12 Tips for Cooking
Grass Fed Dry Aged Beef
1) This beef is best when cooked rare to medium rare.
2) Grass fed beef has high protein levels meaning that the beef will cook 30% faster than traditional grocery store beef.
3) Use a meat thermometer to check doneness. (115°F to 120°F for rare, 125°F to 130°F for medium, ground to 160°F)
4) It is important to completely thaw your meat and bring it to room temperature before cooking.
5) Never use a microwave to thaw your beef.
6) Coat your beef with light oil for easy browning and to prevent drying.
7) For steak cuts, sear on both sides and then turn the heat down to finish cooking.
8) Reduce the oven temperature for roasts by at least 50 degrees lower than you would with a store bought roast. The cooking time will be slightly longer at the lower temperature but he results are well worth it.
8) Remove any roasts cuts from the heat 10 degrees prior to reaching the desired temperature as the meat temperature rises as it continues to cook while it rests.
9) Use the thermometer instead of a specific time to determine when the beef is done. Heating the meat slowly helps to reduce the shrinking, which causes chewy beef.
10) When grilling, searing the meat quickly on high heat to seal in the natural juices.
11) Reduce the heat to medium low and finish the cooking process again using the thermometer to determine when it is done. Basting can add moisture and flavors.
12) Let meat rest for a couple of minutes before serving.
2) Grass fed beef has high protein levels meaning that the beef will cook 30% faster than traditional grocery store beef.
3) Use a meat thermometer to check doneness. (115°F to 120°F for rare, 125°F to 130°F for medium, ground to 160°F)
4) It is important to completely thaw your meat and bring it to room temperature before cooking.
5) Never use a microwave to thaw your beef.
6) Coat your beef with light oil for easy browning and to prevent drying.
7) For steak cuts, sear on both sides and then turn the heat down to finish cooking.
8) Reduce the oven temperature for roasts by at least 50 degrees lower than you would with a store bought roast. The cooking time will be slightly longer at the lower temperature but he results are well worth it.
8) Remove any roasts cuts from the heat 10 degrees prior to reaching the desired temperature as the meat temperature rises as it continues to cook while it rests.
9) Use the thermometer instead of a specific time to determine when the beef is done. Heating the meat slowly helps to reduce the shrinking, which causes chewy beef.
10) When grilling, searing the meat quickly on high heat to seal in the natural juices.
11) Reduce the heat to medium low and finish the cooking process again using the thermometer to determine when it is done. Basting can add moisture and flavors.
12) Let meat rest for a couple of minutes before serving.