Beef Browning Suggestions
Suggestions for flavor enhancement and easy browning of natural beef:
- Coat grass-fed beef lightly with virgin olive oil or your favorite light oil/marinade.
- Remove the beef from your heat source 10 degrees before it reaches the desired temperature as grass-fed beef usually requires 30% less cooking time and will continue to cook when removed from the heat. For this reason, Use tongs to turn your beef to keep in natural juices.
- Reduce the temperature of your grain fed beef recipes by 25 degrees i.e. 325 or 300 degrees for roasting or at the lowest setting on your crock-pot. The cooking time will still be the same or slightly shorter even at a lower temperature. Again, do not overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
- Thaw beef fully before cooking. Cutting this corner is a common cause of poorly cooked beef. Either the beef turns out not cooked well enough or it dries out on the surface too much due to the extended cooking in order to get the inside cooked the way the family likes it. For food safety reasons the best practice is to thaw your beef in the refrigerator.
- Beef should be room temperature before cooking. Do not cook it cold straight from the refrigerator.
- Pre heat your oven, pan or grill before cooking pasture raised beef. When using the BBQ, turn down the flame a little. Take a little more time. You will be rewarded with juicy beef, not scorched on the outside.