Tips for cooking our 100% grass fed, grass finished, and dry aged beef
Cooking Grass Fed Beef In General
It’s a little bit different than cooking the beef you typically get at the grocery store!
- Don’t use a microwave! Completely thaw in refrigerator before cooking.
- Allow meat to come to room temperature before cooking.
- Preheat oven, pan or grill before cooking.
- Brush olive oil on meat and cooking surfaces to prevent sticking.
- Use tongs instead of a fork.
- Meat continues to cook after it has been removed from the heat.
- Grass fed beef cooks about 30% faster that grain fed beef.
- Watch the temperature and check with a thermometer. Recommended temperature for meats:
- RARE – 120 F
- MEDIUM RARE – 125 F
- MEDIUM – 130 F
- MEDIUM WELL – 135 F
- WELL – 140 F
- For well done beef, cut meat into smaller peices and cook at very low temperatures. However, we recommend rare to medium cooking.
- After cooking, cover meat loosely and set aside for ten minutes so juices may redistribute.
Guidelines for Cooking Grass Fed Ground Beef
Our grass fed ground beef is about 85% lean to keep it meaty but still moist. You can use your regular recipes for this cut. For making patties to grill, here is a tip from Homestead Healthy Foods: Along with desired herbs and spices, add a teaspoon of olive oil and one egg to two pounds of ground beef to help hold the patties together and keep them moist.
Guidelines for Cooking Grass Fed Steak
When grilling, sear the meat quickly over a high heat on each side then lower the temperature or move to outer edge of the grill to finish cooking process. Grill quickly. Don’t leave your steak unattended. A one-inch thick steak should take about 6 to 8 minutes total for rare and about 10 to 12 minutes total for medium. Meat continues to cook even after it has been removed from the heat, so you want to stop cooking the meat just before it has reached your desired doneness.
Stovetop cooking is great for any type of steak. You have more control over the temperature than on the grill. If you’re cooking one or more of the more flavorful cuts of steak, such as Hanger of Skirt; after cooking and resting, slice it against the grain to serve.
Guidelines for Cooking Grass Fed Roasts
Chuck and Shoulder roasts are the “fall apart” pot roasts.
Roasts from the top of the round like Sirloin Tip, Top Round, and Eye of Round make tasty “slicing” roasts and can be roasted dry or wet in the oven.
Less-tender round roasts like Rump are best seared in the pan then cooked, covered in liquid for several hours. Braising and pot roasts are perfect for the slow cooker. You’ll want to cook these cuts “low and wet.” So, low temperature with some kind of liquid (water, wine, broth, fruit juices, vinegar, sauces, etc.). Cooking super-tender roasts is easy in the oven too. A roasting pan with a lid or a Dutch oven works best, but you can improvise a pan as long as a cover will fit tightly.
And don’t forget that the roasting juices can be made into a fabulous sauce.