Grass Fed Beef Cooking Instructions
Grass fed beef is just as tender as grain fed beef but it can become tough if you cook it the same way as conventional meat. Grass fed beef is very lean, sometimes containing half to one third the fat of conventional grain fed beef. Fat serves as an insulator, therefore lean meat conducts the heat faster and can toughen the meat protein. The general rule to keep grass fed beef tender is to cook it more slowly and at a lower temperature.
We have found the slow cooker to be a very valuable appliance in cooking our beef. Often I will place a frozen roast in the slow cooker at 8 am, adding no seasoning or vegetables and return in the afternoon to have a perfectly cooked tender roast of beef. We prefer our meat well done so you must adjust your time according to your taste.
Below are some tips from the American Grass Fed Beef website that you may find useful.
- Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
- Since grass fed beef is extremely low in fat, coat with virgin olive oil, or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.
- Marinating your beef before cooking especially lean cuts like round steak is recommended. Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
- If you do not have time to marinate, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef. Don't go overboard and flatten your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.
- Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
- Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
- Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
- 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.
- When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.
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