Just a friendly reminder that our beef is grass fed and therefore should be cooked with a lower temperature than store bought grain fed beef with all the unhealthy fat.

We often have customers asking us what to do with the roasts. We eat a lot of roasts from beef and pork thinly sliced on sandwiches.

To get a really tasty roast we put it in a brine:

Brine for chicken or beef and pork roast
3 l water
½ cup sea salt
¼ cup organic brown sugar
3 table spoon molasses
1 table spoon whole crushed pepper
1 table spoon whole crushed allspice
2 tea spoon ground ginger
Bring the water with the spices to a boil, let cool down and place roast or chicken in pot or plastic bag with the brine for 4 hours to 3 days according to taste in refrigerator. Drain, rinse, pat dry, brush with oil and bake uncovered at 350 degrees for 60 to 90 minutes, baste with drippings. Use meat thermometer to avoid overcooking!