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Why Grass-Fed Beef Cooks Quicker

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From Fine Cooking #132, p. 88

As we tested the recipes for “A Genius Method for Cooking a Holiday Roast” from Fine Cooking #132, we noticed that grass-fed beef roasts cooked more quickly than grain-fed ones. We checked in with Lynne Curry, who wrote the story, and she was not surprised. In her book, Pure Beef, Curry explains: “What sets grass-fed beef apart in the kitchen is its leanness.” Grain-fed beef, which is well insulated by fat, takes longer to cook. For this reason, it’s important to use recipe cooking times only as a guideline, especially if cooking grassfed beef. Instead, rely on your senses and your meat thermometer to tell when it’s done. Curry notes that grass-fed beef also appears more red or pink than grain-fed even when cooked to the same temperature. Err on checking early, too. “Overcooking,” says Curry, a champion of grass-fed beef, “is by far grass-fed’s greatest pitfall.”


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  • 15190707 | 04/18/2015

    I do not agree with the idea of feeding cattle corn, it is not what they were naturally meant to eat. Feeding an animal something else than what they should eat changes the animal which means that the meat we consume changes, new diseases form with this and there have been cases of people getting sick from consuming this meat.

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