Cooking with grass fed beef is a little different than cooking with regular beef. Why? It’s said that because grass fed cows are better for the planet since less energy goes into growing grass than into growing grain. It’s also said that grass fed cows live a more humane life since they aren’t forced into living in small enclosed spaces and fed a diet consisting mainly of empty “bulk” grain fillers. Grass fed cows also contain less fat, more omega 3’s and more good fats than regular grain fed cows. Grass fed beef will cost you more than at the supermarket because of this. A surprising statistic is that only 3% of the population actually eat grass fed beef on a regular basis. (Cooking Light, 2011)
The taste is incredible though and you can tell the difference in taste. Cooking with it though requires a little bit of extra know how since it has a lower fat content than regular beef. The good people at Whole Foods Market shared some fabulous tips for making your grass fed beef turn out wonderful:
Tips for Cooking With Grass Fed Beef
* Don’t cook grass-fed beef cold. Remove your meat from the refrigerator 15 minutes or so prior to cooking and allow it to sit at room temperature. Also, never use the microwave to dethaw grass fed beef.
· When cooking on the grill, let the flames burn down more than is recommended for other meat. Also, it won’t need as much cooking time on the grill so watch carefully.
· When cooking grass fed beef in the oven, lower the oven’s cooking temperature by about 25°F. If you are making a roast, you will want to reduce the heat by 50 degrees. You can keep your recipe cooking time for the recipe the same by doing this.
· Always use tongs (never a fork) to turn your beef. Don’t press or flatten the meat while it is cooking. This allows the juices to spill out–and these juices are needed to make sure the meat stays tender and juicy.
* When browning your meat, you will want to use a little bit of oil like canola or olive in your pan. This will make for wonderful browning of the meat, and will help to keep the juices inside the meat.
Grass Fed Beef vs. Grain, Cooking Light, 2011