Cooking Tips for Grass-Fed Beef
Monica Reinagel, MS, LD/N, CNS
Because grass-fed beef and bison tend to be super lean, they can dry out and get tough more quickly than conventionally-produced meat. Because they’re also more expensive than conventional meat, you want to be extra sure that they don’t get ruined! Here are a few tips to ensure moist, flavorful results:
Use moist heat methods like braising: For roasts or tougher cuts, quickly sear the outside of the meat and then add a small amount of liquid (water, wine, or stock) and cover the pan. You can leave it at a low simmer on the stove or pop in a 350 degree oven until fork tender. (For extra flavor, add herbs and or chopped onions or other vegetables to the pan as well.)
Marinate before grilling or broiling: Marinate for 30 minutes using some olive oil to moisten the meat as well as some acid (vinegar, wine, or citrus) to tenderize it–along with any herbs or other seasonings you favor.
Grill at a lower heat: Don’t let the grill get too hot when cooking grass-fed beef. The meat will take slightly longer to cook but will stay more tender. Take care not to over-cook the meat.
Image courtesy of Shutterstock
About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.