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Wed January 12, 2011
Meat: Nationally, Locally
Cooking Grass-fed Beef
Grass fed beef requires about 30 percent less cooking time and retains its moisture if cooked at slightly lower temperatures.
First, briefly sear your steak over a high heat on the grill or in a cast iron pan. Then, reduce the heat to medium high. Use a meat thermometer for best results.
At 135 degrees Fahrenheit, the meat is rare. For medium rare to medium, you want a temperature between 145 and 155 degrees. Anything over 155 degrees is too much, and you will have sacrificed the steak's moisture and tenderness.
Once you remove the steak from the heat, it must rest for 8 to 10 minutes before slicing. If you cut into it right
away, those delicious juices will run right out.
More information can be found on the American Grass Fed Beef website.