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COOKING MINNESOTA’S FINEST GRASS-FED BEEF
Minnesota-grown Grass-fed Beef has less fat than its grain-fed counterpart, and therefore needs different preparation and cooking methods. Here are a few tips to ensure a quality eating experience.
- It is best to thaw your meat in the refrigerator. If possible, take your meat out of the freezer and place it in the fridge two to three days prior to use.
- Never use a microwave to defrost Grass fed beef.
- Take your defrosted meat out of the fridge and let it sit at room temperature for 30 minutes prior to cooking.
- Lean cuts of meat can benefit from an overnight marinade.
- Always preheat your pan or oven before cooking.
- Grass fed Beef is lower in fat so coating your meat in olive oil will help keep the meat from sticking to the pan and drying out while cooking.
- Grass fed meat is best served medium rare. If you prefer your meat well-done then cook it at lower temperature for a longer to retain moisture.
- Grass fed beef cooks 30 percent faster than Grain fed beef.
- Rare-120F
- Medium-Rare-125F
- Medium-Well-135F
- Well Done-140F
- Before roasting, sear your meat for 2-3 minutes per side on high heat. This will seal in moisture while it roasts.
- After cooking your meat, let it rest in a warm place for 8 to 10 minutes to let the juices redistribute.
- Use a meat thermometer. This will help prevent you from over-cooking your beef.
- Always use meat tongs to flip your meat. Using a fork will allow juices to escape.