Grassfed meats are meats you can eat every day for optimizing your health. These cooking instructions are for 100% grassfed meats and have come from a collection of tried and true recipes. Not all advertised grassfed meats are actually 100% grass-fed. Feeding any type of grain to cattle on pasture makes them ineligible for the grassfed label.
Cooking Steaks and Roasts
First and of Utmost Importance:
Low and slow cooking is essentially warming up the inside of a steak or roast without overcooking the outside. This can only be done with low heat and a longer cooking period. Grassfed meats are best rare or medium rare when cooked. Rare or Medium Rare cannot be determined by the "redness" of the meat. Rare and Medium Rare are internal temperatures of the meat. A Medium Rare steak is cooked to an internal temperature of 150 degrees and rare is 140 degrees. Also, if the meat is still juicy after you have cooked it, you cooked it correctly.
Recommended Cookbook: Tender Grassfed Meat by Stanley Fishman
General Cooking Instructions for Specific Cuts
STEAKS
Porterhouse Steaks are super-sized T-bones with extra tenderloin! The New York strip is on one side of the bone and the tenderloin is on the other. This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare.
T-Bone Steaks are super steaks. The New York strip is on one side of the bone and the tenderloin is on the other. T-Bones are premium grilling steaks that should be cooked low and slow to a doneness of no more than medium rare.
Boneless Ribeye Steaks are premium, high flavor, relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare.
Tenderloin Filets are premium, high flavor, tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare.
Sirloin Steaks are a great, relatively lean boneless steak. They can be carved up in one-inch cubes for the finest Kabob meat on Earth or grilled as a nice large steak low and slow to a doneness of no more than medium rare.
Chuck Eye Steaks are great, boneless steaks that are kissing cousins of the Boneless Ribeye steak -- although not quite as tender. They are a true Hunter Gatherer's steak with a nice balance of lean to fat. They should be grilled low and slow to a doneness of no more than medium rare.
Beef Cube (Minute) Steaks make great breakfast steaks (steak and grass-fed eggs!) and are perfect for quick meal preparations. They can be fried at relatively low temperature in a pan with a little grease or oil. Cook to no more than medium doneness. Overcooking makes these steaks tough too. They cook up in a minute or so.
Chuck Steaks are cut 1/2-inch thick and are good for grilling due to their great flavor. Chuck steaks consist of three primary muscles. Two of the muscles are on the tough side; the muscle in the middle of the steak is very tender. They should be grilled low and slow to no more than medium rare. The less tender parts are sliced thin and the tender muscle in the middle is a treat. It is the same muscle that makes the Flat Iron Steak.
ROASTS
Eye of Round, Rump, Sirloin-Tip, Pike's Peak, or Top Round Roasts are nice-sized boneless roasts for roasting low and slow in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point (internal temperature of 150 degrees) for optimum eating enjoyment. They should be thin sliced for serving and the slices should be red and juicy in the middle.
Chuck Roast is an easy to prepare pot roast. Put it in the crock pot (or covered pot in the oven) at a maximum temperature of 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is ample juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion.
Arm Roast is very much like a Chuck Roast. Put it in the crock pot (or covered pot in the oven) at no more than 180 degrees. A little lower is better! Keep covered and cook for ten hours or more. Always make sure during the entire cooking period that there is ample juice in the bottom of the pot. About two to three hours before the roast is finished add in a touch of garlic and maybe a little onion.
GROUND BEEF
Ground Beef is a staple and grass-fed ground beef is tops. It is great for meat loafs, ground beef steak, tacos, meat balls, and the list goes on and on.
Ground Beef Patties are simple and quick. Once again do not overcook. All one needs is an internal temperature of 160 degrees F (medium) to kill every pathogen known. At that temperature a patty is pink and moist in the middle.
BARBECUE and/or CROCK POT
Short Ribs are powerful flavored and perfect for barbecuing low and slow. Often these cuts are cooked in a covered pan in the oven or a crock pot at about 180 degrees for six hours or so. They can also be used for making Beef Soup or Beef Stew!
Briskets have long been a Barbecue favorite. They can be marinated over night and then cooked low and slow the next day. Once again 180 degree cooking temperature works wonders. When served the meat should be thin sliced across the grain at an angle.
SOUPS, CHILI, AND STEWS
Stew Meat makes for a wonderful, nutritious stew that is good for both winter and summer. Imagine the carrots, onions, and other really good omega-3 vegetables in the pot stewing along with the great aroma of grass-fed beef.
Beef Bone-In Short Ribs are a very versatile meat product. They are not only excellent in a crock pot on their own, but they are exceptional for adding meat and flavor to both stews and soups.
