Tips for Cooking Grassfed Beef

    • Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a  sauce to add moisture. A slow cooker is ideal.
    • Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
    • Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
    • Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
    • Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com.
    • Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
    • Always pre-heat the oven, pan, or grill before cooking grassfed beef.
    • Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
    • Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
    • Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
    • When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
    • Never use a fork to turn the beef. Always use tongs.
    • When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
    • When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

© American Grassfed Association, 2011

 

 

You will notice a distinctively rich and beefy flavor with your first bite of AZGRB, that will be sure to knock your boots off and have you coming back for more! Here are some tips to get you started in the kitchen.

Thaw in refrigerator or on countertop. Do not use quick thaw methods because you will draw out the juices and your   meat will be dry.

Season early (at least a couple hours in advance).

Bring the meat to room temperature. This tip is the most important for consistently prepared meat! For us, room temperature means taking the meat out of refrigerator 1 – 2 hours in advance of cooking.

Use a meat thermometer. AZGRB oxidizes differently than grocery store meat and it can have an intense red appearance when you cut into it even though the temperature says it is done.

Do not overcook. AZGRB cooks up to 30% faster than grocery store beef.

Steak (Ribeye/New York) minimum 21 day dry age: You will notice these cuts have nice marbling with tons of flavor. To properly prepare these steaks, be sure to season it with salt early and always bring it up to room temperature before you cook it. Sear your meat at a lower temperature than traditional grocery store steak. If you notice the muscle fibers contract and or buckle up when you sear it, you either did not let it come to room temperature and/or your heat source is to high. If the steak lays flat while cooking, you have cooked it to perfection! Once you sear it on each side, give it a 5-minute rest.

Top Sirloin: This cut is lean and we like to help tenderize it by using spices or a marinade. After you season or marinade the meat, use a mallet or blade tenderizer to drive the seasoning in. Bring to room temperature then sear on each side, then let rest.

Fajita Meat: Top and Bottom Round that has been blade tenderized. We use the meat every week at our house to make a quick stir fry and/or traditional Fajita’s. Thaw the meat out in the refrigerator and season/marinade, in advance. Bring to
room temperature and be careful not to overcook.

Stew Meat: Top and Bottom round pre cut into chunks. The stew meat is meant for a low and slow cook. Season early and bring to room temperature before you brown the meat to seal in juices and then cook slowly. You need at least 3-4
hours (you can cook longer but go low temp). An hour before eating, add the vegetables and turn the temp up to 350 degrees.

Roast: Season and brown the roast on stove to seal in juices. Place Roast in a pot and add liquid (we like to add AZGRB beef bone broth), put in oven 200-225 degrees or crock (low setting) with lid on and cook all day 10-12 hours, even
longer. Add Vegetables and bring heat up to 350 degrees an hour before you eat. Don’t forget the juices makes an amazing gravy!

Ground: Our Ground beef is the tastiest so enjoy the flavor because you reallycan taste the difference. Remember, AZGRB meat does cook faster so take the internal temperature with a thermometer until you get comfortable.

We hope you enjoy these tips. AZGRB would like to THANK YOU for supporting
sustainable ranchers like us!