Beef finished on grass is leaner than beef finished on grain, like the beef you would typically purchase in the grocery store. Since the fat content is lower, there are cooking differences that are helpful to know about ahead of time. Some of these tips can also be applied to grain-finished beef as well.
Thawing
If your beef was wrapped in butcher paper prior to freezing, remove the paper when ready to defrost and set the meat in a container in the refrigerator. This will prevent the meat from retaining some of the flavor of the paper as it thaws.
Avoid using the microwave for defrosting your meat. Using the microwave to defrost distributes heat unevenly and can start cooking part of your meat while other sections are still thawing. This can result in a finished steak or roast that is tough and dry.
The best way to defrost your beef is to put it in the refrigerator a day or two before you plan to cook it. Not only is this best to avoid the uneven temps of the microwave but sitting in the juices allows the meat to absorb some of the moisture that was lost during the freezing process.
Let the meat come to room temperature before cooking by removing it from the refrigerator for about 30 minutes. Rapid changes in temperature, like cooking straight out of the fridge, can cause the meat fibers to contract and moisture to escape making the meat tough.
Cooking
Adding onions or peppers is a low-fat tip to add moisture when cooking burgers.
Searing over high heat before roasting or grilling is a good idea to lock in the juice. Once the meat is seared, turn the heat down to low.
Grass-finished beef cooks about 30% faster than grain-finished and at about 50 degrees lower when roasting. Rather than cooking to a certain length of time or eyeballing it, it’s best to use a meat thermometer.
Rare: 120 F
Medium Rare: 125 F
Medium: 130 F
Medium Well: 135 F
Well: 140 F
The meat will continue to cook after it is removed from the heat source. To achieve the desired temperature, remove from heat when the meat is 10 degrees lower than the goal temperature.
Rest
After removing the meat, cover it and let it sit for ten minutes. It will continue cooking. This also lets the juice redistribute so it doesn’t run out as soon as you cut into it.
Avoid using a fork to turn the meat while cooking or removing it from the heat source. Forks puncture the meat and allow moisture loss. Always use tongs.
