Do not use a microwave to thaw your cuts. Plan ahead and let them thaw in the fridge. If your cuts are vacuum packed, you can put the pack in a sink of hot water to thaw.

Start steaks and chops at room temperature. This allows the internal temperature to be brought up quickly without overcooking the edges.

Leave ALL the fat on your cut. This ups the moisture and flavor to your cut. It can be trimmed away after cooking if desired.Start steaks and pork chops at room temperature. This allows the internal temperature to be brought up quickly without overcooking the edges.

Invest in a meat thermometer. Cook your meat to 5-10 degrees below desired temp. The temp will continue to rise as you let your cut rest for 10 or so minutes after you pull it from the heat.

Preheat your pans, ovens and grills. This will create an even sear without overcooking the inside. We love our cast iron skillets for this as they can go directly from stovetop to oven.

Sear edges of roasts in a skillet to seal in moisture before placing in the oven or slow cooker. The longer and slower you cook your roast, the more juicy, tender and flavorful it will be. We like to lightly salt the surface, sear, then throw it in a slow cooker on low for 8-12 hours with a little beef broth for beef or apple cider for pork and seasonal veggies.

When cooking on a grill, sear meat on high on all sides, then turn down the grill and finish on lower heat. Tough grass fed steaks and pastured pork chops are due to being cooked too high for too long.

Grass fed steaks are best cooked to medium rare or rare. If you prefer a more well done cut consider marinating it beforehand or adding a sauce when serving.

Avoid poking and prodding the cut as you cook. Each time you do, delicious juices and flavor are released causing your cut to become dry and tough.

Grass fed beef and pastured pork cooks much faster than its grain fed counterpart. Using a meat thermometer can help avoid over cooking.