Grass fed meat is leaner than grain-fed and therefore it cooks much faster.
Are you entertaining or interested in slow cooking? For fall off the bone deliciousness, try cooking a roast, making a soup or braising your meat.
Do you need to cook something up fast? Steaks, chops and ground meats defrost and cook much faster.
Like skirt or flank steak, flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It’s vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare.
Try buttermilk as a marinade for red meat or pork. Delicious!
Sirloin : (Boneless or bone in) This cut is a step up from the leg as it is more tender and lean, with little connective tissue. Positioned between the loin (lower back) and the leg, it contains the sirloin and part of the tenderloin.
Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts.