One of the perks of eating fresh, naturally-raised grass-fed beef and lamb is that deliciously tender texture. The money and thought you invest in purchasing quality organic meat can definitely make a difference to the flavour you get out!
There are also a few techniques you can use at home to ensure your grass-fed beef becomes even more tender after cooking.
Here are a few cooking techniques to try at home:
Slow cooking
If you’ve ever eaten a casserole that’s bubbled away in the oven for a few hours or tasted a cut of meat from a slow cooker, you might remember that ‘melt in your mouth’ texture. Cooking meat for longer ensures that the meat becomes delicious, soft, and will fall away from the bone or simply slide away under your fork – delicious. You’ll need to prepare for this one, so make sure your tools and ingredients are set up ahead of time to give your meat a good few hours of cooking time.
Pounding
Using a meat mallet to ‘pound’ meat before it is cooked is a popular way to soften ‘tough fibres’ such as connective tissues that may make meat a little tough. It’s best to cover the meat with a little plastic wrap before you begin to avoid mess, and then softly ‘pound’ using your meat mallet. Ensure that the meat remains the same thickness – this way, it will cook evenly throughout.
Resting
Instead of serving up your meat right away, letting your meat sit aside for a few moments can help to redistribute juices and thus ensure a tender, tasty cut of meat. When your meat comes off the grill or out of the oven, place on a plate or board and loosely cover with tinfoil to prevent the heat from escaping. Depending on how large your portion is, a few minutes should do the trick. Enjoy!
