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Slanker Grass-Fed Meat

   903-732-GOLD (4653)

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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. Rare is best. Medium rare is pushing it.

Grass-fed steaks and good roasts (not the pot roasts) taste much better and are more tender if cooked only to rare or at the very most medium-rare.  Overcooking causes grass-fed meat to lose much of its flavor and all its tenderness. No searing. Never char 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.

We repeat, rare is best for taste and nutrition. Steaks and roasts are sterile on the inside. If the exterior is cooked to 160 degrees, the entire cut is safe even if the inside of the steak or roast is only warm or nearly raw. Ground meat and tenderized meats should be cooked to an internal temperature of 160 degrees to assure absolute food safety. But even at that temperature grass-fed ground meat can still be red and juicy.