Our beef cooks about 30% faster than other beef, please be careful not to overcook your steaks, burgers or brats. Scottish Highland beef is very lean so heat conducts quickly through the meat, this can toughen the protein. If you’ve cooked buffalo or wild game this is very similar.
We age our beef up to 14 days prior to packaging and highly recommend you trim any of the “rind” from your meat prior to cooking. This aging process enhances the flavor of the meat and makes it more tender but the rind can affect the flavor and end result of your meat.
In most cases bring the meat to room temperature before cooking. I have found an oven roasted chuck roast can be started frozen and it turns out perfect.
When grilling, it is recommended to keep the heat at medium or low; be sure to baste to add moisture (I like a “char” on the outside of my meat so I cook on a hot grill but I set a timer so the meat doesn’t overcook). I always rub the meat with olive oil or marinate it prior to cooking, and then you don’t have to baste.
When roasting the meat you can sear it first then put in a preheated oven. Always reduce the recipe temperature by 50 degrees for grass fed & finished beef and the low setting if using a crock pot. Use moisture from sauces or broth to add to the tenderness and keep your roast from drying out.
Let your meat rest after cooking to let the juices evenly distribute.
Lemon, lime or fruit juice based marinades give very tasty results, Olive oil or any light oil of your choosing helps keep the moisture locked in.
Scottish Highland beef cooks differently than store bought beef and it has a more robust, beefy flavor. Our meat tastes the way beef used to taste before it was such a hurry-up way of life.
Try different methods and recipes to find out what is the best for you and if you have a favorite recipe I would love to know about it.
STEAKS - medium rare (use these same guidelines for hamburgers)
Bring steaks to room temp. Coat both sides with oil and season as desired. Cook no more than 3 minutes per side, remove from heat and cover with foil and a towel for 5 minutes.
Perfect Sirloin Tip Roast
Preheat oven to 550°. Place roast in a shallow baking pan ( I use a small roaster lined with No Stick foil.) Coat roast with olive oil, Zesty Italian Dressing, butter or oil based coating of your choice. Apply seasonings of your choice. Insert a meat thermometer in you have one you can read through the oven door.
Roast at 550° for 5 minutes per pound.
Turn off the oven and DO NOT OPEN THE OVEN DOOR FOR 25 minutes or until your meat thermometer reaches 130 degrees.
Remove from the oven, let it rest about 15 minutes, slice and enjoy.
This works with prime rib also.
Steamed Ground Beef Burgers
Form your Highland ground beef into patties, salt and pepper each side. Add 1 ½ cups of water and a thinly sliced onion to your skillet or electric fry pan. When water starts to boil add your burgers. They are ready to flip when they start to stay together. This is a quick, easy and very tasty way to fix burgers.
Oven Roasted Chuck or Rump Roast
Either frozen or thawed, run under water briefly and place on aluminum foil. Sprinkle with Lipton dry soup mix and seal tightly. Wrap in a second piece of foil, seal tightly and cook at 250° for 8 hours. Use the liquid as au jus or make gravy.
French Dip Roast
Made with either one of our chuck or rump roasts (I prefer the boneless rump roast, it is much easier)
Broth or Stock, enough to cover the roast.
2 sprigs of thyme or 1 t 2 bay leaves
2 sprigs of oregano or 1 t Rosemary, fresh or dried
1 t garlic powder 1 t pepper
½ cup Soy Sauce Fresh rolls
Mix spices, soy sauce and broth in slow cooker, add roast and cook on low for 7 - 8 hours. Remove roast and use two forks to shred meat. Place meat in a container with enough broth to cover. Butter the rolls and place under broiler to toast. Ladle broth into small dishes to dip sandwich. Place desired amount of meat on the bun, dip in the au jus and enjoy.
Crock Pot Chuck Roast (One of our favorites)
Season the meat with your favorite spices. Place meat in the crock pot and add enough stock or broth to cover the meat. Cook for 8 hours on Low. Mix together flour and water. Pour the liquid from the crock pot into a pan, bring to a boil and slowly add your flour/water mixture to make the gravy, add some Gravy Browning for color. Can be served as a pot roast or hot beef sandwiches.
IF you have leftovers make a great beef stew by adding in carrots, peas and boiled potatoes.
Season flour with pepper, garlic powder and onion powder. Coat both sides of the steak with the flour, tenderize the meat and lightly brown in an oven proof skillet with olive oil. Mix Cream of Mushroom soup with milk and pour over the steaks. Place covered pan in a 250 degree oven for a couple hours.
4 lbs marrow bones; 3 Carrots; 3 Celery sticks; 2 med onions (peel on and quartered); 4 garlic cloves-smashed; 1 t whole peppercorns; 3 T Apple Cider Vinegar; 2 bay leaves; 3 sprigs Thyme; 6 sprigs Parsley; 1 t Oregano; & 18 – 20 cups water .
Place ingredients in 10 quart crock pot, add water and simmer for 24 – 48 hours, skimming fat occasionally (with this beef there really isn’t much for fat). Remove from heat and allow to cool slightly. Discard solids and strain remainder through a colander. Cool cover & chill. Use within a week or freeze up to 3 months
Our lean beef brats. Sauerkraut Pizza crust Pizza sauce Mozzarella, Pepper Jack or any pizza cheese of your liking.
Boil the brats (I use beer).
Cover your crust edge to edge with the sauce, crumble the brats all over the sauce. Drain the sauerkraut and scatter all over the pizza. Add your cheese and bake according to the crust directions.
Dried Beef Snack
Spread softened cream cheese on a piece of our dried beef, place a dill pickle on top of the cream cheese. Roll the dried beef around the pickle and cross slice into bite size pieces. This make a quick treat to enjoy or serve as a great party snack.