|Morden's Wild and Organically Raised Meats are free range, without antibiotics, growth promoting hormones or animal by-products in our feed. Our meats are nitrate-free, gluten-free and dairy-free.
Our cooperative of local family farms supports a high animal welfare program and sustainable farming practices.
link to Meats
You’ll find a wide variety of game meats and exotic meats Morden’s.
(Subject to market and seasonal availability)
Click on any meat for information on nutritional values.
Fat acts as an insulator in meat and as there is less fat in wild meats, the cooking time is decreased. When cooking lean meats, such as bison, DO NOT OVERCOOK.
Cook quickly under high heat. To retain more juices and reduce the chances of overcooking, some prefer to have the steaks slightly frozen when cooking.
Cook under low, moist heat at 275 – 325F using a meat thermometer. Remove from oven at 140 – 150F for medium rare.
Cook as you would other ground red meats but expect less shrinkage. It is not necessary to add binders or fillers. Do not overcook.
Ground and cooked meats can be stored frozen for as long as 3 months, other cuts up to 12 months.
The best method is to defrost in the refrigerator in its original wrapping. Another method is to defrost during cooking. However, you should allow 1/2 to 1/3 more cooking time depending on the size of the cut.
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