Thou Shalt Not Overcook!
Never use a fork to turn your meat . . . precious juices will be lost. Always use tongs.
Resist the urge to press down on the burgers with a spatula.
Always pre-heat your pan or grill before cooking grass-fed/finished meat.
When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.
All of the tips previously mentioned for steaks also apply to roasts, especially overcooking. Set your oven to 275oF for roasting. The cooking time will still be the same or slightly shorter even at the lower temperature.
• Watch your meat thermometer (see suggested temperatures below) and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
• When roasting, sear the meat first to lock in juices and then place in a pre-heated oven. Save your leftovers, roasted grass-fed/finished meatslices make great healthy luncheon meats with no additives or preservatives.
• Consider braising (cooking w/liquid) in either the oven or better yet, a slow cooker (crock pot). Just remember to put the slow cooker on its lowest setting.
Medium Rare.. 125oF
Medium Well... 135oF
IMPORTANT NOTE! To achieve the desired temperature, remove the meat from heat when it’s about 10oF shy of what’s on the list. The residual heat will finish cooking the meat over the next ten minutes as you let it rest.
All the best & Bon Appetit!