Shawn and Carla are the owners of Windy Creek Farm producing grass fed beef for sale in BC

150 Mile House
British Columbia
Canada



250.296.3256

Recommendations For Cooking Windy Creek Grass Fed Beef

 

  • Grass fed beef is ideal at rare to medium-rare temperatures. If you prefer meat well-done, cook it at a low temperature using olive oil or a sauce to add moisture.  You may like to use a slow cooker for well-done roasts.
  • Because grass fed beef is low in fat it helps to coat it with extra virgin olive oil to prevent the meat from drying out while roasting.
  • Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
  • Never use a microwave to thaw your grass fed beef.  It is recommended that you always thaw meat in the refrigerator.  Always allow the beef to reach room temperature before cooking.
  • You may wish to tenderize tougher cuts of beef.  Never use needle type tenderizers as they can introduce bacteria to the interior of the beef.  Temperatures in the interior of the meat may not reach sufficient temperature to kill common bacteria.  A good old meat tenderizing hammer is sufficient.
  • Always preheat the oven, pan, or grill before cooking grass fed beef.
  • Grass fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
  • Never use a fork to turn the beef. Always use tongs.
  • Before roasting our beef, thoroughly sear the beef first to lock in the juices and then place it in a pre-heated oven. Roasting temperatures for our beef should be about 10° C (50° F) lower than normal.
  • When making burgers from our ground beef, add onions and garlic to help maintain moisture content and add flavour.
  • Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.