Cooking with Grassfed

 

You already know the health and environmental benefits of pasture raised meats, but we also believe that grass fed beef tastes better!  Because our beef comes from cattle that eat a natural diet of grass (not grain), our meat is leaner – and beefier – than it’s conventional cousin.  Cooking with grass fed requires slightly more care and attention to prevent against tough, dry, or overcooked beef.  Not to hear, we’ve got a few tips to get you cooking with confidence:

 

Grass fed cooks quicker.  Some sources report that grass fed beef cooks 30% faster than conventional.  Grass fed ground beef can cook in a matter of seconds and steaks require less time on the grill.  Watch your cuts as they cook and use a thermometer to check for doneness sooner than you would with conventional.

 

Low and Slow, High and Dry.  For roasted or sauteed beef, lower your stove flame a notch or bring the oven temp down a few degress (50 degrees F) when using recipes that use conventional beef to prevent your meat from drying out.

 

Lock it in.  When grilling or roasting, sear over high heat first to brown the outsides, locking in moisture and flavor before turning down the heat or cooking in the oven.

 

Cook from room temperature.  Always remove your meat from the refrigerator and allow it to come to room temperature before cooking.  Never microwave your cuts.  For quick thawing, run the sealed package under water for a few minutes.

Always pre-heat.  Make sure your cooking equipment and surface (pan, grill, or oven) is all the way hot before adding your beef.

 

Ramp up the flavor.  Use additional oils, flavorful cooking liquids, and homemade marinades to add moisture, flavor, and seal in the juices.  Giving your steak a good dry rub will help to tenderize.  Adding a light coat of olive oil before grilling is a great way to get a nice brown sear and prevent the meat from drying.

 

Don’t touch that.  For an super juicy steak, don’t poke your meat while its cooking!  Use tongs, rather than a fork or knife, to flip your steak.  Puncturing the skin allows moisture to escape.

 

Medium rare is where it’s at.  Grass fed beef can become tough and dry when over cooked.  For optimal juiciness, flavor, and tenderness, medium-rare (or medium) is your best bet.  Aim for an internal temperature of 125-130 degrees F.

 

Let it rest.  When cooking with grass fed, remove your beef from the heat source before it reaches the desired level of doneness.  While the meat is resting, the internal temperate will rise another 5-10 degrees, and the juices will re-integrate.