Grass-fed beef is delicious and nutritious, but these steaks may require a little more preparation than conventional beef. Since grass-fed cows are raised completely in pasture, they get a lot more exercise than cows living in feedlots. This results in a much healthier cow and final product, but all this walking and exercise also develops a lean, strong muscle structure in the cow. This meat needs some extra tenderization prior to cooking to result in a texture that you’ll love. Learn how in today’s blog, and visit our website for recipes.
Physical Tenderization – For tougher cuts like chuck steak, you may want to use a physical method to tenderize the meat. One option is a mechanical bladed meat tenderizer that pierces the meat with tiny needles, allowing space for marinade and seasoning to seep in. A meat mallet works in a similar way, breaking down those tough muscle fibers so the marinade can penetrate deeper. Remember to still let the meat come to room temperature before cooking for best results.
Marinating – This is another great option that uses enzymes to break down those tough muscle fibers. Perfect for cuts like skirt and flank steak or a London Broil, this method adds flavor and tenderization simultaneously. Use acidic ingredients in your marinades like lemon juice, vinegar or buttermilk to take advantage of those tenderizing enzymes.
Salt – Even if you’re not marinating, don’t skip the salt. Salting the meat creates a natural brine, which helps draw out the great flavors and moisture already in the meat (created even more unique with grass-fed beef). Feel free to combine the salt with your rub or spices of choice. Some favorites for grass-fed beef are mustard powder, cayenne, cumin and smoked paprika. You can salt up to 24 hours in advance.
Follow these tenderization tips, combined with great grass-fed beef cooking methods and recipes, and you’ll be sure to have a delicious meal. Visit our website to get your grass-fed beef today.