Preparing Naturally-Raised Meats

Continued from Is Your "Natural" Meat Also Naturally-Raised?

When choosing grass-fed beef, or using leaner varieties of red meat such as ostrich, buffalo, and wild game, keep in mind these few simple tips to ensure the best taste.

• Meat from exclusively grass-fed animals tends to be much leaner, and without all of the additional intramuscular fat to act as an insulator, is more prone to overcooking and becoming dry. The most important thing to remember when cooking these meats is DO NOT OVERCOOK! Grass-fed meat is at its best when cooked medium or medium-rare.
  
  

• If you prefer your meat well-done try using a moist-heat method of cooking such as braising or stewing, or marinate the meat first and baste it as it cooks.
  
  

• Grass-fed meat cooks about 30 percent faster than its conventional counterpart, so watch the meat closely and use an instant-read thermometer to monitor the temperature. Remove the meat from the heat just slightly undercooked (about 10 degrees below desired temperature) and allow it to rest. While it rests the cooking process will continue and the juices will redistribute, so your meat will be nice and juicy and cooked to the perfect temperature.
  
  

• When using dry-heat methods of cooking such as sautéing or stir-frying, pan sear the meat in a little oil first to seal in the juices then continue cooking at a lower temperature until meat is finished.
  
  

• Always use tongs, never a fork, to turn meat so you don’t loose precious juices.
  
  

• For tougher cuts of meat or for well done-meat, consider tenderizing with a meat tenderizer before cooking, or marinate the meat in a marinade that contains an acid like lemon juice, vinegar, or wine for 1-2 hours before cooking.
  
  

• Always start cooking with fully-thawed, room-temperature meat and never use the microwave to thaw or cook grass-fed meat.
  
  

• Though you don’t want to overcook lean meats, keep in mind that undercooked meat can be dangerous. Use a meat thermometer to ensure that the meat is cooked to an appropriate temperature to kill any pathogens that may be present.