How to Cook Grass-fed Beef

November 15, 2013
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steak

Because grass-fed beef has less fat and is higher in protein than grain-fed beef there are a few things that you should take into consideration to get the best out of your purchase. Here are our recommendations:

Bring to room temperature before cooking:
 To get you the freshest products our meats are frozen and vacuum packed, so make sure to remember to get them out of the freezer before you want to eat it! We recommend thawing overnight in the refrigerator. If you need to speed up the process you can place the vacuum pack in cold water.

Cook slower and lower: Due to their low fat content grass-fed meats are best when cooked rare to medium-rare as this will not dry out the meat. However, regardless of your preference you will want to cook them slower, and at a lower temperature (about 50 degrees lower than an average recipe suggests) to ensure they do not dry out. Grass-fed meats require approximately 30% less cooking time – we’ll let you do the math if you so desire! – but this generally means that with the decreased temperature the cooking time should be either the same or less than with grain-fed meats.

Keep and eye on it: Because of the high protein/low fat levels the meat will cook faster. Keep a sharp eye on the temperature and remove from the heat 10 degrees before the desired temperature. Let the beef sit for about 10 minutes before serving to let the meat finish cooking and the juices rest.

When roasting or grilling: Sear on both sides first to lock in the juices then cook at a lower temperature.

Marinating: Marinating the meat will help maintain the moisture content, especially if you like your meats well done, but make sure to use flavors that won’t mask the flavor of the grass-fed meat. If you are using a marinade that needs to be cooked off (like bourbon or vinegar) use less than you normally would so that it can cook off fully with the shorter cooking time.

Enjoy: Obviously the most important part of the whole process!

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