So why eat grass-fed meat? Obviously there are many social, political and economic reasons that you can think about. From a nutritional standpoint, grass-fed meat has a greater level of vitamins and minerals than grain-fed meat. It has a better fatty acid profile where the omega 6 and the omega 3 ratio is closer to 1:1, which is ideal. So if it is better for you and it costs more, why doesn’t it always taste as good as grain-fed meat? Well, let’s go through some tips to help you rectify the situation.
1. Defrost your meat in the fridge and bring it to room temperature before cooking.
2. Add extra flavor from a marinade or rub. You can add your marinade up to 24 hours before cooking.
3. Pound your meat with a mallet or use a perforating tenderizer to soften it up.
4. Add some fat, like olive oil or butter, when cooking grass-fed meats as they are naturally extremely low in fat. This works when cooking your steaks on the stove top rather than the grill.
5. On the grill, sear the meat quickly on a high heat to seal in the juices, then move the meat to a cooler part of the grill or reduce the temperature.
6. If you are grilling lean burgers – add some fat as well, whether it is cheese, caramelized onions or roasted red peppers after you have flipped the burgers. You could also add an egg or two or some cheese to the meat when you form your patties.
7. Make sure not to overcook your meat, so it remains tender and doesn’t become tough. Grass-fed meat typically requires 30 – 40% less cooking time than grain-fed meat.
8. Try not to leave your meat unattended during cooking or thaw meat in your microwave as it will create tough spots.
9. Remember your meat continues to cook after it has been removed from the heat, so you want to stop cooking it just before the meat reaches your desired serving style (rare, medium, rare, medium etc.)