Grass fed beef is much leaner than grain fed, industrial, beef – and it's got a meatier texture.
The difference is clearly visible.
The fat is darker with a hint of orange. And the meat is a dark, rich, red colour.
Grass fed beef also has a distinctly different taste and texture.
It has a complex flavour – that reflects the forage it's been raised on. And it's this “nutritional mosaic” of pasture and grasses that gives the beef a richer, deeper, flavour.
But, a diet of natural forage doesn't produce a lot of fat. So the meat is less marbled which gives it a bit more “chew”. Unlike grain fed beef, which tends to be heavily marbled and buttery.
Don't worry though.
That “beefy” flavour you get in beef doesn't come from the thick streaks – or slabs – of fat you can see. It comes – from mostly invisible – intramuscular, fat (Phospholipids and Triglycerides) and these are far more pronounced in lean, grass fed, meat.
More importantly, this “invisible” fat is now shown to have an important, and beneficial effect on the Maillard reaction.
Grass fed beef cooks quicker than grain fed beef
Grass fed beef cooks 10-30 percent quicker than grain fed beef because there's less visible fat in it – and on it.
Fat acts as an insulator to slow down the speed at which beef changes temperature. So, the less fat the more quickly the meat changes temperature. And that's not good. Because rapid changes in temperature cause the protein fibres to contract – which makes it less juicy. But that can be remedied.
Leaner doesn't mean tougher – cooked correctly grass fed beef is juicy and tender
The rule is simple... cook grass fed beef slowly and evenly.
And the lower the temperature the better, because high temperatures melt off the fat so you'll end up with a dry, tough meal.
It's best not to cook grass fed beef beyond medium
Because grass fed beef cooks quicker, a common mistake is over cooking. It can go from done to overdone very quickly. So start checking the core temperature sooner than normal.
We recommend not going beyond medium (60°C). If you prefer your beef slightly more done try it and see how it goes.
Colour isn't a guide to “doneness”
Grass fed beef retains its pinkness at higher temperatures. So it'll be more pink than grain fed beef at the same level of doneness.
Be gentle
When searing use a spatula or tongs rather than a fork. You'll lose less juices that way.
Carry-over cooking
Be careful with carryover cooking. With dry heat, stop cooking when the beef is up to 5°C lower than your target core temperature.
How to cook beef – an introduction
Don't even start cooking meat - until you're familiar with these temperatures