COOKING SUGGESTIONS
When you receive your premium Galloway grass fed beef, you be assured that each carcass undergoes a meticulous quality assessment to ensure it meets our high standards before it reaches your table.
Mastering the art of preparing and cooking grass fed beef requires both finesse and restraint. So to maximise the flavour and quality of your product, we have some invaluable cooking insights we would like to share with you:
THAWING TECHNIQUE
Opt for refrigerator thawing to maintain uniformity and flavour integrity, and never microwave. Let the meat rest at room temperature for optimal cooking results.
SENSIBLE SEASONING
Grass fed beef's rich and depth of flavour means a modest approach to seasoning will suffice. Experiment with subtle flavoured marinades to enhance the beef's moisture when cooking.
ADDING FLAVOUR AND RICHNESS
Due to its lean nature, grass fed beef benefits from added fats. Consider searing with high quality olive oil for a delectable crust, or simply drizzling before cooking in the oven or slow cooker.
Or for something special, lavish with grass fed butter just before serving
PINK BEEF IS GOOD BEEF
We recommend cooking to 'medium' to preserve the grass fed beef's tenderness and flavour. If 'well-done' is your preference, consider moisture-rich additions such as marinades or butter basting.
TEMPERATURE MANAGEMENT
Our grass fed beef cooks faster than their grain fed counterpart, and requires attentive monitoring to avoid overcooking. We recommend the use of a thermometer, and to allow for residual cooking after the beef has been removed from the heat.
RESTING RITUAL
Allow for a generous resting period of at least 10 minutes after cooking to retain the beef's moisture. Avoid piercing the meat when removing the beef from heat to preserve its natural juices.
TENDERISING TECHNIQUES
We recommend exploring various tenderising methods such as marinades, injections or through physical tenderisation. Slicing is best done against the grain to enhance texture and for ease of consumption.