Green Mountain Grown
delivering pasture raised
gourmet meats right to your door!
All  Green Mountain Grown gourmet meats are 100% pasture raised.  All livestock
is humanely raised, with free choice access to feed, water, shelter, fresh air
and sunshine.  No antibiotics or hormones are ever administered*, no animal
products are fed.**  All our livestock are bred naturally the old fashioned
way...no cloning, no artificial insemination, no embryo transfers.....or whatever else
is going on out there! Our meats are naturally packaged...no saline solutions, no
gas injections to make it look better (MAP packaging), 100% meat and no other
additives.*** All animals are humanely processed. All meats are USDA Inspected
& Passed, dry-aged to perfection and hand-cut, then vacuum sealed and
immediately frozen.  You might be wondering why we would want to share this
information with you, but if you browse our links and read the suggested reading
books you'll find out about what's going on with industrial  food (the food
available in the supermarket) and how it is raised.....and why we go to such great
lengths to raise it the way we do, and deliver our meats directly to you.

* In order to adhere to "humanely raised" standards, in the event an animal becomes in need of
antibiotics or other medications, the animal IS treated for it's condition and then sold to an alternative
market.  No treated animals are ever accepted to become Green Mountain Grown gourmet meats.

**Pigs and chickens forage freely about and do eat insects and worms.
There are no animal products found in the grains any of our livestock are fed,

***Meats that are smoked, cured or have other ingredients (such as ham, bacon and sausages)
are labeled accordingly and do not qualify as not having any "additives"
Copyright Green Mountain Grown 2004-2009 All Rights Reserved
(Click on the links below to order our Gourmet Pasture Raised Meats)
(Please also note our shipping schedule below)
Our Shipping Schedule
Ordered On:
Wed-Thurs-Fri
Sat-Sun
Mon-Tues
Two Day Air Orders
Will Ship On:
Monday
Tuesday
Wednesday
Will Arrive On:
Wed or Thurs
Thurs or Fri
Fri or Sat
All Green Mountain Grown Pasture Raised Gourmet Meats are processed at a very small
facility in the Northeast Kingdom of Vermont.  Our meats are dry - aged to perfection and
hand-cut.  The sizes and weights vary as we do not use industrial portion control methods
for our packaging.  The MINIMUM weights you will receive are listed next to each item on
the order pages, however you will more than likely receive more than the minimum.
Processing
**  Scroll Down For Important Tips  **
on Cooking Pasture Raised Meats
How to cook grass-fed beef

* Do Not Over Cook *

Because grass-fed beef is leaner than grain-fed, it doesn't have a lot of spare
fat to keep it moist when cooked too long or at temperatures that are too high.

Beef with lots of fat is more forgiving of sloppy cooking,
but grass-fed cuts need a little extra attention and care.

So, rule number one: don't overcook. Grass-fed beef needs about 30 percent less cooking
time than most common beef and is best if cooked medium-rare to medium, or it will be too
tough. Keep an eye on the internal temperature. Just stick a meat thermometer where the
steak is thickest. (You can find a thermometer in most kitchen supply stores for a few
dollars.) If the thermometer registers around 135°F, it means the meat is still rare. You
want a temperature between 145°F and 155°F for medium-rare to medium. Anything above
that is too much, and your steak will lose its moisture and tenderness.

* If you don't have a thermometer and don't particularly care about a
picture-perfect piece of meat, you can always cut a slit in a bottom
corner of your steak and check for doneness.

* And if you just can't bring yourself to eat medium-rare meat and like your steak
well-done, when using grass-fed beef you may want to opt for a cooking method that
utilizes a lot of moisture to keep the meat tender (see Cooking Methods below).

* Do not microwave *
Do not cook when frozen or partially frozen
Thaw the meat in the refrigerator or under cold running water,
but don't de-frost it in a microwave oven.

*  Let it Rest After Cooking*
As a rule, always let any type of meat rest for 8 to 10 minutes after taking it out of the
heat. This will help redistribute the juices inside the meat before serving. In particular,
when you're planning to serve the meat in pieces, don't cut into it right away because the
juices will immediately spill out, resulting in a drier texture. For the same reason,
always turn your meat with tongs rather than a fork when cooking it.
Deliciously precious juices will be lost if you poke the meat.

* Cooking methods *

There are two main ways of cooking meat: dry heat and moist heat methods.

Dry heat cooking methods include sautéing, grilling, and roasting. Grass-fed beef can be
cooked with any kind of dry heat method as long as you are extra careful not to overcook it.

When cooking grass-fed beef with dry-heat methods, make sure to always sear the beef
over high heat, then continue cooking it at a lower temperature either in a pan, on the grill or
in the oven, depending on the method you're using and the recipe.

Moist heat cooking methods include braising, stewing, and poaching. While you're not likely
to poach a piece of beef, braising and stewing are wonderful ways of slow-cooking meat in a
lot of juices, including stocks and wine, making it exquisitely tender and full of flavor. Ever
wondered why people refer to “meat that falls off the bone”? Try braising and you'll
experience it first hand. Any kind of grass-fed beef can be easily braised or stewed
without any risk of moisture loss and dried out meat.