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Cooking Grass-Fed Beef 101
Grass-fed meat has been the norm for the vast majority of civilization. Feeding grain and other concentrates in a feedlot or CAFO is a very recent practice over the course of human history. This means there are a myriad of traditional cultural traditions to cook grassfed meat. Some cultures prefer a low-and-slow style either with by braising in liquid or asado-style slow cooking. Other places have long histories of high-heat and fast cooking their meat dishes. There is a huge opportunity to play and experiment and learn what you, your family, and your guests like best. We sell our steaks on the thinner side. This allows for quicker meal prep and more affordable steaks that allow you to feed the whole family.
Here are some tips for cooking grassfed beef:
1.
Because grassfed beef is typically leaner than conventional beef, it is best served rare to medium-rare. If you or your family-members prefer meat that is well-done, cook the meat more slowly at a low temperature and use a sauce to add moisture back when serving
2.
Get your beef out of the refrigerator about 30 minutes before cooking to let it come to room temperature prior to cooking (unless you like a steak with a nice crust that is super-rare i.e. bleu, then starting with cold beef is a benefit).
3.
Experiment with different marinades, dry rubs, and/or jaccard tenderizers to achieve the flavors and texture that you prefer.
5.
Always let your steaks rest after cooking. Let them sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
6.
Enjoy! Begin paying attention to the flavor profile of the beef. Like other craft-products (wine, cheese, beer, chocolate, etc.) each supplier will have a different flavor profile. Start developing your palette to learn what you like best.
4.
Utilize braising techniques, slow-cookers, pressure-cookers, and smokers to maximize moisture content and flavor in the finished dish.
Enjoy this video from Modern Carnivore where Chef Lukas Leaf talks about the best way to cook grass-fed beef
A bit about the different cuts of grassfed beef
Grass-fed Ribeye Steak
There is a reason that the ribeye is so popular. It is the cut that is the nexus of flavor, marbling, and tenderness. These steaks can be cooked at higher temperatures than other cuts while still maintaining a superb eating experience. Adding oil or butter to the pan can help build a nice external crust while allowing you to cook to your desired doneness.
Grass-fed New York Strip Steak
Strip steaks are another fantastic cut of beef. They are very fine grained, a bit leaner than the ribeye, and have slightly bolder flavors than other top-tier steaks. They are delicious served simply with salt and pepper or they take nicely to béarnaise or peppercorn sauce.
Grass-fed Filet Mignon / Tenderloin Steak
The filet mignon is the most tender steak there is. It is very fine grained and has the mildest flavor profile. It is a great cut for people that don’t eat much meat, or may be coming back to eating meat in their diet. It can be dressed up or dressed down to fit the occasion
Grass-fed Top Sirloin Steak
Top Sirloin is still a premium steak but is more budget friendly. The steaks are relatively lean while still being very tender and juicy. These are a great option for feeding a larger family, especially those hungry teenagers. This steak can become tough if overcooked so keep an eye on that while cooking or consider a low-and-slow cooking style.
Grass-fed Fajita Meat
Just about every culture in the world celebrates traditional dishes that have small chunks or strips of meat mixed in with vegetables and spices. Whether making mexican style fajitas, or asian-inspired stir fry, you can’t go wrong here. Utilizing fajita meat is a great way to stretch a budget while still serving crowd favorites.
Grass-fed Ground Beef
Ground beef is the most versatile beef there is. From burgers, tacos, meatballs, chili, casseroles, shepherd pies, sloppy joes - the lists of uses are quite literally endless. Ground beef is very forgiving to cook with. You can stretch it with other ingredients or make it the shining star of a dish. It is without a doubt the best bang for your buck to get the health benefits of grass-fed beef at the lowest cost.
Other Resources
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This book The Grass-fed Gourmet Cookbook is a fantastic introductory resource to learn how to make sure that each cut comes out amazing.
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