![]() It is one of the most nutritious foods that humans can consume, particularly in terms of supplying high-quality protein (essential amino acids), minerals (especially iron) and essential vitamins. Meat products are an important component of a healthy and well balanced diet as a result of its nutritional richness. Meat is one of the most important foods in the world and in some countries it is considered an essential product with very high consumption rates. Ruminants have a crucial role in agriculture in many parts of the world particularly in the tropics and sub-tropics. Keywords: cooking loss, purge, shear force. Beef from D6 produced lean meat, which is acceptable to consumer and market demand than D3, produced carcass with highest fat coverage This study confirmed that meat from D6 had an acceptable quality attribute suggesting the breed could serve as a potential source in red meat industry. Highest meat tenderness (p < 0.05) recorded at 24 th followed by 16 th d than those aged on other periods. However, bulls finished in D3 had similar fat to those fed with whole ground nut. Beef from bulls fed D5 had highest (p < 0.05) protein and fat than those fed other treatments. Samples from longissimus lumborum muscle were taken in triplicate. The treatments were hay ad libitum + dried cafeteria leftover 4 kg DM d -1 (D1) hay ad libitum + wheat bran 4 kg DM d -1 (D2) hay ad libitum + 4 maize grain 4 kg DM d -1 (D3) hay ad libitum + mix 4 kg DM d -1 (1:1, wheat bran to maize grain, respectively (D4)) hay ad libitum + scrambled whole groundnut 4 kg DM d -1 (D5) and hay ad libitum + mix of each ingredient 4 kg DM d -1(D6)). You can read more about grass-fed beef and other tips at study investigated meat quality of bulls fed concentrate feeds and hay. We thank the American Grass-fed Association for their tips. Reduce the roasting temperature by 50 degrees F. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat. When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking. Pan searing on the stove is an easy way to cook a grass-fed steak. Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done. You can go from perfectly cooked to overdone in less than a minute. Use a thermometer to test for doneness and watch the temperature carefully. Grass-fed beef cooks about 30% faster than grain-fed beef. Remember: Lower cooking temp & Slower cooking timeĪlways pre-heat the oven, pan, or grill before cooking grass-fed beef. Don’t go overboard and flatten the beef unless the recipe calls for it. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. ![]() Put it into a plastic zipper bag, place on a solid surface and use a meat mallet, rolling pin, or other hard object to pound a few times. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface.Īnother way to tenderize is to coat a thawed steak with your favorite rub. Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. Don’t cook it cold straight from the refrigerator. Let it sit at room temperature for no more than 30 minutes. ![]() Either thaw in the refrigerator or place the vacuum sealed package in cold water for a few minutes. Never use a microwave to thaw grass-fed beef. For safe handling, always marinate in the refrigerator. Choose a recipe that doesn’t mask the flavor of the beef, but will enhance the moisture content. Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. ![]() The oil will also prevent the meat from drying out and sticking to the cooking surface. A slow cooker is ideal.īecause grass-fed beef is low in fat, coat it with a light cooking oil, like extra virgin olive oil for easy browning. If you prefer meat well-done, cook at a low temperature in a sauce to add moisture. Grass-fed beef is ideal at rare to medium-rare temps
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