Grass-fed beef is inherently different than your typical grocery store grain or corn-fed beef so there should be a difference in how you cook it.
Grass-fed beef systems expose the animals to a great deal of exercise as they move about the field to find the best morsels of grass. This results in a supreme flavor, and muscle integrity as a result of that exercise and grazing and a healthier nutrient profile. Grain-fed animals are often finished in feedlot operations with no opportunity to graze and very little exercise. This deposits a lot of fat in the meat, but the lack of exercise results in a more flaccid, less-flavorful cut of beef.
Grass-fed beef can be incredibly tender if properly cooked so here are our Top 6 Cooking Methods for the best possible results for your grass-fed beef.
Cook it less - grass-fed beef typically takes approximately 30% less time to cook. Invest in a good meat thermometer!
Cook your grass-fed beef at a lower temperature - typically 50 degrees F lower, to allow naturally-occurring sugars to caramelize and keep the juices inside.
Cook less tender cuts with moist heat, marinate them or use a dry salt brine. To use a dry salt brine, do the following: season your steak with 1 tsp of coarse sea salt and any other spices you desire. Let it sit for 1 hour per inch of thickness. Rinse your steak well and thoroughly pat dry, cook it using your preferred method.
Room Temperature - Bring grass-fed beef, especially steaks, to room temperature prior to cooking
Don’t play with your beef! Poke and prod it as little as possible and always use tongs instead of a fork to turn it so you keep the juices inside.
Let it rest for 10 minutes before cutting - this allows the juices to redistribute within the meat.
Follow these 6 tips to ensure your grass-fed beef experience is a great one!
