Grass Fed Beef Cooking Tips by the Cut
Choose the right method for the appropriate cut
Grass fed beef is different from grain fed beef and therefore, cooks differently! For the best results possible, be sure you are using the right cooking method for the cut of meat that you are cooking.
1. Thaw completely. Do not thaw using a microwave.
2. Bring beef to room temperature prior to cooking or grilling.
3. Always pre-heat your oven, pan or grill before cooking grass-fed beef.
4. 30% less cooking time is typical because of higher protein levels and lower fat
5. If using an oven, lower the oven temperature by 50°F when using your familiar recipes.
6. Use an instant-read thermometer.
7. Cook it “low and slow.” Cooking over lower heat for longer time retains moisture.
8. Grass fed beef is best when not overcooked. Steaks are most succulent when eaten
rare to medium-rare.
9. The temperature of cooked meat will rise several degrees as it rests after being removed
from heat, so pull it off a few degrees shy of your desired end point.
10. We recommend these finished temperatures:
125° F – Rare; 130° F – Medium Rare; 135° F – Medium.
11. Letting the meat rest for 8-10 minutes after cooking and before slicing allows the precious
juices to be redistributed within the meat.
NOTE: The meat should always be juicy with a pink center when served. The red liquid that should still be present inside the steak or roast (and on the serving plate) is not blood. It is myoglobin in water, a constituent of healthy red meat.
Grilling a Steak
1. Grill grass fed beef at lower heat.
2. If you are of the grilling school that says you must quick-sear the outside of the steaks to seal in the juices, you can still do this, but do not sear at too high a temperature. After the sear, finish cooking on low, indirect heat.
3. Low and slow. Do not grill any higher than slightly past medium. Grilling at a lower temperature will take a little bit longer to get the steaks to the desired doneness, but watch them closely; you do not want to overcook them. When done, the slow-cooked steaks will have grill marks for great presentation, they just are not seared.
Not all steaks are suited to go straight onto the grill. Some tougher cuts of steak are better marinated.
The best steaks for grilling just as they are include:
1. Filet Mignon 4. Rib Eye or Rib Steak
2. T-Bone 5. Sirloin
3. New York Strip
Steaks best if marinated before grilling:
1. Round Steak 4. Sirloin Tip Steak
2. Cube Steak 5. Sirloin Steaks (if they’re tough)
3. Chuck Steak
Braising (Oven roasting or crock pot. Keep it moist at all times)
Braising is simply cooking on low heat with added liquid for at least 4 – 6 hours, in a covered roasting pan, also sometimes referred to as slow cooked. It is the most convenient way to cook. If you cook low and slow enough, you can make any cut fall-off-the-bone, fork-tender. Braising works with everything from roasts, to ribs, to organ meats. You may want to brown the outside first by placing it on the grill or on a pan for a few minutes on each side.
The other benefit of braising is you end up with a fabulous Au Jus, or stock that can be made into gravy, served as Au Jus, or saved as stock for later. You can also get Au Jus from dry roasting, but you get less of it, and it is much more concentrated, whereas the Au Jus from braising tastes wonderful and goes a long way.
Any time you cook in a crock pot, you are basically braising. We all know how easy it is to throw something in the crock pot in the morning and come home to a hearty, wholesome meal, whether it is a plain roast or stew.
The best cuts for braising include:
1. Chuck Roast 5. Short Ribs
2. Shoulder Roast 6. Tongue
3. Rump Roast 7. Heart
Cooking ground beef
Since ground beef (hamburger) is already ground up tenderness is not an issue, however, it is still a good idea to cook hamburgers or ground beef dishes at a little lower temperature than you would with grain fed beef, just to prevent it from drying out. There isn’t usually much grease left in the pan when browning our burger, and what is left is healthful and flavorful. Enjoy.
Suitable for all steaks. If you do not have a grill, take heart, you can still enjoy premium steaks, and sometimes they are better pan-fried than grilled. Pan fry in lard, coconut or avocado oil: it helps keep the steak moist. Tenderize round steak/cube steak with a tenderizing hammer, then lightly flour, dip in egg, and fry.
Dry Roasting (This may be tricky. Do not attempt until you’ve practiced a little with other methods and know your ideal grass-fed beef temperatures.)
Dry roasting usually involves cooking at a higher temperature, with little or no liquid. With grass fed beef, you will want to cook at a lower temperature. Cover the roaster to keep the meat moist. The best cuts for dry roasting are the more tender roasts such as:
1. Whole Tenderloin 4. Rump Roast
2. Standing Rib Roast 5. Round Roast
3. Sirloin Tip Roast
These roasts have enough marbling and or moisture to withstand the higher heat and no additional liquid. Most of these cuts can be cooked between 325 degrees F and 350 degrees F in a covered or uncovered roasting pan, with the exception of the whole tenderloin, which is cooked at a much higher temperature for a very short time.