Ways to Cook

 

-= Try Some Delicious Recipe Ideas =-

 

Rules of Thumb When Cooking Grass-fed Meats

  • Turn down the heat.
  • Use a meat thermometer.
  • Use less seasonings and sauces.
  • Learn about dry-heat cooking for fancier, fresh cuts.
  • Learn about moist-heat cooking for less tender cuts.

Dry-Heat Cooking

(for use on tender cuts)

  • Fats and water are pulled from the meat, firming it up until it reaches desired done-ness. You want a firm but juicy product.
  • Salt meat before cooking, then pan fry steak on a hot skillet for 2 minutes per side. Then oven bake at 200(F) for 8-12 minutes.
  • Tip: Ensure all cuts are fairly equal in size and width.

Moist-Heat Cooking

(for use on tougher cuts when brazing, stewing, slow cooking)

  • Tougher cuts come from parts of the animal that does more work thus having more connective tissue known as 'collagen'. Moist-heat breaks this down.

Super Slow Roasting

(some cuts that work with both methods)

  • Shoulder, neck and chuck roasts, chops, steaks, top rounds, eye of round.
  • Put meat in the oven and roast slowly for several hours at 170(F). Juice will not escape while under low temperature.

 

Information Credit : Excerpts from Shannon Hayes book "the Grass-fed Gourmet"