Summer is here. As families get back together after so long apart, we know you’re going to want to go all out for your cookouts this summer. Get the grill ready and prep your fireworks. In today’s blog, we’re going to share some best practices for grilling grass-fed beef to get you ready for that cookout. Impress your friends and neighbors with these tips and tricks; check out our blog for more delicious recipes.
While each recipe will have its own specific instructions, there are some universal things you should look out for when cooking grass-fed beef. It’s different than the conventional variety you might buy at the grocery store, so it’s important not to overcook it.
When beginning your preparation, don’t thaw the meat in the microwave. Allow it to thaw in the refrigerator, then let it sit on the counter before cooking. Don’t cook it straight from the fridge.
You can tenderize your meat before cooking with a mallet to inject tiny holes into the meat. Another option is to apply a rub, seal in a plastic bag and use a mallet or rolling pin to tenderize the meat. Tenderizing breaks down the tough connective tissue in the meat and allows more flavor to absorb.
Always preheat your cooking surface before adding your grass-fed beef, and be careful not to overcook. Grass-fed beef is best enjoyed at rare to medium-rare temperatures and can go from perfectly cooked to overcooked in less than a minute.
Since grass-fed beef is low in fat, coat the meat with olive oil for easy browning. Sear at a high temperature on both sides before allowing the meat to continue cooking at a low temperature. Baste or add a marinade or butter and garlic to moisten. Let the beef rest before enjoying to allow the juices to redistribute. Interested in picnicking with your group at our ranch? Check it out here.
We know these helpful tips will make your barbecue stand out from the rest. The only thing that’s missing now is the beef! Get your own grass-fed beef from Dark Hammock Legacy Ranch.