Cooking Advice: Chef Aaron Vandemark says: With grass fed beef, we’ve found that keeping your beef cooked medium or under results in the most tender and flavorful results. Either season your steaks well in advance (like the night before) and pat dry before cooking or wait until just before you’re going to cook them for good seasoning. Baste while cooking if applicable.
Always let your meat rest 10-20 minutes before cutting into it.
The pork is fantastically marbled most of the time and I would encourage you to enjoy your pork at medium doneness, or medium-well if that makes you nervous. There is no reason to cook a pork chop of this nature to well done. You could brine the pork if you want, but it carries a great pork flavor unique to the breed. A great meat for bolognese and ragus.
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