Cooking Grass-Fed Beef

Grass-fed, grass-finished beef is delicious, make no mistake about it. Speaking of mistakes, many people who write-off grass-fed beef make the mistake of preparing it the same as the grain-finished beef that they're so used to. At Halal-N-Tayyib Meat Shares, we've found more often than not, that the difference between a great grass-fed steak and a sub-par one all comes down to knowing how to cook it correctly.

​At Halal-N-Tayyib Meat Shares, we've had the good fortune to taste a lot of grass-fed, grass-finished beef -- from our farmers. We've found that grass fed beef usually takes 25-30% less time to cook. You might be used to cooking your rib steaks 4 minutes per side, but for grass-fed beef, you'll want to only give it 3 minutes. Better yet, try sous-viding your grass-fed steaks or preparing them with a reverse-sear.
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Lastly, consider a marinade or rub. These can often overwhelm more-mellow grain-finished beef, but are perfect for rounding out the flavor of grass-fed beef, and marinades in particular are helpful in keeping the meat moist, preventing it from overcooking and drying out.

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Cooking Tips 

• Grass-fed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
• Because grass-fed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
  
  
• Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
  
  
• Never use a microwave to thaw grass-fed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
  
  
• Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. 
  
  
• Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it. 
  
  
• Always pre-heat the oven, pan, or grill before cooking grass-fed beef.
  
  
• Grass-fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
  
  
• Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
  
  
• Pan searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking. 
  
  
• When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture. 
  
  
• Never use a fork to turn the beef. Always use tongs.
  
  
• When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat. 
  
  
• When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

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* From the American Grassfed Association

Rub Quick Tips

• Dry rubs consist of herbs, spices and other dry seasonings.


• Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.


• Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time.


• Simply combine the ingredients and apply evenly to all surfaces. Cook beef to desired doneness.

"Consumers have been led to believe that meat is meat is meat. In other words, no matter what an animal is fed, the nutritional value of its products remains the same. This is not true. An animal’s diet can have a profound influence on the nutrient content of its products."
​- "Why Grass-Fed is Best!” Author: Jo Johnson

Recipes

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Halal-N-Tayyib is the first hub of Halal pasture-raised 100% grass-fed organic meat. Check with us for availability. Our meat shares are seasonal, so quantity is limited. We will never compromise quality for quantity. ​Reserve your share today!

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