Hi all fellow foodies!! Since all beef is NOT created equal, I'm going to give some tips on cooking 100% grass
fed beef (this only applies to 100% grass fed beef). Not the organic stuff they call grass fed that is sent to a feedlot and
stuffed with organic corn to "finish" it out.
1. Lower the temperature- I cannot stress this enough, you
wouldnt believe how many people I hear say our meat delicious when they eat it in our home... then they take it
home and blast it in the oven or grill and say its tough. Grass Fed beef is leaner and requires a lower temperature
remember the 50/50 rule. 50 degrees lower for 50% of the time. The more cooked it is, the less CLAs and Omega 3's there
are (which is why you bought it in the first place).
2. Start your meat at room temperature. This will ensure that you
are not over cooking it to get it "done".
3. Let it sit- Let your grass fed beef sit at least 10 minutes before
serving, this allows the meat to continue cooking and gives it time to retain all the yummy juices.
4. If ever in doubt
use a thermometer, cooking temperatures vary for grass fed beef.
rare-120F
med rare-125F
med-130F
med
well-135F
well-140F
I would never recommend a well done steak, but if that is what you like well don't let
me stop you.
Happy Trails!!
