How to Cook Grass-Fed Meat
These are some basic guidelines for cooking grass-fed meat to get the most enjoyable and healthful results.
- Always thaw frozen meat completely before cooking. The best way to do this is to thaw it in the refrigerator or under cold running water.
- Do not microwave! This is just bad for the meat and can expose parts of the meat to too much heat. Never thaw or cook grass-fed meat in a microwave oven.
- Do not overcook! Because of its lower fat content, grass-fed meat needs to be cooked LOW and SLOW. In addition, it will be its most tender cooked only to medium-rare or medium. Use a meat thermometer to test for doneness.
- When cooking with dry heat (such as when sauteing or roasting), searing quickly with high heat will retain more of the juices inside the meat. Then continue to cook at a lower temperature. When roasting, using a covered roaster works well to keep the moisture inside the meat. Our general rule of thumb for lamb is to roast it at 325 degrees Fahrenheit for a little less than 30 minutes per pound of meat, but always use a meat thermometer to check for doneness! Remember, roasts will continue to cook some from their own heat even after they are pulled out of the oven!
- When cooking with moist heat (such as when braising or stewing), the use of various stocks and seasonings can add marvelous flavors to the meat. Moist heat methods make it very easy to cook tender and juicy grass-fed meat. A crock pot can make it extremely easy!
- Let large cuts of meat rest out of the heat source for 8-10 minutes after cooking. This is a good general rule to follow and allows the juices to redistribute inside the meat. When you cut into the meat without letting it rest first, the juices spill out and the meat becomes drier.