~Recipes for Highland meat are not easy to come by, but never fear, your favorite recipes can easily be adapted to Highland beef, you just have to follow a few suggestion.~
~Venison and buffalo recipes work very well with Highland beef and grass fed beef. Your favorite recipes will work as long as you pay attention to the meats internal temperature.~
~ NEVER microwave Highland meat, even for defrosting, it will toughen the meat and reduce moisture.~
~When you cook a pound of lean Highland meat, you will end with a pound of Highland meat, no shrinkage from grease or water that will have to be drained off.~
~Hamburgers and meatloaf made with Highlander meat will benefit by adding a few bread crumbs or crackers and an egg white (to keep the low cholesteral benefits) so your burgers will hold together better. You can also use sauted onions and/or bell peppers for the extra moisture needed. Lean meat requires 30% less cooking time so sear the burgers over a high heat to seal in the natural juices then reduce the temperature to finish cooking. The same proceedure is used for cooking steaks.~
~The worse thing you can do when cooking lean meat is to over cook it. Grass fed Highlander meat is best when cooked rare to medium rare. For those who like their meat well done it is best cooked at a low temperature in a sauce to add moisture. Lean steaks are at their best when marinated. Use your favorite marinade, just use a little less of it as your cooking time will be decreased and if you use beer or vinegar as a marinade it will not have as long a time to cook off. Steaks 1" thick are best.~
~Remember that meat continues to cook after being removed from it's heat source so take this into consideration when grilling and pan frying. Let your meat rest in a covered warm environment for 5 to 8 minutes after removing from the heat source to let the juices redistribute. Beef will appear more pink than you are use to for the temperature because of the difference in fat composition. It is always best to use a meat thermometer when learning to cook lean meat until you are comfortable with the process.~
~Never use a fork to turn your beef, always use tongs to prevent the precious juices from escaping.~
~Never cook your meat straight from the refrigerator. Partially frozen meat cooks unevenly. Always allow it to come to room temperature first and always pre-heat your grill, pans or oven. (There are exceptions to this rule if using a crock pot. You can actully use frozen meat in a crock pot recipe if cooked for more than 8 hours, but it is not generally recommended). When cooking in the oven, reduce your recipes cooking temperature by 50 degrees. The cooking time will still be the same, and sometimes even less. This is where a meat thermometer is your best kitchen utensil.~
~It is important to sear low fat meats before grilling, broiling or dry roasting to lock in the juices. Searing isn't necessary with grain fed beef which contains more fat. ~
~For best flavor, don't keep meat longer than a year in your freezer, even if it is double wrapped. If it is not double wrapped, no longer than four months.~
~Venison and buffalo recipes work very well with Highland beef and grass fed beef. Your favorite recipes will work as long as you pay attention to the meats internal temperature.~
~ NEVER microwave Highland meat, even for defrosting, it will toughen the meat and reduce moisture.~
~When you cook a pound of lean Highland meat, you will end with a pound of Highland meat, no shrinkage from grease or water that will have to be drained off.~
~Hamburgers and meatloaf made with Highlander meat will benefit by adding a few bread crumbs or crackers and an egg white (to keep the low cholesteral benefits) so your burgers will hold together better. You can also use sauted onions and/or bell peppers for the extra moisture needed. Lean meat requires 30% less cooking time so sear the burgers over a high heat to seal in the natural juices then reduce the temperature to finish cooking. The same proceedure is used for cooking steaks.~
~The worse thing you can do when cooking lean meat is to over cook it. Grass fed Highlander meat is best when cooked rare to medium rare. For those who like their meat well done it is best cooked at a low temperature in a sauce to add moisture. Lean steaks are at their best when marinated. Use your favorite marinade, just use a little less of it as your cooking time will be decreased and if you use beer or vinegar as a marinade it will not have as long a time to cook off. Steaks 1" thick are best.~
~Remember that meat continues to cook after being removed from it's heat source so take this into consideration when grilling and pan frying. Let your meat rest in a covered warm environment for 5 to 8 minutes after removing from the heat source to let the juices redistribute. Beef will appear more pink than you are use to for the temperature because of the difference in fat composition. It is always best to use a meat thermometer when learning to cook lean meat until you are comfortable with the process.~
~Never use a fork to turn your beef, always use tongs to prevent the precious juices from escaping.~
~Never cook your meat straight from the refrigerator. Partially frozen meat cooks unevenly. Always allow it to come to room temperature first and always pre-heat your grill, pans or oven. (There are exceptions to this rule if using a crock pot. You can actully use frozen meat in a crock pot recipe if cooked for more than 8 hours, but it is not generally recommended). When cooking in the oven, reduce your recipes cooking temperature by 50 degrees. The cooking time will still be the same, and sometimes even less. This is where a meat thermometer is your best kitchen utensil.~
~It is important to sear low fat meats before grilling, broiling or dry roasting to lock in the juices. Searing isn't necessary with grain fed beef which contains more fat. ~
~For best flavor, don't keep meat longer than a year in your freezer, even if it is double wrapped. If it is not double wrapped, no longer than four months.~
Nutritional Information *
Product Cholesteral (mg per 100 mg of meat)
Highland Beef 23.4
Alaskan Crab 45.0
Belgian Blue Beef 51.5
Tuna Water Pack 55.0
Turkey 58.0
Salmon 74.0
Pork 79.0
Shrimp 168.0
Fat (grams)
Highland 20.7
Belgian Blue Beef 14.0
Other Beef 15.4
Chicken Breast 17.9
* Information compiled from AHCA, Blue Ox Farms, M.A.F.F. and the
Scottish Agricultural College
Highland Beef 23.4
Alaskan Crab 45.0
Belgian Blue Beef 51.5
Tuna Water Pack 55.0
Turkey 58.0
Salmon 74.0
Pork 79.0
Shrimp 168.0
Fat (grams)
Highland 20.7
Belgian Blue Beef 14.0
Other Beef 15.4
Chicken Breast 17.9
* Information compiled from AHCA, Blue Ox Farms, M.A.F.F. and the
Scottish Agricultural College
