|Our beef is dry-aged by a USDA certified meat processor. This method makes beef more tender and flavorful. The cooking process is slightly different to bring out the flavor of our dry-aged beef. Importantly, cook it slowly and at a lower temperature due to the low fat content. Below are a few tips. Click here to learn the benefits of the dry-aged process.|
Tips for Cooking Grassfed Beef
|Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil
for easy browning. The oil will also prevent the meat from drying out and sticking to the
|Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a
recipe that does not 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 grassfed beef. Either thaw in the refrigerator or, for quick thawing,
place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature
for no more than 30 minutes. Do not cook it cold straight from the refrigerator.|
|One way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic
zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object;
pound a few times. This will not only tenderize the meat, but will also incorporate the rub,
adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it. |
|Always pre-heat the oven, pan, or grill before cooking grassfed beef|
|Grassfed 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. |
|Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let
the juices redistribute.|
|Pan searing on the stove is an easy way to cook a grassfed steak. After you‘ve seared the
steak over high heat, turn the heat to low and add butter and garlic to the pan to finish
|When grilling, quickly sear the meat over high heat on each side and then reduce the heat to
medium or low to finish. Baste to add moisture.|
|Never use a fork to turn the beef. Always use tongs.|
|When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.
Reduce the roasting temperature by 50 degrees F.|
|© American Grassfed Association, 2011|
Dry-Aged vs Wet-Aged Beef
We take care to grow our beef with the best and most natural grass and hay. We want to make sure that quality, tenderness and flavor is passed to you by using the dry-aged process. The dry-aged idea has been used for many decades on family farms.
With the dry-aged process, the meat must be hung in climate-controlled coolers between 33 and 37 degrees Fahrenheit. This temperature range, humidity and ventilation must be strictly maintained. This aging process creates two benefits. First, it causes moisture to evaporate and creates a greater concentration of flavor. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
With the fast-paced society of today, most meat you buy from the grocery store is processed using the wet-aged process.
The wet-aged process is quicker but sacrifices meat flavor and tenderness. Wet-aged beef is typically aged in a vacuum-sealed bag.
It retains moisture and is sometimes injected with moisture. When you buy meat processed this way, you are also paying for more moisture weight than dry-aged beef.
|Richard & Lisa Glover
2702 Tryon Courthouse Rd
Bessemer City, NC 28016
|Brent & Andrea Scism
1100 Besstown Rd
Bessemer City, NC 28016
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