Grass Fed and Finished Beef Bottom Round Flat Beef Chunks

Cooking Tips

Nosotros desire your meat to taste the way Grandma use to make information technology! Here are a few helpful tips from The Lutz Family.

Beef

Thawing

Don't apply a microwave to thaw your grass fed beef (it tends to cook the edges of your beefiness earlier the eye is fully thawed). Either thaw your beef in the refrigerator, or for quick thawing identify your vacuum sealed parcel in h2o for a few minutes.  For more specific teaching, please view the USDA Food Safety Data.

• Bring To Room Temperature – Bring your grassfed meat to room temperature before cooking.

• Pre-Heat Your Pan/Grill – Always pre-heat your oven, pan or grill earlier cooking grassfed beefiness.

• Oil It – Since grassfinished beef is extremely low in fatty, glaze with virgin olive oil or a favorite lite oil for flavor enhancement and easy browning. The oil volition also prevent drying and sticking.

• Employ Tongs – Never utilize a fork to turn your beefiness . . . precious juices will be lost. Always use tongs.

• Don't Overcook! Use a Meat Thermometer – The main reason for tough grassfed beef is overcooking. This beef is made for rare to medium rare cooking! If you lot like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.

• Permit information technology Rest! - With grassed beef you are relying on the juices, not the fat to proceed your meat moist… letting it residual for five-10 minutes (uncovered - do not tent with foil!) will allow the juices to redistribute and make your meat even more moist and flavorful!

• To prevent overcooking, use a practiced meat thermometer and mensurate the temperature in the thickest part of the meat. Sentinel the thermometer carefully since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.

• Grassfinished beef has high poly peptide and low fat levels. The beefiness usually volition require less cooking fourth dimension and will continue to cook when removed from rut. For this reason, remove the beef from your heat source when information technology reaches the desired temperature (below).

• Rare – 120 degrees Medium rare – 125 degrees Medium – 130 degrees Medium well – 135 degrees Well – 140 degrees

premium steaks

We practise non recommend marinating premium steaks like NY Strip, Tenderloin, Ribeye, Porterhouse, T-bone or Flat Iron. Marinating these steaks tends to make them mushy. Sirloin, Sirloin-Tip and Flank Steaks can be marinated, but ordinarily for no more 1 hour. These steaks are best grilled or pan-seared in a hot skillet with but table salt & pepper, or a rub (we dearest McCormick'southward Montreal Steak Seasoning). Go your cast iron skillet or grill HOT, add a picayune olive oil to the skillet just earlier calculation the steaks. Sear both sides, and then turn the heat down to melt the steak only until rare (120 degrees at middle of steak). Remove steak from pan and allow residual x minutes. Obviously, if yous like your steak cooked to medium or medium well, use the temperature nautical chart in the side by side cavalcade.

Rare Roasts

For premium roasts like Tiptop Round, Sirloin, Sirloin-Tip and Prime Rib roasts... When roasting, sear the beef first to lock in the juices. Alternately, rub the roast with olive oil and put information technology in a pre-heated 425 degree oven for fifteen minutes. Then REDUCE the temperature to 350 degrees and cook until the meat registers 120 degrees in the heart of the roast. Remove the roast from the oven and allow it rest for 15 - 20 minutes. Use the pan juices to make a yorkshire pudding, sauce or Au Jus. Again . . . watch your meat thermometer and don't overcook your meat.

Allow It Rest

Whether roasting or grilling, allow the beef sitfor 8 to 10 minutes for steaks and xv-twenty minutes for roasts later removing from heat to permit the juices redistribute.

Marinating "Economy" Steaks

Nosotros recommend marinating steaks that are less tender like: chuck steak, london broil, eye of circular steaks, brim, flap, and hangar steaks. (Skirt, flap and hangar are first-class to slice thinly for fajitas subsequently grilling.) For safe handling, always marinate in the fridge. To tenderize these cuts, allow at to the lowest degree half-dozen hours, but no more than than 24 hours (longer makes it mushy). Any favorite marinade volition practise, but our favorite is Good Seasons Italian Salad Dressing packets that you mix yourself with Balsamic or Apple Cider Vinegar. Once you've marinated the steaks, - go a grill or cast iron skillet HOT and just earlier adding the steaks, coat the skillet with olive oil, sear the outside of the steaks, then turn the heat down to melt the steak only until rare (120 degrees at middle of steak). Remove steak from pan and permit rest x minutes.  If yous exercise not have time to marinate just coat your thawed steak with your favorite rub, identify on a solid surface, cover with plastic and pound your steak a few times to pause down the connective tissue. As an added benefit your favorite rub volition exist pushed into your grass fed beef.  Don't get overboard and flatten your beef unless your recipe calls for it. If y'all don't have a meat mallet, utilise a rolling pin or whatever you feel is prophylactic and convenient.

Braising and Pot Roasts

For traditional "pot" roasts like Bottom roasts, Briskets, Chuck roasts, Eye of Round roasts or shoulder roasts, only follow your favorite recipe that will use wet from sauces and wearisome cooking to add together to the tenderness when cooking your roast. Try brining your own brisket for Corned Beef!

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Source: https://www.lutzfamilyfarms.com/cooking-tips

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