The Skinny on Grass-Fed Beef

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In an attempt to ween our household off the corn industrial complex (see chapter four in Michael Pollan's The Omnivore’s Dilemma, we’ve been eating more grass fed beef.

It’s lower in fat, has more omega-3s than corn-fed beef, and generally the animals are treated more humanely. Not to mention that farms with grass fed animals have a much smaller carbon footprint.
While I confess that I like the flavor of well-marbled beef, fattened up on a corn diet, I’ve learned that the way you cook grass fed beef has everything to do with the taste. And the conventional rules of cooking beef do not always apply. According to Coco Collelmo, owner of Fair Oaks Ranch in Central California, you should cook grass fed beef half as hot as you’re used to and for one-third of the time. “I call that Coco’s 50/30 rule,” she told me last fall. That means, grass fed beef is usually served pretty rare and rightly so. It tastes better that way.

For more tips on cooking grass fed beef visit The Sustainable Table.

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