Grass fed beef requires about 30% less cooking time then conventional grain fed beef. Grass fed beef is leaner and richer in healthier fats, which melt quicker at lower temperatures. Lower temperatures or less cooking time is recommended.
Always pre-heat grill, oven or pan before cooking.
Grass- Fed Beef is best prepared rare to medium .If you prefer meat well done, cook meat at a low temperature in broth, sauce or liquid to add moisture. Slow cookers are ideal for this type of cooking.
Olive oil or other light oils brushed on the meat before grilling will help prevent sticking and will capture moisture and juices in the meat.
Use tongs to turn meat as opposed to forks. Forks pierce the meat allowing for precious juices to escape
When grilling, quickly sear meat on both sides to lock in juices on high heat for about 1 minute until a dark brown, flavorful crust has developed. Reduce heat to medium or low to finish.
Use a thermometer along with touch (meat will firm up as it cooks), and sight to confirm doneness. Since meat will continue to cook after it has been removed from heat, remove from grill 10 degrees lower than the desired cooking temperature.
After removing meat from the grill, loosely cover with tin foil and let rest for five to ten minutes. This will allow juices to redistribute back to the middle
Marinating is a good way to add moisture, intensify flavors on very lean cuts. Choose a marinade that does not mask the flavor of the beef but will enhance the moisture content.
Roasting Tip - Sear meat on all sides in frying pan using olive oil or other light oils to seal in juices and then place in a pre- heated oven at 50 degrees F less than what conventional beef recipe calls for.
Thaw your frozen meat slowly in the refrigerator in its original vacuum-sealed package. For a quicker thaw, submerge the wrapped and sealed packages in COLD water for about an hour. Never use the microwave to thaw the meat—you risk cooking it.
Allow steaks to reach room temperature prior to cooking.