Flavor Profiles – Overview
Because 100% grassfed alters the biochemistry of the beef, aroma and flavor will also be affected. These
attributes are directly linked to the chemical makeup of the final product. In a study comparing the
flavor compounds between cooked grass-fed and grain-fed beef, the grass-fed beef contained higher
concentrations of diterpenoids, derivatives of chlorophyll call phyt-1-ene and phyt-2-ene, that changed
both the flavor and aroma of the cooked product. Others have identified a “green” flavor from cooked
grass-fed meat associated with hexanals derived from oleic and aLA FAs. In contrast to the “green”
aroma, grain-fed beef was described as possessing a “soapy” aroma, presumably from the octanals
formed from LA that is found in high concentration in grains. Grass-fed beef consumers can expect a
different flavor and aroma to their steaks as they cook on the grill. Likewise, because of the lower lipid
content and high concentration of Poly unsaturated fatty acids present, cooking time will be reduced.
For an exhaustive look at the effect of meat compounds on flavor, see Calkins and Hodgen (2007). With
respect to palatability, grass-fed beef was historically been less well accepted in markets where grainfed products predominant. This acceptance is changing. In the U.S. which has been known for only
producing corn-fed beef, taste panels and consumers who are familiar with the taste of corn-fed beef
seem to prefer it, because it is a “familiar taste”. An individual usually comes to prefer the foods they
grew up eating, making consumer sensory panels more of an art than science. We have found that
properly prepared and seasoned 100% grassfed beef is becoming more of an accepted choice, as
consumers are made aware of the qualities and attributes of 100% grassfed beef.
Tips for Cooking Grassfed Beef (Compiled by the American Grassfed Association)
Reprinted with permission
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Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook
at a low temperature in a sauce to add moisture. A slow cooker is ideal.
Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy
browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a
recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe
handling, always marinate in the refrigerator.
Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick
thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room
temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the
Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the
marinade or rub to penetrate the surface. You can find Jaccard tenderizers for sale on the
American Grassfed Association website. http://www.americangrassfed.ord/amazon-store/
Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic
zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object;
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pound a few times. This will not only tenderize the meat, but will also incorporate the rub,
adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it.
Always pre-heat the oven, pan, or grill before cooking grassfed beef.
Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for
doneness and watch the temperature carefully. You can go from perfectly cooked to overdone
in less than a minute. 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.
Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let
the juices redistribute.
Pan searing on the stove is an easy way to cook a grassfed steak. 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.
When grilling, quickly sear the meat over high heat on each side and then reduce the heat to
medium or low to finish. Baste to add moisture.
Never use a fork to turn the beef. Always use tongs.
When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the
meat.
When roasting, sear the beef to lock in the juices and then place in a pre-heated oven. Reduce
the roasting temperature by 50 degrees F.
©American Grassfed Association, 2011
Recipes:
There is a wealth of recipes for Grassfed on the American Grassfed Association
http://www.americangrassfed.org, which can be reprinted. We are in contact with some of the best
Chefs and Food Professionals in the Country who use Grassfed products on a regular basis and they are
continually coming up with new and innovative ways to present Grassfed.
Depending on the scope of the project, we can contract with these professionals to create recipes and
menus for us. We would be happy to discuss such a project at any time.
Other cooking info:
Overcooking??
Your biggest culprit when preparing grass fed beef is overcooking due to its lower fat content than
conventional meat. Most undesirable grass fed meat experiences are due to improper cooking methods.
This beef is best for rare to medium cooking. If you like well-done meat, then cook your grass fed beef at
very low temperatures in a sauce or liquid to add moisture.
Thawing
For best results, thaw your meat in the refrigerator or if it is important to thaw more quickly, place the
vacuum-sealed package in water. Thawing completely will eliminate the “weeping” of watery red liquid
onto your plate. Aging steaks has also proven to make grass fed beef more tender. When you receive
your steak, let them thaw, and place them in a zip lock bag in your refrigerator. Leave them there for
about a week, and them cook them.
A little Olive Oil can go a long way.
Coating the meat with olive oil will add to the flavor and moisture and also prevent sticking. Marinate
your beef, especially the lean cuts like the NY Strip Steak and Sirloin Steak.
You can also coat your thawed steak with your favorite seasoned. Place the meat on a solid surface,
cover with plastic and firmly 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 meat.
Sear ... then roast
One of our favorite steak preparation methods, also used by many chefs, is to sear a steak quickly over a
high heat on each side (two-four minutes per side) to seal in its natural juices and then place in a preheated 375-degree oven to finish the cooking process. Preheat the oven or pan or skillet you plan to
cook in starting at a low temperature and slowly raising the temperature.