Grass Fed Beef
Since grass-fed beef is extremely low in fat, preparing it takes a little more care and attention to maintain its tenderness and juiciness. The most important rule you must always remember when you're cooking grass-fed beef: Cook at lower temperatures! Overcooking your grass-fed beef will deliver tough, dried out results. This beef is made for rare to medium rare cooking, coat with your favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
We recommend marinating your grass-fed beef before cooking, especially lean cuts like NY Strip and Sirloin Steak. Choose a marinade that doesn't mask the delicate flavor of grass-fed beef but enhances the moisture content. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef as grass-fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
Stove top cooking is great for any type of steak, espeically grass-fed steak. This method gives you more control over the temperature than on the grill. In the final minutes add a pat of butter to carry the taste of your seasonings through the meat just like steak chefs.
Due to its high protein and low fat levels, grass-fed beef usually requires 30% less cooking time. All beef 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 meat thermometer and watch it closely. 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.
Never use a fork to turn your beef, always use tongs to prevent precious juices from being lost.
Bring your grass fed meat to room temperature before cooking. Do not cook it cold straight from a refrigerator. 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.
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. Remember, grass-fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.
We recommend marinating your grass-fed beef before cooking, especially lean cuts like NY Strip and Sirloin Steak. Choose a marinade that doesn't mask the delicate flavor of grass-fed beef but enhances the moisture content. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef as grass-fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
Stove top cooking is great for any type of steak, espeically grass-fed steak. This method gives you more control over the temperature than on the grill. In the final minutes add a pat of butter to carry the taste of your seasonings through the meat just like steak chefs.
Due to its high protein and low fat levels, grass-fed beef usually requires 30% less cooking time. All beef 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 meat thermometer and watch it closely. 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.
Never use a fork to turn your beef, always use tongs to prevent precious juices from being lost.
Bring your grass fed meat to room temperature before cooking. Do not cook it cold straight from a refrigerator. 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.
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. Remember, grass-fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.