Lower / Slower
4 basic principles for cooking grass-fed beef:
- Turn down the heat.
- Put away your timer. Get a good meat thermomener and use it.
- Learn when to use dry-heat cooking and when to use moist-heat methods.
- Ease up on seasonings, sauces and gravy.
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.
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.