- Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
- Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
- Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
- Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
- Tenderizing breaks down tough connective tissue. Some folk use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface.
- One way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
- Always pre-heat the oven, pan, or grill before cooking grassfed beef.
- Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
- Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
- Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
- When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
- Never use a fork to turn the beef. Always use tongs.
- When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
- When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.
Slow Cook Roast Beef
This recipe works well for Chuck and Arm Roasts
3 lb Frozen Grass fed beef chuck or arm roast
Salt and Pepper
1 Sliced Onion
Carrots, celery, potatoes, and other vegitables to you liking
1 T Worchester Sauce
1 Bay Leaf
3 T Water
Rub salt and pepper all over roast. Take a cast iron skillet and heat to red hot. Place a little Olive Oil, it should smoke it the skillet is hot and and sear roast on all sides. Place the roast in the bottom of a crock pot with water and Worchester. Place vegetables and Bay Leaf on top. Place lid on, set on low, and cook all day (6 to 8 hours, more or less). You will have beef so tender it will be falling apart. Drippings will make great au jus if like for sandwiches the next day.
Alek’s Braised Short Ribs
Alek uses Anne Burrell’s recipe from foodnetwork.com. He receives high praise for it when used with lean Grassfed Beef. Enjoy!
6 bone-in short ribs (Figure 5 to 6 pounds)
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Keep it Clean – To avoid cross-contamination and prevent foodborne illnesses, follow these easy steps.
- Wash hands well in hot, soapy water before and after handling raw meat and other fresh foods.
- Keep raw meat and meat juices away from other foods, both in the refrigerator and during preparation.
- Wash all utensils, cutting surfaces and counters with hot soapy water after contact with raw meat.
- Keep carving boards separate from other food preparation areas and serving platters.