The flavor of grass-fed beef is great. What are some tricks to keeping it juicy?
Grass-fed beef come from animals that feed on pasture, which is their natural diet, rather than being fattened with grain. As a result, grass-fed beef has great flavor, but less fat, and therefore less buffer against drying out during cooking. There are several tricks to overcome the tendency to toughen and dry out. First, don’t cook the meat beyond medium. Aiming for medium or medium-rare doneness means the meat will be juicier and more tender. The exception to this rule is ground beef, which for safety reasons, should be cooked so the center is no redder than light pink. Second, use an instant-read thermometer to check the internal temperature. There’s less room for error with grass-fed meat than there is with fattier grain-fed meats. Finally, we often cook grass-fed beef at a lower temperature than usual. Because it’s leaner, grass-fed beef cooks faster. For quick-cooking thin cuts, such as steaks or chops, sear the meat on medium-high heat briefly to brown it, then drop the heat to
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