- What makes grass-fed beef tough?
Overcooking is the main reason grass-fed beef becomes tough. Grass-fed beef requires approximately 30% less cooking time than conventional beef and will continue to cook when removed from the heat.
- What is the optimum way to cook grass-fed beef?
Grass-fed beef is best eaten rare to medium-rare. If you prefer well-done beef, cook grass-fed beef at a very low temperature in a sauce to add moisture. When grilling, sear the meat quickly on each side over high heat to seal in its natural juices, and then reduce the heat to medium or low to finish the cooking process.
- What about adding oil to prevent sticking?
Since grass-fed beef is extremely low in fat, coating the meat with oil before cooking will help to prevent sticking and drying, and ease browning. Oils, such as virgin olive or truffle, help to enhance the flavor of the meat.
- What about stove top cooking?
Stovetop cooking is great for any type of steak... including grass-fed beef! You have more control over the temperature on a stovetop than on the grill. You can also use butter, over low heat, in the final minutes of cooking to finish and flavor the steak much like professional chefs do.
When roasting, sear the beef to lock in the juices and then place it in a pre-heated oven. Reduce the temperature recommended for your grain-fed beef recipes by 50 degrees. This usually means around 275 degrees for roasting, or at the lowest heat setting in a crock-pot. The cooking time will be the same or slightly shorter, even at the lower temperature. Use a meat thermometer and don’t overcook your meat. Use moisture from sauces to add tenderness when cooking your roast.
Basting will add moisture throughout the grilling process. Don't forget that grass-fed beef requires 30% less cooking time so don't leave your steaks unattended.
Allow plenty of time to defrost your beef, do not power defrost! Before cooking, bring the meat to room temperature opposed to taking it directly from the refrigerator. Try allowing your beef to defrost in a marinade at room temperature.