The difference between your everyday supermarket bought beef and Natural Meat is this:
Natural Meat comes from animals that are:
-Raised without added hormones.
-Raised without antibiotics.
-Never fed animal by-products.
-Raised by farmers and ranchers who care about the animals and the environment in which they live.
- Closely monitored by the company from the farm to our stores to ensure compliance with strict animal welfare and food safety quality standards.
These differences will increase the taste of the meat, and how healthy it is. Here are a few recipes you could try using natural meat:
Raspberry Glazed Chicken Breasts Perfecto
- 1/2 cup raspberry jam
- 1 Tbsp. Dijon mustard
- dash white pepper
- 6 boneless, skinless natural chicken breasts
- 1-1/2 cups fresh raspberries
- ¼ tsp of sugar
Prepare grill. Brush rack with vegetable oil. Mix raspberry jam, mustard and sugar. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until juices run clear and center of chicken is no longer pink when thickest pieces are cut. Discard remaining jam mixture and serve chicken topped with raspberries. Makes six servings.
Steak of the Seven Seas...ARRR!
- 1/2 cup pineapple preserves
- 1/4 cup teriyaki baste and glaze sauce
- 2 Tbsp. lemon juice
- dash white pepper
- 4 natural beef T-bone or Porterhouse steaks
- 1 Tbsp. Caribbean jerk seasoning
- pinch o’ salt
Prepare and preheat grill. In small saucepan, combine preserves, teriyaki glaze and lime juice and cook over low heat until melted and combined, stirring frequently. When ready to grill, rub steak with jerk seasoning. Place on grill over medium heat 4-6" from coals. Cook for 12-18 minutes, turning once or twice and brushing with glaze during last 2 minutes of cooking time. Bring any remaining glaze to a rolling boil, boil for 2 minutes, and serve with steaks. Makes 4 servings.
Lemonade Spareribs…Oi!
- 6 lbs. natural pork spareribs, cut into serving size pieces
- 6 oz. can frozen lemonade or limeade concentrate, thawed
- 1 cup barbecue sauce
- dash white pepper
- pinch lemon pepper
Place pork in Dutch oven or large stockpot. Add enough water to cover pork. Heat to boiling and reduce heat to low. Cover pork and simmer 1-1/2 hours until ribs are tender. Remove pork to 13x9" glass baking dish. Mix lemonade concentrate, barbecue sauce, and pepper and pour over spareribs, turning to coat. Cover dish and refrigerate for 4-24 hours.
When ready to grill, prepare and heat grill and remove pork from marinade. Reserve marinade. Grill pork, meaty sides up, uncovered, 4" from medium hot heat for 30 minutes, turning often and brushing frequently with marinade until ribs are glazed and hot. Discard remaining marinade. Makes 8 servings.
Using natural meat will bring your family to the dinner each and every time and you will enjoy cooking each and every delectable meal.