Your biggest culprit when preparing lean, grass-fed and finished beef is overcooking. Our beef is best at rare to medium rare cooking. If you like well done beef, then cook your 100% grass-fed beef at very low temperatures in a sauce to add moisture. Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.Here are 10 helpful tips to keep in mind before, during and after cooking your Murdock Farms 100% grass-fed beef:
- Bring your grass-fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator. Never use a microwave to thaw your grass-fed beef.
- Tenderize your meat with a mallet or rolling pin to break down connective fibers OR we recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn’t mask the delicate flavor of grass-fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won’t have as much time to cook off. For safe handling, always marinate in the refrigerator. We enjoy using soy sauce as a simple yet flavorful marinade.
- Since grass-fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.
- Always pre-heat your oven, pan or grill before cooking grass-fed beef.
- Never use a fork to turn your beef . . .precious juices will be lost. Always use tongs.
- When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don’t forget grass-fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.
- Use a thermometer to test for doneness and watch the thermometer carefully. Since grass-fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
- When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low-fat moisture to the meat while cooking. Some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers . . . 30% less cooking time is required.
- Stove top cooking is great for 100% grass-fed steak. You have more control over the temperature than on the grill. Sear on high heat, turn it down and monitor the temperature. Butter added to the pan in the last few minutes on low heat adds a nice color and flavor.
- Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
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Murdock Farms: Grass-fed and finished beef 