1. Your biggest culprit for tough grass-fed beef is overcooking. The beef is made for rare to medium cooking.
2. Since grass fed beef is extremely low in fat, coat with virgin olive oil. truffle oil or other favorite light oil.
3. We recommend marinating your beef before cooking, especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn’t mask the delicate flavor of grass-fed beef.
4. If you don’t have time to marinate, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue.
5. Stove top cooking is great for any type of steak...including grass-fed steak. You have more control over temperature.
6. Grass-fed beef has high protein and low fat levels, therefore the beef will usually require 30% less cooking time. Remove beef from your heat source 10 degrees before it reaches desired temperature.
For more information visit: http://www.csuchico.edu/agr/grsfdbef/recipes/cookingtips.html
• Higher in Vitamin A, and E.
• Higher in Beneficial Omega 3 fatty acids.
• Much higher in Conjugated Linoleic Acid (CLA) associated with lowering cancer risk.
• No Antibiotics or added Hormones.
• Lower in Fat and Calories.
• Our Cattle have a longer and dramatically better life than the beef animal in the feedlot.
All of our cattle are born and raised on our farm in northern San Luis Obispo County. The bulls are selected for grass finishing qualities and turned out with the cows so that the calves will be born in the spring when the grass and legumes are most abundant. The calves will receive no antibiotics or added hormones and are treated in a manner that emphasizes minimal stress (no electric hot shot or hot branding irons). The calves are weaned using only a fence to separate cows from calves. The calves are then moved to improved pastures and are rotated among pastures where they will remain for the next year and a half.
The rain-fed pastures are improved with legumes, such as vetch and clovers, along with annual and perennial grasses. Irrigated pastures are needed during the long, hot summer months and are planted to strawberry clover, alfalfa, trefoil, orchard grass, ryegrass, fescue and bermuda. The animals are then returned to the rain-fed pastures in the fall.
Nestled on rolling hills, the Keyes Valley sits northeast of Paso Robles, bordered by Monterrey County to its north. Since 1974 our family has farmed the Keyes Valley Ranch, starting our cattle program in 1981 and planting our first vineyards in 1988. A family operation to its core, Johansing Farms is managed by brothers Peter and Barney Johansing.
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