Grass-fed beef tastes meatier with less fat and more flavor. This is because grass-fed beef has less fat and marbling (which help keep the juices in the meat), the meat toughens much more rapidly and requires more careful cooking. This means it’s essential to rely on a thermometer rather than timing when roasting to ensure you don’t overcook the meat.
Choose spice rubs or marinades that are oil or herb-based, and plan to serve all fast-cooked cuts medium rare or rare. Watch braises and stews to make sure they cook at an extremely low temperature in order to break down the meat rather than toughen it, and allow the meat to rest for at least 15 minutes before carving. Such careful cooking guarantees complex and satisfying beefy flavors with good taste and texture.
Ground Meat: Either quickly sear ground meat on the outside to stay rare within, or cook slowly to a more advanced state of wellness.
Chuck: This section contains portions that can cook low and slow (such as pot roast), but also offers steaks (chuck steak) and cuts for the frying pan, grill or broiler. Conventionally, large amounts of chuck tend to be ground, which tenderizes the meat, but you can ask that chuck trim be left whole, set aside and labeled.
Brisket: Whether left whole or divided into two cuts, brisket is best slow-smoked or slowly braised in a flavorful liquid blend.
Shanks: Another great braising cut, shanks are worth cooking slowly, whether on or off the bone (on the bone offers more flavor). Shank meat may be ground if not specified as a separate cut.
Rib: Rib steaks are tender and can be cooked rapidly over high heat on the grill, in a grill pan or under the broiler. Rib roasts (on or off the bone) are for roasting. Roasts and steaks are both best served rare or medium rare.
Plate: The great cuts from the plate, such as short ribs, make for memorable braised dishes that require long, slow cooking.
Flank: Flank steak, with its open grain, is often marinated before pan-cooking or broiling. It’s cut across the grain, on the bias, to create tender slices. Other cuts from the flank include portions of the sirloin, which are cut into steaks, steak tips, and meat suitable for stuffing and rolling.
Short Loin: Great tender and flavorful steaks and roasts come from this section, including porterhouse, T-bone, tenderloin and strip loin. Cook to rare or medium rare, with or without spice rubs.
Sirloin: Tri-tip roasts and steaks, stewing beef from the ball tip, sirloin steaks and roasts, make up the offerings from this portion of the cow. Stews should always cook slowly with the lowest possible heat (in the oven or on the stovetop), while steaks can cook more rapidly over direct heat on the stovetop, grill or under the broiler.
Round: Divided into top, bottom, sirloin tip and eye of round, this portion of the cow offers a wide mix of steaks and oven roasts as well as stew meat and pot roasts. Some parts are tenderer than others, so they profit from different cooking methods and cutting patterns.
True grass-fed beef is free of antibiotics and hormone residues. The cattle move around — often changing pasture daily — fertilizing the landscape. This natural diet keeps the cows healthy, promotes an ecosystem that supports wildlife and grasses, and protects rural landscapes. Not surprisingly, 100 percent grass-fed beef is less likely to be contaminated by harmful E. coli 0157:H7 bacteria, or to contribute to the drug-resistant strains of E. coli that make our meat supply less safe.
Although the U.S. Department of Agriculture (USDA) published a regulation in 2007 devoted to rules for labeling “grass-fed” beef, lots of misleading and false marketing claims are still around. Be suspicious of the terms “pasture-raised” and “grass-fed, grain-finished.” Support producers whose meat is labeled “100 percent grass-fed beef.
Read more: http://www.motherearthnews.com/real-food/grass-fed-meat-zm0z12jjzkon.aspx?page=3#ixzz1wycJaIHt