Beaver Creek Farm LLC
Flint Hills Grass-Fed Beef
Call us: 620-705-8885
Tips for Handling and Cooking Your
Beaver Creek Farm Grass Fed Beef!
The following tips are provided to help you get the most flavor and enjoyment from your Flint Hills Grass Fed beef experience.
•
Your grass fed beef should be thawed in the refrigerator in its original package. Allow at least 12 hours to thaw. For faster thawing, seal in a plastic bag and put in cold water. Do not use the microwave for thawing purposes as this tends to toughen the meat.
Your grass fed beef should be thawed in the refrigerator in its original package. Allow at least 12 hours to thaw. For faster thawing, seal in a plastic bag and put in cold water. Do not use the microwave for thawing purposes as this tends to toughen the meat. •Allow steaks and roasts to reach room temperature before cooking.
Allow steaks and roasts to reach room temperature before cooking.•Brush meat with olive oil before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture, adding to the tenderness. You can also use your favorite marinades.
Brush meat with olive oil before grilling, broiling or frying to prevent sticking and to hold in a bit of moisture, adding to the tenderness. You can also use your favorite marinades.•Grass Fed Beef cooks quicker than regular grain fed beef because of the difference in the amount of omega 3 fatty acids and saturated fat.
Grass Fed Beef cooks quicker than regular grain fed beef because of the difference in the amount of omega 3 fatty acids and saturated fat.•Grass Fed beef is best when cooked to a medium rare to medium degree of doneness (135 degrees to 150 degrees F). As with other steaks, grass fed beef will continue to cook when removed from heat. Grass fed beef cooks about 30-40% quicker, so be sure to remove from heat about 10 degrees less than you want the steak cooked at. The faster cooking rate is due to the difference in the amount of omega 3 fatty acids and saturated fat.
Grass Fed beef is best when cooked to a medium rare to medium degree of doneness (135 degrees to 150 degrees F). As with other steaks, grass fed beef will continue to cook when removed from heat. Grass fed beef cooks about 30-40% quicker, so be sure to remove from heat about 10 degrees less than you want the steak cooked at. The faster cooking rate is due to the difference in the amount of omega 3 fatty acids and saturated fat.•To grill, sear meat quickly on both sides over high heat and then move to indirect heat to finish grilling. It is best if you turn your steaks or hamburger patties only once for each side. Just before the desired doneness is reached, remove from grill, cover loosely and let stand for 5 to 10 minutes before serving.
To grill, sear meat quickly on both sides over high heat and then move to indirect heat to finish grilling. It is best if you turn your steaks or hamburger patties only once for each side. Just before the desired doneness is reached, remove from grill, cover loosely and let stand for 5 to 10 minutes before serving.•"When beef is cooked too fast, the high heat destroys the structure of the proteins, which makes the meat tough and chewy. The slower the beef is cooked, the more it will retain its tenderness and flavor. Fat has an insulating effect during the cooking process: It slows heating as the meat adjusts to the cooking temperature. Because of its lower fat content, grass fed beef requires lower cooking temperatures and shorter cooking times to cook through. Along with a shorter cooking time, grass fed beef should be cooked using 15 to 25 percent less heat. Roasts usually cooked at 325, should be turned down to 275 and checked a few minutes sooner. Even barbecuing should be done at low heat. Less fat also means that there is less fat to liquefy during the cooking process (the primary cause of meat shrinkage during cooking). Consequently grass-fed beef, especially ground beef, will shrink significantly less during cooking. You can expect your burgers and ground beef to remaining close to the same size throughout the cooking process." ¹
"When beef is cooked too fast, the high heat destroys the structure of the proteins, which makes the meat tough and chewy. The slower the beef is cooked, the more it will retain its tenderness and flavor. Fat has an insulating effect during the cooking process: It slows heating as the meat adjusts to the cooking temperature. Because of its lower fat content, grass fed beef requires lower cooking temperatures and shorter cooking times to cook through. Along with a shorter cooking time, grass fed beef should be cooked using 15 to 25 percent less heat. Roasts usually cooked at 325, should be turned down to 275 and checked a few minutes sooner. Even barbecuing should be done at low heat. Less fat also means that there is less fat to liquefy during the cooking process (the primary cause of meat shrinkage during cooking). Consequently grass-fed beef, especially ground beef, will shrink significantly less during cooking. You can expect your burgers and ground beef to remaining close to the same size throughout the cooking process." ¹•We find that cooking ground beef and hamburgers isn’t much different than cooking grain fed beef except that it cooks a little faster and there is less shrinkage.
We find that cooking ground beef and hamburgers isn’t much different than cooking grain fed beef except that it cooks a little faster and there is less shrinkage.•If you are going to pan fry your grass fed beef, we recommend using a well-seasoned cast iron skillet or cast iron grilling pan.
If you are going to pan fry your grass fed beef, we recommend using a well-seasoned cast iron skillet or cast iron grilling pan. Following these cooking tips should help you enjoy your Flint Hills Grass Fed beef. If you have any questions at all or want to comment on your experience, our email is [email protected] and you can find us on Facebook, just search for Beaver Creek Farm. If we can be of any assistance at all please contact us.
1 Grass-Fed Beef, © 2006 by Julius Ruechel, published by Storey Publishing
