Shadow Mountain Farm
Cooking Information
Cooking Grassfed Beef
Highland cattle are slow maturing, making their meat flavorful and succulent. Our herd is raised on wide open pastures of mixed native grasses, clover and fescue. Free flowing streams provide their water. They are all pasture grazed, and harvested humanely only after two years of age to allow for full flavor development.
The common claim for pasture grazed compared to grain-fed beef is that pasture grazed is leaner. That is not always the case. The real difference is that because a pasture grazed cow has a more active life, there is true muscle integrity in the meat. This does not mean that pasture grazed steaks are less tender; on the contrary, worked more gently, pasture grazed beef is wonderfully tender.
When cooking, the goal is to achieve a delicious sear that creates a pleasant light crust on the exterior, and then allow it to finish cooking at a much lower temperature, thus allowing the naturally occurring sugars to caramelize on the surface while protecting those muscle fibers from contracting too quickly. Tough pasture grazed steak results from over exposure to high heat.
Here are some charts showing the cuts of meat you may choose and tips for preparation:
Beef Made Easy: (Retail Beef Cuts and Recommended Cooking Methods)
Beef Chart: (Retail Beef Cuts...From the Farm to the Dinner Table)
Cooking the Best Steak: (Cooking Recipes)
Tips For Cooking Grass Fed Beef: (Adapted From American Grass Fed Beef Association)
Grass Fed Steak Grilling Chart: (Adapted From www.kansascitysteaks.com)