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Cooking Beef

cooking grass fed beef

Cooking Beef

You want every bite of beef to be delicious and juicy. When you cook grass-fed beef, you are cooking high protein meat with low fat levels so it will usually require 30% less cooking time than conventional beef.

This beef is ideal for rare to medium rare cooking. If you like beef well done, then cook it at very low temperatures in a marinade.

Choose a recipe that doesn't mask the natural flavor of grass-fed beef but protects the beef's moisture content. A favorite marinade using lemon, balsamic vinegar, olive oil, wine or beer is a great choice.

Click here for one of our favorite Steak Marinades.

 

Top Tips For Cooking Beef:

  • 1. Always use tongs while cooking beef. Using a fork to turn your beef will puncture it and drain delicious juices.

  • 2. Tough meat is from overcooking. Check out any gourmet meat dish and you will notice it is never over-cooked. If you like well-done beef, then cook your grass fed beef at a very low temperature in a sauce to add moisture.

  • 3. Since grass fed beef is extremely low in fat, you can choose to coat it with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement, easy browning, and most of all you will have fat for gravy.

  • 4. We recommend marinating your beef before cooking especially lean cuts like Sirloin Steak. Choose a recipe that doesn't hide the awesome flavor of grass fed beef, and enhances it's steak juices. A favorite marinade using lemon, vinegar, wine or beer is a great choice. (The alcohol will evaporate/cook off with the heat.)

  • 5. Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and, like all meat it will continue to cook when removed from heat. Remove your meat a little earlier than usual for tender meat.

  • 6. Take the temperature down by about 50 degrees, of your grass finished beef recipes. When cooking beef the time will still be the same or slightly shorter even at the lower temperature.

  • 7. Never use a microwave to thaw your grass fed beef. Thaw your beef in the refrigerator. If you have time, bring your grass fed meat to room temperature before cooking. My daughter in-law sometimes forgets to take meat out, and she still swears that it is delicious if she cooks it 'Low and Slow'- even from frozen!

  • 8. Remember to pre-heat your oven, pan or grill before cooking grass fed beef, as with any cooking.

  • 9. A great tip when roasting, is sear the beef first to lock in the juices and then place in a pre-heated oven. This goes for Steaks too! How do you sear it? Heat a frying pan with a bit of oil, then fry your meat until just the outsides are cooked. That is seared.

  • 10. Always save your leftovers. Roasted grass finished beef slices make great healthy luncheon meats with no additives, hormones or preservatives.




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