Text 40587, 171 rader
Skriven 2010-08-01 19:42:00 av Dave Drum (43372.cooking)
  Kommentar till text 40507 av Ruth Haffly (1:396/45.28)
Ärende: Worshipping Cows
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Cooked tender enough and you wouldn't know anyway. (G)

 DD> Actually, I probably would - depending on the cut - since horse is
 DD> leaner than most beef and finer grained and a deeper red. Yes, I have
 DD> eaten horse several times and mule a couple of times.

 RH> I was using "you" in the broader sense; go figure I'd be talking to
 RH> someone who has actually eaten horse. (G)  I've not had either horse or
 RH> mule but have had some "exotic" meats like elk, buffalo, ostrich & emu.
 RH> When we were in Germany in the late 80s/early 90s, we could get German
 RH> beef at the commissary.  It was grass fed, much tougher than American
 RH> corn fed so I'd cook it for about 24 hours in the crock pot on low,
 RH> with a good amount of liquid.  That helped to tenderise it.

I have had grass fed beef ... that was not finished on grain. It's much more
uncommon to see choice and prime graded range finished beef ... for a number of
reasons. Chief among those have to do with the length of time it takes to raise
a beef to market size solely on pasturage and the amount of effort the beef
must expend to forage for its supper. That does not promote the interstitial
fat that makes the difference between standard/good quality and choice/prime
quality. Not to mention that the grass raised beef is of a somewhat different
flavour than grain and sweeteners finished animals.
 
 DD> With a proper rub, one could disguise horse as really lean beef.
 DD> Maybe.

 RH> A big "maybe" I suspect. (G)

Not so big a maybe as you might think, though.   Bv)=

1. Your biggest culprit for tough grass fed beef is overcooking. This beef is
made for rare to medium rare cooking. If you like well done beef, then cook
your grass fed beef at very low temperatures in a sauce to add moisture.

2. Since grass fed beef is extremely low in fat, coat with virgin olive oil,
truffle oil or a favorite light oil for flavor enhancement and easy browning. 
The oil will, also, prevent drying and sticking. 

3. We highly recommend the Jaccard meat tenderizer * which uses no chemicals. 
This tenderizer has won the prestigious Gold Medal presented by Chefs in
America and the easiest way to produce a great meal.  Plus in literally seconds
the Jaccard will tenderize all your meats including grass fed beef, grain feed
beef, poultry, veal, venison, pork and lamb.

4. If you don't own a Jaccard meat tenderizer, we recommend marinating your
beef before cooking especially lean cuts like NY Strip and Sirloin Steak. 
Choose a recipe that doesn't mask the delicate flavor of grass fed beef but
enhances the moisture content. A favorite marinade using lemon, vinegar, wine,
beer or bourbon is a great choice. Some people use their favorite Italian salad
dressing.  If you choose to use bourbon, beer or vinegar, use slightly less
than you would use for grain fed beef.  Grass fed beef cooks quicker so the
liquor or vinegar won't have as much time to cook off.  For safe handling,
always marinate in the refrigerator.

5. If you do not have time to marinate and don't own a Jaccard meat tenderizer,
just coat your thawed steak with your favorite rub, place on a solid surface,
cover with plastic and pound your steak a few times to break down the
connective tissue. As an added benefit your favorite rub will be pushed into
your grass fed beef.  Don't go overboard and flatten your beef unless your
recipe calls for it.  If you don't have a meat mallet, use a rolling pin or
whatever you feel is safe and convenient.  

6. Stove top cooking is great for any type of steak . . . including grass fed
steak. You have more control over the temperature than on the grill. You can
use butter in the final minutes when the heat is low to carry the taste of
fresh garlic through the meat just like steak chefs.

7. Grass fed beef has high protein and low fat levels, the beef will usually
require 30% less cooking time and will continue to cook when removed from heat.
For this reason, remove the beef from your heat source 10 degrees before it
reaches the desired temperature.

8. Use a thermometer to test for doneness and watch the thermometer carefully.
Since grass fed beef cooks so quickly, your beef can go from perfectly cooked
to overcooked in less than a minute.

9. Let the beef sit covered and in a warm place for 8 to 10 minutes after
removing from heat to let the juices redistribute.

10. Never use a fork to turn your beef . . . precious juices will be lost.
Always use tongs.

 11. Reduce the temperature of your grain fed beef recipes by 50 degrees i.e.
275 degrees for roasting or at the lowest heat setting in a crock pot. The
cooking time will still be the same or slightly shorter even at the lower
temperature.  Again . . . watch your meat thermometer and don’t overcook your
meat. Use moisture from sauces to add to the tenderness when cooking your
oast.

 12. Never use a microwave to thaw your grass fed beef. Either thaw your beef
in the refrigerator or for quick thawing place your vacuum sealed package in
water for a few minutes.

 13. Bring your grass fed meat to room temperature before cooking . . . do not
cook it cold straight from a refrigerator.

 14. Always pre-heat your oven, pan or grill before cooking grass fed beef.

 15. When grilling, sear the meat quickly over a high heat on each side to seal
in its natural juices and then reduce the heat to a medium or low to finish the
cooking process.  Also, baste to add moisture throughout the grilling process. 
Don't forget grass fed beef requires 30% less cooking time so watch your
thermometer and don't leave your steaks unattended.

 16. When roasting, sear the beef first to lock in the juices and then place in
a pre-heated oven.  Save your leftovers . . . roasted grass fed beef slices
make great healthy luncheon meats with no additives or preservatives.

 17. When preparing hamburgers on the grill, use caramelized onions, olives or
roasted peppers to add low fat moisture to the meat while cooking.  We add zero
fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed
to compensate for the lack of fat.  Make sure you do not overcook your burgers
. . . 30% less cooking time is required.
 
* http://www.jaccard.com
 
FROM: http://www.americangrassfedbeef.com/tips-for-cooking-grass-fed.asp

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grass-fed Beef Stroganoff
 Categories: Beef, Mushrooms, Poultry, Sauces, Pasta
      Yield: 4 servings

      2 lb Grass-fed round steak; in
           - cubes or strips
      2 tb Olive oil
      2 tb Butter
    1/2 c  Diced onions
      2 cl Garlic
    1/2 lb Fresh mushrooms
 10 3/4 oz Can cream of chicken soup
 10 3/4 oz Can cream of mushroom soup
      1 tb Soy sauce
      1 tn Worcestershire sauce
      1 c  Sour cream
      8 oz Wide egg noodles

  Melt oil and butter in pan. Add beef to pan. When beef is
  browned, remove it from the pan.

  Add onions, garlic, mushrooms and sauté until onions are
  glazed and clear. 

  Add soups, soy sauce, Worcestershire sauce while stirring to
  combine. 

  Add sour cream and stir. Add browned beef. Baked covered in
  275øF oven 2-3 hrs. or cook in crock pot on low.

  Serve over wide cooked egg noodles.
 
  From: http://www.americangrassfedbeef.com/recipe

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... A vegetarian is a person who won't eat anything that can have children.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)