Check out this link for how to cook delicious grass fed beef - compliments of the American Grassfed Beef Association!
http://www.americangrassfed.org/wp-content/uploads/2011/11/Tips-for-Cooking-Grassfed-Beef.pdf
By the piece, quarter, half or whole. Please contact Eileen at 813-235-5363 or 813-235-3621 for information on pricing.
cooking tips and recipes
Newest Tip from a fan of grass fed beef - Ron - thanks for sharing with us: - nice to see mainstream journals becoming aware and positive about grass fed beef!
This information was recently printed in the most recent issue of Men's Journal magazine - tips on cooking grass fed beef!
FOUR RULES FOR GOING GRASS FED
1. Never pierce meat with a fork while cooking. If you do, the juices will run out. Grass-fed beef has much less fat than feedlot beef.
2. Always serve grass-fed beef rare. It'll toughen up more than other meat if overdone.
3. Use a meat thermometer to pull your grass-fed steak off the heat a full 10 degrees before it hits target temp. It'll keep cooking internally.
4. Never skip the 15 minute post-cooking rest. Lean meat sheds more moisture if you cut it up too soon.
(this comes from a new book called, "Good Meat- The complete guide to sourcing and cooking sustainable meat")
General Cooking Tips:
Remember - grass fed beef is leaner than high fat, grain fed beef. Cooking times are normally about 1/3 less for steaks, chopped steaks and filets.
When cooking grass fed beef, cooking times are generally 1/3 less than grain fed meat.
Grilling Steaks (1.25” thick)
- Remove steaks from freezer in sufficient time to thaw.
- Once thawed, season both sides of the steak with granulated garlic, course sea salt and freshly cracked black pepper one hour before cooking. Bring to room temperature prior to cooking, do not place back in refrigerator.
- Raise charcoal or gas grill to the highest temperature possible 700-900 degrees F
- Place steaks on grill carefully and cook for 1 and ½ minutes each side. This will produce a char on the outside to lock in the juices.
- Remove from grill and place on plate, covered loosely with tin foil to allow air to freely move from under the tin foil to the room temperature room, and let rest 5 minutes.
- The steaks will be medium rare and very flavourful.
- Once rested place on plate and enjoy!
Pan Sauté Method:
- Place steaks on very hot cast iron or stainless steel pan
- Cook on high, uncovered, 4 minutes per side.
- Reduce heat to low, cover and simmer, turning occasionally for another 10 minutes depending on desired doneness.
- Check with thermometer for internal temperature.
- When sautéing, you may place sliced onion for grilled onions or place water in pan coming up half way on chopped steaks and simmer.
- Once finished sautéing, you can make gravy from the drippings.
- Remove from heat and let chopped steak rest for 5 minutes prior to serving.
Customer Recipes:
Tom I's Guinness Sliders - a great idea for large groups
- 5lb Ground Beef
- 1 bottle Guiness Stout
- 1/2 bottle BBQ Sauce (I use Sweet Baby Ray's)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp fresh ground pepper
- 1 tbsp chipotle pepper powder
- 1 cup breadcrumbs
Mix all ingredients, make equal patties. Cook on grill, about three minutes a side.
- 36 dinner rolls, cut like hamburger buns
- 1 jar hamburger dill pickle slices
- brown mustard
- sharp cheddar cheese
While the burgers are cooking, put a slice of cheddar and two pickles on each bun.
Put the burgers on each bun, and add 1/2 tsp mustard on each. Enjoy!