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Tips for Cooking Pasture Raised Beef

  1. DON’T OVERCOOK IT! Grass fed beef is best when cooked rare to medium rare. If you like your beef well done cook it at a very low temperature in a sauce to add moisture.
  2. Our beef requires approx. 30% less cooking time and will continue to cook when removed from the heat. Use a meat thermometer. Remove the beef from your heat source when it is 10 degrees less than the final temperature desired.
  3. Oven roasts are best cooked at 300 to 325 degrees, pot roast cuts can be put in the crock pot at its lowest heat setting. Cooking time will still be the same or less.
  4. Never use a microwave to thaw your beef. Thaw it in the fridge or place in oven frozen but allow for more cooking time.
  5. Always use tongs to turn your beef. Using a fork will pierce it and juices will be lost.
  6. Marinate your leaner cuts such as NY Strip Loin and Sirloin steaks. If you choose to use bourbon, beer or vinegar, use slightly less than you would for grain fed beef; your cooking time is shorter and the liquor or vinegar won’t have as much time to cook off.
  7. No time to marinate? Coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to tenderize. If you don’t have a meat mallet use a rolling pin.
  8. Grass fed beef is very lean so coat it with olive oil or your favorite light oil for flavour enhancement and easy browning. The oil will also prevent drying and sticking.
  9. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices. Reduce the heat to a medium or low temperature to finish the cooking process. Baste to add moisture throughout the grilling process. Don’t leave your steaks unattended. Remember grass fed beef cooks faster.
  10. Stove top cooking is great for any steak. You have more control over temperature than a grill. Use butter along with fresh garlic in the final minutes when the heat is low to enhance the flavour.
  11. When roasting, sear the beef first to lock in the juices. Cover and use moisture from sauces (I like to use fresh apple cider) to enhance the tenderness when cooking your roast.
  12. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.

Source: www.americangrassfedbeef.com

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