Orders can be picked up at
our store at the address
below. Please call ahead to
schedule a pick-up.
Kessler Farm
835 Gall Road
We will deliver your
order to your door
anywhere in the Lehigh
Valley for an additional
charge of $60 per
address.
For customers outside
the Lehigh Valley, we will
pack your order and ship
it via the U.S. Post Office
for next day delivery.
Please allow 2-3 weeks
for delivery.
There’s always something
interesting happening at Kessler
Farm Meats. Our newsletters
have the latest about us as well
as tips and specials.
For any business inquires, sale
related questions or even just
to say “Hello”’ please call:
610-759-2255 or email
stewart@kesslerfarmmeats.com
Cuts & Cooking Info
There’s a lot of meat on a side of beef - about 300 pounds, and often more. There are two parts to a side: a Front Quarter and a Hind Quarter. Many
people buy their beef by the side. It’s an economical way to feed a family and ensure a ready supply of meat for several months. Some people opt to
purchase only a quarter of beef – a half of a side.
A side of beef (a Front Quarter & a Hind Quarter) has several different sections:
Front Quarter
: Chuck • Rib • Brisket • Shank
Hind Quarter
: Loin • Flank • Sirloin • Top Round • Bottom Round
These sections are then cut into smaller pieces – primarily steaks & roasts – or ground for hamburger. There are
multiple ways
to cut both a front
quarter and a hind quarter. If you would like to purchase a side or a quarter, we will gladly explain what cuts you can get in more detail.
How to Cook GRASS-FED Beef
Grass-Fed beef is lean. It’s higher in protein and lower
in fat, so it usually requires less cooking time. Grass-
Fed beef will also continue to cook when it comes off the
heat. So, make sure to remove it from the grill 10
degrees before it reaches the desired temperature.
Then, let it sit, covered in a warm place for 8-10 minutes
to let the juices redistribute.
Here are a few tips and techniques that will help you
prepare tasty and delicious Grass-Fed beef.
Add liquid:
Coat grass fed steaks with olive oil to enhance
the flavor and keep it from drying or sticking to
the grill.
Marinade it, especially lean cuts like NY Strip
or Sirloin steak.
No time to marinade? Just coat steak with a dry
rub, cover it with plastic wrap and pound it a few
times to break down the connective tissue.
Cook at low temperatures:
Reduce the temperature of your grain fed beef recipes by 50 degrees for your
Grass-Fed beef dishes. The cooking time will be the same or slightly shorter,
even at the lower temperature.
Watch your Grass-Fed beef. Since it cooks so quickly, it
can go from perfect to overcooked in less than a minute.
If you like your meat well done, make sure to cook
Grass-Fed beef at very low temperatures in a sauce to
add moisture.
Always:
Use tongs to turn your beef.
Never
use a fork.
Thaw Grass-fed beef in the
refrigerator or, for quick
thawing, place your vacuum-
sealed package in water for a
few minutes.
Never
thaw in
the microwave.
Cook beef at room temperature in a
pre-heated grill, pan or oven.
Never cook cold meat.
©2017-22 Kessler Farm Meatss