A new customer said our steaks were tough :-(

Cooking grass finished beef can be slightly different from conventional beef due to its lower fat content and unique fat composition. Without proper care, there is a possibility of overcooking, which can lead to dryness and toughness.

Here are some reasons why this might happen:

• Leaner Meat: Grass-finished beef tends to be leaner, containing less marbling compared to conventionally raised beef. This lower fat content means there’s less margin for error when cooking, and overcooking can easily dry out the meat.
• Faster Cooking Time: Due to the lower fat content, grass-finished beef often cooks faster than conventional beef. If not monitored closely, the steak can be overcooked, resulting in a tougher texture.
• Different Fat Composition: Grass-finished beef contains a different ratio of saturated and unsaturated fats, which have different melting points. If cooked at high heat for an extended time, the delicate unsaturated fats can oxidize, leading to off-flavors and tougher meat.
• Lack of Resting Time: Resting the meat after cooking is essential for allowing the juices to redistribute evenly throughout the steak, ensuring tenderness and juiciness. If the steak is immediately sliced without resting, it might lose its natural moisture.

Easy Dry Brine

At Tyner Pond Farm, we want you to experience the best flavor and tenderness from our grass-finished steaks. That’s why we recommend dry brining, a simple yet transformative technique that enhances your culinary journey. Here’s why:

• Unleashing Flavor:  Dry brining draws out surface moisture initially, creating a concentrated layer of seasoned liquid. As time passes, this liquid is reabsorbed into the meat through osmosis, infusing it with delightful flavors from the inside out.
• Tenderizing Naturally:  The process of osmosis not only adds flavor but also breaks down muscle proteins, leading to improved tenderness. You’ll savor each bite as the steak becomes exceptionally juicy and tender.
• Melting Fat’s Magic:  Grass finished steaks have a different fat profile compared to conventional cuts. Dry brining helps to open up the meat’s structure. It allows its natural fat to infuse the meat as it cooks, adding to its tenderness.
• Precision Seasoning:  With dry brining, you have better control over the seasoning.No need to worry about excessive saltiness; the process ensures that the right amount of flavor is infused into the meat, providing a delightful balance.

Easy Dry Brining

• Generously sprinkle kosher salt over your grass-finished steak and let it rest uncovered in the refrigerator for at least 1 hour, or preferably overnight.
• When ready to cook, pat the steak dry and let it come to room temperature.
• Follow your preferred cooking method, whether it’s searing on a grill or sizzling in a pan.
• Allow the steak to rest for at least 10 minutes in foil after cooking to allow the flavors to settle.

This may seem like a lot of work, but is basically salting and waiting a few hours.  You invested a lot in 100% Grassfed Beef.  We’ve invested over 2 years in Holistically Managing our Grassfed Steers.   It’s just a shame not to invest a few more minutes to prepare it properly.