Tips for Cooking Grass-Fed Beef
JuHa Ranch grassfed beef is best when rare or medium rare. Lower heat is recommended which means cooking for a slightly longer time, turning steaks more often.
- Never use a microwave to thaw your grassfed beef.
- Bring your grassfed meat to room temperature before cooking.
- Always pre-heat your oven, pan or grill before cooking grassfed beef.
- The main reason for tough grassfed beef is overcooking.
The easiest way to prevent overcooking is to use a good cooking thermometer-not a meat thermometer. We prefer the digital thermometers (about $25), but the dial ones ($8-15) will work as well. You want to measure the temperature in the thickest part of the meat.
Here is the most important part! Meat continues to cook even after it has been removed from the heat source, therefore, you want to stop cooking the meat just before it has reached the desired doneness; it will finish cooking on its own from the residual heat.
Here are the recommended final temperatures for meats. Remove them from the heat source 5-10 degrees prior to achieving the desired temperature and allow them to finish cooking via residual heat.
Rare – 120 degrees Medium Rare – 125 degrees Medium – 130 degrees Medium well – 135 degrees Well – 140 degrees
- Steaks are intended for rare to medium cooking. If you like well-done beef, then cook grassfed beef cut in smaller pieces at very low temperatures in a sauce to add moisture.
- Since grassfed beef is extremely low in fat, coat with virgin olive oil or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
- Stovetop cooking is great for any type of steak… including grassfed steak! You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat as steak chefs do. Generally speaking, grassfed steaks do not like the broiler.
- Grassfed beef has high protein and low fat levels. The beef usually will require at least 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source about 10 degrees before it reaches the desired temperature.