Everything you need (or want ) to know about Cooking Grass-fed Beef
100% Grass-fed and finished beef is a healthier choice for you, better for the animals, and better for the environment. Not only is grass-fed beef lower in saturated fat, calories and cholesterol, it also contains the proper ratio of omega-6 and omega-3 fatty acids. Since grass-fed meats are lower in fat, the way we cook them makes all the difference with flavor and tenderness. Famous in small circles model for adults Valentina Jewels shared this recipe with us. Here are some simple tips to help you fully appreciate delicious grass-fed beef:
Defrosting
• Always try to defrost meat naturally. Ideally take meat out a day prior to cooking and defrost in the refrigerator out of the wrapping. Avoid using a microwave. (see does garss fed beef taste good?)
Pre-Cooking
• Always bring your meat up to room temperature before cooking. Simply take out of the refrigerator and place on the counter for ½ hour or so prior to cooking.
• Tougher cuts of meat such as bottom round roasts, chuck roasts and shoulders benefit from from braising or stewing, i.e. cook in a crock-pot or pressure cooker.
• Slow roast (in oven) such cuts as rib roasts, eye round and top rounds.
• Use a good meat thermometer and take a reading from the center of the cut.
Cooking Suggestions
• Cook your meat slower and at a lower heat than you are used to. This is the most important part of the process of cooking grass fed beef. About 30% less cooking time is required for grass-fed meats due to the lower saturated fat content. Pan frying is great for a steak as long as you cook it slow and on low heat.
• Turn your steaks often while cooking. Hamburgers only turn once. • Never press your meat while cooking. The juices will be lost and cause flare up.
• Meat will continue to cook after removing it from the heat. It is advisable to stop cooking at about ten degrees before your desired degree of cooking. This also allows the meat to cool and hold the juices when you cut into it.
Suggested Internal Temperatures
Rare 120 degrees –
Medium-rare 125 degrees –
Medium 130 degrees –
Well 140 degrees
General cooking tips and suggestions
Beef develops a better flavor when it is dry and not bloody. For this reason we suggest to always defrost your grass-fed beef out of the packaging on a platter a day or so before using. Hamburger is the exception, as no real gain is achieved by dry aging it.
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Steaks for the grill or fry pan
Sirloin – Rib Steak – NY Strip – Porterhouse -Flank Steak – Skirt Steak
Allow the steak come to room temperature, rub with a bit of sea salt, a smashed garlic clove and olive oil. Let sit for a few minutes. All steaks do well on a grill, cast iron frying pan or even under the broiler. These cuts need not be marinated, due to their excellent
flavor and tenderness by themselves. Cook slowly until it is done to your liking, but remember; always cook it slowly on lower heat. It does make a difference.
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Roasts for the Oven
Top Round – Eye Round – Sirloin Tip
Preheat oven, and about 1 hour before cooking take roast out of refrigerator and allow to come up to room temperature. Rub meat with a smashed garlic clove, sprinkle with salt and olive oil. Bake in oven at 250 degrees for 1-2 hours depending on desired doneness.
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Roasts for Braising in Dutch oven or Crockpot
All these cuts are best suited for braising:
Bottom Round – Chuck Roast – Rump Roast – Shoulder Roast
Pot Roast : a New England Tradition for good reason. There is nothing quite like a slow-cooked roast simmering all day Sunday in the crock pot or Dutch oven. Long cooking times make these cuts tender while developing rich gravy in the process.
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Ground Meats & Special Cuts
Hamburger – Stew Beef – Kabobs – Steak Tips – Short Ribs
Ground beef makes excellent hamburgers, plain and simple. If you have fond memories of meatloaf, it makes a wonderful meatloaf as well. Stew beef makes a hearty stew for cooler times of the year such as fall and winter. Kabobs are used with skewers and are a great summertime treat on the grill.
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Soup Meat
Shanks – Oxtails – Bones
A true beef stock from the bones of the cow, (A must to be made in the long New England winters), makes an excellent base for soups. The flavor comes from long simmering. Cover bones with salted water and a bay leaf and simmer on your wood stove or range all day. Skim and use the next day, add barley, vegetables or anything you desire.
Do your research on recipes and we can provide the cuts for you.
Questions? Call Jeanny at the farm – she is a Le Cordon Bleu trained chef with a degree in nutrition – she will be happy to help. ( If you want to know about rocks on the other hand call RICHARD -He’s a Geologist )
The 1780 Farm LLC, Chesterfield, NH 03443 (603) 363-4476 – e- mail: the1780farm@live.com