~ Pastured meats should be cooked slowly at low heat. Recommended oven temperatures are 275 to 300 degrees. Higher temperatures will dry out and toughen the meat.

~ Roasts that are well done will be less tender than medium or medium-rare roasts.

~ When grilling steak, don't salt the meat until just before eating. Salt will pull the juices from the steak during cooking, making the steak less tender and juicy.

~ A little plain vinegar sprinkled over any meat before cooking it will act as a tenderizer without changing the tast of the meat. Sprinkle 1 or 2 Tablespoons on roasts, steaks, etc. right before cooking. To add a delicious zing, try using balsamic or wine vinegar.

~ Get a meat thermometer and use it! When reading the thermometer, remember that roasts and steaks will continue to cook for 10 minutes or more after being taken off the heat. A meat thermometer should always be inserted into the deepest portion of the meat, but away from fat or bone.