(Note to Lucy: If you only have room for part of this, use the tips for cooking grass-fed beef in general) Tips on Cooking Grass-fed Beef in General (courtesy of Tennessee Grass-fed Farm) ItâTMs a little bit different than cooking the beef you typically get at the grocery store. · DonâTMt use a microwave! Completely thaw in refrigerator before cooking. · Allow meat to come to room temperature before cooking. · Preheat oven, pan or grill before cooking. · Brush olive oil on meat and cooking surfaces to prevent sticking. · Use tongs instead of a fork.
· Keep in mind that the meat continues to cook after it has been removed from the heat. · Grass-fed beef cooks about 30% faster than grain-fed beef. Watch the temperature and check with a thermometer. Recommended temperature for meats: · Rare: 120 F
· Medium well: 135 F
· Well Done: 140 F
· For well-done beef, cut meat into smaller pieces and cook at very low temperatures. However, we recommend rare to medium cooking. · After cooking, cover meat loosely and set aside for 10 minutes so juices may redistribute. Cooking Grass-fed Steak in Particular
· When grilling, sear the meat quickly over high heat on each side, then lower the temperature or move to outer edge of the grill to finish the cooking process. Grill quickly. DonâTMt leave your steak unattended. A one-inch thick steak should take about six to eight minutes total for rare and about 10 to 12 minutes total for medium. Meat continues to cook even after it has been removed from the heat, so you want to stop cooking the meat just before it has reached your desired doneness.