Tips on How to Cook Grass Fed Beef
Remember, grass fed beef is lower in fat so generally getting the heat to the centre slowly is better than forcing it in at high temperature. Searing at high temperature is for the FINISH not the beginning.
Warm your barbeque, place fully thawed, seasoned steaks on grill, 30 seconds each side. Turn barbeque to low with lid closed, leave it for 5 minutes. After 5 minutes, turn barbeque to high, sear both sides outside to desired doneness. Always let your steak rest on the counter for 10 minutes before cutting.
Place Seasoned roast uncovered in a 270 degree oven for 30 – 45 minutes (depending on size) and let it reach an internal temperature of 123 degrees. Take out roast and raise oven temperature to 450 degrees. When it has reached 450, return roast to oven for final searing. Remove at 143 degrees internal for Mid-Rare, 147 For medium. Let the roast rest for 10 minutes before cutting.
Braising is cooking at low temperature for a long time with some water (wine or beer) in a closed roast pot. Ideal for Prime Rib Bone, Shank, or any of our Roasts to make a classic Pot Roast. Put about ½ inch of liquid in a roast pot. Season meat, Add vegetables to the pot if desired, the flavours of onions, pepper, and celery, etc. will carry over to the meat. Cook at 270 degrees in a covered Roast Pot for a minimum of 3 hours until fork tender. The Prime Rib Bones can be finished on a barbeque if desired. Don't throw away the liquid; save it for gravy or to add to your next stew.
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