Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking.
Since grass fed beef is extremely low in fat, coat with virgin olive oil, or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.
Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
Always pre-heat your oven, pan or grill before cooking grass fed beef.
When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don't forget grass fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.
When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.
When preparing The pre-made hamburgers we recommend that you cook them frozen to increase the moisture. We add zero fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers . . . 30% less cooking time is required.