All our meats should be cooked 1/3 to 1/2 less time than what you are used to. Our roasts are the best you will ever eat? You do not need to cook them forever like with traditional beef. My favorite roast is the Chuck Roast or the Arm roast. The following is the way I cook it. It turns out superb, every time I follow this recipe.

Perfect Roasts

I put the roast in a Dutch oven, within the regular oven with the lid on it. Before putting it in the oven, I season the roast with approximately 3-4 tablespoons chopped garlic, spread all over the roast, and season slightly with salt and pepper. Put a little oil in the pan before putting the roast in, or you could add a couple tablespoons of water instead. I you want onions versus garlic, then do so. Do not add other vegetables. Put roast in frozen or thawed, (I normally do it frozen). Turn the temperature up to 400 degrees for one hour if frozen, 45 minutes if already thawed, then turn the temperature down to 225 and let finish cooking for another 3 to 3 1/2 hours. It will come out perfect!

Steaks

It is recommended that you broil or BBQ steaks, don't fry them. The steaks only need 1/3 to 1/2 less cooking time also. The tenderloins cook to a medium steak in approximately 4 minutes on each side. If it's pink on the inside its done. If it's red then there is still too much blood unless you like it this way. The other steaks are cooked much the same way.

The cube steaks you will want to marinate. You still do not need to cook them very long.

Hamburger

The hamburger is super extra lean. We use egg or flour to hold them together. You can make them into a bigger, rounded, partially flattened ball and they will hold together. These cook in approximately 3 min.

We are always looking for new recipes for our beef, so if you find a great way to cook it please email us with your recipe. Our address is: info@fackrellfarms.com. If you have any questions. please feel free to call me at 1-800-550-1649.

Thanks,

Blaine Fackrell