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Cooking Grass-Fed Meat
Some grass-fed meat now on the market is every bit as tender as grain-fed meat and can be cooked in the same manner. Most grass-fed meat, however, requires special cooking techniques - especially the leaner cuts. Fat serves as an insulator. When meat has little fat, heat is conducted more quickly and can toughen the protein. To keep grass-fed meat tender, cook it more slowly and at lower temperatures. If you're broiling a grass-fed steak, for instance, place it farther away from the heating element or coals and cook it for a longer period of time. But don't cook it too long! Even the most tender cut of meat will become dry and tough if you overdo it. Steaks are best served medium to rare. The lower the finishing temperature, the more tender the meat will be. If you like your meat well done, don't grill it. Cook it with moist heat at a low temperature for a longer period of time.
Less tender cuts of meat such as a chuck roast of arm roast always need to be cooked slowly with moist heat. The crock pot I hauled out of the attic works just fine for grass-fed meat.
From Pasture Perfect, by Jo Robinson