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One of the biggest challenges of marketing grass-fed beef is to educate my customers on cooking methods. Once the beef is out of my hands I have no control over how you treat it. Grass-finished beef is lower in fat and more flavorful but cooked improperly, it can be tough.<\/p>\n
The Grassfed Gourmet Cookbook<\/em>, by Shannon Hayes, helps a great deal with cooking grass-finished beef. It is very well written and helpful! I am not the greatest cook in the world, but I have been enormously successful with recipes from this cookbook.<\/p>\n In it she talks about 4 basic principles for cooking grass-fed meats:<\/p>\n Shannon Hayes explains that once you learn these basic principles, you can adapt any of your favorite recipes to accommodate grass-finished meat.<\/p>\n For hamburger patties, Shannon Hayes also suggests shaping 6 oz. of hamburger into a 4 1\/2″ “bowl”: 3\/4″ around the edges and 1\/2″ thick in the center. The patties will cook evenly and not turn out puffy or round. Cook hamburger to at least 140\u00b0.<\/p>\n I\u2019m not sure why we didn\u2019t know about sous vide cooking sooner! Recently we discovered how much easier it is to cook steaks, especially grassfed and finished ones! If you have trouble with steaks being too well done on the outside and too rare on the inside, this method is for you! Sous vide is a cooking method in which food is placed in a plastic pouch or glass jar and cooked slowly in a water bath at a precisely regulated temperature. We bought our sous vide cooker from Amazon.<\/p>\n Find our Sous Vide Steak recipe HERE<\/a>.<\/p>\n Roast are easier than you might image to cook. They make THE BEST shredded beef ever. You can also cook a bunch, freeze it and pull the meat out for meals later. EASY PEASY and SUPER tasty!<\/p>\n Here is a simple recipe from Eating on a Dime<\/em> by Carrie Barnard<\/p>\n YOU CAN THEN:<\/p>\n Carrie Barnard has some variation ideas as well:<\/p>\n Making shredded beef in the crockpot allows you to use it for many different meals. This is the perfect meal to cook once and eat twice!<\/p>\n If you are using leftover shredded beef for the week, make sure to store it in an airtight container. Place in the refrigerator and it will last about 3 to 4 days. You can also place it in a freezer zip lock bag and freeze it. The shredded beef will last 3 to 4 months if frozen properly.<\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_button button_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQzNyJ9fQ==@” button_text=”Find Recipes HERE” button_alignment=”center” _builder_version=”4.16″ _dynamic_attributes=”button_url” animation_style=”fade” global_colors_info=”{}” button_text_size__hover_enabled=”off” button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_text_color__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_border_width__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_border_color__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_border_radius__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_letter_spacing__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”off” button_two_letter_spacing__hover_enabled=”off” button_bg_color__hover_enabled=”off” button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”] Cooking Instructions & General Hints Tips from The Grassfed Gourmet Cookbook One of the biggest challenges of marketing grass-fed beef is to educate my customers on cooking methods. Once the beef is out of my hands I have no control over how you treat it. Grass-finished beef is lower in fat and […]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-439","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=439"}],"version-history":[{"count":4,"href":"http:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/439\/revisions"}],"predecessor-version":[{"id":1376,"href":"http:\/\/princessbeef.com\/index.php?rest_route=\/wp\/v2\/pages\/439\/revisions\/1376"}],"wp:attachment":[{"href":"http:\/\/princessbeef.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Sous Vide Cooking for Steaks<\/h3>\n
Simple Tips for Cooking Roasts<\/h3>\n
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Ready to try out some recipes? Click here!<\/a><\/h5>\n
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