10 Practical Tips for Cooking Grass-Fed Beef – Our Guide

If you’re a meat lover, you won’t get enough of beef as it is undeniably palatable to the taste bud. Beef isn’t only a big boost in your appetite, but it also consists of essential nutrients such as omega-3 fatty acids.

The catch is that the grass-fed beef, however, cooks differently than grain-fed beef. Know that grass-fed cows eat mostly grass while grain-fed cows feed on unnatural diets such as GMO corn and soy. For this reason, grass-fed beef is typically lower in fat when compared to conventional meat.

That said, there are a few factors to keep in mind when cooking beef. Keep on reading to find out ten practical tips for you on how to cook grass-fed beef.

1. Using marinade

It’s best to have your lean beef cuts benefit from a marinade. When doing so, opt for something that doesn’t drown the flavor of the beef, but rather enhances the moisture content. Make sure to marinate and store it in the fridge.

2. Adding fat

Know that grass-fed beef has lower fat content than conventional meat. For this reason, it’s best to coat your beef with fat, such as butter, tallow, lard, or duck fat for easy browning. This will prevent the meat from drying out and sticking to the cooking surface.

3. Thawing 

When thawing, never use a microwave but do this in the refrigerator instead. Know that one pound of ground beef takes about 24 hours to thaw in the fridge. Three or four-pound packages may take up to 48 hours to defrost.

4. Medium-rare cooking

It’s worth knowing that grass-fed beef is perfect for eating at medium-rare temperature. If you want your meat well-done, cook it at low heat with sauce to add moisture using a slow cooker. 

5. Pan searing 

Another easy way of cooking grass-fed beef is to have pan-searing on the stove. When cooking, sear the steak over high heat. Then, reduce the heat and add grass-fed butter and garlic to the pan to finish cooking.

6. Grilling

Quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture and use tongs to turn the beef. 

7. Roasting

For roasting grass-fed beef, sear the meat first to lock in the juices and place it in a preheated oven. Make sure to reduce the roasting temperature by 50 degrees °F.

8. Preheating

As a rule of thumb, always preheat the oven, pan or grill before cooking. Bring your grass-fed beef to room temperature before cooking to avoid overcooking the outside. 

9. Beef resting

For beef resting, make sure to let the beef sit covered in a warm place for eight to ten minutes after removing it from the heat. The goal is to redistribute the juices.

10 Storing beef

Keep raw ground beef for about one to two days in the refrigerator. Raw roasts and steaks stay good in the fridge for about three to five days and cooked meat for about three to four days.

When experimenting and exploring the beef’s taste, the secret to its flavour is proper cooking. The flavour develops when the meat is cooked through the process called Maillard reaction. This is where the amount of fat in meat influences its flavour. 

That said, consider the practical cooking tips mentioned above, and you’ll bring out the best flavour and taste in your grass-fed beef.

If you’re looking for a premium grass-fed meat provider in Sydney, get in touch with us today to see how we can help.

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