moist heat

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.

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.

Simple Beef Stew

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Beef Stew1lb stew meat
2 Tbsp Worcestershire sauce
2 Tbsp olive oil
2 tsp Garlic salt

Mix stew meat with garlic salt and Worcestershire sauce.
Heat olive oil in skillet. Cook stew meat until browned.
Move entire mixture to slow cooker.
Add vegetables as desired.

Cook on low for 2 to 3 hours.

Pittsburgher Highland Farm Healing Bone Broth

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Grass Fed Beef Bone BrothThis is a simple recipe for a healing bone broth that can be consumed itself, used as a base for soups, rice and stews.

3 lbs. grass fed beef bones
¾ – 1 gallon water
3 Tablespoons Himalayan Salt

Roast bones at 350 degrees for 45 minutes. Place bones in the slow cooker and fill with water (should at least cover all bones) add salt and simmer on low for 36-48 hours. Check the broth after 24 hours and as more wter as needed Strain and drink. Broth should be thick and gelatinous when cooled and can be frozen in a sealed glass container.