If you’ve recently made the switch from grain-fed beef to grass-fed beef, good for you. Grass-fed beef has less total fat, saturated fat, cholesterol, and calories. Grass-fed livestock are typically hormone free and only given antibiotics for an illness. Grass-fed beef also contains up to five times the heart-healthy Omega-3’s.
But cooking grass-fed beef is different from cooking grain-fed beef. Here are a few tips for cooking grass-fed beef so you can enjoy its natural flavor and health benefits.
- Be aware that it’s really easy to overcook grass-fed beef. Because it’s so low in fat, grass-fed beef is best cooked to medium-rare at the most. Over-cooking grass-fed beef will make the meat tough.
- Grass-fed beef should always be cooked at room temperature, so it’s good to take it out of the refrigerator at least a half hour prior to cooking.
- Because of its low fat content, you may want to add a touch of olive oil to the pan to prevent it from sticking to the pan, or drying out. And make sure the pan is preheated.
- Marinating the meat before cooking may also help to guard against excessive drying. Choose flavor enhancers that will simply add moisture, not alter the deliciousness of the beef itself.
- With such a low fat content, grass-fed beef will require less cooking time. Once the steak is almost done, remove it from the heat and let it rest for a few minutes.
- Grass-fed beef should always be cooked at a lower temperature than conventional grain-fed beef in order to avoid over-cooking.
- Use tongs instead of a fork when turning the steak over to avoid the loss of precious juices.
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