I’ve had a lot of folks tell me that they did not like grass fed beef; that it was too tough, or didn’t taste right. To be honest, in my experience, there have been several steaks I have cooked where I agreed with them. But at the same time, there were some that were out of this world! I think there are several factors, ranging from how the beef was raised and when it was “harvested”. We are still studying the art of raising grass fed beef, but these tips will certainly help with the finishing touches! I found them from a great post at Only Grass Fed. Check out these abbreviated hot tips to cook your grass fed beef and you may never go back to corn finished beef again.
- Lower the cooking temperature. Low and slow is the way to go with this beef. A general rule of thumb is cut the temperature down by at least 50 degrees.
- Invest in a meat thermometer. No room for “eyeballing” it, be precise. The suggested internal cooking temperatures for grass fed beef are 120 – 140o Fahrenheit (which is lower than the USDAs guidelines for beef which is 145 – 175o). Remove it from the heat source when it is 10 degrees below your desired cooking temperature. Don’t worry, it will continue to cook once it’s taken off the grill.
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
- Let it rest on the counter top for 10 minutes. While your meat was cooking, all the water molecules were heated up and excited. Resting it allows the juices to redistribute. Cutting into it too soon will allow all the moisture to drain out.
- Start with steaks and roasts that are at room temperature before cooking
- Tenderize. For some of the tougher cuts, cover with plastic and pound your steak a few times to break down the connective tissue. But no need to pulverize it, a few whacks should do it. (HT to OGF)
If you are going to be cooking a lot of grass fed meats, be sure to check out one of these great resources.