Taste

Grass fed beef tastes different than grain fed beef.  The taste is a reflection of the cattle’s all natural diet.  American palates, for decades, have grown accustomed to the taste of grain fed beef.  Grass fed beef has a unique flavor that everyone can enjoy if you open your mind and taste buds to the delicious new flavors. Try a perfectly cooked grass fed, dry aged steak and you’ll be an instant convert!

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Cooking Tips

Grass fed beef requires a little extra attention when cooking.  Grain fed beef is fatter therefore is more forgiving.  Harlow Cattle Company grass fat beef may sit in between the extremes of lean grass fed beef and grain fat beef – our beef is truly grass fat!

  • Searing roasts prior to roasting seals in the juices to ensure a nice, juicy beef on the plate
  • Keep cooking temperatures 30% lower than grain fed beef
  • Don’t over-cook grass fed beef

Grilling: Steaks and Hamburgers

  • Sear on both sides of a steak over high heat grill to seal in juices. Then turn down to finish.
  • Cook both burger and steak at a lower temperature than grain fed beef.
  • Cook for 30% less time.
  • Cook steaks to rare 130 to medium rare 145 degrees on a meat thermometer.  Higher internal temperatures means your grass fed steak or burger will lose moisture and tenderness.
  • Do not defrost in a microwave.  Use the refrigerator or cold water.
  • Let the grass fed beef rest after cooking to redistribute the juices inside the meat before serving.

Pan Frying: Steak, Cube Steak, Round Steak

  • Rub grass fed beef with olive oil before pan frying
  • Cook at medium high to medium.
  • Cook for a shorter time than grain fed beef (rare to medium rare)
  • Take off of heat and add a pat of butter as the meat rests

Dry Roasting: Whole Tenderloin, Standing Rib, Sirloin Tip, Rump Roast, Round Roast

  • Dry Roasting means cooking at a higher temperature, with little or no liquid.
  • Sear first under high heat (450 degrees) then turn down the oven to roast
  • Oven cook at 325 degrees if uncovered
  • Oven cook at 275 to 300 degrees if covered
  • Oven cook whole tenderloin at 450 degrees 20 to 25 minutes (135 degrees by meat thermometer)

Braising: Chuck Roasts, Brisket, Short Ribs (Rump Roast and Round Roast benefit from braising)

  • Marinate the meat for several hours or overnight before cooking
  • Sear meat at high heat in a cast iron pan or roasting pan in the oven on high heat before braising
  • Cook at a low temperature for a long time (275 to 300 degrees) for 2 to 6 hours.

Beef Cuts Chart

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