Cooking Instructions For Grass Fed Beef

Comments From a Grass Fed Beef Fan on How to Maximize Tenderness

I prefer mine at medium rare and am always pleased. If you like them well done they will not be as tender as a grain fed counterpart.

I would suggest basting for moisture preservation if you like them well done. Less fat makes preparation more of a challenge.

If you pan fry steaks, you must have a lid on the skillet to keep the moisture in. Charcoal or gas grills require lower heat levels with grass finished to prevent losing moisture in the beef . . . Slower is better.

In a hurry, I will resort to george foreman grill , which will work fine providing steaks are pulled in the medium rare range. Long story short, grass finished will cook 20% faster due to lower fat content.

Eye of round and chuck roast will be delicious prepared in the crock pot with a can of beef broth soup. Eye of round is my bride's favorite roast.

Do not overcook cube steaks . . . They will lose tenderness if overcooked. I enjoy stew beef off of the george foreman . . . Makes quick snack for the whole family.
 
©Copyright 2003 Dr. Joseph Mercola. All Rights Reserved. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Dr. Mercola is required.

Disclaimer - The entire contents of this website are based upon the opinions of Dr. Mercola. They are not intended to replace a one-on-one relationship with a qualified health care professional and they are not intended as medical advice. They are intended as a sharing of knowledge and information from the research and experience of Dr. Mercola and his community. Dr. Mercola encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.