Cooking With Grass-Fed Beef

You may have heard rumors that grass-fed beef is not as tender as grain-fed, but here’s the real story. Since it’s lower in fat, grass-fed beef runs the risk of drying out or becoming overcooked much quicker than grain-fed beef. So the name of the game is to keep the meat moist, an easy task when you consider the following tips:

Sub in flavor. Replace the missing fat in grass-fed beef with something juicy and flavorful. When you use ground beef – say, for making hamburgers or meatloaf – combine it with an ingredient that will keep things moist. Chopped onions, shredded vegetables like carrots or zucchini, sundried tomatoes, olives, mustards or grated cheese all work wonders. When it comes to steaks, consider marinating them for 4 to 6 hours before cooking to add a boost of flavor and moisture, too.Take things down a notch. Grass-fed beef cooks quicker than its grain-fed cousin, so lower the heat on the stove or grill (or about 50 F in the oven, if you’re roasting) to better control the doneness. Otherwise, it can go from perfectly cooked to overdone in a matter of seconds.

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