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Hints for Cooking Grass-Fed Meats
Grass-fed, grass-finished meats are different from grain-fed meats. There is generally less fat in grass-fed meat than in grain-finished meat. That means grass-fed meat needs to be cooked differently.
The main thing to remember is to cook grass-fed meat on a lower heat and allow a little more time for cooking. But you don't want to cook all the juices out of any cut. Steaks and the better boneless roasts are best if they are red and juicy. When cooked to medium or beyond, they get tougher and tougher and drier and drier.
Grass-fed steaks and good roasts taste much better and are more tender if cooked only to rare or medium-rare. Overcooking causes grass-fed meat to lose much of its flavor and all its tenderness. No searing. Never burn meat.
The secret to cooking grass-fed meats is "LOW and SLOW" and not to overcook, especially steaks. Do not dry meat out unless you want jerky. SLOW doesn't mean forever. Slow is related to heat buildup for a steak and length of time for a pot roast. Please read the more in-depth info in the following pages.
Rare is best for taste and nutrition.