Cookings Tips and Tricks
Food Safety
Food Safety with meat products is always of utmost importance:
- Defrost meat in refrigerator.
- Wash hands before and after handling meat.
- Wash all utensils that have handled raw meat.
- Avoid cross-contamination between raw and cooked meats.
Avoid Overcooking
Overcooking is the culprit of tough meat. Contrary to public opinion, marbling is not what makes meat tender and flavorful. It is the intramuscular fat deposits within the meat fibers.
Grass-fed beef cooks quickly; your beef can go from perfect to overcooked in less than a minute. The meat is high in protein and low in fat. It requires 30% less cooking time and will continue to cook when removed from heat. Remove the beef from your heat source 10 degrees before it reaches the desired temperature.
USE A THERMOMETER TO AVOID OVERCOOKING!
We recommend cooking grass-fed steak to rare (145° F) to medium (160° F).
For well-done steak, cook at very low temperatures in a sauce to add moisture.
Minimum cooking temperature for Roasts is 145° F.
Cook burger to 160°F, or until juices run clear.
Thawing
Never use a microwave to thaw your grass-fed beef. It’s best to thaw your beef in the refrigerator. For quick thawing, place under running water.
Marinating
We suggest marinating your beef before cooking especially lean cuts like sirloin or flank steak.
- Choose a recipe that doesn’t mask the delicate flavor of grass-fed beef but enhances the moisture content.
- Suggestions: lemon, vinegar, wine, beer, bourbon or your favorite Italian salad dressing.
- Drain the marinade before cooking.
- For safe handling, always marinate in the refrigerator and discard marinade.
Pre-heating
Always pre-heat your oven, pan or grill before cooking grass-fed beef.
Preserving Moisture Content
Always use tongs (never a fork) to turn your beef to prevent loss of precious juices.
After removing from heat, let the meat sit covered in a warm place for 8-10 minutes to let the juices redistribute.
Browning- Coat meat with virgin olive oil for flavor enhancement and easy browning. The oil will prevent drying and sticking.
Grilling
Sear meat quickly over a high heat on each side to seal in its natural juices.
Then reduce the heat to medium or low to finish the cooking process.
Baste to add moisture throughout the grilling process.
Don’t leave your steaks unattended.
Roasting
Sear the roast first to lock in the juices.
Place in a pre-heated oven.
Reduce the roasting temperature by 50°F (i.e. 275°F) or use the lowest heat setting in a crock pot.
Cooking time will still be the same as with grain-fed beef, or slightly shorter even at the lower temperature.
Remember to use a meat thermometer to avoid overcooking.
Use moisture from sauces to enhance tenderness when cooking your roast.
Save your leftovers; roasted grass fed beef slices make delicious fajita meat, or healthy lunch meats.
Stove Top Cooking
Stove top cooking is great for any type of steak including grass-fed steak. You have more control over the temperature than on the grill. Add butter and fresh garlic in the final minutes when the heat is low, to carry the taste of fresh garlic through the meat (just like steak chefs!).
Burgers and Meat Loaf
We add zero fat to our burgers (it is 85% to 90% lean), so some moisture may be needed to compensate for the lack of fat. Prior to grilling burgers or baking meat loaf, add eggs, caramelized onions, olives or roasted peppers to meat (to add moisture). Remember, 30% less cooking time is required.
Cube Steak/Top Round Steak
These cuts are great for making jerky, fajitas and stews. If you stir fry or bake them we suggest you physically tenderize them (with a meat hammer) before cooking.
Coat thawed steak with your favorite rub or place on a solid surface, covering with plastic wrap, and pounding it a few times to break down the connective tissue. (as an added benefit the rub will be carried into your grass-fed beef).
Don’t go overboard and flatten your beef unless your recipe calls for it.