Cooking Grass Finished Meats


Meat from grass-fed animals starts out just as tender as other meat, but it can become tough if you cook it the same way you cook meat from grain-fed animals. The reason grass based meat requires a special cooking technique is that it is so very lean. Fat serves as an insulator. When meat has little fat, heat is conducted more quickly and can toughen the protein.

To keep grass based meat tender, you need to cook it more slowly. If you're broiling a grass based steak, for example, place it father away from the heating element or coals and cook it for a longer period of time. Turn it frequently, but don't cook it too long! Even the most tender cut of meat will become dry and tough if you overdo it.