

Melt and heat oil in pan when hot place meat in and get all brown on all sides (that is your flavour right there)

Make sure fat side is finally upright

Add all your onions and mix well

Put lid on or large tin foil well secured to stop all moisture from escaping

Cooking: I put it in my oven on slow cook, you can use a slow cooker but for me all the flavour is on the pan.

It is around 250 degrees F for at least 6-8 hours or overnight

No muss no fuss, do not need to peek or disturb in any way.

 

When you remove from oven let stand/rest

This means allow meat to cool naturally on board, or platter/plate with a covering of tin foil and towels

You must do this with all meat (bigger it is the longer it takes), and people always ask why well resting allows the protein fibres in the meat to relax and “uncoil” if you will to allow for maximum tenderness.

While meat is resting you get all your other goodies ready

Parboil your potatoes for about 15 min get out a tray to roast them and oil it with coconut oil, butter, or olive oil (find coconut oil the best) season it with fave flavour combos and always salt and pepper, and I love fenugreek leaves

Drain potatoes well and allow to air dry until they look fluffy on outside (sorta like snow)

Dump whole amount into pan with oil and seasoning and mix well with hands until all potatoes are coated

Place in an oven of about 450 degrees and immediately turn down to 350 degrees

Stir once or twice and keep coating fresh for flavour but let cook for about 40 minutes until crisp and golden on outside

 

Vegetables

Any root veg can be roasted (turnip is delicious)

So can celery, onions, fennel, celeriac (celery root), beets, kale, and tomatoes: oh the things you can make.

Do not be afraid of flavour use herbs, dry/fresh: be bold! Smell it and if it smells like a great smell with the aroma of the cooked meat in the kitchen USE IT!

Use vinegars and oils and fish sauce and flavoured butters, anchovies (really, you would be surprised!) sometimes a bit of wine with strong flavours like leek or cabbage or kale start with a little and build on flavour as you become more confident as to how they work together

(Brussel sprouts are one of our faves roasted)

These lovely thing go in with your potatoes and get a shake about once during the forty minutes you roast

 

While veg is roasting and the table set and the kitchen somewhat restored to normal

Is when you would pull your meat. Uncover and seprated all the nasty bits (bone, fat, the usual culprits) and fork apart the meat until it resembles stringy long pieces

Cover again until ready to serve as this will dry out fast

When all meal is cooked platter veg on one side potatoes on other and meat in middle

Plunk this down on your table and watch them exclaim what a cook you are


All this sounds like a lot to do as everyone wants fast and easy; but remember you are only trying this for the first time, and be kind to yourself. As you try this and fall in love with it you will do this again and again, and it will become easier and easier and people will ask you how to do it. It will become like riding a bicycle, easier and you will get a routine down.

 

As an aside, never throw away the drainage in the bottom of the pan. By a separator and save that liquid gold for soups, flavouring a stir fry, gravy the list is endless

Your fat can be saved as well in an old washed can or a fancy piece of pottery you can buy at any kitchen store

This fat from grass fed beef is amazing on roasted veg or potatoes, or you can make a loaf of bread and use it instead of butter and oil.

I know this sounds so…ew! BUT it is the old way of doing things and is that not why you are buying this beautiful meat and happy that these animals are treated the way they were meant to be in the first place?

Do you not want to be the best cook on the block and make your family so healthy that they never get colds, and have amazing blood work with no cholesterol problems and live long to prosper?

This is what grass fed/pasteurized/free range/organic meats have done for our family. I have not had a flu or cold for 18 months. I recently had blood work checked and it came back normal and healthy! (the first time since I was a teen…literally!)

I also allow this to cool in a glass covered bowl in fridge and serve it cold on any salad and it is amazing as well

I make this dressing and it is fabulous!


Heather's Salad Dressing

!/2 C cottage cheese (can substitute Feta/Unripened Goat cheese/Ewes milk cheese)
½ C good quality Extra Virgin Olive Oil
½ C apple cider vinegar
2-4 garlic cloves
½ a seeded chilli pepper (won’t be hot without seeds)
Oregano to taste
Parsley to taste
Juice of one lemon and zest of same
Salt pepper

Put this in some sort of machine to blend until smooth and thick

Will last in fridge for weeks in glass bottle with lid

(Olive Oil has antibiotic properties as does garlic and oregano)

If too thick add lemon juice or oil to thin as to taste

(Should pour like ketchup)


Maria's Favourite Rib End Stew

Rib Ends are the trim left over when cutting ribs. They work great for making hearty stews. This is my favourite one at this point. The 1st step can be done ahead and frozen!

Step 1

For this step you will need:

1 package of McDonald Farm Pork Rib Ends

4 or so cups of water

1 tsp salt

½ tsp celery seed

1 tbsp whole black peppercorns

2 or 3 bay leaves

 

Put Pork Rib Ends in slow cooker. (can even be frozen when you put them in.)

Add water, salt, celery seed, peppercorns, and bay leaves.

Cook on HIGH for about 4-5 hours OR

Cook on LOW for about 8-10 hours.

Note: These times are approximate. Just cook it until the meat is fall off the bone tender.

Shut slow cooker off and let Pork Rib Ends cool until the meat is still warm but cool enough to touch.

With your hands, pick the meat from the bones and separate from fat and anything else you think your pet would enjoy more than you. (your pet will also love this dish!) Place the meat in a bowl.

Pour remaining broth through a sieve and add strained broth to the meat.

At this point it can be frozen for another day if you want.

Step 2

For this step you will need:

The meat/broth mixture from Step 1

2 or 3 McDonald Farm Mustard Basil Sausages

1 large onion, chopped

4 small cloves of garlic, thinly sliced

¼ head of cabbage, coarsely chopped

2 carrots, grated

6 baby potatoes, cut into uneven pieces

2 or 3 sundried tomatoes, finely chopped

1 tsp dried basil

¼ tsp celery seed

Sprinkle of black pepper

¼ - ½ tsp crushed chilli peppers

½ cup sour cream

Thaw out sausages and meat mixture.

There will be a layer of rendered lard on top of your meat. With a spoon, scrape ¾ of the lard into a pot and ¼ of the lard into a fry pan. Turn both on medium heat on stove.

Wait till the lard in the pot is melted and then add onion and garlic. Sauté till slightly golden.

Add the cabbage. Sauté till cabbage reduces in volume and turns slightly golden at the edges.

In the meantime, squeeze sausage meat from the casings and scramble fry in the pan till slightly crispy.

When cabbage is ready, add the meat/broth mixture to the pot.

Add fried sausage, grated carrots, potatoes, sundried tomatoes, and spices.

Simmer till potatoes are done. (about a half hour or so)

Add sour cream. Stir and let simmer for one more minute. Take off heat. Let cool a tiny bit before serving. Serve with toast of biscuits.


Stuffed Pork Tenderloin

1 pork tenderloin

about 6 slices bacon

2 or 3 stale slices of bread

3 tbsp basil pesto

Cut bacon into little pieces. Crisp up in fry pan.

Cut bread into little pieces. Add to bacon and drippings in pan. Toss and toast the bread a bit. Make sure not to burn it.

At pesto. Turn heat right down and stir until just well blended. Take mixture off heat.

In the meantime, make sure tenderloin is all thawed out. Butterfly tenderloin. Try to get it as wide as you can. Put stuffing mixture on onto meat. Use your hands and press stuffing to compact it and shape it into a sort of log on the meat. Fold meat over stuffing and use a bamboo skewer to keep it all together.

Lightly salt the stuffed tenderloin. Heat up a bit of lard in fry pan. Quickly brown tenderloin, rolling it along in pan until just slightly brown all around. Be careful so it doesn’t fall apart.

Transfer tenderloin into a roasting dish. Add just a tiny bit of water (just to ever so slightly cover the bottom of the pan. Cover with lid or tin foil. Bake in 380 oven for about half hour. Done!


 

Slow-Cooked Beef Roast with Onion Sauce

(this is an awesome way to cook a lesser quality roast to tender perfection!)

1 cross-rib roast or rump or outside round

1-2 tbsp of lard

3 medium sized onions

About 1 cup water

1 tbsp Worcestershire sauce

3 bay leaves

 

About ½ cup water

About 1 tbsp flour

 

  • Heat lard in frying pan. Brown roast on all sides as best you can. Place roast in slow cooker. Sprinkle with salt and pepper. Put bay leaves beside roast.
  • Put chopped onions into same frying pan. Add a bit more lard if needed. Cook, stirring often until onions just begin to caramelize.
  • Add worcestershire sauce and mustard. Stir. Add water. Stir until well blended and any brown bits have come loose from pan.
  • Pour onion mixture over roast.
  • For a 2-3lb roast, cook for about 4-6 hours on LOW. It will take longer if the roast is bigger. I check for doneness by sticking a fork into the roast and giving it a gentle twist…if it looks like it comes apart fairly easy then it’s done.
  • Remove roast from slow cooker. Remove and discard bay leaves. Carefully use blender and blend onion mixture.
  • Mix together second amount of water and flour. Add to onion mixture. Stir well. Cook for another few minutes till slightly thickened.
  • In the meantime, cut roast into thin slices and put slices back into the gravy.
  • Serve with potatoes, rice, or noodles! SO GOOD!

 

BBQ Beef Short Ribs for the Slow Cooker

You will need:

  • 1 package short ribs
  • 1 onion, chopped
  • 1 cup water
  • 1 cup ketchup
  • 6 oz. tomato paste
  • ½ cup balsamic vinegar
  • ½ cup regular vinegar
  • 2 tbsp. mustard
  • 1 tbsp. salt

Thaw out short ribs and then cut them into individual one-bone segments.

Heat a frying pan with lard on HI. Sear the rib segments on all sides. Remove from pan and place in the slow cooker.

Reduce heat and add chopped onion to the pan. Add more lard to the pan if needed and sauté till onion is golden.

Add water to the pan, stirring and scraping the bottom of the pan to incorporate any yummy crusties that may be stuck to the bottom of the pan into the sauce.

Then add ketchup, tomato paste, vinegars, mustard and salt. Stir till blended. Pour over ribs in slow cooker.

Turn slow cooker on LOW and let ribs cook all day.

Just before supper, preheat oven on broil to 400degrees. Very carefully (as they should be so tender they are falling apart) place ribs on a parchment lined baking sheet. Put in oven until things are nicely caramelized and perfect. (about 10-15 min.)

Serve! Sooooo good!


Beef Stock

Take soup bones and place them on a cookie sheet with tin foil on it, season however you like and roast till it starts to look good and smell nice.

Empty contents of cookie sheet (bones, roasting juices, fat) into a large pot or slow cooker. Fill the pot with water and turn on med heat. Add to pot:

  • About 2 tsp. salt
  • Sprinkle of pepper (or peppercorns)
  • 1 tsp. whole allspice
  • 2 carrots; washed and quartered
  • 1 onion; quartered (you don’t even have to peel it)
  • 1 handful of celery
  • 1-2 bay leaves
  • ¼ to ½ cup of vinegar

When it all comes to a boil, turn the heat down low so it just barely simmers. Let it simmer for 24 hours if you can but if that doesn’t work for you, you’ll have pretty good stock after 8 hours too. (The time gives the vinegar a chance to work and get some of the calcium from the bones into the broth.)

When it’s done, turn off the heat and let it cool till it’s safe to handle. Then strain. I give the leftover meat and bones to the dog because by that time the bones are brittle (due to the vinegar) and the meat is really tasteless.

Fill into suitable containers (I use sour cream containers which are exactly 2 cups) and freeze for later use.

 

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