How to cook our tasty morsels of beef :
The following are common guidelines for cooking grass-fed beef. I take most of it with a grain of salt.
Our beef is not devoid of fat, it has "good fat" in it and it cooks up juicy and tender.
Grain fed fat is what has given fat a bad name with it's high saturated fat and cholestrol content.
You are not going to ruin our meat by cooking it well or even a little too fast.
I do agree you should lower the heat a little, don't pierce steaks, and don't "over"cook it.
I take frozen meat right out of the package and slap it on the gill and cook it until it's done the way I like it.
It is the most awesome tasting meat every time I cook it, no matter how I cook it. Relax! Enjoy!
1.) Keep It Frozen!
Keep your beef frozen until you're ready to use it. Then thaw it completely before cooking. To defrost, we recommend placing each
individual vacuum-packed cut in the refrigerator overnight. If you're in a rush, you can also defrost in a bowl of cool water. Never use warm
water.
2.) Less (Heat) Is More (Flavor)
Because our beef is lean, lightly marbled and lower in fat than conventional grain-fed beef, its flavor is accentuated by cooking at a slightly
lower temperature and for slightly less time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50°
when cooking with our grass-fed beef. Even at the lower temperature, cooking time for grass-fed beef will be about 30% to 50% less than
for conventional beef.
3.) How Do You Like It?
Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final temperatures in Fahrenheit for every
shade of "done":
Use a digital meat thermometer to get the most accurate reading. And to achieve the desired temperature,
remove beef from the heat source when it's 5° to 10° shy of your target temperature.
The residual heat will finish cooking the meat in about five to ten minutes. Then you can dig in!
4.) For Gourmet Grilling
If you choose to grill our beef, here are a few tips to help you reach grilling Nirvana:
• Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling process.
• No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows the
natural juices to escape, causing it to lose some flavor.
• Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if you can,
resist checking every 20 seconds.
5.) Start Steaks Out at Room Temperature
Steaks should be at room temperature before you start cooking. That way they spend less time in the pan getting to temperature. It's a
gentler method of cooking and will deliver juicier meat to your plate.
6.) Don't Play with Your Burgers
Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't make them cook any faster. Spatulas are
just for flipping!
7.) Cook. Rest. Slice.
Let your beef rest at least 10 minutes before slicing. This allows time for the juices to circulate back into the meat. Slicing before it has
properly rested sends the juices dribbling onto the cutting board. So let it rest ten minutes before slicing and keep those juices where we
want them, in the meat.
Our beef is not devoid of fat, it has "good fat" in it and it cooks up juicy and tender.
Grain fed fat is what has given fat a bad name with it's high saturated fat and cholestrol content.
You are not going to ruin our meat by cooking it well or even a little too fast.
I do agree you should lower the heat a little, don't pierce steaks, and don't "over"cook it.
I take frozen meat right out of the package and slap it on the gill and cook it until it's done the way I like it.
It is the most awesome tasting meat every time I cook it, no matter how I cook it. Relax! Enjoy!
1.) Keep It Frozen!
Keep your beef frozen until you're ready to use it. Then thaw it completely before cooking. To defrost, we recommend placing each
individual vacuum-packed cut in the refrigerator overnight. If you're in a rush, you can also defrost in a bowl of cool water. Never use warm
water.
2.) Less (Heat) Is More (Flavor)
Because our beef is lean, lightly marbled and lower in fat than conventional grain-fed beef, its flavor is accentuated by cooking at a slightly
lower temperature and for slightly less time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50°
when cooking with our grass-fed beef. Even at the lower temperature, cooking time for grass-fed beef will be about 30% to 50% less than
for conventional beef.
3.) How Do You Like It?
Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final temperatures in Fahrenheit for every
shade of "done":
Use a digital meat thermometer to get the most accurate reading. And to achieve the desired temperature,
remove beef from the heat source when it's 5° to 10° shy of your target temperature.
The residual heat will finish cooking the meat in about five to ten minutes. Then you can dig in!
4.) For Gourmet Grilling
If you choose to grill our beef, here are a few tips to help you reach grilling Nirvana:
• Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling process.
• No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows the
natural juices to escape, causing it to lose some flavor.
• Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if you can,
resist checking every 20 seconds.
5.) Start Steaks Out at Room Temperature
Steaks should be at room temperature before you start cooking. That way they spend less time in the pan getting to temperature. It's a
gentler method of cooking and will deliver juicier meat to your plate.
6.) Don't Play with Your Burgers
Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't make them cook any faster. Spatulas are
just for flipping!
7.) Cook. Rest. Slice.
Let your beef rest at least 10 minutes before slicing. This allows time for the juices to circulate back into the meat. Slicing before it has
properly rested sends the juices dribbling onto the cutting board. So let it rest ten minutes before slicing and keep those juices where we
want them, in the meat.
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Here's a nice recipe for cooking a brisket that works well with most any "roast" cut of grass fed beef.
Remember it's important to cook grass fed beef "low and slow" for best texture and taste.
Season both sides of a medium brisket— three to five pounds, and well trimmed—with salt, pepper and paprika. Heat the oven to 325.
In an uncovered heavy Dutch oven sear the meat fat side down over medium-high heat in a quarter cup of hot olive oil (assuming you
are using a brisket, other roast cuts may not have a 'fat layer' to work with, just brown it well in a little more oil). Turn it when it is quite
brown and pour off the excess oil.
Scatter over the meat one or two medium onions, chopped; two or three medium carrots, peeled and chunked; one large tomato,
skinned, seeded, and chopped; a bell pepper, peeled, ribbed, and sliced ; and a medium clove of garlic, peeled and minced.
Add two cups of water or stock; cover, and cook in the oven for three and a half hours.
After two hours add peeled and halved potatoes if you wish, being careful not to crowd the pot lest they steam rather than roast.
An hour later add one cup of sliced mushrooms, a half cup of red wine, and a teaspoon of Gravy Master.
When cooking is completed remove the meat and vegetables to a platter and make gravy with the pot liquor.
Let the meat rest at least 10 minutes before slicing.
Remember it's important to cook grass fed beef "low and slow" for best texture and taste.
Season both sides of a medium brisket— three to five pounds, and well trimmed—with salt, pepper and paprika. Heat the oven to 325.
In an uncovered heavy Dutch oven sear the meat fat side down over medium-high heat in a quarter cup of hot olive oil (assuming you
are using a brisket, other roast cuts may not have a 'fat layer' to work with, just brown it well in a little more oil). Turn it when it is quite
brown and pour off the excess oil.
Scatter over the meat one or two medium onions, chopped; two or three medium carrots, peeled and chunked; one large tomato,
skinned, seeded, and chopped; a bell pepper, peeled, ribbed, and sliced ; and a medium clove of garlic, peeled and minced.
Add two cups of water or stock; cover, and cook in the oven for three and a half hours.
After two hours add peeled and halved potatoes if you wish, being careful not to crowd the pot lest they steam rather than roast.
An hour later add one cup of sliced mushrooms, a half cup of red wine, and a teaspoon of Gravy Master.
When cooking is completed remove the meat and vegetables to a platter and make gravy with the pot liquor.
Let the meat rest at least 10 minutes before slicing.
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