5 Simple Rules for Cooking Free-Run, Grass-Fed Meat

  Posted:5 months ago

Grass-fed meat

Cooking grass-fed, free-run meat can be a little bit tricky but it’s worth it if you do it right. Grass-fed meat is healthier for you and it has a distinctive taste that many people love.

Here are 5 simple tips for cooking free-run, grass-fed meat:

1. Choose the Right Cooking Method

When cooking meat, you should choose your cooking method according to the relative tenderness of the cut.

For example, tender meat like sirloin and T-bone steaks are great for pan frying and barbecuing, whereas tougher cuts like chuck meat and roasts are better slow-cooked.

2. Sear

Searing or browning your meat at a high temperature before continuing with your chosen cooking method helps give the meat more flavor and seal in juices.

Sear all sides but don’t leave the meat on high heat for too long.

3. Lower Heat

Lowering the cooking temperature after searing makes sure that the meat doesn’t become tough and overcooked.

This is especially important with grass-fed meats because they are leaner and get tough faster than grain-fed meats.

4. Monitor the Meat’s Temperature

Overcooking grass-fed meat like steaks can ruin them easily. For best results, use a meat thermometer to closely monitor the temperature of your meat while it cooks.

5. Let it Rest

If you cut into your meat right after it is finished, you are likely to lose a lot of the juiciness in the process.

After cooking, let your meat sit for a few minutes so the juices are absorbed properly before consuming.

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