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| Cooking Tips |
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Cooking Tips
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- Since grassfed beef is low in fat, lightly coat with virgin olive oil or your favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
- Grassfed beef has high protein and low fat levels. The beef will usually require 30% less cooking time and will continue to cook when removed from the heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
- Never use a fork to turn your beef; precious juices will be lost. Always use tongs.
- Reduce the temperature of your grain fed beef recipes by 25 degrees i.e. 325 or 300 degrees for roasting or at the lowest setting on your crock pot. The cooking time will still be the same or slightly shorter even at a lower temperature. Again, do not overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
- We recommend that you let your beef thaw fully before cooking. Cutting this corner is a common cause of poorly cooked beef. Either the beef turns out not cooked well enough or it dries out on the surface too much while cooking too long to get the inside cooked the way the family likes it. For food safety reasons the best practice is to thaw your beef in the refrigerator.
- Bring your grassfed beef to room temperature before cooking. Do not cook it cold straight from the refrigerator.
- Pre heat your oven, pan or grill before cooking pasture raised beef.
- When using the BBQ, turn down the flame a little. Take a little more time. You will be rewarded with juicy beef, not scorched on the outside. In general, grassfed beef contains less fat than commodity beef so be sure not to leave your steaks and burgers unattended.
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