A Recent Ottawa Feast with Dobson's Grass Fed Beef
Cooking Grass-fed Beef
Grass-fed beef has high protein and low fat
levels so it will usually require 30% less cooking time than conventional
beef. This beef is made for rare to medium rare cooking. If you like
beef well done, then cook it at very low temperatures in a marinade.
Choose a recipe that doesn't mask the natural flavour of grass-fed
beef but enhances the moisture content. A favourite marinade using
lemon, balsamic vinegar, olive oil, wine or beer is a great choice.
Our Top Ten Tips for cooking grass-fed beef:
- Your biggest culprit
for tough grass fed beef is overcooking. This beef is made for rare
to medium rare cooking. If you like well done beef, then cook your
grass fed beef at very low temperatures in a sauce to add moisture.
- Since grass fed beef
is extremely low in fat, coat with virgin olive oil, truffle oil or
a favorite light oil for flavour enhancement and easy browning.
The oil will, also, prevent drying and sticking.
- We recommend marinating
your beef before cooking especially lean cuts like Sirloin Steak.
Choose a recipe that doesn't mask the delicate flavour of grass fed
beef but enhances the moisture content. A favorite marinade using
lemon, vinegar, wine or beer is a great choice.
- 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.
- Reduce the temperature
of your grain fed beef recipes by 50 degrees. The cooking time will
still be the same or slightly shorter even at the lower temperature.
Again . . . watch your meat thermometer and donít overcook your
meat. Use moisture from sauces to add to the tenderness when cooking
- Never use a microwave
to thaw your grass fed beef. Either thaw your beef in the refrigerator
or for quick thawing place your beef in a vacuum sealed package in
water for a few minutes. Bring your grass fed meat to room temperature
before cooking . . . do not cook it cold straight from a refrigerator.
- Always pre-heat your
oven, pan or grill before cooking grass fed beef.
- When roasting, sear the
beef first to lock in the juices and then place in a pre-heated oven.
Save your leftovers . . . roasted grass fed beef slices make great
healthy luncheon meats with no additives or preservatives.
- When preparing hamburgers
on the grill, use caramelized onions, olives or roasted peppers to
add low fat moisture to the meat while cooking. We add zero
fat to our burgers so some moisture is needed to compensate for the
lack of fat.
- Never use a fork to turn
your beef . . . precious juices will be lost. Always use tongs.
More Excellent Cooking Tips are Available From: