Grass-fed Meat Cooking Tips

How to Prepare that Tasty Grass fed Steak

First when thawing, it is best not to thaw the meat in the microwave, although for convenience we tend to do this all of the time. Microwave thawing tends to extract more water out of the meat, which you will notice when you open the thawed package. Our grass fed meat tends to be lean and flavorful, so it requires some changes in cooking technique when compared to your general grainfed supermarket meat. When seasoning your meat, don’t over season it. Just season enough to compliment the slightly stronger, more meaty flavor of the grass fed meat. With the extra leanness of the grass fed meat is best not to over cook the product. The extra leanness of the meat will result in faster cooking time, and if not monitored closely will result in very over-done meat that will lose some of the inherent tenderness, juiciness, and flavor that you desire. Grass fed meat should be prepared to a minimum of 140 degrees Fahrenheit (rare) to a maximum of 160 degrees Fahrenheit (medium) to get the best tenderness and flavor. Ground meat should be cooked to an internal temperature of 160 degrees Fahrenheit, and no pink should remain in the middle. (Source: Ozark Pasture Beef Brochure)