I’ve noticed a trend with our meats, and it is that you really don’t have to do much to make them taste wonderful. Perhaps it is because our grass-fed beef is so vastly different than commercial meats because our cows get exercise and have a beautifully clean diet which includes only grass and forage, hay, and free-choice buffet-style minerals. We hear from customers that our beef is even tastier than some other pasture-based producers.
We suppose that is because we choose to process our animals only when they are nice and fat, even if it means delaying harvest for an extra 6 months to allow time for them to fully fatten. The result is easy-to-prepare, nourishing and delicious meat. The only challenge in cooking, really, is to remember not to over- or under-cook, depending on the type of cut, but even that is fairly forgiving with well-marbled meat.
Take the hamburger. There are all sorts of premixed seasonings and sauces that contain who-knows-what to make bland, corn-fed beef taste acceptable. We like to taste the BEEF! Here is how I make my grass-fed hamburgers:
- 1 lb grass-fed ground beef, at least 80/20
- 1 tsp sea salt
- Mix thawed beef and salt well in a bowl.
- Form 3 patties per pound, and make them as thin as you can without letting them fall apart.
- Stovetop: Heat a dry cast iron skillet over medium-medium-high for a few minutes before placing the burgers.
- Place burgers 3 at a time, giving them plenty of room so they brown nicely.
- Let them cook without disturbing them for about 3-4 minutes.
- Flip them and cook again for about 3-4 minutes until the reach desired doneness.
- Rare: Noticeably pink near the center, but not too red.
- Medium: Very little pink.
- Well: No pink. Not recommended for lean beef.
- Grill: Cook on a hot grill 2-4 minutes per side depending on desired doneness.
- Ridiculously easy, and ridiculously good!