How to Cook Grass Fed Beef

Health Benefits    Beef Recipes    You Are What You Eat

Because grass fed beef tends to be leaner and more flavorful than grain-fed beef, modifying the cooking methods will produce better results.  Grass fed depends more on juiciness than fat for its moisture.  Searing the outside of the meat to trap moisture, then cooking slowly is recommended for grass fed beef.  For best results:


  1. Bring grass fed meat to room temperature before cooking, about 30 minutes for steaks and not more than 90 minutes for a roast

  2. Do NOT overcook!  Because the leanness of grass fed beef, cooking to well-done can dry it out.  Cooking to rare or medium rare preserves the natural juiciness of the meat

  3. Reduce the cooking temperatures by 25 degrees.  The USDA recommends an end-point internal temperature of 145 degrees Fahrenheit for roasts

  4. Fat and juices make beef tender and flavorful.  When grilling or roasting, sear meat quickly over high heat to seal in juices.

  5. Ground beef can also be very lean.  You may find that adding a little olive oil when browning or pan frying hamburgers is helpful



Center Cut Shoulder Roast With Cranberries


Prep:

Cook:

Servings:

Ingredients
1 tablespoon butter or extra virgin olive oil
1/2 cup sugar
2 to 3 pound piece of center cut shoulder roast (clod)
Salt and freshly ground black pepper
1/2 cup sherry vinegar or good wine vinegar
12 ounces fresh or frozen cranberries
1 orange
Cayenne

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns.

When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.

Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.

With Minimal effort: Faster Center Cut Shoulder Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.


Beer Braised Brisket


Prep & Cook: 3 1/4 - 3 3/4 hrs

Servings:

Ingredients
4 -pound boneless beef brisket, first cut or flat half
1 tablespoon olive oil
2 medium onions, thinly sliced
1dark beer or stout, we like Guinness
2 cloves garlic, minced
1 to 2 tablespoons prepared horseradish

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings.

2. Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven place on a rack about 1 inch above the bottom. Add broth or beer; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm.

3. Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish.

4. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.


Pot Roast With Baby Vegetables

Prep:

Cook:

Servings:

Ingredients
3 to 5 pound top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
2 tablespoons Worcestershire sauce
2 garlic cloves, whole
1 rosemary sprig
2 thyme sprigs
1 pound new red potatoes
1 cup baby carrots
1 cup boiling or pearl onions
1 cup baby squash, such as pattypan and zucchini
1 cup button mushrooms, stems removed
Kosher salt

Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker or Crock Pot. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1/2 hours.

Substitute about 1 teaspoon dried rosemary and thyme if you don't have fresh