Frequently Asked Questions
The main reason for tough grass-fed beef is overcooking. The beef usually will require 30% less cooking time and will continue to cook when removed from heat. Since grass-fed beef is extremely low in fat, coat with olive oil, or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking. Recommended temperature for grass fed meat:
RARE – 125 130 F
MEDIUM RARE– 130 – 140 F
MEDIUM – 140 -150 F
MEDIUM WELL – 150 – 155 F
WELL – 160 – 212 F This is for grain fed beef. For grass fed subtract 10 to 20 F
Baste the meat to add moisture throughout the grilling process. Don’t forget grass-fed beef requires 30% less cooking time so don’t leave your steaks unattended.
When roasting, sear the beef to lock in the juices and then place it in a pre-heated oven.
Stove top cooking is great for any type of steak… including grass-fed steak! You can use butter in the final minutes when the heat is low.
If roasting, reduce the temperature of your grain-fed beef recipes by 50 degrees. This usually means around 275 degrees for roasting, or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter, even at the lower temperature. Again, watch your meat thermometer and don’t overcook your meat.