Cooking Tips for Grass Finished Beef

Grass finished beef is high in protein and low in fat so it usually requires 30% less cooking time than grain finished. Due to this, the easiest way to make the beef tough is by over cooking. Below are some grass finished cooking tips.

• Never use a microwave to thaw the beef, use the refrigerator.

• Bring your grass finished meat to room temperature before cooking. Do not cook it cold straight from the refrigerator.

• Always preheat your oven, pan, or grill before cooking.

• Some people like to tenderize, some marinade, some use dry rub and others just add a coating of olive oil. Coating with oil will make the meat easy to brown as well as prevent drying or sticking.

• Use a thermometer to test for doneness. Since grass finished beef requires less cooking time than grain finished, remove the beef from the heat source 10 degrees before it reaches desired temperature.

• When roasting, sear the beef first to lock in the juices and then place in a preheated oven or slow cooker. Reduce the temperature of your grass fed recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a slow cooker.

• When grilling, quickly sear both sides of the meat over a high heat to seal in the natural juices, then reduce the heat to medium or low to finish the cooking process.

• Stove top cooking is great for steak. Use butter in the final minutes to enhance the flavor.

• Always let the beef rest for 8 to 10 minutes to let the juices redistribute into the meat.