Kezialain Cooking Tips

1. Overcooking tends to make grass-fed beef drier and less tender because the juices
evaporate. This beef is best cooked rare to medium rare. If you like medium to well done
beef, then cook at very low temperatures in a sauce to add moisture.

2. Since grass fed beef is low in fat, coating with virgin olive oil, or another light oil makes it
brown easier and prevents it from sticking.

3. You can tenderize any cut with a mallet, marinade or both.

4 To use a meat mallet, coat a thawed steak or roast with your choice of spices, herbs, salt
and pepper then cover with plastic wrap and pound a few times to break the connective
tissue. Any blunt edge will work if you don't have a mallet. Be gentle - don't flatten or puncture
the meat.

5. Stove top cooking works well with steaks and burgers, and gives you more temperature
control than a grill.

6. Grass-fed beef has high protein and low fat levels, so it requires 30% less time to cook than
grain-fed meat,

7. It's a good idea to cook grass-fed beef at least 50 degrees cooler than grain fed beef: 275
degrees or less for roasting, or the lowest heat setting in a crock pot. The cooking time will
probably be the same or slightly shorter than grain fed beef at the higher temperature.

8. A meat thermometer is the best way to know when the meat is done. You don't have to cut
into the meat to check it, which causes the loss of juice. For the same reason, use tongs
instead of a fork to turn the meat.

9. If you loosely tent the beef with aluminum foil and let it sit for 5 or 10 minutes after removing it
from heat, the juices have time to redistribute.

10. The meat will continue to cook when removed from heat. So you might want to stop
cooking a little before it is 'perfect' so it doesn't overcook.

11. Basting a roast will make it more tender and moist, and is essential if you want a juicy and
tender medium well to well done roast.

12. When grilling steaks, sear quickly over high heat on each side to seal in juices, then move
it to a cooler area on the grill, and keep a close eye on the meat thermometer.

13. Searing a roast on both sides before putting it in the oven will also seal the juices in while it
cooks for a moist, tender, tasty roast.