Grass-fed beef cooking tips
Our grass-fed beef has superior genetics, providing phenomenal flavor and tenderness. However, due to the fact that we do not feed grains, our beef is leaner than store-bought alternatives. This means that it is best to put a little extra effort into the cooking process. Below are some tips that may help achieve that beautiful and flavorful portion of beef.
- Grass-fed beef cooks about 10-15 percent faster than grain-fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
- Never use a fork to turn the beef. Always use tongs.
- Never use a microwave to thaw. Either thaw in the refrigerator or, for quick thawing, place in cold water.
- Don’t cook it cold straight from the refrigerator. Let it sit at room temperature for no more than 30 minutes.
- Grass-fed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature. A slow cooker is ideal.
- Because grass-fed beef is low in fat, coat it with extra virgin olive oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
- Always pre-heat the oven, pan, or grill before cooking.
- Pan searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low to finish cooking.
- When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish.
- When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.
- Let the beef sit lightly covered for 8 to 10 minutes after removing from heat to let the juices redistribute.