Cooking Grass Fed Beef
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Perhaps you've been craving the rich, succulent taste of La
Cense's Black Angus grass fed beef. After all, this tender,
all-natural beef has a subtle flavor imparted by Montana's native
grasses and is hand cut, ensuring perfect Filet Mignons, flavorful
Ribeye Steaks, and much more. However, to enhance the flavor and
texture of this unmatched beef, you'll want to be careful when
cooking it.
First of all, consider the cut of beef you
will be cooking. While a New York Strip Steak may need just a
simple sprinkle of salt and pepper before it's placed on the grill,
a Flank Steak will benefit from a marinade beforehand. To get the
most out of your roast, you may want to coat it in garlic and fresh
herbs before quickly grilling it on the barbecue.
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Tips on Cooking Grass Fed Beef
When you're ready to start cooking your grass fed beef, the
first step will be defrosting it. While the ideal way to defrost
your beef is overnight in your refrigerator, you can also place the
wrapped meat in a bowl of cool water to expedite the process. Check
the La Cense website for other cooking tips--for example, grass fed
beef should be cooked at a slightly lower temperature than grain
fed beef.
You can also find scrumptious recipes on the La Cense website,
prepared by Master Chef Peter Hoffman, who is the executive chef
(and owner) of New York's iconic Savoy restaurant. Grass fed beef
from La Cense is a unique treasure that can provide you with an
unmatched dining experience. Cook it properly, and you'll have a
meal fit for a king!