With its high protein and low fat levels, grass-fed beef requires special attention for best results.
- Grass-fed beef usually requires 30% more cooking time at lower temperatures than grain-fed beef.
- Thaw meat in a plastic bag overnight in the refrigerator or in cold water, because thawing in a microwave oven can reduce tenderness and moisture.
- If desired, pound steaks a few times with a rolling pin to break down the connective tissue and tenderize them. For barbecuing, a simple, widely preferred method for preparing steaks is to sprinkle seasoning spices such as Montreal Steak Spice on each side before cooking. For frying, coat with olive or other vegetable oil and sear quickly over a high heat on each side to lock in the natural juices, then finish cooking at a reduced heat. Medium rare steaks are the most tender.
- Coat a roast with oil, and sear to lock in the juices, then cook in its own juices in a covered casserole dish in a preheated oven at 300 degrees. Placing the casserole dish in a pan of water reduces the risk of overheating and burning. After cooking, let the roast sit loosely covered for five minutes before serving to allow the moisture to redistribute through it. Overcooking will make the roast tough and dry.
- Some people prefer to moisten the meat with marinades made with lemon, vinegar, wine, beer or bourbon. The moisture in lean ground beef burgers can be increased by adding cut onions or green peppers before grilling or frying.
There are a few cook books out there devoted specifically to grass-fed meat. One that we recommend is The Farmer and the Grill by Shannon Hayes. For more information, visit her Grass Fed Cooking Website.
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