Grass-fed beef, lean and rich in nutrients, doesn’t cook quite the same as your regular store-bought beef. By cooking it more gently, you can preserve the good fats and enjoy tender, juicy cuts.
Here are five tips for a perfectly scrumptious meal:
Lower the cooking temperature. Since grass-fed beef is leaner than grain-fed beef, you need to cook it at a slightly lower temperature (at least 50 F) for 30-50% less time. If you don’t, you end up cooking away the fat and get tough, tasteless meat. Additionally, the more cooked your beef, the more Omega 3s and other healthy nutrients you lose.
Know the right internal temperature. Remove the meat from heat when it’s about 10 degrees lower than your goal temperature. The residual heat will finish cooking the meat over the next ten minutes as you let it rest. The desired internal temperatures for grass-fed beef are:
- Rare — 120F
- Medium Rare — 125F
- Medium — 130F
- Medium Well — 135F
- Well — 140F
Start steaks at room temperature. This makes it so it takes less time to reach your ideal internal temperature. By using this gentler cooking method, you can keep your meat juicy and delicious.
Don’t play with your meat. By poking steaks or roasts with forks or patting burgers down with spatulas, you’re letting all that delicious fat escape, giving you a less juicy result.
Rest your meat. When you’re done cooking your meat, let it rest for at least 10 minutes before slicing into it. This allows time for any escaped juices to reincorporate back into the meat.