Cooking grass-fed meats is of utmost importance. The vast majority of people who are relatively new to it do not cook them properly. Overcooking grass-fed meats (even just a little) can turn the finest steak into shoe leather.
Cooking chart for our pastured meats:
Grass Fed Meat Suggested
Cooking Grass-Fed Beef “Slow and Low”
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.
With the fat profile being different then your normal meat, if you are heating 100% grass-fed beef to a temperature any higher than 212 F you are in fact turning the protein strands into rubber bands.
Any protein strand when heated higher then 212 F contracts squeezing whatever moisture/fat out. (Example: when you accidentally overcook beef and all the water and fat is at the bottom of the pan).
Slow and Low’ is now becoming the recognized way to cook all protein. 100% Grass fed beef is full of flavor and extremely tender if cooked right. However, the first time you try it, you might be disappointed. The reason is, (I’m guilty), you will cook grass fed beef as if it were the same as conventional grain fed beef. Not accounting for the leanness of the meat and over cook it.
Follow these tips and you will experience an extremely tender, flavorful and healthful piece of meat!
* From the American Grassfed Association
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