Spring Hill Farms

Grass fed meat is leaner, denser, less watery, and far more flavorful than other meat.

This is affected by mainly two things:

•  The quality of the animal (breed and genetics)
• The quality of the forage (pasture quality or hay)

For instance some cattle don’t finish as well on grass as others do. That’s the genetics part. The forage could be hay if it’s winter or maybe less than optimal pasture, and cattle typically don’t finish as well on hay or nominal pasture as they would on lush, green, spring grass.

Keep this in mind as you cook grass fed beef. Over cook it and you'll be disappointed.

So you’re ready to cook a steak.

• Cook it low (heat)
• Cook it slow

Never cook a steak over medium rare. Rare is better. Anything over medium rare is going to be dry and tough. Think jerky, it’s not very good without some heavy spices. Which leads to another tip; do not salt a steak until after it’s cooked and on your plate. Salt pulls moisture out of the steak….not a good thing. You must have a meat thermometer! You can’t really get it right if you’re trying to go by what color the inside of the steak is. If you cut into it valuable juice escapes and leads to a drier steak.

You should use tongs instead of a fork to turn steaks. Same as above, your losing valuable juices every time you poke it with a fork.

The best temps for grass fed steaks are as follows:

120 to 140 degrees.

Once you get it to this temperature pull it off the heat and throw it on a plate and leave it sit for at least five minutes while the juices redistribute and it finishes cooking.

Follow these guidelines and you’ll be amazed at how delicious grass fed beef really can be!

Here's a printable copy of these tips.