These are just a few tips that we’ve found to be helpful when preparing a more healthy
and delicious meal for your family.
Do Not Over Cook
Grass-fed needs about 30% less cooking time than conventional beef. You may wish to use a meat thermometer and let it reach between 125 and 135 degrees for medium rare to medium well. Your meat will continue to cook somewhat when removed from heat.
Do Not Microwave
Do not cook when frozen or partially frozen.
Thaw in refrigerator or under cold water, never in a microwave.
Allow Steak to Reach Room Temperature Prior to Grilling.
Brush a little Olive Oil on meat before grilling to add extra moisture.
Experiment with your favorite marinade. We like to use garlic salt and various seasonings on our burgers and steaks.
Roasts and stews are best when braised and cooked at a low temperature very slowly. Most slow cookers cook too high even on low.
An enameled cast iron Dutch oven works well. Remember: LOW AND SLOW
Always use tongs to turn your meat…never a fork. Do not press the juices out of the meat.
Let meat rest after cooking.
After taking from heat always let your meat rest for 8 to 10 minutes. This will allow the juices to redistribute within the meat before serving.
Please remember overcooking will make you grassfed beef tough. Grass-fed steaks are best eaten rare.
