Cooking Tips

Do Not Over Cook!

The most important thing to remember about grassfed beef is that it cooks about 30% faster than grain fed beef. Cooking it too long will dry it out and make it tough. Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Use moisture from sauces to add to the tenderness when cooking your roast.

When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don't forget grass fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.

When cooked properly our meat will far exceed grain fed beef in tenderness and taste. For best results use a meat thermometer and remove steaks from the flame when it is 10 degrees from desired doneness. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.

Choose the Right Cut and Marinade!

The more tender cuts, Porterhouse/T-Bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade are all ideal candidates for the grill and require only your favorite seasonings (Rubs) to add flavor. Grass fed beef has a more flavorful taste and may require little in the way of seasonings. Try it all natural and let the flavor come through!

Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.

Rubs are a blend of seasonings, such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Apply rubs to the surface of uncooked steaks and ground beef patties just before grilling.

Less tender cuts such as flank, skirt, top round and chuck shoulder steaks should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme.

Always marinate in the refrigerator, never at room temperature. Marinating longer than 24 hours can result in a soft surface texture. Never save and reuse a marinade. If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.

Allow ¼ to ½ cup marinade for each 1 to 2 lbs. of beef.

Marinate in a food-safe plastic bag or nonreactive container such as a glass utility dish.

Thawing

Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.

Bring your grass fed meat to room temperature before cooking. Do not cook it cold straight from a refrigerator.