Interesting Articles
Back to articles

Cooking Meats from Grass-Fed Livestock
An unfortunate misconception about grass-fed livestock is that their meat is too tough, too expensive and tastes different. Preparing grass-fed meats requires adjusting cooking times and temperatures, and using the right seasoning and marinades.

Grass-fed beef, especially, is leaner than commercial feedlot, grain-fed beef. The fats that are in it, however, are extremely healthy and beneficial. Compared with grain-fed beef, grass-fed beef has two to four times the amount of Omega 3 fatty acids and 100 fewer calories per serving.

To preserve this fat and flavor, cooking times need to be reduced by 30 to 50 percent. Cooking temperatures generally are reduced by 30 percent, as well. Carry-over cooking (the continuation of cooking that occurs after the meat has been removed from heat) also has a greater effect on grass-fed than on grain-fed because of the lower fat content.

The best way to cook a steak or chop (beef, lamb or pork) is to use kosher salt, cracked black pepper and extra virgin olive oil. For lamb, fresh rosemary, oregano, thyme and garlic make a simple marinade. Depending on the time of year, or the weather, the grill is always my recommendation for a steak. If grilling isn’t possible, a hot, nearly smoking cast iron skillet creates a beautiful sear on the meat. Using high heat creates a crust on the meat and also preserves the meat’s natural moisture. Using acid in a marinade is important with traditionally tougher cuts such as flank steak or flat iron steaks. The acid acts naturally to break down the enzymes in the meat.

For more details on cooking grass-fed, grass-finished meat, be sure to visit Mount Vernon Farm during the Farm Tour.

Mike Peterson, Chef & Farm Intern, Mount Vernon Farm

Back to articles