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| Cooking Techniques |
Grass Fed Beef cooks differently than the grain fed beef most people are used to. If you've tried grass fed
beef before and didn't like it, more than likely it wasn't prepared correctly. For a delicious meal of tender and
flavorful grass fed beef, it's critical to use the proper cooking techniques.
beef before and didn't like it, more than likely it wasn't prepared correctly. For a delicious meal of tender and
flavorful grass fed beef, it's critical to use the proper cooking techniques.
Thawing: Never use a microwave to thaw your beef. Either thaw in the refrigerator or place the vacuum sealed package in a
bowl of tepid water. Don't cook frozen or partially frozen meat.
Preparation: Season your meat as desired, then let it come to room temperature before cooking. For especially lean cuts, we
recommend coating with olive oil or marinating. Be sure to marinate in the refrigerator before bringing to room temperature.
Cooking Utensils: To prevent losing juices and moisture, use tongs instead of a fork to turn your meat while cooking. It's best
to use a meat thermometer to determine doneness. Stove top cooking works well with steaks. A crock pot is useful, but not
necessary, for roasts.
Cooking: The biggest mistake you can make is to overcook your meat. This beef tastes best when cooked rare to medium rare.
If you like your beef medium to well, be sure to cook it at very low temperatures in a sauce to add moisture. Because of its low
fat and high moisture content, grass fed beef cooks more quickly, so it needs to be monitored closely. Reduce the temperature
of your favorite grain fed beef recipes by 50 degrees. After removing the meat from its heat source, let it sit covered in a warm
place for 8 to 10 minutes to let the juices redistribute. It will continue cooking during this time, so remove it 5 to 10 degrees
before it reaches the desired temperature.
bowl of tepid water. Don't cook frozen or partially frozen meat.
Preparation: Season your meat as desired, then let it come to room temperature before cooking. For especially lean cuts, we
recommend coating with olive oil or marinating. Be sure to marinate in the refrigerator before bringing to room temperature.
Cooking Utensils: To prevent losing juices and moisture, use tongs instead of a fork to turn your meat while cooking. It's best
to use a meat thermometer to determine doneness. Stove top cooking works well with steaks. A crock pot is useful, but not
necessary, for roasts.
Cooking: The biggest mistake you can make is to overcook your meat. This beef tastes best when cooked rare to medium rare.
If you like your beef medium to well, be sure to cook it at very low temperatures in a sauce to add moisture. Because of its low
fat and high moisture content, grass fed beef cooks more quickly, so it needs to be monitored closely. Reduce the temperature
of your favorite grain fed beef recipes by 50 degrees. After removing the meat from its heat source, let it sit covered in a warm
place for 8 to 10 minutes to let the juices redistribute. It will continue cooking during this time, so remove it 5 to 10 degrees
before it reaches the desired temperature.
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Here's a temperature chart to guide you
From Pasture to Plate
Rare Medium-Rare Medium Medium-Well
Remove Final Remove Final Remove Final Remove Final
Steaks
Roasts
Roasts
125 130 135 140 145 150 155 160
120 130 130 140 140 150 150 160