• If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Stop wasting time looking for files and revisions. Connect your Gmail, DriveDropbox, and Slack accounts and in less than 2 minutes, Dokkio will automatically organize all your file attachments. Learn more and claim your free account.



Page history last edited by PBworks 13 years, 10 months ago

Feedback on Marin Sun Farms bulk order


Cooking questions and recipes have been moved to this Ask the Chefs page


Please feel free to post feedback, complaints, suggestions for things to differently next time... whatever! Just click Edit and format like this:


Bonnie says: Please remember that grass-feed beef has a different fat profile and cooks not only differently than corn-fed beef, but faster. It also continues cooking well after you take it off the flame, so I often let mine rest when it is still quite pink.


Bonnie says: We had our boneless ribeyes on Saturday. They were excellent steaks in my opinion: flavorful, with a lot of fat for grassfed, and only a few gristly bits. I just broiled them quickly (I need to buy a grill).


Cathy says We also had our bone-in ribeyes on Friday night--grilled them quickly with salt and pepper--and thought they were really tasty. We also grilled our little sample of lamb ribeye, and they were amazing. I would definitely order them next time.


Sharon says We too broiled our bone-in ribeye last night -- about 2 minutes on each side x 4 total flips -- we were nervous about overcooking/undercooking. My spouse thought it remained a bit more on the rare side of medium-rare then ideal for him but I thought the rareness (without rawness) was perfect for my palate! Very tasty and more tender than I'd expected.


Marin Sun Farms SIRLOIN ROAST:

    • Sharon says ** Last night (1/13/07) I roasted our 5-pound hunk of tied sirloin roast that we took possession of the week before Xmas. It defrosted in the frig for two days. Then I rubbed it with a paste of olive oil/sage/rosemary/marjoram/garlic/sea salt/pepper and let it set for several hours. Out of the frig to warm for about an hour before sticking it in the oven. Seared for 20 minutes at ~450 degrees (my oven temps are approximate!), followed by slow-roasting for 60 minutes (I think! I kinda lost track of time after our guests arrived) at ~350 degrees. Every 10 minutes or so I checked its internal temp with a digital instant-read thermometer: when it read 127, I gave it another five minutes -- mistake! The internal temp rose to 137 in those few minutes. Anyway, I let it sit under foil for 15 minutes before slicing -- and should have let it alone for another 5 minutes, I think, because a lot of juices still ran, indicating that they had not been re-absorbed sufficiently. In the few minutes between slicing and serving at table, it seems a lot of pinkness disappeared. So, all in all, most of the roast was tending more toward "medium" than the "medium rare" I'd strived for. That said, all six of us pronounced the beast delicious, with a slightly unusual (non-cornified) flavor. My advice: If you fear over-cooking, stop roasting 5 or 10 minutes before you think you should! The internal cooking will continue more than you think it will! Tonight: leftovers made into shepherd's pie, using the stock I'd made from the "meaty bones" a few weeks ago!


Has anyone else roasted a roast yet?

Comments (0)

You don't have permission to comment on this page.