COOKING GRASSFED MEAT
1. Your biggest culprit for tough grassfed beef is overcooking. The beef is made for rare to medium cooking.
2. Since grassfed beef is extremely low in fat, coat with virgin olive oil or other light oil before cooking.
3. Marinating enhances the delicate flavor of grassfed beef. Take care to not over flavor the meat.
4. If you do not have time to marinate, coat with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue
5. Grassfed beef has high protein and low fat levels, therefore the beef will usually require 30% less cooking time. Remove beef from your heat source 8 to 10 degrees before it reaches desired temperature. 6. Grassfed beef cooks much faster than grainfed. Take care to cook at lower heats and do not overcook.
TOP TEN REASONS TO EAT GRASSFED MEAT
According to a 2009 study that was a joint effort between the USDA and researchers at Clemson University in South Carolina, grassfed beef is better for human health than grain fed beef in these top ten ways:
1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. Better ratio of omega-6 to 3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease
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