Rules of Thumb When Cooking Grass-fed Meats
- Turn down the heat.
- Use a meat thermometer.
- Use less seasonings and sauces.
- Learn about dry-heat cooking for fancier, fresh cuts.
- Learn about moist-heat cooking for less tender cuts.
(for use on tender cuts)
- Fats and water are pulled from the meat, firming it up until it reaches desired done-ness. You want a firm but juicy product.
- Salt meat before cooking, then pan fry steak on a hot skillet for 2 minutes per side. Then oven bake at 200(F) for 8-12 minutes.
- Tip: Ensure all cuts are fairly equal in size and width.
(for use on tougher cuts when brazing, stewing, slow cooking)
- Tougher cuts come from parts of the animal that does more work thus having more connective tissue known as ‘collagen’. Moist-heat breaks this down.
Super Slow Roasting
(some cuts that work with both methods)
- Shoulder, neck and chuck roasts, chops, steaks, top rounds, eye of round.
- Put meat in the oven and roast slowly for several hours at 170(F). Juice will not escape while under low temperature.
Information Credit : Excerpts from Shannon Hayes book “the Grass-fed Gourmet”