Cooking Grass-Fed Meat

Posted by Laura Paulisich on

Tips from NorthStar Bison:

Grass-fed meat is lean. Be careful not to dry the meat out by cooking too high or too long. Due to the low-fat nature of the grass-fed meat, it must be prepared differently from that of conventionally raised, fattier meats. It can be substituted for almost all beef recipes yet it is essential not to overcook. Overcooking lean meats leads to dryness. Oil marinades also can be used to prevent dryness.

Marinating grass-fed meats before grilling is optional and using tongs for turning keeps the juices in the steak. Steaks are best grilled rare to medium rare and burgers medium rare to medium well. Roasting loins and roasts: low temp. (200-225 degrees F) roasting. Season to taste. Roast at 200-250 degrees. (approximately 1 1/2 hours per pound of meat), let stand 15 minutes before carving.

Steaks: Rub steak with a little cooking oil or thinly coat bottom of pan. Sear in hot pan briefly and then turn heat on low until medium rare. Grilling: Grill steaks 4-6 inches above medium-hot coals (425 degrees) for the following times, depending on thickness:

1"  Rare: 6-8 minutes     Medium: 8-10 minutes (Sirloins and T-bones)

1.25" Rare: 8-10 min.     Medium: 10-12 minutes (Ribeyes & NY steaks)

2" Rare: 10-12 min.        Medium: 14-18 minutes (Tenderloins)

Grass-fed meat is a great source of omega 3s and CLAs. For more information visit www.northstarbison.com nutrition section.  

 


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