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Grass-fed meat and the hunter-gatherer
Because grass-fed beef is leaner than grain-fed, it doesn't have a lot of spare fat to keep it clammy when cooked too long or at temperatures that are too high. Beef with masses of fat is more forgiving of shoddy cooking, but grass-fed cuts need some more attention and care.
So , rule nr 1: don't overcook. Grass-fed meat needs about 30 percent less cooking time than commonest beef and is best if cooked medium-rare to medium, or it's going to be too tough. Keep an eye fixed on the internal temperature. Just stick a meat thermometer where the steak is thickest. (You'll be able to find a thermometer in most kitchen supply stores for a couple of dollars.) If the thermometer registers around 135F, it suggests the meat is still rare. You want a temperature between 145F and 155F for medium-rare to medium. Anything above that's too much, and your steak will lose its moisture and sensitiveness.
If you do not have a thermometer and do not particularly care about a picture-perfect piece of meat, it's usually possible to cut a slit in a bottom corner of your steak and check for doneness.
And if you just can't bring yourself to eat medium-rare protein and like your steak well-done, when using grass-fed meat you might want to select a cooking system that employs lots of moisture to keep the meat tender.
As a rule, always let any kind of protein rest for 8 to 10 minutes after taking it out of the heat. This'll help redistribute the juices inside the meat before serving. In particular, when you are intending to serve the protein in pieces, don't cut into it right away because the juices will immediately spill out, resulting in a drier texture. For a similar reason, always turn your protein with tongs rather than a fork when cooking it. Deliciously precious juices will be lost if you poke the meat.
So , rule nr 1: don't overcook. Grass-fed meat needs about 30 percent less cooking time than commonest beef and is best if cooked medium-rare to medium, or it's going to be too tough. Keep an eye fixed on the internal temperature. Just stick a meat thermometer where the steak is thickest. (You'll be able to find a thermometer in most kitchen supply stores for a couple of dollars.) If the thermometer registers around 135F, it suggests the meat is still rare. You want a temperature between 145F and 155F for medium-rare to medium. Anything above that's too much, and your steak will lose its moisture and sensitiveness.
If you do not have a thermometer and do not particularly care about a picture-perfect piece of meat, it's usually possible to cut a slit in a bottom corner of your steak and check for doneness.
And if you just can't bring yourself to eat medium-rare protein and like your steak well-done, when using grass-fed meat you might want to select a cooking system that employs lots of moisture to keep the meat tender.
As a rule, always let any kind of protein rest for 8 to 10 minutes after taking it out of the heat. This'll help redistribute the juices inside the meat before serving. In particular, when you are intending to serve the protein in pieces, don't cut into it right away because the juices will immediately spill out, resulting in a drier texture. For a similar reason, always turn your protein with tongs rather than a fork when cooking it. Deliciously precious juices will be lost if you poke the meat.
About the Author:
Ziggy Ramone is on paleo diet and wants to publish his first paleo diet cookbook and has following paleo food list.