Recipes

Cooking Grass Fed Beef

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Raw Grassfed Strip SteaksLower / Slower

4 basic principles for cooking grass-fed beef:

  1. Turn down the heat.
  2. Put away your timer. Get a good meat thermomener and use it.
  3. Learn when to use dry-heat cooking and when to use moist-heat methods.
  4. Ease up on seasonings, sauces and gravy.

The Details

1. Lower:
Grass-fed beef is lower in fat, so if the heat is too high the fat will cook off and the result will be a tough piece of meat. Set the flame a little lower when grilling or frying and set the oven temperature lower than is customary.

#2. Slower:
Grass-fed beef is lower in fat. Fat acts as an insulator. Lean beef will cook faster than meat that is higher in fat. A good meat thermometer will help you regulate the temperature of the meat you are cooking and result in the doneness you prefer.

#3. Dry vs. Moist:
Dry-heat methods include pan-frying, broiling, roasting, barbecuing, grilling, stir-frying and sauteing and are appropriate for tender cuts of meat such as loin cuts. Moist-heat methods include braising, stewing, boiling and crock-pot cooking.and are appropriate for tougher cuts such as shoulder roasts.

#4. Ease up:
Grass-fed beef has sufficient flavor to stand on its own and each different cut has a distinct flavor. Grass-fed beef should be seasoned delicately with simple herb rubs or just salt and pepper so you can experience the true flavor of the meat and how it is supposed to taste.

Grilling Grass-Fed Burgers – 101

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Grilling BurgersForm burger patties, 6-8 ounces.

Gently press thumb in center on one side of each patty to form a small depression.  This will allow the burgers to cook evenly and not end up puffy and round.

Brush each burger lightly with a little olive or vegetable oil.

Season lightly with “Pittsburgher Highland Farm Special Seasoning Blend” or Salt & Pepper.

Heat grill to High.

Sear burgers on High for 30 seconds up to 1 minute.

Turn grill Down to it’s Lowest setting and grill both sides on Low with meat thermometer to preferred doneness.

Mimimum 140 degrees for Medium Rare.

Do not press down on burgers with your spatula while you are cooking – you will squeeze out the juices and the flavor.

Grass-Fed Filet Mignon – Stove Top

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Tenderloin steaks, 1 1/4″ to 1 1/2″ thick
Salt & Pepper
1 Tablespoon vegetable oil
1 Tablespoon unsalted butter

Pat steaks dry and season both sides with salt and pepper.

Heat 1 Tablespoon vegetable oil and 1 Tablespoon unsalted butter in large skillet over medium-high heat.

When butter foams, add the steaks and cook without moving until well browned, 3 to 3 1/2 minutes.

Use tongs and flip them to brown the other side, 3 to 3 1/2 minutes for medium rare.

(For medium, reduce the heat to low and cook for 1 to 4 minutes more.)

Grass-Fed Kettle Beef

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Kettle Beef3 Lbs Grass-Fed Kettle Beef or chuck roast, cut into 1 inch cubes
1 finely chopped medium onion
1 finely chopped small green or red pepper
2 cloves garlic minced
3 Cups chicken broth

3 Tablespoons cornstarch or flour
1/2 Cup cold water

Mashed Potatoes or Grits

Preheat oven to 275 degrees F

Season beef with salt & pepper.  In small batches, brown beef in a preheated Dutch oven with heavy lid on stovetop over medium heat.

Once meat is browned, remove from pot.  Add chopped onion, pepper and garlic to pot and cook until onion is translucent.

Add the beef back to the pot with the chicken broth, cover and place in the preheated oven for 4 hours.

When the beef is tender, remove pot from the oven.  Mix 1/2 Cup cold water and corn starch (or flour) until no lumps remain. Stir gently into the beef to coat. Return pot to oven to allow the gravy to thicken with the beef for about 15 minutes up to 1/2 hour.

Prepare Mashed Potatoes or Grits per your favorite recipe. Serve Kettle Beef on top of a mound of either.

Dana’s Meatloaf

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meatloaf-after meatloaf-before

2 lbs ground beef
½ cup chopped onion
4 cloves of chopped garlic
(or 3 tsps. of minced garlic)
2 Tbsps. Apple cider vinegar
1 Tbsp. salt
1 tsp. chili powder
½ tsp. pepper
1 egg

Preheat oven to 350 degrees F

Mix all ingredients (with your hands!) and shape in a ceramic casserole dish or on a stainless steel baking sheet.
Bake for 60 to 70 minutes.

Paleo Lamb Meatballs

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Paleo Lamb Meatballs1lb ground lamb
1 egg
½ c Almond Flour / Almond Meal
¼ c  chopped fresh mint or 1 Tbsp dried mint
2 Tbsp lemon juice
2 tsp cumin
4 cloves of chopped garlic (or 2 tsp of minced garlic)
2 tsp salt
1 tsp pepper

Combine egg, cumin, garlic, salt & pepper.
Mix in almond flour and combine all with ground lamb.
Shape into 1 inch balls and bake at 350 degrees for 30-35 minutes (medium rare) or 40-45 minutes (medium).

These are delicious served over sautéed pesto spaghetti squash or zucchini