130˚-140˚ for medium rare
145˚-150˚ for medium
155˚-165˚ for well done
It’s a good idea to purchase a good meat thermometer.
Do not over cook, this beef is made for rare to medium rare cooking. If you do not like rare to medium well done beef, marinate at least 1 hour, or better yet overnight before cooking. Cook your grass-fed beef slowly at very low temperatures.
The beef is extremely low in fat, so you should coat with olive oil or a favorite light oil for easy browning.
The JACQUARD MEAT TENDERIZER will tenderize all your meats including grass-fed beef, grain feed beef, poultry, veal, venison, pork and lamb. YouTube has a great video on how to use the Jacquard. If you choose to use a liquid marinade, choose a very simple light flavored recipe so as not to ruin the delicate flavor of the grass-fed beef.
Citrus Fruit Juice – lime, lemon, or orange
Wine – red, white, or rice
Vinegar – often balsamic, red wine vinegar,or rice wine vinegar
Add: coordinating flavor ingredients such as minced garlic, minced fresh ginger, freshly ground black pepper, thyme, or rosemary.
I like to vacuum seal my beef with the marinade then place in refrigerator over night before cooking the next day.