QUICK HINTS
When cooking grass fed beef:
Use a thermometer and follow the recommended temperatures. Beef will appear pinker than you are used to for the temperature because of the different fat composition.
Use a tongs to turn the meat rather than a fork.
Let sit loosely covered at least 5 minutes before serving (longer on a large roast). This allows moisture to be redistributed in the beef and minimizes moisture loss through steam in very hot beef.
For best results, completely thaw meat; partially frozen beef cooks unevenly.
Don't overcook. Grass fed beef requires about 30% less cooking time than grain fed beef and will continue to cook when removed from heat. Monitor temperature to serve as a measure for doneness. Instructions on each of the cut pages (below) will give you some guidelines for time and temperature.
Don't microwave. This process can change the texture and flavor of beef, and reduce tenderness.
Don't defrost roasts or steaks in a microwave oven - it causes tough spots and reduces moisture.
Don't cook steaks to medium-well or well done. If you usually like your meat-well done, try a steak done to medium. Grass fed steaks have a different texture and taste at medium. If you are a die-hard well-done fan, add a little marinade, and cook as slowly and carefully as possible.
