Cooking Grassfed Meats

Having a good understanding of how an animal moved during its lifetime and how its individual muscles typically move is crucial in cooking meat to perfection. When you cook meat the right way, almost all types of meat taste delicious. However, acquiring this knowledge and intuition takes time and experience. 

​To assist you in your culinary journey, we have developed a preparation chart that provides a comprehensive summary of recommended cooking methods for different cuts of beef, lamb, or goat. This convenient printable guide will serve as a valuable resource to help you cook your meat to perfection every time.

Cooking Grass-Fed Beef “Slow and Low”

Grass-fed, grass-finished beef offers a delectable taste that should not be underestimated. However, it is important to note that many individuals who dismiss grass-fed beef often make the mistake of preparing it in the same manner as grain-finished beef, which they are accustomed to. At Halal-N-Tayyib Meats, we have discovered that the key to achieving a superb grass-fed steak lies in understanding how to cook it properly. This is primarily due to the leanness of grass-fed steak, which has lower water and fat content compared to its grain-finished counterpart. To ensure an optimal culinary experience, we offer valuable tips for cooking a grass-finished steak, such as adjusting the cooking time by approximately 25-30% less than other types of beef.

It is crucial to recognize that the fat composition of grass-fed beef differs from that of conventional meat. If grass-fed beef is heated to a temperature exceeding 212°F, the protein strands within it will transform into rubbery textures. When any protein strand is subjected to high heat, it contracts and releases its moisture and fat content. This can be observed when beef is accidentally overcooked, resulting in the accumulation of water and fat at the bottom of the pan. Therefore, it is essential to exercise caution and avoid overheating grass-fed beef to preserve its tenderness and flavor.

The culinary world is increasingly embracing the "Slow and Low" approach when cooking all types of protein, including 100% grass-fed beef. When prepared correctly, grass-fed beef is not only packed with flavor but also remarkably tender. However, it is common for individuals, myself included, to mistakenly treat grass-fed beef as if it were the same as conventionally grain-fed beef. This oversight often leads to overcooking the meat, disregarding its leanness. Consequently, disappointment may arise during the initial attempt to cook grass-fed beef. By acknowledging the unique characteristics of this type of beef and adjusting our cooking methods accordingly, we can fully appreciate its exceptional qualities.

​To achieve an incredibly tender, flavorful, and nutritious piece of meat, it is important to follow these guidelines.
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• When cooking grass-fed beef, it is best to aim for rare to medium-rare temperatures. If you prefer your meat well done, it is recommended to cook it at a low temperature in a sauce to retain moisture. Utilizing a slow cooker can also be advantageous in achieving the desired tenderness.

 

• Due to its low fat content, it is advisable to coat grass-fed beef with extra virgin olive oil or a light oil of your choice to facilitate browning. This will not only prevent the meat from drying out but also prevent it from sticking to the cooking surface. Additionally, lean cuts such as New York strips and sirloin steaks can benefit from marinating. It is important to select a marinade recipe that complements the beef's natural flavor while enhancing its moisture content. Always remember to marinate in the refrigerator for safe handling.

 

• When thawing grass-fed beef, it is crucial to avoid using a microwave. Instead, opt for thawing in the refrigerator or, for a quicker method, place the vacuum-sealed package in cold water for a few minutes. After thawing, allow the meat to sit at room temperature for no more than 30 minutes before cooking. To tenderize the meat, consider using a mechanical tenderizer like the Jaccard, which pierces the surface and allows the marinade or rub to penetrate. Alternatively, you can coat a thawed steak with your preferred rub, place it in a plastic zipper bag, and gently pound it a few times to tenderize and infuse flavor. Remember to pre-heat the oven, pan, or grill before cooking grass-fed beef, as it cooks approximately 30 percent faster than grain-fed beef. Use a thermometer to ensure the desired level of doneness, as the meat can quickly go from perfectly cooked to overdone in less than a minute.

 

• To ensure the juices are evenly distributed, it is recommended to allow the beef to rest in a warm location for approximately eight to ten minutes after removing it from the heat source.

 

• If you prefer a simple method of cooking a grass-fed steak, pan searing on the stove is an excellent option. After searing the steak on high heat, you can lower the heat and incorporate butter and garlic into the pan for the final cooking process.

 

• When grilling, it is advisable to quickly sear the meat on both sides over high heat and then adjust the heat to medium or low for the remaining cooking time. Additionally, basting the meat can help retain moisture.

 

• It is important to avoid using a fork when turning the beef, as it can puncture the meat and cause the juices to escape. Instead, always opt for tongs for a better cooking experience.

 

• For those grilling burgers, consider enhancing the moisture content by adding caramelized onions or roasted peppers, which are low in fat.

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• When roasting beef, it is recommended to sear it first to seal in the juices. Afterward, transfer it to a pre-heated oven. To ensure optimal results, reduce the roasting temperature by 50 degrees Fahrenheit.​

​How to Cook a Grass Fed Beef Steak?

​Quick Tips for Rubs:

1. Dry rubs are made up of a blend of herbs, spices, and other dry seasonings that add flavor to your dishes.
2. For roasts, paste-type rubs are ideal as they include a small amount of wet ingredients like oil, crushed garlic, or mustard.
3. You can apply rubs right before cooking or prepare them up to 2 hours ahead of time and refrigerate until you're ready to cook.
4. To use, just mix the ingredients together and evenly spread the rub on all surfaces of the meat.
5. Cook the beef to your preferred level of doneness.

Grass-fed Steaks Cooking Suggestions:
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1. ​Prior to cooking, defrost your steaks in the refrigerator for one day or, if necessary, use the cold water thawing method for several hours.
2. Ensure that the meat reaches room temperature before cooking.
3. Enhance the flavor of your steaks by seasoning them with your preferred steak herbs or by using a rub.
4. A rub consisting of garlic powder, salt, and black pepper is recommended as it allows the true flavor of the meat to shine through.
5. Preheat the grill to High. - Sear each side of the steak for approximately 45 seconds to 1 minute.
6. Reduce the grill heat to medium-low or low. - Slowly cook the steak for around 4 minutes on each side.
7. Adjust the cooking time as needed based on your desired level of doneness.
8. Once cooked, remove the meat from the grill and let it rest for 10 minutes to allow for continued cooking. Enjoy!

​Cooking Chart for Our Pastured Meats

Properly cooking grass-fed meats is crucial as many individuals who are inexperienced with it often fail to cook them correctly. Even a slight overcooking of grass-fed meats can result in the highest quality steak becoming tough and chewy, resembling shoe leather.

Grass Fed Meat Suggested

• Beef: 120 – 140 degrees       
• Ground Beef: 160 degrees   
• Lamb & Goat: 120 – 145 degrees
• Chicken: 165 degrees       ​

USDA Recommended

• Beef: 145 – 175 degrees       
• Ground Beef: 160 degrees   
• Lamb & Goat: 145 – 175 degrees
• Chicken: 165 degrees   ​

Taste The Tayyib Difference!​​

Experience the unique flavors present in all of our grass-fed and pasture-raised organic meat selections! Whether you desire a premium grass-fed beef Ribye steak for a summer cookout, tasty lamb chops for your regular meals, or a delectable leg of goat for a festive Eid feast, you will relish every mouthwatering morsel of our completely grass-fed meats.

Seeking additional culinary inspiration? Once you acquire Halal-N-Tayyib's chicken, beef, goat, and lamb cuts, the subsequent stage involves meal preparation. Explore our collection of authentic recipes as well as details on various cooking techniques to enhance your dining experience.

BROWSE OUR FAVORITE RECIPES