Tips for Cooking Grass-fed Beef
- The biggest pitfall for grass-fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well-done beef, cook your grass-fed beef at a very low temperature, preferably in a sauce to add moisture.
- Since grass-fed beef is extremely low in fat, coat with a light oil for easy browning.
- We recommend marinating your beef before cooking, especially lean cuts like New York Strip and Sirloin Steak. If you choose to use a marinade, use slightly less than you would use for grain-fed beef. Grass-fed beef cooks quicker, so the liquid will not have as much time to cook off. For safe handling, always marinate in the refrigerator.
- If you do not have time to marinate, 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.
- Grass-fed beef has high protein and low-fat levels, the beef will usually require 30 percent 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.
- Let beef sit covered and in a warm place for eight 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 grass-fed beef recipes by 50 degrees. The cooking time will still be the same or slightly shorter even at the lower temperature.
- Never use a microwave to thaw your grass-fed beef.
- 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 heat to finish the cooking process. Baste throughout the grilling process to add moisture. Don’t forget grass-fed beef requires 30 percent 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.
Adapted from www.Americangrassfedbeef.com