Cooking with Grass Fed Beef...
The main reason for tough grass-fed beef is OVERCOOKING. The beef usually will require 30% less cooking time and will continue to cook when removed from heat. This beef is intended for rare to medium rare cooking. If you like well-done beef, then cook grass-fed beef at very low temperatures in a sauce to add moisture. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.
Since grass-fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
Stove top cooking is great for any type of steak... including grass-fed steak! You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat as steak chefs do.
If roasting, reduce the temperature of your grain-fed beef recipes by 50 degrees. This usually means around 275 degrees for roasting, or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter, even at the lower temperature. Again, watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
Also, baste to add moisture throughout the grilling process. Don't forget grass-fed beef requires 30% less cooking time so don't leave your steaks unattended.
When roasting, sear the beef to lock in the juices and then place it in a preheated oven. Save your leftovers... roasted grass-fed beef slices make good, healthy, luncheon meats instead of processed "lunch-meats".
We truly hope you enjoy cooking and eating grass-fed beef. If you're used to cooking conventional store bought meat, it may take a bit of time to get use to the change associated with cooking leaner meats, but we think you'll find it's well worth it!