Your grass fed beef is vacuum wrapped and frozen and you should not allow it to thaw until you’re ready to cook it.
Most importantly,
beef is commonly cooked improperly, leaving an undesirable result. Click on the image to the left to view the common beef, ideal cooking methods to ensure your meals are prepared to perfection, every time.
- Thaw it in the refrigerator for 2-4 days, depending on the cut
- Wrap it in plastic and submerse it in cold water
- Don’t thaw in the microwave. Parts of it will become cooked and parts will remain frozen. Your finally prepared meat will not be cooked consistently.
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About Your Grass Fed Beef:
- Because your beef is grass fed it is free of contaminants so you can cook it more rare than you should be willing to when you don’t know how the beef was raised.
- There will be greater variation in the size and thickness of cuts of grass fed meat. Animals finish out at various sizes; this also means cooking times will vary.
- Overcooking is the greatest error with grass fed beef. It’s best at rare to medium rare; this is because it’s extremely lean and low in fat. It will usually require 30% less cooking time. If you like it well done, cook it at very low temperatures and add a sauce to moisturize. Ground beef should always be cooked to an internal temperature of 160°.
- Stove top cooking is great for grass fed meat. You have more control over the temperature and you can use butter in the final minutes of cooking.
- Use a meat thermometer to test for doneness in larger cuts of beef, and watch it carefully. Your beef can go from perfectly cooked to overcooked in less than 60 seconds
- The leanness of grass fed beef requires some adjustments for temperature. So bring the meat to room temperature before cooking, pre-heat your oven, pan or grill and allow the beef to sit covered in a warm place for a few minutes after cooking to let the juices redistribute.
- You might want to coat grass fed beef with olive oil or truffle oil to enhance flavor and for easy browning.
- It's best not to cook grass fed beef in the microwave. In fact, don't even re-heat it in the microwave. That process will significantly dry out the meat.
