How to Cook 100% Grass-Fed Beef
You now have the finest beef on this planet. We only sell Prime or Choice grade meat.
There are many different cuts of beef, and all of them should be cooked according to the usual guidelines. There are, however, some very important differences.
- Cook at a lower temperature than what you are used to.
- Cook for a shorter time.
- Use a meat thermometer ($10)
The reason for the above advice is that the fat in the beef is very different from the fat you are used to in grain fed beef. This is one of many reasons it is so healthy. There are much more Omega 3 fats, and much less Omega 6 fats, and it melts easier.
Some people think that grass-fed beef is dry, like deer meat, but this is patently untrue if the animal is finished properly (age 2 ½- 3 ½ years old) as opposed to beef that is forced fed on corn, hormones, etc. and culled in one year.
There is plenty of fat on properly finished grass-fed beef, but the fat is of a different kind. When melted it is more flavorful and thinner than the fat that clogs your arteries.
Suggestions for cooking a steak (same principles apply to other cuts):
- On a very hot cast iron skillet or grill, seal each side of the meat for 2-3 minutes, depending on the thickness.
- Then turn heat down to low, or off all together for 3-4 minutes on each side. Your meat is now most likely “medium rare”.
- We do recommend a meat thermometer:
• Rare: 125 degrees F
• Medium Rare: 130 degrees F
• Well Done: >140 degrees F
Thick cuts may require much longer cooking time on low.
Do not use a fork to handle the meat. Use two spoons or tongs to manipulate the meat. Do not cut into the meat to determine if it is done to your liking. We do not want you to spill the wonderful juices!
When done cooking, place the meat on a plate for 10-15 minutes to “rest," and this will redistribute the juices.
If your results are not to your expectations, PLEASE CONTACT US!