Our beef is raised differently, tastes different and has a different nutrient profile than corn fed beef. It has more health benefits for you and for the land. It also requires different cooking and handling techniques. Here are a few tips to get you started.
Beware of overcooking. Remove grass fed steaks from heat at 10° F cooler than your desired degree of doneness. Do not warm or cook in a microwave.
Resting. Let grass fed beef rest after cooking and before cutting. Remove steak from direct heat and keep warm on low indirect heat or by tenting with foil for 15-20 minutes before cutting to allow the meat to relax and reabsorb juices.
Don’t over-handle. Shape ground beef for burgers gently and flip only once, as frequent flipping results in a less juicy burger.
Use tongs, not forks. When turning steaks, burgers and roasts avoid piercing the meat. Every time you do, you let juices out.
Don’t mask the flavor of the beef. About 1 teaspoon of salt per pound is all that is needed to awaken the flavors in your meat. Prairie Horizons organic garlic pairs nicely, as do caramelized onions, mushrooms and roasted peppers.