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Cooking tips

Pasture-raised meat and particularly grass-fed beef offer terrific gastronomic opportunities, but realizing the potential of the meat does require more care than cooking conventional meat.

Tips for cooking grass-fed beef 

  • Grass-fed beef cooks much faster than conventional meat. Use an instant-read digital thermometer to check your meat's progress towards the temperature of your choice. Grass-fed beef can easily get overcooked, if you're not watching temperatures.
  • Grass-fed beef is leaner than conventional beef. Lean cuts often benefit from serving with fattier sauces -- even if they're tender (case in point: the consummately lean-and-tender Filet).
    • Pasture-raised animals grow strong, and their hard-working muscles develop strong fibers and collagen-rich connective tissue. This can lead to toughness in the meat if it's not prepared carefully. Mitigate toughness and maximize healthy and unctuous collagen by:
      1. Using a low-and-slow cooking method to allow collagen to break down and melt into meat, and minimizing lean cuts' exposure to high heat
      2. To serve, cut against the grain of the meat (this severs the tight muscle fibers)
      3. You may also consider tenderizing -- marinades, and/or physical tenderizing -- but in our experience #1 and #2 are more important and you may be able to skip tenderizing  
    • For steaks, consider the reverse sear. It's a proven technique to make sure you achieve the sear you desire, without creating an imbalance between surface and interior temperature that can lead to over-cooking. 
    • Check out the table on our Roasts recipe page for preferred cooking methods for each roast cut, but with roasts always choose a patient method in which high-heat exposure is minimized, even when you will finish with a sear. 


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