KOL Foods - Glatt Kosher | 100% Grass-Fed Beef & Lamb | Pastured Chicken, Turkey & Duck | Wild Alaskan Salmon
Welcome, Guest
Shopping Cart Items: 0   Sub-Total : $0.00
My Account  |  View Cart  |  Login

Grass-Fed Cooking Tips

There is a bit of a learning curve to cooking with grass-fed meat because its chemical make up is significantly different (specifically, healthier fat) and requires different cooking methods. Folks that are used to cooking with conventional meat sometimes have a hard time in the beginning. Be sure to follow these simple steps to achieve delicious dishes that will make you and your family never want to go back to conventional meat. Most importantly avoid overcooking. Grass-fed meat and pastured poultry are leaner than grain-fed and will cook in less time!

KOL Foods Recipes

How to Roast a Pastured Turkey

General Cooking Tips for Grass-Fed Meat & Pastured Poultry

1. Never use a Microwave to Thaw
Either thaw your beef in the refrigerator over a 24 hour period or seal in a plastic bag and run cold water over it. Never let meat sit out on your counter top for more than 2 hours.

2. Bring your meat to Room Temperature
Never cook your meat straight from the refrigerator, allow the meat to come to room temperature. Never let meat sit out on your counter top for more than 2 hours.

3. Tenderize
Place our steak between two sheets of plastic wrap on a sturdy surface. Then take a meat tenderizing hammer and hammer until the steak is thin. This breaks down the connective tissue and reduces cooking time, however, this method isn't suitable for every steak or recipe.

4. Marinate or Brine
Using lemon, vinegar, wine, beer or bourbon is a great choice. Use slightly less than you would for grain fed beef because grass-fed cooks quicker so the liquor or vinegar won't have as much time to cook off. Always marinate in the refrigerator.

If you don't have time to marinate and don't have a meat tenderizer, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic (or place in a zipper plastic bag) and pound your steak with a rolling pin or whatever is convenient.

5. Lower the cooking temperature and/or reduce cooking time
Grass-fed meat is higher in protein and leaner than conventional meat. Since fat is an insulator, and since our beef has less fat, heat moves through it quicker, therefore, reduce cooking temperatures by 25 - 50 degrees or reduce cooking time by 30%.

6. Use tongs, not a fork to handle meat
Choose tongs over forks to handle your meat. Poking holes in your steak or roast lets precious juices escape. Also, resist the temptation to press down on your burgers. The less the product is handled, the better the results.

7. Sear Your Meat

Always sear your meat at a high heat for about 1 minute on all sides prior to cooking.

8. Add moisture
Grass-fed meat is lean. Brush your steaks with olive oil. Add caramelized onions, olives or roasted peppers to your burger mix. Or, of course, you can marinate!

9. Use a meat thermometer
Instant read thermometers will help you judge when your dish is done. Since meat continues to "cook" even after it's removed from the heat, remove meat from the heat when it's 10° shy of your goal temperature. Follow the temperature chart below. Grass-fed meat is best at rare to medium rare.

Suggested internal temperatures:

Beef
Our beef is best when prepared rare to medium rare. If you like well done beef, cook at very low temperatures in a sauce to add moisture.

Rare: 120° F
Medium-rare: 125° F
Medium: 130° F
Medium-well: 135° F
Well: 140° F

Lamb
120-145° F

Poultry (unstuffed)
165° F

10. Let your meat rest
Cover your roasts and steaks after cooking and let them rest for about 10 minutes before slicing and serving. This allows the juices to get back into the meat.


Additional resources
"The Grassfed Gourmet Cookbook" by Shannon Hayes.

KOLFOODS.COM | TERMS & CONDITIONS