Tuesday, February 2, 2010 at 02:11PM
We get a lot of questions about how to cook grass-fed meats- especially beef.
The truth is that cooking grass-fed beef is entirely different. When we first began cooking our meats from the first wave of meats that came back from the processor, I was a little disappointed in the tenderness in the beef. Okay....really disappointed.
But, I was treating our wonderfully raised grass-fed grass-finished beef as I would corn-fed feedlot beef.
Once I figured out the cooking technique, I fell in love with our beef (and pork and chicken for that matter). The flavors are rich, the broths are thick, and the texture is just as it should be.
I found this article on Kelly the Kitchen Kop (wonderful site full of great info) to be extremely helpful with a lot of good information and tips on how to cook grass-fed beef.
Click on the link above to go to an amazing article chock full of cooking techniques. And then, be sure to subscribe to Kelly's blog. You'll be thrilled you did!