On Tue, 25 Dec 2012 08:34:49 -0800, Bob Terwilliger
> wrote:

>koko wrote:
>
>> I buy grass fed as often as I can. Spensive, yes, wonderful, always.
>
>The grass-fed beef I've had was noticeably tougher than grain-fed or
>grain-finished, so if I'm buying grass-fed I'll get cuts which are tough
>anyway, like short ribs or shanks. That way I can tenderize them by
>braising.
>
>If I were seeking out a grass-fed steak or roast, I'd also want it to be
>dry-aged, so it would be more tender. (And IMO dry-aging also improves
>the flavor.)
>
>One exception would be bottom round: I think the best thing to do with
>that cut is to serve it raw (tartare or carpaccio), and for that I
>prefer fresher beef.
>
>Bob

Grass fed and grass finished beef is lower in fat so in needs to be
cooked at a lower temperature than feed lot beef.

*snagged from my butchers web site
http://www.homegrownmeats.com/home31/home-grown

Our Homegrown grass-fed beef is significantly lower in fat than what
you may be used to. To enjoy all the tender, rich flavor, you’ll have
to pay a little extra attention when cooking.

Here are a few simple steps to take:

1. Bring your meat to, or close to, room temperature.
2. Sear and brown the outside on high heat – not burned, but
caramelized.
3. Turn down the heat to medium and finish cooking to the desired
internal temperature. In general, the more rare, the better! (See the
chart below.)
4. Use a meat thermometer to measure the internal temperature or cut
into the meat to check its doneness.
5. The final crucial step is to remove the meat from the heat and let
it rest for 5-15 minutes. Cover your meat with aluminum foil – loosely
for rare and tightly for a little more done.
6. Enjoy your Homegrown grass-fed, flavorful, healthy beef. And we’ll
see you again real soon. We’re sure of it.

Internal Temperature Table
Remove from heat/Ideal temperature after resting/USDA recommendation
Rare -- 120º-130º/125º-130º/140º
Medium-Rare -- 130º-135º/130º-140º/150º
Medium -- 135º-150º/140º-150º/160º
Medium-Well -- 150º-165º/155º-165º/170º (not recommended)

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com