Top 10 Tips for Cooking Schenker's Grass-Fed Beef
 
1. The worst thing you can do to grass fed beef is overcook it. Lean grass-fed beef is perfect for rare to medium rare cooking. If you like a well done steak, then we suggest cooking it very a low temperature and/or in a sauce to add moisture. 

2. Since grass fed beef is extremely low in fat, brush with olive oil, or your favorite cooking oil for easy browning and a touch of flavor.  The oil also prevents the beef from drying out.  If you are going to pan fry your grass fed beef, we recommend using a well seasoned cast iron skillet or cast iron grilling pan.   Always pre-heat your oven, pan or grill before cooking grass fed beef.  A hot pan, oven or grill will help sear the juices in and create even more delicious flavor.  

3. Stove top cooking or pan cooking is great for a grass fed steak, especially when it is too cold to get your grill on. You have may have more control over the temperature you would on the grill. 

4. Like all steaks, Grass fed beef will continue to cook when it is removed from heat.  Make sure you remove your steak from the heat source 10 degrees before it reaches the temperature/doneness you want. Grass fed beef has high protein and low fat levels.  It usually requires 30% less cooking time. 

5. Never leave a good steak unattended.  Always use a meat thermometer and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfection to overcooked in mere seconds. 

6. Let the beef "rest" or sit covered 5 to 10 minutes after removing from heat to let the juices redistribute. 

7. Always use tongs to turn your beef!..  

8. Reduce the temperature of your traditional grain fed beef recipes by 50 degrees. The cooking time will still be the same or slightly less even at the lower temperature.  Don’t overcook your meat. The moisture from sauces will add tenderness when cooking your roast in the slow cooker or oven.  

9. Never use a microwave to thaw your grass fed beef. Thawing any cut of meat in a microwave is sure fire way to make the meat tough.  Either thaw your grass fed beef in the refrigerator or put your vacuum sealed package in water for a few minutes.  

10. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator and NEVER cook it straight from the freezer!  --Cooking steaks straight from the freezer will lead to a very ugly outcome for your beautiful steaks.

Bonus Tip: When preparing hamburgers on the grill, use caramelized onions, saut'eed mushrooms or roasted tomatoes and sweet bell peppers to add low fat moisture to the meat while cooking.  Our 1/3 lb. burgers are 95% lean, so some moisture is needed to compensate for the lack of fat.  Make sure you do not overcook your burgers.  Reduce the amount of cooking time by 30% vs. traditional grainfed, fatty beef.  If your burger is overcooked it will be dry.

You'll Need:

1-1/4 pounds Beef Fajita Strips or Sirloin Steak (cut into strips)

8 ounces uncooked angel hair pasta

1 to 2 tablespoons olive oil or non-hydrogenated lard

2 large cloves garlic, crushed

1/4 teaspoon sea salt

1/2 teaspoon cracked black pepper

1 tablespoon olive oil

8 ounces portabello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices

1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips

2 tablespoons thinly sliced fresh basil leaves

1/3 cup freshly grated Romano or Italian cheese blend

Directions:

Cook pasta according to package directions; drain. Keep warm. In wok or large cast iron skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.  In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.  Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.