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While this seems like a lot of information, following a few simple steps will make for a great grass-fed beef experience. And don’t forget about the health benefits!
Higher in Omega-3s *
Less Fat, Lower Calories *
Lower in Omega-6s *
More CLAs *
Higher in Vitamin E *
More Antioxidants
• DON’T OVERCOOK! This is the main culprit for tough steaks. Pasture-raised beef is leaner than grain-fed beef and doesn’t have a lot of extra fat to keep it moist when cooked too long or at too high of temperatures. It’s best when eaten rare or medium-rare. Our steaks will still be red inside when done. Rare is 140°. Medium-rare is 150°. Requires 30% less cooking time than grain-fed beef.
• Meat continues to cook after removed from the pan or grill. Take off when 10° below your desired temperature. The meat will easily and quickly go from perfectly done to overcooked if you don’t closely monitor the temperature.
• Before serving or slicing, let rest for 8-10 minutes in order to allow juices to settle in meat rather than on the plate.
• Use a TONGS not a fork, to turn steaks and burgers. Forks will pierce meat, causing moisture loss.
• Don’t pat or flatten steaks and burgers as they cook because this squeezes out the juices.
• Preheat oven, pan or grill before cooking your meat.
• Thawing: Thaw in original packaging slowly in refrigerator or submerge in cold water for 1-2 hours. Never use a microwave to cook or thaw your meat. Once thawed, bring to room temperature on the counter.
• Grilling: With high heat, sear one side until grill lines appear. Lower to medium heat, turn over with tongs and finish cooking on the second side. Our steaks are best taken off the grill when the temperature reaches 138°. Allow to sit on plate for 8-10 minutes.
STEAKS: Steaks will cook in less time and at lower temperatures than grain-fed steaks. Don’t marinate, but coated with oil and spices. The oil seals in the juices while marinades often create a mealy, stewed end result.
ROASTS: Typically moist-cooked in the oven or crock-pot at no more than 250°. Roasts have more connective tissue, so need to be cooked slowly with lots of moisture to release this toughness. Very flavorful, but the longer you cook it, the better. Be sure there is always liquid in the bottom of the pot. A crust on the outside of the roast helps seal in juices. You can use a simple flour-herb-water paste. Start meat in a 400° oven to form crust, turn heat down to 300°, after 10 minutes. Cook only to an internal temperature of 125°, 15 degrees below rare on most meat thermometers; it will continue cooking out of the oven.
STEW MEAT: Lean pieces from the odd trimmings of the steaks and roasts. To braise or stew: Start in a 400° oven, turning down to 275° after 10 minutes. The braising liquid should evaporate steadily. Some home cooks have found they need to braise grass-fed meats much longer than grain-fed.
GROUND BEEF: 90% lean with no added fat or organ meats. Contains only the odd-shaped trimmings from other cuts of meat. To brown: you may want to add a bit of olive oil to the fry pan.
Burgers: Grill under a slower flame and avoid overcooking. For well-done burgers, brush patties with olive oil as they cook to keep from drying out. Overhandling the raw meat will dry out the burger. Salt the meat after cooking, rather than before. |
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