What makes grass-fed beef different and tips for cooking it.
What's the deal with grass-fed beef labels?
Nowadays, the labels on meats are simultaneously more confusing, misleading and important than ever. Back in the day all meat was natural, regardless of labels and certifications. However, as big business corporations (which are subsidized by the government) have taken over the food industry, the focus has shifted to producing as much food for as cheap as possible, rather than producing sustainable quality products. Most meats you find in the supermarkets today are pumped full of antibiotics and colorants to counteract the decline in health of the animals and quality of the meats due to their diet of GMO corn, soy and grains. To distinguish that common line of meat from smaller farms or more ethical companies, specific food labels were created.
As I'm sure almost all of you have encountered, there are more than a dozen labels that can be placed on meat items, making it nearly impossible to choose what is best for you. That is why I am going to break down some of the most commonly used:
Understandably, having to remember and sort through all of this is extremely overwhelming, but in general anything that is 100% grass-fed and USDA organic is a safe bet, even better if it is pasture raised on a regenerative farm. To be even safer, buying your meat from a local farm is best. By doing so you are also voting with your dollars and helping create a push for safer, healthier meat for all.
At Old Crow Ranch we purchase yearling Hereford and Hereford/Angus cross calves from other Maine farmers. We are 100% grass-fed, pasture-based operation, and we practice rotational grazing in which our beefies always have access to fresh grass and forage. From those same fields we put up our own hay and haylage for winter feeding.
How is 100% grass-fed beef different?
Since Old Crow Ranch follows regenerative farming techniques, our cattle have a diet and lifestyle that more closely mimics primal behavior. This results in a leaner cut of beef than the average. Grass fed beef also tends to have a higher nutrition content as their diet is absent of GMO feed. Lastly, and arguably most importantly, the cattle are raised humanly and they happily live, following a more natural life cycle.
Cooking 100% grass-fed beef?
Because grass-fed beef is much leaner there are a few differences in how you should be cooking it compared to the average meats you'd buy from the store. The Sinisi family loves cast iron, and if we aren't grilling, that's what we'll be using, but any pan works. So here are our tips and tricks:
In general, it is important to keep in mind that grass fed beef will generally cook faster
Grass-fed beef is ideally served at medium-rare
As it is lower in fat be sure to add a little bit of tallow, butter or oil
A trick we often use for our ribeye, or fattier cuts is to render the fat side first and then cook the steak in its own fat
When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven
When cooking on the stove, quickly pan sear both sides, then turn down the heat and add some type of fat to cook to your desired doneness.
When grilling, sear both sides first before lowering the temperature to finish (baste to add moisture)
After cooking, allow meat to rest for 8-10 minutes to prevent juice loss
The OCR meats come cryo-sealed and frozen, making it easy for fast thawing. Here are our tips for defrosting our meats:
Never cook frozen (our previous butcher would argue this point, saying it allowed the steaks to retain their moisture we invite you to try it both ways and report back!)
If time allows, move frozen meat to the fridge the day before intended use
If short on time, place sealed meat in a bowl of water (slightly below room temp). It should be ready in about 45 minutes. You can replace the water as needed.
Don't cook the meat straight from the fridge, let it first get to room temp (at least 30 minutes)
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