define(WP_AUTO_UPDATE_CORE, true); add_filter( auto_update_plugin, __return_true ); add_filter( auto_update_theme, __return_true ); 6 Cooking Tips for Grass Fed Beef – Welcome to the Ranch!

6 Cooking Tips for Grass Fed Beef

There is nothing worse than enthusiastically cooking a beautiful steak and ending up with a piece of shoe leather.  Grass fed beef requires a slightly different cooking method.  Once you master this new style of cooking, you will not be disappointed again.

Marinate the beef for a full day.  Marinades are usually a combination of oil and acid.  The latter helps break down the meat.  Examples are lemon, pineapple, lime, or orange juices.  Different vinegars also are acidic and impart a variety of flavors. 

Grass Fed Beef 101 has several beef marinades.  Place your beef in a glass or plastic dish, cover with the marinade, and refrigerate it for about 24 hours.  The following is a basic recipe:

Basic Steak Marinade

1/2 cup oil
1 cup vinegar
1 clove garlic, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp dry mustard powder
1 tsp sugar

Hours before you are ready to begin cooking, remove the container from the refrigerator.  Allow it to slowly warm to room temperature.  This method is actually best for any type of meat.  Throwing cold meat on a hot grill makes it seize up.  Since the beef starts out warmer, it also reduces your cooking time.

Lower the cooking temperature by 50 degrees.  Grass fed beef is leaner; therefore, it does better when cooked at a lower temperature.  Cook it until it reaches the correct temperature for your tastes.

Get a good meat thermometer.  I had to adjust ours when I found that it was reading 30 degrees off.  Either compare it with another thermometer or boil some water.  It should read 212 degrees when the water boils. 

Rare- 120 degrees
Medium Rare- 125
Medium- 130
Medium Well- 135
Well Done- 140

To ensure that your beef is not over-cooked, remove the meat from heat when it reads 10 degrees lower than the above chart.  The meat will continue to cook as it rests, which leads us to our next tip.

Allow the beef to rest before serving.  The residual heat will continue cooking the beef.  If you cut a piece of meat straight from the grill, all the juices run out all over your cutting board.  Let it sit for 10 minutes before slicing and/or serving, and the juices should remain where they belong, in the meat.

Fight the temptation to play with your food.  Your mother probably told you this when you were young, but it holds true while you are cooking.  Don’t poke, prod, press, or pat your meat excessively.  Each time you play with your food, it loses precious juices, which play an essential role for a tender, juicy steak.

Once you learn these six tips, cooking grass fed beef will come naturally.  You won’t have to think about it.  You will reap the rewards of delicious and tender grass fed beef.  The downside might be that everyone will always want you to cook for them.  But, that might not be so bad after all.

All temperatures in this article are Fahrenheit.

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One Response to “6 Cooking Tips for Grass Fed Beef”

  1. Cooking Tips from the Produce Lady | Welcome to the Ranch! Says:

    […] methods are very similar if not the same as my article, “6 Cooking Tips for Grass Fed Beef.”  I also included a basic steak marinade recipe.  Check it out in addition to watching this […]

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