Written By Guest Writer Main course / Recipes Nov 10, 2011 Grass-fed/Finished Beef Cooking Guidelines & Recipe SHARE VIA: Facebook Twitter Pinterest“Grass-fed/Finished Beef Cooking Guidelines & Recipes~from Chef Bill JonesCourtesy of Bill Jones and Windhorse Farm Cooking Guidelines1) Grass-fed beef is usually leaner than traditionally raised beef:Use a lower cooking temperature than normal (300-325 F when roasting)Ideally cook to medium rare for steak cutsUse moist heating techniques like braisesCook to a slightly lower temperature than normal and allow the meat to rest at least 5-10 minutes before carving2) Here are the recommended temperatures for Grass-fed Beef. I would recommend cooking to 5 F less than traditional temperatures (shown in brackets). Meat will continue to cook about 5 degrees as it rests so I would also recommend you stop cooking at 5 F lower that the final desired temperature. A good instant meat thermometer will cost about $20 and is a great investment for the kitchen. Rare 135 F (140) Medium rare 140 F (145) Medium 155 F (160) Medium Well 160 F (165) Well done 165 F (170)3) Tenderizing is a good way to create a tender cut of meat. Marinating is a way to increase tenderness and add flavour to the beef. It will also make the meat cook quicker so you are advised to keep a good eye on the meat until you see how quickly it is cooking. Here is a good basic marinade for beef cuts:Braised Beef Short Ribs Serves 4This basic technique could be used with any stew cut of meat, add diced potatoes, carrots and celery to make a complete meal.▪ 1/4 cup (65 mL) flour▪ Salt and pepper to taste▪ 2 lbs (2 kg) beef short ribs▪ 2 Tbsp (30 mL) olive oil▪ 4 cups (1L) beef stock (or beer or wine)▪ 1 head garlic cut in half▪ 1 Tbsp (15 mL) fresh sage, chopped▪ 1 Tbsp (15 mL) tomato pasteIn a small mixing bowl, combine the flour, salt and pepper. Stir to mix.Add the ribs, one at a time, and coat with the flour mixture. Transfer to a hot skillet with the olive oil. Repeat with the remaining ribs. Turn frequently until all sides are browned. Reduce heat if they start to brown too quickly or smoke.Transfer to a roasting pan.Add the beef stock, garlic, sage and tomato paste. Cover tightly with tinfoil and place in the hot 350 F (180 C) oven for 2 hours.Remove from oven and allow to cool for 1 hour. Place in a storage container and refrigerate over night. Next day, remove fat from the surface of the stock.To serve, add ribs and bones to a large skillet. Bring to a boil, simmer and turn meat occasionally while the stock reduces. Check the seasoning and adjust with salt and pepper if necessary.Serve warm, with a little sauce spooned over the meat. Great over mashed potatoes or rice dishes. Deerholme Farm4830 Stelfox Rd,Duncan, BCwww.deerholme.com Windhorse Farm3900 Rowe RoadDuncan, BCwww.windhorseorganics.ca SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Main course / Recipes May 3, 2019 Homemade Pasta Lasagna noodles Ingredients 2 cups all-purpose flour or a combo of all-purpose and semolina 3 large eggs 1 tsp kosher salt 1 tsp olive oil On a clean ... Read More Main course / Recipes February 2, 2019 Fragrant Rice and Chicken Curry Recipe From the 2019 January | February Issue Serves 6-8 A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my ... Read More Main course / Recipes March 30, 2016 Swiss Chard “Cabbage” Rolls Swiss Chard is a cool weather plant. Though once established, it grows well in the garden and can produce year round. Come spring, Swiss Chard will ... Read More Comments are closed.