Beef Browning Suggestions
Tips and tricks for flavor enhancement and easy browning of natural beef:
- Coat grassfed beef lightly with virgin olive oil or your favorite light oil/marinade.
- Remove beef from heat source 10 degrees before it reaches the desired temperature. Grassfed beef usually requires 30% less cooking time and will continue to cook when removed from heat. Do not pierce meat when turning. Instead, use tongs to turn your beef so that natural juices are not lost.
- Oven temperatures should be reduced 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 compared to regular beef, even at lower temperature. Again, do not overcook your meat. Use moisture from sauces to add to meat tenderness when cooking your roast.
- Thaw beef fully before cooking. Cutting this corner is a common cause of poorly cooked beef. For food safety reasons the best practice is to thaw your beef in the refrigerator.
- Beef should be at room temperature before cooking. Do not cook it cold straight from the refrigerator.
- Preheat oven, pan or grill before cooking grassfed beef. When using the BBQ, turn down the flame a notch. Take a little more time. You will be rewarded with juicy, not scorched, beef.