Grass fed beef is lower in fat than grain fed beef, needs on average 30% less cooking time than grain fed beef and runs the risk of drying out or becoming overcooked much quicker than grain-fed beef. Grass fed beef gets its delicious taste from its juices, not its fat. It loses its taste when you overcook it.
Here are some cooking tips:
- There is not much fat in grass-fed beef: grease your pan or grill with some (olive) oil or cooking spray before cooking.
- Sear fast, at high heat. Pre-heatyour surface very well. It will close your meet on the outside, and lock the juices in.
- After searing, cook at lower temperatures than you would do with grain fed beef – on average 50F less when roasting in the oven.
- Doneness is not defined by the color of the meat inside (should always be red), but by the temperature inside (should be 160 F), which can be reached on a low heat setting, removing the beef from the heat when its core temperature reaches around 140 F and tenting it loosely with foil to let it rest. While resting the temperature will rise another 5 to 10 degrees. ("carryover cooking.")
- To check the temperature, insert a meat thermometer into the thickest part of the steak, away from any bones.
- Keep the meat moist, do not poke holes, do not overcook.
Feel free to reach out with any questions:
info@schakerfarm.com
Enjoy!