Grass Fed Meat

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How to cook grass fed meat

Do not overcook
Because grass fed meat is leaner than grain-fed, it doesn't have a lot of spare fat to keep it moist when cooked too long or at temperatures that are too high.
Beef with lots of fat is more forgiving of sloppy cooking, but grass fed cuts need a little extra attention and care.
So, rule number one: don't overcook.
Grass fed meat needs about 30 percent less cooking time than most common beef and is best if cooked medium-rare to medium, or it will be too tough. Keep an eye on the internal temperature. Just stick a meat thermometer where the steak is thickest. (You can find a thermometer in most kitchen supply stores for a few pounds.) If the thermometer registers around 135°F, it means the meat is still rare. You want a temperature between 145°F and 155°F for medium-rare to medium. Anything above that is too much, and your steak will lose its moisture and tenderness.
If you don't have a thermometer and don't particularly care about a picture-perfect piece of meat, you can always cut a slit in a bottom corner of your steak and check for doneness.
And if you just can't bring yourself to eat medium-rare meat and like your steak well-done, when using grass fed meat you may want to opt for a cooking method that utilises a lot of moisture to keep the meat tender.
Do not microwave.
Do not cook when frozen or partially frozen.
Thaw the meat in the refrigerator or under cold running water, but don't de-frost it in a microwave oven.
Let rest after cooking.
As a rule, always let any type of meat rest for 8 to 10 minutes after taking it out of the heat. This will help redistribute the juices inside the meat before serving. In particular, when you're planning to serve the meat in pieces, don't cut into it right away because the juices will immediately spill out, resulting in a drier texture. For the same reason, always turn your meat with tongs rather than a fork when cooking it. Deliciously precious juices will be lost if you poke the meat.
Tip: if you're preparing hamburgers with grass fed meat, add caramelized onions or other moisturising ingredients to compensate for the leaner meat. (Grass-fed hamburgers are generally 80% to 90% lean.)

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]