Crampton’s grass fed meats
Grass Fed Beef/ Bison/Elk/Lamb
These animals are ruminants (animals with more than one stomach), and are meant to eat grass. Grass fed meat is leaner than conventionally raised and so has to be cooked a little differently.
MORE TENDER CUTS
Tenderloin steak or whole tenderloin
Rib eye steak or roast
Rib steak or standing rib roast
New York Strip Steak
To prepare these more tender cuts
On the BBQ.
Be certain to thaw your steak completely, and bring it to room temperature.
– Heat BBQ to high, to get the grill hot. Turn down to low. Place room temperature steak (seasoned to your liking) on grill. Close lid and time for 3 minutes. Turn steak, close lid and time for 3 minutes. Remove steak from grill, place on a plate, cover and let rest for 3 minutes. Serve.
On a pan
– Preheat your oven to 350 degrees.
Heat a grill pan to medium high.
Place room temperature steak (seasoned to your liking) on the pan. Let cook for 2 minutes
Flip steak and let cook for another 2 minutes
Place pan in the hot oven, let cook for 3 minutes.
Remove pan from oven, place steaks on cutting board and let rest for 2 minutes. Serve
LESS TENDER CUTS
Less Tender (but tastier) cuts that need Braising/Simmering/Stewing
-Round Roasts, cook on low with moisture, serve medium rare
For all of the above meats, thaw and bring to room temperature. Pat meat dry with a paper towel, season with salt and pepper and brown all sides in butter or a high heat oil. Place in a heavy pot, add about an inch of savoury liquid (chicken stock, white wine, red wine, etc), roast meats at 300 degrees until tender (2-5 hours depending on the cut and quantity). Check pot every hour to ensure that there is still liquid in the pot. Add more liquid as needed.
Less Tender Cuts that need low Temperature Cooking.
When cooking the above cuts, heat bbq to high to heat the grills. Turn bbq down to low and lift the lid to vent the heat. Place burger or sausage or steak on the grill and start your timer for 3 minutes. Turn meat, close lid of bbq and time another 3 minutes. Remove meat from bbq and serve. Let steaks rest for 3 minutes before serving.
–Why should I cook grass fed meats on a lower temperature or with added moisture such as in braising and stewing?
-Conventional red meats contain more fat than grass fed meats. When cooking conventional red meats on a high temperature, the heat melts the fat. The liquid fat then bastes the meat. With grass fed meats, the heat dries the meat out as there is so little fat content.
-Am I at risk for e-coli when eating grass fed meats rare?
-All animals, humans included, naturally have e-coli in their digestive tracts. This e-coli is usually outnumbered by our digestive system’s good bacteria. Grain fed ruminants can develop large numbers of virulent strains of e-coli presenting risks to human health. Grass fed ruminants have much less virulent strains of e-coli and fewer numbers of e-coli than grain fed ruminants making the risk to consumers much less.
-Why do I have to let my meat rest after cooking?
-Letting your meat rest after cooking allows the juices to be reabsorbed into the meat. This produces a juicy steak or roast. Especially important for leaner grass fed red meats which will not have the fatty “juicy” texture of grain fed red meats.
–Why is grass fed meat more expensive?
-Grass fed meat takes double the amount of time of conventionally raised meat to reach market weight. 2 years versus one. Grain feed partnered with the use of growth hormones allows for an animal to be market ready in about a year. In the United States, the government subsidizes the cost of corn and soy, the two most widely used feed grains to raise beef. In effect, the US government subsidizes cheap US beef.
-Is it REALLY more expensive?
-The sticker price is more expensive yes. But grass fed meat is very low in fat. This lean meat does not shrink when cooking (as there is so little fat to cook out of the meat), leaving you with a larger finished product. The meat is denser, leaving you satisfied with a smaller portion. You can feed more people per pound with grass fed meats versus conventionally raised meats.