Cooking With Grass Fed Beef
Cooking with grass fed beef is something that that takes a little planning and practice, here are some tips:
* Plan Ahead- Preparing grass-fed beef requires a little bit of planning since grass-fed beef has to be thawed before cooking. We recommend thawing the meat in the refrigerator up to 24 hrs for roasts and larger cuts depending on the size.
* Marinade- Marinading your beef for several hours not only adds a lot of flavor but also tenderizes the beef. Since our grass-fed beef is dry-aged, our beef will be more flavorful than most store bought beef (wet -aged ); however, dry-aged beef contains less moisture and will benefit from marinading. Adding moist ingredients such as chopped onions, mushrooms or peppers to burgers will add moisture resulting in flavorful and juicy burgers.
* Pre-heat and Sear- Make sure that your grill or pan is between 500 to 700 degrees before adding the meat. Since grass-fed beef contains less fat, we recommend rubbing vegetable oil on your meat or coating your grill or pan with a little oil. It takes about 2-3 minutes per side to correctly sear your meat. If the meat is still stuck to the grill or pan, then the meat is not quite seared enough. The meat should release itself once the searing process is completed. Searing grass-fed beef at high temperatures seals the juices.
* Low and Slow- Once the beef is seared, drop the cooking temperature to 225 degrees or set the meat on the coolest part of the grill to finish cooking.This method works well for roasts as well. Cooking at low temperatures tenderizes the meat.
* Think Fast- Grass-fed beef cooks about 30% faster than their grain-fed cousins. An extra minute on a hot grill could turn even your best cuts to jerky. This is also the reason why it is best to finish at low temperatures.
* Think Medium Rare- We recommend that grass-fed steaks should be cooked medium rare or until the internal temperature reaches 140 degrees. The protein in beef starts changing, becoming tougher and drier once it reaches 140 degrees.
* Do Not Poke-Use tongs instead of forks. Poking your meat releases flavorful juices and will be counterproductive to the wonderful searing and browning that you have done.