Thank you for considering Grass Fed Beef for you and your family! Grass Fed Beef is nutritionally dense, filled with flavor and full of benefits. You may need to change your cooking methods for Grass Fed Beef, due to it being lean. We will explain more below.
Grass Fed Beef is leaner but is still marbled to make the meat tender and flavorful. Due to the high protein and low fat levels, Grass Fed Beef cooks 30 percent faster, so it needs to be cooked at a lower temperature. For best nutrition and flavor, it needs to be cooked rare to medium-rare when using dry heat. Higher Internal temperatures will cause the meat to become dry and less tender. When using moist heat certain roasts can be cooked medium to medium-well.
As with all beef, be sure to cut across the grain, and on a bias (angle) when serving to allow for a more tender cut.
Cooking:
Low and Slow are the most important factors in cooking Grass Fed Beef. Indirect heat allows you to cook slowly, warming the inside without overcooking the outside. Cooking Temperatures of 200 degrees should be the highest temperature that is set on the cooking device. Low heat allows the meat to retain it's nutritional value, which is the main reason many of us choose Grass Fed Beef. At times you will need to use oil to help moisten the beef, due to the low fat content.
Steaks on the grill are long time favorites. However when cooking Grass Fed Beef Steaks, cooking temperatures still need to remain low at 180-200 degrees.
To sear or not to sear? This might be a personal preference, where some believes it sears in the natural juices, others believe it cooks the steaks to fast.
Cooking Temperatures:
Cooking Temperature is different than Internal temperature. Cooking Temperature is the temperature that your oven, grill or crock-pot is set at. Internal Temperature is the temperature that the meat should be cooked to.
120 degrees - Rare, soft to the tough
140 degrees - Medium-Rare, yields slightly to the touch
150 degrees - Medium, firm to the touch
160 degrees - Well Done, hard to the touch
Grass Fed Beef is leaner but is still marbled to make the meat tender and flavorful. Due to the high protein and low fat levels, Grass Fed Beef cooks 30 percent faster, so it needs to be cooked at a lower temperature. For best nutrition and flavor, it needs to be cooked rare to medium-rare when using dry heat. Higher Internal temperatures will cause the meat to become dry and less tender. When using moist heat certain roasts can be cooked medium to medium-well.
As with all beef, be sure to cut across the grain, and on a bias (angle) when serving to allow for a more tender cut.
Cooking:
Low and Slow are the most important factors in cooking Grass Fed Beef. Indirect heat allows you to cook slowly, warming the inside without overcooking the outside. Cooking Temperatures of 200 degrees should be the highest temperature that is set on the cooking device. Low heat allows the meat to retain it's nutritional value, which is the main reason many of us choose Grass Fed Beef. At times you will need to use oil to help moisten the beef, due to the low fat content.
Steaks on the grill are long time favorites. However when cooking Grass Fed Beef Steaks, cooking temperatures still need to remain low at 180-200 degrees.
To sear or not to sear? This might be a personal preference, where some believes it sears in the natural juices, others believe it cooks the steaks to fast.
Cooking Temperatures:
Cooking Temperature is different than Internal temperature. Cooking Temperature is the temperature that your oven, grill or crock-pot is set at. Internal Temperature is the temperature that the meat should be cooked to.
120 degrees - Rare, soft to the tough
140 degrees - Medium-Rare, yields slightly to the touch
150 degrees - Medium, firm to the touch
160 degrees - Well Done, hard to the touch
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Meats for Dry Cooking (Oven/Roasting):
Roasts - Top Round, Eye of Round, Rump Roast
Sirloin Tip
Brisket
Ribs
Flank Steak
Skirt Steak
Tri-tip
Cube Steak
Grilling:
Steaks - Rib-eye, New York Strip, Filet, Porterhouse, T-Bone, Top Sirloin, Flank Steak, Skirt Steak, Hanger Steak
Ground Beef
Ribs
Tri-tip
Meat for Moist Cooking (Crock-pot):
Chuck Roast
Brisket
Ribs
Stew Meat
Roasts - Top Round, Eye of Round, Rump Roast
Sirloin Tip
Brisket
Ribs
Flank Steak
Skirt Steak
Tri-tip
Cube Steak
Grilling:
Steaks - Rib-eye, New York Strip, Filet, Porterhouse, T-Bone, Top Sirloin, Flank Steak, Skirt Steak, Hanger Steak
Ground Beef
Ribs
Tri-tip
Meat for Moist Cooking (Crock-pot):
Chuck Roast
Brisket
Ribs
Stew Meat
