The easiest way to ruin grass-finished beef is overcooking as this type of beef is best suited for rare to medium rare cooking. Due to the low fat content of grass-finished beef you may try coating with your favorite cooking oil to enhance the flavor and to prevent the cut from sticking to the cooking surface. Be sure your beef is near room temperature before placing on the pre-heated cooking surface.
Grass-finished steaks can be cooked on the stove top as well as the grill. On the stove top, you have more control over the temperature and can add items like butter, garlic, and onions to enhance the flavor.
Because grass-finished beef has low fat levels, the cut will usually require less cooking time and will continue to cook when removed from heat. Therefore, remove the beef from your heat source 10 degrees prior to it reaching the desired temperature. By using a thermometer you can more accurately monitor the cooking process. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
Always use tongs to turn your beef. If you use a fork you will puncture the cut and lose all those flavorful juices. After removing from heat, cover the beef and let it stand in a warm place for five or six minutes.
Reduce the temperature of your grain-fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don’t forget grass fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.
Filet Mignon is generally considered to be one of the most tender and flavorful cuts of beef due to the fact that the cut is taken from a non-weight bearing portion of the animal. Filet Mignon should be cooked medium rare.
Porterthouse Steaks are super-sized T-bones with extra tenderloin! The New York strip is on one side of the bone and the tenderloin is on the other. This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare.
T-Bone Steaks are great steaks. The New York strip is on one side of the bone and the tenderloin is on the other. T-Bones are premium grilling steaks that should be cooked low and slow to a doneness of no more than medium rare.
Sirloin Steaks are a great, relatively lean boneless steak. They can be carved up in one-inch cubes for the finest Kabob meat on Earth or grilled as a nice large steak low and slow to a doneness of no more than medium rare.
Round Steak is great for chicken fried steak and super for stir fry. In stir fry cut the meat in strips. Be careful not to overcook.
Eye of Round, Rump, Sirloin-Tip, Pike’s Peak, or Top Round Roasts are nice-sized boneless roasts for roasting low and slow in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point (internal temperature of 150 degrees) for optimum eating enjoyment. They should be thin sliced for serving and the slices should be red and juicy in the middle. A good roasting temperature is 170 degrees. Expect it to take a few hours or more to get the internal temperature up to the 150 degrees.
Chuck Roast is an easy to prepare pot roast. Put it in the crock pot (or covered pot in the oven) at a maximum temperature of 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is ample juice in the bottom of the pot. About two to three hours before the roast is finished add a touch of garlic and a little onion. Incredible flavor!
Arm Roast is very much like a Chuck Roast. It too is easy to prepare. Put it in the crock pot (or covered pot in the oven) at no more than 180 degrees. Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is ample juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and a little onion. Near the end, pull out the round marrow bone, scoop out the marrow and stir the marrow into the juice in the bottom of the pan. Ladle the juice over the meat when serving. Incredible flavor! Incredibly good for you.
Ground Beef is great for burgers meat loaf, ground beef steak, tacos, meat balls, and the list goes on and on. Make sure you do not overcook your burgers . . . 30% less cooking time is required.
Short Ribs are powerful flavored and perfect for barbecuing low and slow. Cook these cuts in a covered pan in the oven or a crock pot at about 180 degrees for six hours or so. They can also be used for making beef soup or beef stew!
Briskets have long been a barbecue favorite. They can be marinated over night and then cooked low and slow the next day. Once again 180 degrees works wonders. When served the meat should be thin sliced across the grain at an angle. Briskets are also the cut of choice for making “Corned Beef.” Simply put this means the Brisket is soaked in a salt water brine for up to a week. Some folks add bay leaves, cloves, mace, peppercorns, garlic, allspice, and honey to the brine. After soaking, wash the meat thoroughly to remove the surface brine. Then cook low and slow for at least five hours in a crock pot with a little fresh water, cabbage, onions, and herbs. Serve hot or cold.
Stew Meat makes for a wonderful, nutritious stew that is good for both winter and summer. Imagine the carrots, onions, and other really good omega-3 vegetables in the pot stewing along with the great aroma of grass-fed beef.
Soup Bones make for a wonderful, nutritious beef stew that is good for both winter and summer. Imagine the carrots, onions, garlic, and other vegetables and seasonings in the pot stewing along with the great aroma of grass-finished beef.
Bone-In Short Ribs are a very versatile meat product. They are not only excellent in a crock pot on their own, but they are exceptional for adding meat and flavor to both stews and soups.