cooking grassfed meat

[Guest guest]

Hello all. I am sorry I have not replied to previous emails. I am

feeling so overwhelmed right now with the GAPS diet and am not getting

to my computer much at all. Despite that I have a question I need help

with.

I have purchase 100% grass fed beef from 3 different sources now and

it is so tough in comparison to grass fed, but grain finished meat.

How do you cook it so it is edible? We had t-bone steaks last night

and we didn't even enjoy them. My husband's was quite rare and even he

had trouble chewing. Do I have to put everything in the crock pot? Any

secrets I don't know about? How am I supposed to convert others when I

have to cut my meat into swallowable sizes because it is so tough?

(And no I am not cooking it to leather state.)

Thanks,

[Guest guest]

Grass fed beef tends to be leaner, so it does require less cooking.

However, just because it is grass fed, does not mean it is a good

" eating " animal. I recently visited with a beef farmer and learned

that breeding is the key to tender tasting meat. I live in CT, so it

would not serve you well to buy from my farmer. Our meat is delicious

and tender (when it is suppose to be). Meet your farmer and learn is

the best way to source your food.

CT

>

> Hello all. I am sorry I have not replied to previous emails. I am

> feeling so overwhelmed right now with the GAPS diet and am not getting

> to my computer much at all. Despite that I have a question I need help

> with.

>

> I have purchase 100% grass fed beef from 3 different sources now and

> it is so tough in comparison to grass fed, but grain finished meat.

> How do you cook it so it is edible? We had t-bone steaks last night

> and we didn't even enjoy them. My husband's was quite rare and even he

> had trouble chewing. Do I have to put everything in the crock pot? Any

> secrets I don't know about? How am I supposed to convert others when I

> have to cut my meat into swallowable sizes because it is so tough?

> (And no I am not cooking it to leather state.)

>

> Thanks,

>

>

[Guest guest]

Hi ,

I do not slow cooker all my grass fed beef. I grill it also. If it is not

the source of the meat, you may try scoring the steak which helps. The most

tender steak I had was grass fed, sloooowwww thawed in my fridge and left

there for a week. The meat still smelled fresh, so I grilled it and it was

soooooooo good! Very tender and tasty. (I actually checked here in this

group and Will told me to cook it and that it is preferred to leave it in

the fridge for a week to tender up. Another idea is to marinate it in some

tamari and red wine vinegar to pre-digest the fibers. And of course, even

when grilling, do not over heat, which will turn the most tender meat into

rubber.

HTH

Carol f