GRASS FED COOKING TIPS

Thanks, Anna, I just added your book suggestion to the post. Can you email me with a little more info on what it’s about, so I can add that too?

Thanks!

[Reply]

Thanks for the great scoop, Anna, and I’d love that recipe when you get a chance!

[Reply]

Hi Candace,
Sometimes I feel like I should try again with steaks, using the tips in these books, but other times I’m OK with not buying them, too, since they’re so much more money. It’s risky experimentation!

[Reply]

Thanks, Julie.

[Reply]

Here’s a grass fed beef question perhaps you or a reader could address.

One of our neighbors had researched and tried to raise grass fed beef commercially. He had to stop because in our very remote area there was just no market for his finished product. But here is what he claimed.

Many places sell grass fed beef. But much of it does not seem as moist as grain finished beef, does not have the marbling that provides the juicy tenderness. So people give up on using it.

But, when finished correctly, grass fed beef is just as tender and marbled as brain finished beef. According to this gentleman, it takes much longer (an extra 6 months to a year, I think he said) to finish the grass fed cattle. So most of it is sold too soon, before the fat can marble and tenderize the beef.

I am still searching for a local source for grass fed beef, so I am curious to hear from anyone who might be able to add to or counter this information.

Thanks, Mary

[Reply]

Mary,

It is too bad your neighbor’s business didn’t work out. He is correct on several of the points you shared.

Because grass-fed beef naturally contains less fat, in some instances it can be perceived as less juicy and/or tender. However, with careful management, there are several ways to prevent a bad eating experience.

First, the genetics of the animals play a role in the marbling and texture of the meat. Careful genetic selection can help lead to better meat. Second (your neighbor was right again), some people do rush to get grass-fed animals to market or processing, thus creating meat lacking natural flavor and tenderness. Grass-fed animals do finish much more slowly than grain-fed animals (anywhere from 6 to 12-month delay). It is important to give them the time they need to “finish” (reach market weight with an optimal amount of fat) correctly, because fat does impact flavor and tenderness. With well managed rotational grazing, grass-fed cattle can gain enough weight and develop enough fat to rival grain-fed animals, but it is at a slower rate. Finally, one of the most critical factors is aging of the meat. Aging dramatically improves the taste and texture by allowing for enzymatic breakdown of tough connective tissues. Unfortunately, many small farms process their beef in local lockers, which lack the cooler space necessary to age beef the right amount of time (or if they do have the space, they often make it cost-prohibitive for the farmer). Rushing the meat to market – whether it is processing the cattle too early or not allowing proper time for aging the meat – is one of two common causes of a negative experience when eating grass-fed beef. Overcooking is the other. Having a wonderful experience with grass-fed beef requires careful production by the farmer and careful preparation by the cook – but it is very worthwhile.

McKenzie @ US Wellness Meats

[Reply]

Mary,

There are two types of aging for beef – dry aging and wet aging. There are pros and cons for each method, and much debate over which method is best. Wet aging is done in a vacuum-sealed bag, allowing enzymes naturally occurring in the beef to break down connective tissue. Dry aging is accomplished by hanging primals (large sections of beef) in a cooler, exposed to air. Enzymes, gravity, and certain fungi (on the surface) break down connective tissue. With dry aging, weight is lost due to evaporation and some product is lost when the outer “crust,” including the fungi, must be trimmed off. Some say dry aging is better, citing concentration of flavor due to the evaporation. However, dry aging is more costly and also exposes the beef to potential spoilage if not done correctly. Dry aging works best with highly marbled beef with a large amount of fat cover (which is more common in grain-fed cattle). Both methods greatly improve the tenderness of beef, especially the steak cuts.

Here are some guidelines:

The absolute minimum aging should be 10 days. Ideally, local lockers and small plants should be able to age beef for 16-21 days. If you are lucky, or working with someone who uses a larger or professional beef processor, 21-28 days is the best range for aging beef. In general, longer aging is better. However, there is a point of no return in which beef will spoil. Fortunately, aging beef too long is seldom a problem – too little aging is a much more common problem in the beef industry. Both methods, wet and dry, are good – just make sure the farmer/butcher/company you buy beef from has experience with the method they are using!

McKenzie

[Reply]