Top 5 Grass-Fed Cooking Tips
Cooking grass-fed meats differ slightly from cooking conventional grain-fed meats. To help guide you, we've put together the top 5 tips.
1. Thawing – you can either set your cut of meat in the fridge until it's completely thawed or for a quicker method, place the cut of meat (still inside the packaging) into a bowl of cold tap water and fully submerge. Change the water out every 30 minutes to keep the thaw process going.
A pound of ground beef takes about an hour to thaw using the cold water bath method.
2. Pre-heat your pan, grill, or oven before adding your cut of grass-fed meat. Adding your meat to a cool cooking surface promotes uneven cooking.
3. The Golden Rule of Grass-Fed Cooking…….Lower your heat. Grass-fed meats are leaner than conventionally grain-fed meats and tend to cook about 30% faster. They can dry out quickly if not monitored.
Remember high heat results in tough meat. For juicy flavor, always cook low and slow.
4. Use a meat thermometer - insert the thermometer into the thickest part of the steak or roast away from any bones. Once you’re about 10 degrees from your desired internal temperature, remove from heat as it will still cook once taken off the pan or out of the oven. Then follow our bonus tip.
5. Grass-fed meats are at their most juicy and flavorful when cooked to rare-medium temperatures.
Bonus Tip - Resting - After cooking, let your steak or roast sit for approx. 5 minutes. As the temperature of the steak or roast cools slightly this allows the juices to redistribute throughout your cut of meat. By letting your meat cool slightly the juices will stay in the steak instead of all over your plate.