How to Cook Grass-Fed Meats
Cooking grass-fed meat requires different techniques because it is leaner and lower in fat than grain-fed meat. For best results, take some time to read these tips or download now.
- There's less fat, so use a little oil to grease your cooking surface.
- Grass-fed cooks about 30 percent quicker than grain-fed, so lower the temp on the stove, oven or grill and check a bit earlier than you usually would for doneness. A meat thermometer is inexpensive and totally worth it.
- Resist poking the meat with a knife or fork to turn it or see if it's done. Every time you do, you're losing moisture, so use tongs or trust your meat thermometer.
- Medium-rare or medium is the best, since grass-fed meat can get dry and tough if it's overcooked. Try cooking it to about 125-130 degrees Fahrenheit for medium rare and 130-135 for medium and then let it rest for about 5-10 minutes, tenting loosely with foil. The temperature will go up another five degrees while the meat rests.