Your Grassfed Kitchen – Some Helpful Hints

From the survey results, we learned that some Meat CSA members are relatively new to cooking Grassfed meats.  The following information should provide a good introduction for you. Keep your feedback coming – we want to make sure every culinary experience you have with our produce, meat, and eggs is a positive one.  

Overcooking??

Your biggest culprit when preparing grassfed beef is overcooking due to its lower fat content than conventional meat. Most undesirable grass fed meat experiences are due to improper cooking methods. This beef is best for rare to medium cooking. If you like well-done meat, then cook your grass fed beef at very low temperatures in a sauce or liquid to add moisture.

Thawing

For best results, thaw your meat in the refrigerator or if it is important to thaw more quickly, place the vacuum-sealed package in water. Thawing completely will eliminate the “weeping” of watery red liquid onto your plate. Aging steaks has also proven to make grass fed beef more tender. When you receive your steak, let them thaw, and place them in a zip lock bag in your refrigerator. Leave them there for about a week, and them cook them.

A little olive oil can go a long way

Coating the meat with olive oil will add to the flavor and moisture and also prevent sticking. Marinate your beef, especially the lean cuts like the NY Strip Steak and Sirloin Steak.

You can also coat your thawed steak with your favorite seasoned. Place the meat on a solid surface, cover with plastic and firmly pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed meat.

Sear … then roast

One of our favorite steak preparation methods, also used by many chefs, is to sear a steak quickly over a high heat on each side (two-four minutes per side) to seal in its natural juices and then place in a pre-heated 375-degree oven to finish the cooking process. Preheat the oven or pan or skillet you plan to cook in starting at a low temperature and slowly raising the temperature.

When roasting, sear the beef to lock in the juices and then place in a pre-heated oven. Use moisture from sauces to add to the tenderness when cooking your roast.

A Cutting Technique

When you cut the meat, cut across the grain, as this will improve texture because you are cutting the fibers in the meat into shorter segments.

Take small bites! Eating smaller bites will give every taste bud an equal opportunity to savor our delicious grass fed beef.

Categories: CSA (Community Supported Agriculture), Kitchen | Tags: | Leave a comment

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