Grass-fed beef tastes subtly different from its grain-fed counterpart. It’s renowned for its rich flavor and impressive nutritional profile, but some complain it tastes “gamey.”
Good news! You can sidestep the “gamey” flavor and unlock its potential by shifting your approach a little bit.
Here’s what you need to know to ensure every bite of your grass-fed beef is tender, juicy, and bursting with flavor.
#1) Let it Reach Room Temperature
You should never cook grass-fed beef cold. Put it out on the counter and let it come to room temperature before you begin. This allows more cooking from edge to center. If you cook it straight from the fridge, the outside of your beef can overcook while the inside undercooks.
We recommend defrosting your beef in the fridge, then placing it on your counter an hour before cooking. However, for safety’s sake, do cook it promptly after that.
#2) Plan for Shorter Cooking Times
Grass-fed beef is leaner, so it takes less time to cook. That’s great for convenience, but it does mean if you cook the beef as long as you’re used to cooking it then you’ll tend to dry it out.
You should also consider cooking your beef at a slightly lower temperature or for shorter durations.
Use a thermometer so you can cook to doneness, rather than cooking to “time.”
#3) Sear for Flavor, Finish Gently
Serving up steak or any other smaller cut? Start with a hot pan or grill and swiftly sear it to create a delicious, caramelized crust.
Then reduce the heat or move to a cooler grill or oven to finish cooking gently to your desired doneness. This will give you restaurant-quality beef that your family will love!
If the cut is especially thick, you can reverse sear it: cooking it slowly first, usually in the oven, and then finishing it with a quick, hot sear.
#4) Rest Your Beef
Grass-fed beef is like any other beef when it comes to how the juices act during the cooking process. If you cut it too soon the juice ends up all over your cutting board instead of in your mouth.
Transfer the cooked beef to a cutting board, tent it loosely with foil, and then give it roughly ten minutes to rest.
The muscle fibers inside the beef will relax and reabsorb juices that migrated to the center during the cooking process.
Don’t worry: your meat won’t get cold. In fact, the internal temperature of your meat continues to rise slightly. This is called “carryover cooking.” If you don’t leave it longer than ten minutes, the results should be perfect.
#5) Season Simply
Grass-fed beef has a distinct, rich flavor. Simple sea salt and freshly ground pepper can really bring out that flavor. You don’t need to overpower it with other spices.
If you want to kick it up a notch, try fresh herbs like rosemary or thyme.
Get to know its unique, clean taste! You can always experiment and add more spices later.
Honor the Superior Quality of Your Grass Fed Beef
Following these tips will allow you to achieve consistent, delicious results!
Need to source some grass-fed beef? Why not visit Blessings Ranch or shop online? You get free delivery if you live within 50 miles of our location, so you’ll be eating locally-sourced beef too. That’s good for the environment, good for you, and is good for the local economy.
What’s not to like?