Cooking tips for Grassfed Beef
Grassfed beef is naturally leaner than conventional beef and cooks faster. Modify your cooking to suit each cut and every meal will be juicy and tender. Pull a cut out of the freezer, do a little research and appreciate the whole beef. Have some fun in the kitchen and don’t be afraid to experiment. Locally-raised, grassfed meat has flavour that is worth savouring.
- Know when to use dry heat and when to use moist cooking methods. Use a cutting chart or refer to a guide so you know which cuts to put on the grill and which to prepare in a slow-cooker, braise, or slow roast. The lesser cuts will be tender, juicy and flavourful if you give them the benefit of time and added moisture.
- Use a meat thermometer. An accurate meat thermometer will ensure that your meat is cooked just the way you like. Pastured meats will typically be leaner and thus cook faster than grain-finished meats. Removing your meat from the heat at a lower internal temperature than conventionally recommended and then letting it rest for 5-10 will yield the best results.
- Use cookware you know and trust. Get familiar with your grill, become best friends with a cast iron pan, and find a heavy covered casserole. Creating consistent temperature will allow you to sear your steaks and braise your roasts beautifully every time. We’ve played around so that we know in our favorite cast iron pan steaks take exactly 3 minutes per side.
- Use simple seasonings. Slow-grown beef raised on rich and varied pasture will have a true beefy flavour that is meant to be enjoyed. Ease up on the seasonings, or just use salt and pepper to truly appreciate how beef is supposed to taste.
Our favorite heavy casserole dish. Used for searing meat on the stove top and then slow-cooking covered in the oven.
Steaks, stews, burgers, pizza– we do everything in this cast iron pan.
Hot and Fast
Use high heat and quickly sear and cook your best steaks and burgers. Rare to medium-rare will really showcase these cuts. We love cooking in cast iron and over a wood fire!
Low and Slow
Know your cuts and when to cook low and slow. Succulent, tender stews and pot roasts need to be cooked for hours at a low temperature in liquid, and are best in a covered heavy casserole.
Embrace nose-to-tail cooking and use every piece of your beef. Experiment and have some fun in the kitchen with things like anticuchos, Peruvian Heart Kabobs.