1. The biggest culprit for tough grass finished beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
2. Since grass finished beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
3. Grass Finished beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from you heat source 10 degrees before it reaches the desired temperature.
4. Use a thermometer to test for doneness and watch the thermometer carefully. Since grass finished beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
5. Reduce the temperature of your grain finished beef recipes by 50 degrees, i.e., 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . Watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
6. Never use a microwave to thaw your grass finished beef. Either thaw your beef in the refrigerator or for quick thawing, place your vacuum sealed package in water for a few minutes.
7. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers .. . Roasted grass finished beef slices make great healthy luncheon meats with no additives or preservatives.