How to Cook Grass Fed Ground Beef
As producers of organic, grass fed beef in Michigan, one of the questions we are frequently asked at the Meridian Farmers' Market is: "How do you cook grass fed beef?" Our customers know they can count on us to have delicious grass fed beef recipes ready to hand them, along with tips for cooking grass fed beef.
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Three Key Principles for Cooking Grass Fed Beef:
1. Replace your timer with a thermometer and always use it.
Grass fed beef cooks about 30 percent quicker than grain fed beef, so you'll want to watch it much more closely. It's easy to go from done to overdone. We recommend using a quality meat thermometer to get perfectly cooked grass fed beef every time!
Cooking Temperatures for Grass Fed Beef:
Rare: 120°-125°
Medium Rare: 130°-135°
Medium: 140°-145°
Medium Well: 155°-165°
Well: 170°
Ground Meat: 160° (Ground Beef should be fully cooked when eaten.)
Remove meat from heat before desired temperature since the temperature will continue to increase as it rests. For hamburgers and steaks cover loosely with foil and let the meat rest 5–10 minutes (temperature will rise 5°-10° while resting). The meat's natural juices are retained if the meat is allowed to rest before being cut.
2. Turn down the heat.
Preheating your pan, oven, or grill and bringing your grass fed beef to room temperature before cooking is a must. Searing both sides of the meat quickly over high heat helps to seal in the natural juices and produce a tastier finish.
But then, turn down the heat and let the meat cook slow. This helps it to cook evenly throughout without overdrying.
3. Reduce the use of seasonings and sauces.
We have recommended for years to initially start cooking grass fed beef simply with good salt and pepper. Taste the natural flavor of beef, and then begin to use other seasonings and sauces that enhance the flavor of the beef without overwhelming it.
Two Ways to Cook Grass Fed Beef:
Dry-Heat Cooking
Dry-heat cooking is one of the two ways you can cook grass fed beef. Grilling grass fed burgers and cooking grass fed steaks in a cast iron skillet are two examples of cooking grass fed beef with dry heat.
Be sure to start with room temperature beef and a quick high heat sear to lock in the natural juices for a tasty burger, steak, or slow roast!
- Grilled Loin Steak with BBQ Rub
- Grilling Grass Fed Hamburgers
- Highland Beef Sliders with Mustard Relish
- Super Slow Roast
Moist-Heat Cooking
Moist-heat cooking is another way to cook grass fed beef. Braising and stewing are the most common forms of moist-heat cooking grass fed beef.
Braising comes from the French word, braiser, and is a technique that utilizes two methods of cooking, starting with a sauté or searing (dry techniques) and then finishing in a fluid (usually partially covering the meat) in a covered pot (or slow cooker). The fluid may also add flavor. Braising relies on heat, time and the moisture to breakdown the tissues. Braising usually is done over a few hours.
Stewing is another form of cooking with moisture and typically utilizes meats that are cut into small pieces and cooked in a liquid that totally covers the meat.
- Braised Meatballs in Red Wine Gravy
- Braised Short Ribs with Pasta
- Braised Pot Roast with Vegetables
Buy Local Grass Fed Beef
"Grass fed [and finished beef] is the right way to go for reasons of health, social responsibility, and – at its best-taste… The best thing to do is locate a great source and support that producer."
We hope you will choose McLaughlin Farm to be your producer of delicious grass fed beef in Michigan. For more information and to order beef, contact us today!
Source: https://mclaughlinfarmltd.com/tips-for-cooking-grass-fed-beef/
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