Grass-Fed Cooking Tips
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.
Try our tenderizer! It works well and is recommended by the American Grass-fed Association. It allows the marinade to get into the meat and breaks down any remaining connective tissue.
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:
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
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.