By it’s very nature, grass-finished beef is going to be more lean than it’s grain-finished counterparts, and grass-finished beef aficionados say this requires a little more consideration when in the kitchen. I will share below what may be the most helpful to bear in mind.
That said, we have not found it necessary to cook our beef differently, and that may well be down to the fact that Murray Grey do produce some fat marbling even on a grass-only diet.
If you aren’t sure where to begin with cooking grass-finished beef, I will be sharing a line of recipe posts to show how we cook and enjoy our beef. You will find these straightforward and easy to prepare. Check them out here, at Recipes.
So, here’s what we consider the most valuable cooking tips:
- Bring beef to room temperature before cooking rather than cooking straight out of the refrigerator.
- Leaner beef is easily overcooked, and it continues to cook longer after you remove it from heat. It is recommended that you cook at a lower/slower heat and remove it before it has a chance to become overdone.
- Grass Finished Beef is best cooked to Medium Rare to Medium. If you prefer your beef more well-done, consider cooking at low temp in a sauce to maintain moisture.
- Use tongs to turn your beef instead of a fork to preserve precious juices
We hope this gives you some practical tips for how to handle your grass-finished beef product.