The most important question…How do I cook my grass fed beef and bring out the best flavor and tenderness?
It is very easy to overcook grass fed beef. In order to fully enjoy your very special meat it is important to re-educate yourself when it comes to cooking meat. This is not corn-fed beef and thus must be cooked differently. Grass fed meat can dry out quickly if not properly cooked.
Defrosting: Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your package in water for a few minutes. Your grass fed meat will provide you with the most ideal eating experience if it is allowed to come to room temperature before cooking.
Preparation: Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for easy browning. The oil will also prevent drying and sticking. We highly recommend the Jaccard meat tenderizer – a mechanical tenderizer that uses no chemicals. This tenderizer has won the prestigious Gold Medal presented by Chefs in America and is the easiest way to produce tender meat. Please see additional information below on the Jaccard.
Our favorite way to cook steaks is to add some quality sea salt to your steak before cooking. You may sear quickly on both sides (45 seconds each side) if you wish, then remove from heat to allow skillet or BBQ to cool. When cooler, place steak on a very low heat. Cook on a very low heat as slowly as you can. As the juices begin to rise to the top, turn steak over and repeat the process until finished. If your finished steak is dry and tough, then you know you cooked it too fast.
Also, you may baste to add moisture throughout the grilling process. Grass fed beef requires 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
If you don’t own a Jaccard meat tenderizer, you may consider marinating your beef before cooking, especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn’t mask the delicate flavor of grass fed beef but enhances the moisture content. A marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks more quickly so the liquor or vinegar won’t have as much time to cook off. For safe handling, always marinate in the refrigerator.
Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs!
Stove top or oven cooking instructions: 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. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.
Reduce the temperature of your grain fed beef recipes by 50 degrees (i.e. 275 degrees) for roasting or at the lowest heat setting in a crock pot. If cooking a pot roast, cook on low until meat begins to shred easily. For other roasts, use a thermometer to test for doneness and watch the thermometer carefully. Use moisture from sauces to add to the tenderness when cooking your roast. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
The Jaccard Meat Tenderizer was recommended to us by a large grass fed beef processor from Missouri. They told us the story of how their old German butcher had revealed his # 1 secret for tender beef.
The butcher took them to the back of his facility and proudly revealed his Jaccard. This commercial machine had 624 thin steel surgical blades which pierced the beef before the butcher prepared the individual cuts. Their butcher explained that the patented Jaccard cuts the connective tissue which in turn tenderizes the steak.
That German butcher sells to 5 star restaurants and charges 25 cents a pound extra for jaccarded meat. In their marketing, these restaurants will mention their prime cuts, the feeding of their cattle and the aging method but they never reveal their secret weapon . . . jaccarded beef.
After hearing this we were interested but still skeptical. We bought our own and have been astounded at its ability to perfectly tenderize meat. Now we use it all the time—on all kinds of meat. If you would like more information on the Jaccard, visit them at Jaccard meat tenderizer . We use the 48 blade white tenderizer.
When you buy a half beef, we will give you a Jaccard meat tenderizer — free of charge!