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Cooking at Home

Angus Association Beef Chart

In our experience, the business of treating grass-fed beef so differently in the kitchen from grain-finished is a bit of a myth.

For the most part, the stories you may have heard about grass-fed beef being tough are a testament to variable grassland management. If an animal isn't eating well when it's harvested, it won't taste good. Grain finishing is a way of using dry corn (very starchy - like a diet of candy) to ensure consistency. It's hard on the animals, and it's hard on the nutritional composition of the meat. We don't use grain, and that means we watch the grass very carefully.

That said, grass-fed beef does tend to be leaner than grain-fed, because it hasn't developed the thick coat of subcutaneous fat that a starchy diet engenders. It also tends to be more variable, because grass conditions do vary. Here, good grass, a temperate climate, and seasonal fog and sunshine do translate to good nutrition.

Cooking grass-fed beef well calls for three simple things - not so far afield from traditional beef or game cooking:

  • Cook it Rare: No need to go for well done and slather with sauces... this beef has luscious flavor all on its own. Cook it rare, with just a bit of sea salt and fresh-ground pepper. Cast iron pans are sublime - sear it on the stovetop and finish in oven or broiler.
  • Steaks: Consider the BBQ, grill, or even better, mesquite BBQ to seal in juices and add smoky magic. Indirect heat on the BBQ goes beyond steaks and burgers to slow-cooked roasts with spice rubs over mesquite...miraculous.
  • Stews: The Crock Pot is your friend. Stew short ribs, stew meat, and roasts with onions, garlic, potatoes, veggies, and seaweed for a magically nourishing dinner in a bowl.
Get outside the teflon pan - you'll be glad you did.

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