How to Cook Grass-Fed Beef
Two decades ago a group of farmers decided to return to the old beef farming methods of free-range and grass feed. Cows allowed to feed on pasture, compared to grain-fed animals, provide meat that is lower in fat, cholesterol and calories. Furthermore, according to a University of Wisconsin publication, grass-fed beef contains more Vitamin A and E and increased omega-3 fatty acids than animals raised on feed lots. Because grass-fed beef has such a low fat content, it is best cooked with some sort of liquid so that it doesn't dry out, and then cooked to rare or medium-rare. Does this Spark an idea?
Instructions
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Thaw the meat in a bowl of water, not in the microwave.
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2
Bring grass-fed beef to room temperature prior to cooking and always use a pre-heated pan when cooking.
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3
Coat the beef in olive or truffle oil prior to cooking.
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4
Marinate the beef prior to cooking. The farmers at American Grass Fed Beef suggest this method especially for New York strip and sirloin steaks. Use any type of marinade that you like, including teriyaki, red wine and even just beef broth. Marinating for two hours prior to cooking will help tenderize the beef.
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Cook grass-fed beef in a sauce. Because this beef has such a low fat content it tends to dry out while cooking. Cooking it in a sauce will help it to retain moisture. Tasty sauces include white wine with your favorite herbs, a Madeira sauce or a Bordelaise sauce.
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Sear the meat quickly over high heat to lock in the juices. Then, turn the heat down and cook the beef at a very low temperature.
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Use tongs to turn, not a fork. A fork will pierce the meat, allowing the juices to drain.
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8
Use a meat thermometer when cooking grass-fed beef. This meat requires 30 percent less cooking time than grain-fed beef and, like all meat, will continue to cook after it is removed from the heat.
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Allow the grass-fed beef to sit, covered, for 8-10 minutes after cooking to allow the juices to redistribute.
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