Overcooking is the foremost mistake when cooking grass-fed beef. So listed below are 13 cooking tips that extraordinary chefs are saying for the greatest out of it.
1. Grass-fed beef is perfect for rare to medium rare cooking. If you wish your beef to be cooked thoroughly or well done, you should definitely cook it at low temperature with sauce in it to add moisture.
2. Since grass-fed beef is lean and contains less fat in it, it takes 30% less cooking time compared with grain-fed beef.
3. It is advisable to take the beef at room temperature before cooking it. However, if you have a desire to thaw it, never use the microwave. Thaw it in the fridge or place your sealed or vacuum package in water and allow it to stand for about 2-3 hours.
4. Using stove top cooking is advisable in cooking beef because you will convey more control of its temperature compared with a grille.
5. To obtain additional zest or flavor in the beef, coat it with virgin olive oil or any light oil for simple browning. This can even prevent sticking and drying.
6. When tenderizing the meat, coat it with the favorite rub and put it in a zipped bag. Put the bag in your kitchen counter or on any hard surface and using a rolling pin or mallet, pound the meat. Make sure it is not flattened unless the recipe calls for it.
7. Marinate beef in the fridge and not on the counter. Discard the marinade before cooking the beef as this may harbor bacteria. If you need to make use of the marinade as a sauce, ensure that you reserve a small piece before adding to raw beef.
8. Never partially cook beef and then put it within the fridge and later on cook it again for the reason that bacteria in the beef will not be destroyed.
9. Always pre-heat your oven or grill when cooking grass-fed beef.
10. Use tongs when turning a beef. Never use a fork because this will always make the juices come out of the beef.
11. Investing in a meat thermometer will ensure that you cook your beef just the way you like it. So be sure to…