PATURE PRIME Grass-fed Wagyu Beef is lower fat and higher in protein than regular beef. It’s become a popular option for good reason, but some people are still learning the best ways to cook this healthier beef. Here are some tips to get the most out of your Grass-Fed Wagyu Beef.

1. AVOID OVERCOOKING

Grass-fed beef is made for rare or medium rare cooking. If you like your beef well-done, cook at very low temperatures in a sauce to add moisture.

2. USE LIGHT COOKING OIL

Browning will be easier and flavor will be more rich if olive oil, truffle oil, or other light oil is used. (Of course, adding oil will also help prevent drying and sticking.)

3. MARINATE OR TENDERIZE 

 Coat your thawed cut with your favorite rub, place it refrigerator for 30 minutes up to overnight.  This method will also help infuse your grass-fed beef with the rub.  If you choose you may use a mechanical tenderizer such as the Jaccard.

Alternately, you may choose to marinate your beef before cooking. We recommend this method especially with lean cuts like NY Strip and Sirloin steak. Marinades using lemon, vinegar, wine, beer, or boubon are great choices for grass-fed beef. If you choose to use liquor or vinegar, use a bit less than you would with grain fed beef as grass-fed cooks more quickly.

4. USE LESS COOKING TIME

Grass-fed beef generally requires 30% less cooking time. Because it will continue cooking when removed from heat, remove the beef from the heat source 10 degrees before it reaches it’s desired temperature.

5. USE & WATCH A MEAT THERMOMETER CAREFULLY

 

6. LET BEEF REST

After cooking, let the beef rest lightly covered with an aluminum foil “tent” in a warm place for 5-15 minutes (depending on size of cut) – this will allow the juices to redistribute.

7. USE TONGS FOR TURNING

Stabbing at your grass fed beef with a fork during cooking will release those tasty juices, make sure to use tongs.

8. REDUCE COOKING TIMES

• reduce roasting temperatures by 50 degrees
• cook at the lowest heat setting in a slow cooker (cooking time will be the same or shorter at the lower temp)

        9. NEVER THAW IN MICROWAVE

Either thaw in the fridge or place a package of meat in cool water

10. BRING BEEF TO ROOM TEMP PRIOR TO COOKING

 

11. PRE-HEAT YOUR COOKING SOURCE (oven, grill, skillet)

 

12. GRILLING GRASS FED BEEF

Sear the meat quickly over high heat on each side to seal in juices, then reduce heat to medium or low to finish the process.

Baste throughout grilling to add moisture.

When grilling burgers use caramelized onions, olives, or roasted peppers to add moisture to the meat while cooking. Some moisture is necessary to compensate for lack of fat.

13. ROASTING GRASS FED BEEF

Sear the meat first when roasting as well, then place in a pre-heated oven. Save leftovers for healthy lunch meat!

 

Remember, grass-fed beef requires about 30% less cooking time than grain fed.  Your meat thermometer is your BEST FRIEND…contest coming soon to win one!!