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General Cooking Tips for Enjoying BNB - 100% Grass Fed Beef |
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We think Wendell Barry in “The Pleasures of Eating” sums up our view:
“ ...the thought of good pasture and of the calf contentedly grazing favors the steak...
you eat with understanding and gratitude. A significant part of the pleasure of eating is
in one’s accurate consciousness of the lives and the world from which food comes.”...
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GENERAL COOKING TIPS FOR ENJOYING BNB GRASS FED BEEF
Congratulations on your choice of Brandon Natural Beef! Our grass fed beef is naturally more flavorful and leaner than corn fed beef and needs a few special considerations when using. Follow my guidelines cooking to insure that your experience with Brandon Natural Beef is a tasty and tender one.
- Chef Deborah Dal Fovo
1. Invest in a Digital or standard meat thermometer. This is an invaluable tool for cooking grass fed meat
xxxto the proper temperature. (They are great for cooking all meats.)
2. Bring meat to room temperature before cooking. Remove steaks from the refrigerator 1 hour before
xxxcooking. You want your meat at room temperature. Tenderloin and Rib Roasts should be removed 1.5-2 xxxhours in advance.
3. Remove excess surface moisture before cooking. There will be moisture around your beef. Pat meat dry xxxwith kitchen toweling as damp meat will not brown properly.
4. Salt meat just before it hits the heat. Salting too early will draw out moisture to the surface, leaving the
xxxbeef dry and tough.
5. Always sear meat to seal in goodness and maintain tenderness. Use a little extra virgin olive oil to
xxxprevent sticking and create a nicely browned crust.
6. Use tongs or a spatula to turn meat instead of a fork to avoid piercing the seared crust and allowing
xxxprecious juices to escape.
7. Take care to not overcook. Grass fed beef is leaner and requires 30% less cooking time than corn fed
xxxbeef. Carefully monitor your grass fed beef to avoid overcooking.
8. Test for doneness. While restaurant chefs use the touch method to determine meat doneness, the sure xxxfire way to success is with a meat thermometer. Whether a digital or dial version, insert the point into the xxxcenter of the meat away from bone and use these ranges to determine your desired doneness:
xxx120- 130°F rare, 130-135°F medium- rare, 140-145°F medium, 150-155°F medium-well. I highly
xxxrecommend cooking your grass fed steaks to no higher that 145°F as they are best enjoyed rare
xxxto medium-rare. Keep in mind that the internal cooking temperatures continue to rise 5 to 10 degrees
xxxdue to residual cooking as the meat rests. Taking this into consideration when you test the temperature xxxwill insure a perfect end result!
9. Let meat rest after cooking. Either turn off oven and leave door open or transfer the meat to a plate or
xxxcutting board, tent loosely with aluminum foil. Let rest for 5 to 15 minutes before slicing, depending on
xxxthe thickness. This allows the meat to relax and natural juices to redistribute uniformly.
Deborah Dal Fovo - www.deborahdalfovo.com - all rights reserved |
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