Grass-fed meats are naturally lower in fat than feed-lot and confinement meats. “LOW AND SLOW” is the key for cooking these meats. Too high heat can drive out the moisture and fat. Moist heat is best to achieve tenderness. A digital thermometer and a cookbook specializing in grass-fed meats are great tools. Dry heat, such as grilling, pan–frying or roasting should be used only on the most tender of cuts, should be cooked at a lower temperature on the grill, and are best rare or medium rare. Moist heat, such as braising, stewing and crockpot cookery is best for all other cuts. Grass-fed meats have flavor all their own, unlike “factory” meats, so simple herb rubs or just salt and pepper will enable you to enjoy the great flavor and learn just how “real” meats are supposed to taste! |
