Cooking Tips

Cooking Tips

When cooking grass fed beef you will most likely need to do a few things differently than you would beef from the supermarket.  Due to it’s leanness and lower fat content, the meat might look a bit different and cook differently than you are used to.Cooked steaks

  • DO NOT OVER COOK, the grass fed beef  will cook at about 25-30% less time than you are used to.
  • THAWING,  thaw the meat in the refrigerator only.  NEVER use the microwave to thaw meat.
  • ALWAYS,  bring meat to room temperature before cooking, NEVER cook straight from the refrigerator.
  • Over-cooking makes meat less tender.  The primary culprit for tough grass fed beef is over cooking.
  • When grilling steaks, sear each side 20-30 seconds on high heat then lower the heat to med-low and cook 3-4 min. on one side and 2-3 minutes on the other side to finish.  Searing will lock in the flavorful juices.
  • Remember that meat continues to cook after removing from the heat source for several minutes.
  • The use of tongs to turn meat over is recommended, as a fork will puncture the meat and let the juices drain out of the meat.
  • Your steak or burger can go from perfectly cooked to over cooked in less than a minute.
  • Roasts need to cook slowly at low temperatures and need to be seared on all sides to lock in the flavorful juices and to keep your roast from drying out.  Leave the roast in its own juices for 10-15 minutes after removing from the oven before serving will leave it more moist.
  • Grass finished beef has less fat than grain feed beef and may need a little light oil added to the meat before cooking to keep it from sticking to the cooking pan.
  • If you are a lover of  “well done” meat , try a  “medium”  grass fed steak.  It will have a different texture and taste at medium.