You can cook grass-fed ground beef and cuts, such as chuck, that are recommended for moist-heat cooking very much like you cook conventional beef. When cooking grass-fed steaks or roasts you need to make adjustments. Reduce the cooking temperature and take care not to overcook them. You may prefer grass-fed steak slightly rarer than conventional steak. Let the meat rest after cooking and remember that the internal temperature will increase by 5 to 10 degrees during resting. If you are marinating beef to tenderize it, allow at least 6 hours, but no more than 24 hours (longer makes it mushy).
Test kitchen note: We tested these recipes with several types of grass-fed beef as well as conventional beef (the two can be used interchangeably here). The fat percentage is not always shown on packages of grass-fed ground beef, especially when you’re buying from a local supplier. If you can, choose ground beef that is at least 90% lean. (We use 93%-lean in our analyses.)
So how does it taste? The EatingWell Test Kitchen did a blind taste test of conventional versus grass-fed beef. We found that when it comes to beef, taste and texture are a matter of personal preference. Our recommendation? Try your own taste test at home and see what you prefer.
Avoid overcooking your meat by following our easy preparation tips.
You can cook grass-fed ground beef and cuts, such as chuck, that are recommended for moist-heat cooking very much like you cook conventional beef. When cooking grass-fed steaks or roasts you need to make adjustments. Reduce the cooking temperature and take care not to overcook them. You may prefer grass-fed steak slightly rarer than conventional steak. Let the meat rest after cooking and remember that the internal temperature will increase by 5 to 10 degrees during resting. If you are marinating beef to tenderize it, allow at least 6 hours, but no more than 24 hours (longer makes it mushy).
Test kitchen note: We tested these recipes with several types of grass-fed beef as well as conventional beef (the two can be used interchangeably here). The fat percentage is not always shown on packages of grass-fed ground beef, especially when you’re buying from a local supplier. If you can, choose ground beef that is at least 90% lean. (We use 93%-lean in our analyses.)
So how does it taste? The EatingWell Test Kitchen did a blind taste test of conventional versus grass-fed beef. We found that when it comes to beef, taste and texture are a matter of personal preference. Our recommendation? Try your own taste test at home and see what you prefer.
