Cooking
Tenderness
Meat from grass-fed cattle can have varying degrees of tenderness, just like
grain-fed meat. So what makes meat tender? Most people assume that
tenderness is largely due to the amount of marbling; the fatter the meat, the
more tender. Because grass-fed meat is so lean, people are worried that it’s
going to be tough. In reality, marbling accounts for only 10 percent of the
meat tenderness. Genetics account for another 30 percent. The remainder
is due to a variety of other factors, including the location of the cut and the
age and sex of the animal. Tenderness can be increased by mechanical
tenderizing, marinating, or “dry-aging”. Dry-aging involves holding the whole
carcass at a temperature just above freezing for 14 to 21 days. This practice
intensifies the flavor of the meat and also makes it more tender. Unless
otherwise noted, all the meat you purchase at the supermarket has been “wet-
aged”, which means that it has been aged for a minimal amount of time in
plastic. We take the extra time and expense to “dry-age” our meat so you can
enjoy a premium product. The following are cooking tips to ensure that you
get the most flavor and tenderness from your meat.
Cooking
Grass-fed beef starts out just a tender as other meat, but can become tough if
you cook it the same way as grain-fed beef. Grass-fed beef is lean. The
lack of fat allows the meat to cook faster. Fat acts as an insulator – heat
must first penetrate this insulation before the cooking process begins. To
keep grass-fed meat tender, you must cook it at a lower temperature.
Turn it frequently. But don’t overcook. Even the most tender cut can
become dry and tough if you overcook it. You will be surprised how fast it
cooks!
Steaks
Steaks recommended for grilling or barbecuing include Rib Eye, Rib Steak, T-
bone, New York Strip, and the Sirloin. We suggest cooking to medium rare or
medium at the most. Grass-fed beef cooks faster than grain-fed beef
because it does not contain as much fat. Well done steaks are not
recommended as overcooking results in dry meat. Use long handled tongs to
turn your meat. A fork will pierce the meat and allow the juices to escape.
Marinate lesser quality steaks for additional tenderness. Cook as above.
Remember, steaks continue to cook after they are taken off the fire, so they
should be removed slightly before desired doneness and allowed to stand a
few minutes.
Roasts
The most acceptable cooking methods for preparing grass-fed beef roasts
are LOW temperature and HIGH moisture. We suggest cooking in a slow
oven in a covered roaster (275 degrees) or better yet in a crock pot. Use
whatever liquid you desire such as water, broth, wine, coffee, etc. Using a
meat thermometer is the best way to ensure that you don’t overcook the
meat. Remove roasts from oven about 5 degrees underdone and allow to set
for 15 to 30 minutes, depending on size. Plan on the roast being done in
about the same amount of time as grain-fed beef.
Ground Beef
Grass-fed ground beef may be leaner than other ground beef you are
accustomed to. Handle it as little as possible, in order to preserve the
juices. Take care not to overcook it. Although grass-fed ground beef is
leaner, additional fat is not recommended when preparing a recipe. This will
only increase the amount of fat you are trying to avoid.
We guarantee you will love it!
Making the Change to Grass-fed Beef
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