Better Beef

(Page 10 of 10)

October/November 2005
 
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IN THE KITCHEN

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Proper cooking and, when necessary, thawing of high-quality grass-finished meat is important if you want tender eating.

If your meat is frozen, be sure to use it in a timely fashion and always thaw it slowly when you are ready to cook.

Because grass-finished meat is low in fat, it needs to be cooked with one eye on the clock. The leanness makes it vulnerable to drying out as it cooks, so the trick is not to overcook it.

Careful attention will give you tender meat with more “character of flavor” than any feedlot beef on the market.

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