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Cooking Tips

Not sure about how to prepare pastured beef for your favorite meal? Read a few of our simple tips and tricks or just send us a quick email: steak@gourmetpasturebeef.com

Many of our first time customers assume grass-fed beef cooks the same as the 'grocery store' beef they are used to. But this isn't the case.

Because the fat in grass-fed beef is much leaner, using the tips on this page will help ensure a pleasurable cooking experience for you and your family or friends.

COMMON MISTAKES

  • using the microwave to thaw frozen cuts
  • overcooking (see table below)
  • using high, fast heat
TEMPERATURE GUIDELINES
Rare - 120 degrees
Medium rare - 125 degrees
Medium - 130 degrees

Medium well - 135 degrees
Well done - 140 degrees

COOKING
Dry aged, grass-fed beef will cook faster; so low and slow is the rule.
  • when possible, bring your beef to room temperature before cooking
  • sear then cook low and slow
  • always use tongs to turn your beef (keeps your beef juicy)
  • remove from heat 10 degrees before desired doneness
  • let residual heat finish cooking
  • allowing meat to rest before cutting will make your beef more moist (8-10 min)

DRY AGING

A technique in which sides of beef are cooled in a climate controlled room for up to 28 days. During it's stay in the cold, natural enzymes break the meat down, making it more tender. At the same time, the flavor develops, becoming richer and more intense.

Why is commercial beef not dry aged?
Packing houses don't want to store the beef during the aging process, and once in the meat case, grocery stores make more profit selling you the water that the dry aging process removes. This adds to the weight, so a greater profit is made and it lengthens cooking times; causing the meat to shrink while cooking.

BUYING FROZEN vs FRESH
Does freezing a steak affect the taste?
Extensive research by Oklahoma State University and Kansas State University indicates that flash freezing beef preserves the flavor, and in fact, even the most discriminating chef could not tell the difference.

BEEF CUTS

Did you know that beef is divided into sections called primal cuts?
From these large areas, our butcher makes smaller portions suitable for individual or family-sized use.

Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled or grilled. With these details in mind, we have prepared the following information for you to use as a guide when selecting and preparing Gourmet Pasture Beef cuts.

Download a detailed, printable, PDF retail beef cuts chart.

Chuck

Meat is basically muscle, and the chuck happens to be a heavily exercised area on the animal. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

  • Flat Iron - a relatively new cut that is ideal for main dishes. The Flat Iron is well marbled, tender and
    juicy. The Flat Iron is second in tenderness only to the tenderloin (filet).
  • Chuck Roast - lies next to the ribs; more tender and flavorful than most roasts making it an excellent choice for Sunday dinner.
  • Arm Roast - this bone-in roast is one of the most popular pot roasts. This cut is leaner than the Chuck.
Rib

Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, smoked or grilled.

  • Ribeye Steak - cut from the rib section, these tender steaks are well marbled and are the best tasting grilling steaks you can buy. One of the most tender and flavorful beef cuts.
  • Short Ribs - beef ribs contain the rib meat that is extremely tender wrapped around the rib bones.
Short Loin

This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.

  • Tenderloin (Filet Mignon, Chateaubriand) - the Filet is the most tender cut of beef. It is lean with a fine buttery texture and mild yet succulent flavor. Fork tender, setting the standard for tenderness and taste.
  • Strip Steak (NY Strip Steak, Kansas City Strip) - the Strip Steak is lean and tender. A robust steak, famous for its classic beef flavor. Often the choice of the "Urban Cowboy".
Sirloin

These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

  • Sirloin Steaks - these steaks are available in a variety of boneless and bone-in steaks.
  • Tri-Tip Roast - a lean cut with a grain that runs in three directions, hence the name.