Cooking Tips for Grass-fed Beef
The #1 tip for cooking grass-fed beef is cook at lower temperatures.
Grass-fed beef fat has a different consistency and less water than traditional grain-fed beef – cooking at a lower temperature helps maintain tenderness and juiciness.
The #2 tip for cooking grass-fed beef is do not overcook.
Grass-fed beef is best if cooked rare to medium rare. The primary reason for tough grass-fed beef is over cooking. If you insist on well done, cook at a very low temperature in a sauce to add moisture.
Use tongs – if you pierce the meat with a fork, you’ll lose precious juices.
Do not thaw (or reheat) in the microwave.
Do not cook your grass-fed beef straight out of the refrigerator – allow your meat to come to room temperature for about 15 minutes before cooking.
Marinate your steaks (such as London Broil or Top Round).
When grilling, sear the steak quickly over high heat on each side then reduce heat to medium or low – watch your steaks carefully, your beef can go from perfectly cooked to overcooked in less than a minute.
When using a crockpot to cook a roast, always use the lowest setting.
For meal inspiration and recipes check out www.beefitswhatsfordinner.com/recipes