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BTD Forums  /  Cook Right 4 Your Type  /  Grass fed meat--
Posted by: Andrea AWsec, Saturday, June 2, 2012, 7:56pm
Hi I purchased tri tip grass fed meat. It is very lean, thick and lacks flavor. My son will eat it but is not enjoying it because it is so lean. I cooked it on the stove top in my cast iron skillet on high head 3 mins on each side. He likes his meat rare so that is not a problem, but I would prefer to make it in a way that he enjoys.

Any thoughts on slow cooking it in wine and beef broth?

Every place I read it says not to cook grass fed meat for too long. I think slow cooking will break down the muscle fibers but I am not sure.

Thanks--

Posted by: Conor, Saturday, June 2, 2012, 8:39pm; Reply: 1
The reduced level of fat is one of the first things most people notice when comparing grass-fed and grain-fed cattle. Most grass-fed beef cuts tend to be much lower in total fat; e.g., the average grass-fed sirloin cut has anywhere from one-third to one-half less fat content than the same cut from a grain-fed, feedlot-finished heifer/steer (but, still, the grass-fed meat contains a much higher omega-3 and CLA content). I remember previously reading that grass-fed beef has about the same amount of fat as skinless chicken or wild venison.

I can't recall exactly from which site I copied the following information for reference (think it was the American Grassfed Association) but, at any rate, the noted cooking suggestions are valid. Also, homemade marinades can help with enhanced flavor and increased moisture content. One thing that I really like to use with certain cuts is the Vacu Vin 2-1/2 Quart Instant Marinating Container. On steak, some melted butter or spiced ghee is really nice, too. The crock pot does a good job of slow cooking various other cuts, especially if you use a broth/wine base.

Quoted Text
Grass-fed meat starts out just as tender as other meat, but it can become tough if you cook it the same way you would cook grain-fed meat. The reason grass-fed meat requires a special cooking technique is that it is so very lean. Fat serves as an insulator. When meat has little fat, heat is conducted more quickly and can toughen the protein. To keep grass-fed meat tender, you need to cook it more slowly. If you’re broiling a grass-fed steak, for example, place it farther away from the heating element or coals and cook it for a longer period of time. Turn it frequently. But don’t cook it too long! Even the most tender cut of meat will become dry and tough if you overdo it. Less tender cuts of meat such as a chuck steak or arm roast need to be cooked very slowly with moist heat. You might even want to haul your crock-pot out of the attic and try this 1970s-style cooking once again. One thing you’ll notice is that a pound of raw meat yields almost a pound of cooked meat; your burgers won’t shrink on the grill.
Posted by: Andrea AWsec, Saturday, June 2, 2012, 8:45pm; Reply: 2
I tried the marinade thing and it was not helpful. Here goes I am going to slow cook it in the oven for a few hours and see what happens.


Adding red wine, broth and onions and cutting the meat  into chunks.

Thanks I have been all over the internet to find a solution with no luck.

This is tri tip steak it is not a roast so it poses a problem.



Posted by: Andrea AWsec, Saturday, June 2, 2012, 10:04pm; Reply: 3
Cooking away in the oven--
Posted by: Victoria, Saturday, June 2, 2012, 10:22pm; Reply: 4
Next time, try rib-eye.  It is generally very tender.
Posted by: Andrea AWsec, Saturday, June 2, 2012, 10:28pm; Reply: 5
Bought a whole load of Tri Tip generally cheaper-- and feeding my two O's can be a challenge especially my 19 year old son who grazes all day.

My husband would eat leather and then tell me it tastes good my son on the other hand knows better.
:)
Posted by: Lloyd, Saturday, June 2, 2012, 11:00pm; Reply: 6
Once they get used to the taste of the leaner grass fed they will prefer it. Seriously.

Quick fry smaller chunks with onion and peppers, classic sirloin tip recipe.
Posted by: Rev144, Saturday, June 2, 2012, 11:57pm; Reply: 7
I have taken to frying my grass fed steaks in coconut oil.  They come out pretty juicy...  I put Redmond's real salt , garlic, onion and sometimes some hot pepper flakes on the meat and slow cook it in the skillet. I use to broil everything, but one day got lazy and threw them in the skillet, since then, my hubby wont let me broil any more.   I have a bunch of roast that I am trying to use up.  I put those in the crock pot and they come out very dry.  But if I chunk them up and slow fry in Coconut oil they come out much better.  MMMM makes me  hungry for meat chunks and lightly steamed home grown kale!!!  
Posted by: DenverFoodie, Sunday, June 3, 2012, 12:29am; Reply: 8
Quoted from Andrea AWsec
Hi I purchased tri tip grass fed meat. It is very lean, thick and lacks flavor.



I find the grass fed beef I buy in Colorado to have a much stronger flavor.  It's the feedlot beef that lacks flavor for me.
Posted by: Victoria, Sunday, June 3, 2012, 1:27am; Reply: 9
I've only used grass-fed beef for the past decade so I can't remember for comparison.  I do it similar to the way Lloyd mentioned - I cut tiny cubes, 1/2 inch square or so, roll in onion and garlic granules, sprinkle with Himalayan pink salt and do a quick stir-fry on low/medium heat.  I use a little ghee in the skillet and bring the pan up to temperature before adding the meat.  It cooks very quickly, maybe 3 minutes as I stir almost constantly.

The vegetables get cooked separately so that I use no liquid as the meat is cooking.
Posted by: ruthiegirl, Tuesday, June 5, 2012, 9:00pm; Reply: 10
Would it work in a stew? Cut it up into bite-sized chunks then cook it slowly in liquid with veggies and spices?
Posted by: Andrea AWsec, Tuesday, June 5, 2012, 9:02pm; Reply: 11
Yup slow cooked it with onions carrots wine and beef broth-- added a bay leaf and some fresh thyme.

Posted by: 19000 (Guest), Wednesday, June 6, 2012, 1:03pm; Reply: 12
I read this in a magazine yesterday and found it interesting:

"Lean burgers that won't dry out:

In an effort to cook healthier, I've been making burgers with lean beef---but they just aren't as juicy and succulent as my usual recipe. So I was happy to learn this trick: Mix 1 cup of plain yogurt and 3/4 cup of bread crumbs into each pound of meat. The yogurt's lactic acid will tenderize the beef while the bread will retain moisture. Now my burgers are healthy and delicious."

I thought you could substitute quinoa for the bread or some other form of acceptable grain.  Not sure if yogurt is acceptable.  If not, perhaps kefir or some other acceptable form of dairy? Just an idea. I know Os (assuming he is an O) are very limited where dairy is concerned. Perhaps adding some acceptable mayonnaise or an egg might help as well but I'm no expert.

You could try adding more seasonings to it as well - sea salt, basil, italian seasoning, curry, paprika, garlic cloves, etc. (whatever is acceptable).
Posted by: Patty H, Wednesday, June 6, 2012, 1:37pm; Reply: 13
Andrea, I purchase grass-fed beef from a local meat co-op and have found that it is actually much more tasty than grain-fed beef, similar to the difference between organic veggies and mass-produced veggies.

One thing I do recommend, however, is to buy the best cuts of meat you can afford.  For instance, do not buy round if you are planning to cook it as a steak.  It will be tough whether it is grass fed or grain fed.

Maybe looking into a local meat coop is a good idea?  The price is much cheaper per pound and you can specify the cuts of meat you are wiling to accept.  In my case, the farm knows that I am watching the fat content of meat so they give me beef tenderloin and sirloin.  If I get less expensive cuts of meat, I cook them in stews where they will cook for a long period of time to tenderize them.  The cut of meat will make all the difference.  However, if you purchase it at a store or online, you will pay extra.  I pay one payment per year and can then specify what I want.  My farm has been more than willing to give me what I want and truly the meat is much more tasty.
Posted by: paul clucas, Saturday, June 9, 2012, 6:32pm; Reply: 14
A quick stirfry of grass-fed beef, onions, peppers in ghee and spices ought to be irresistible.
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