Secrets to cooking grass-fed beef
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Overcooking is the number one problem in experiencing tough grass fed beef. Grass fed beef is much lower in fat and therefore cooks much more quickly. It is best served rare to medium rare to preserve the nutrition, flavor, and tenderness. Over cooking will make it tough.
Since grass fed beef is extremely low in fat, you might need to use a little oil when frying.
We highly recommend the Jaccard meat tenderizer, which uses no chemicals.
Marinating your beef before cooking is also a good way to tenderize you meat. Pour a little extra virgin olive oil on your meat, then use your Jaccard. This pushes the olive oil into the meat. Marinating like this for 30-60 minutes will give you a very tender and tasty piece of meat. 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.
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.
Try not to use a fork to turn your beef . . . precious juices can be lost. Tongs are better.
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.