Tips for Cooking Grass Fed Beef
||Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef
at very low temperatures in a sauce to add moisture.
|| Since grass fed beef is extremely low in fat, coat with virgin olive oil,
truffle oil or a favorite light oil for flavor enhancement and easy browning.
The oil will, also, prevent drying and sticking.
||We highly recommend the Jaccard
meat tenderizer which uses no chemicals. This
tenderizer has won the prestigious Gold Medal presented by Chefs in
America and the easiest way to produce a great meal. Plus in
literally seconds the Jaccard will tenderize all your meats including
grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb.
||If you don't own a Jaccard
meat tenderizer, we recommend marinating your beef
before cooking especially lean cuts like NY Strip and Sirloin Steak.
Choose a recipe that doesn't mask the delicate flavor
of grass fed beef but enhances the moisture content. A favorite marinade using
wine, beer or bourbon is a great choice. Some people use their favorite
Italian salad dressing. If you choose to use bourbon, beer or
vinegar, use slightly less than you would use for grain fed beef.
Grass fed beef cooks quicker so the liquor or vinegar won't have as much
time to cook off. For safe handling, always marinate
in the refrigerator.
||If you do not have time to marinate and don't
own a Jaccard
meat tenderizer, just coat
your thawed steak with your favorite rub, place on a solid surface, cover
with plastic and pound your steak a few times to break down the connective
tissue. As an added benefit your favorite rub will be pushed into your
grass fed beef. Don't go overboard and flatten your beef unless your
recipe calls for it. If you don't have a meat mallet, use a rolling
pin or whatever you feel is safe and convenient.
|| Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill.
You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
|| Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time
and will continue to cook when removed from heat. For this reason, remove the beef from your heat source
10 degrees before it reaches the desired temperature.
||Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
|| Let the beef sit covered and in a warm place for 8 to 10
minutes after removing from heat to let the juices redistribute.
|| Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
||Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or
at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature.
Again . . . watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
|| Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.
|| Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.
|| Always pre-heat your oven, pan or grill before cooking grass fed beef.
|| When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium
or low to finish the cooking process. Also, baste to add moisture
throughout the grilling process. Don't forget grass fed beef
requires 30% less cooking time so watch your thermometer and don't leave
your steaks unattended.
|| When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.
Save your leftovers . . . roasted grass fed beef slices make great healthy
luncheon meats with no additives or preservatives.
|| When preparing hamburgers on the grill, use caramelized
onions, olives or roasted peppers to add low fat moisture to the meat while cooking.
We add zero fat to our burgers (they are 85% to 90% lean) . . . so some
moisture is needed to compensate for the lack of fat. Make sure you
do not overcook your burgers . . . 30% less cooking time is required.
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grass fed beef and steak recipes