Grilling Organic Meat

Grilling Organic Meat

Choosing organic meat can reduce your exposure to antibiotics and growth hormones. Most organic beef is grass fed, which means the cows consume a diet of grass rather than grain. Grass-fed beef is lower in saturated fat and higher in beneficial omega 3 fatty acids. This organic meat provides a healthier alternative to conventionally raised beef—but it may require you to adjust your cooking methods. Because it is lower in fat, it is easy to overcook it. Follow these tips to grill the perfect steaks all summer long.

Before grilling

  • Never thaw grass-fed meat in the microwave. Let it thaw in the refrigerator or in a bowl of water.
  • Bring grass-fed meat to room temperature prior to cooking (about 20 minutes). Never cook it cold, straight from the refrigerator.
  • Use a meat tenderizer or marinade prior to cooking. Alternatively, coat the meat with a ligh oil. This well help prevent it from drying out during cooking.
  • Peheat the grill. Gradd-fed beef requires lower cooking temperaturesthan convention beer, so plan to grill about 50 degrees lower.

While Grilling

  • Grass-fed meat has a high-protein and low-fat content, so it requires about 30 percent less cooking time.
  • Start by searing the meat quickly on each side over high heat to seal in the natural juices, then reduce the temperature to finish grilling.
  • Baste to add moisture throughout the grilling process.
  • Use tongs instead of a fork to turn the meat. This will prevent the loss of natural juices.
  • Use a thermometer to test for doneness and watch it closely. Grass-fed beef cooks quickly; it can go from perfect to overdone in less than a minute.
  • Remove grass-fed meat from the heat source 10 degrees before the desired temperature. It will continue to cook for a few minutes.

After Grilling

  • Allow grass-fed beef to rest on a warm plate, covered, for 8 to 10 minutes after grilling to let the juices to redistribute

A note about grilling

High heat and long cooking times can produce compounds called heterocyclic amines (HCAs), which have been linked to cancer. Well-done, burnt, or charred meats contain the highest levels of HCAs. Here’s how to reduce your exposure to HCAs:

  • Cook meat at lower temperatures and for shorter times. Sometimes it helps to precook the meat in the oven prior to grilling.
  • Choose smaller cuts and flip the meat more often to speed the cooking process.
  • Avoid eating blackened or charred meat.
  • Marinate meat prior to grilling. some studies have shown that marinades with vinegar, red wine, or lemon can reduce the formation of HCAs.


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