Grassfed beef will have a different taste than cornfed feedlot beef, just as natural butter tastes different than margarine. If cooked appropriately, it can be as tasty if not more so, with the significant health advantages that grassfed beef has. Here are some random ideas or thoughts. If you are used to cooking other healthy, leaner meats such as venison, the same principles apply.
| 1. |
Since it is a much leaner beef, you need to be extremely careful not to overcook it. Grassfed beef is best if cooked rare or medium rare. Also, cook at a lower temperature, particularly if you are cooking it beyond medium rare, to add more moisture. If roasting reduce the heat by approximately 50 degrees below what grain fed recipes would call for. |
| 2. |
You have more control over the temperature on the stove top than on the grill. Using butter and possibly garlic when cooking on stove gives a good taste. As grassfed beef is so much leaner, it should be cooked about two thirds as long. Remove from stove early as the meat continues to cook inside after being removed. |
| 3. |
Using a meat tenderizer is a good way to make grassfed meats more tender. The Jaccard Super 3 tenderizer works well. You may purchase this by calling (877) 691-4914 or going to www.cabelas.com. If you don’t use a meat tenderizer, pounding the steak on a solid surface will break down the connective tissue, increasing tenderness. Use a meat mallet or rolling pin for this. (or whatever works for you) |
| 4. |
If you don’t tenderize the meat, it is a good idea to marinate the beef for cooking. Remember, the leaner the piece of meat is, the more likely it is that you need to marinate. Your goal in marinating should not be to cover over the great taste of natural grassfed beef, but to increase the moisture content needed due to the absence of unhealthy marbling fat. |
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Microwaves dry out meat, do not use them to defrost grassfed beef. Also, let meat get to room temperature before you cook it, do not cook it straight out of the refrigerator. |
| 6. |
Using tongs instead of a fork to turn your meat keeps you from loosing precious juices. |
| 7. |
Use a meat thermometer to test when the meat is done. Remove it from heat when it is within 10 degrees of desired temperature. Since lean healthy meat can be overcooked so easily, remember it does not take but one or two extra minutes to overcook it. |
| 8. |
It is also helpful to let the meat sit covered in a warm place for around 10 minutes before serving, which allows the juices to permeate and redistribute. |
| 9. |
When cooking hamburgers on a grill, some marinade is appropriate, as they are around 90 percent lean; remember, don’t overcook! Also, sear the beef after about 20 seconds to lock in the juices. Basting can also help in adding moisture to the content. Don’t leave meat on grill unattended, as it is so much easier to overcook. |
| 10. |
When roasting, it is also helpful to sear as well to lock in juices. Also make sure you pre-heat the oven. |
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