Preparing White Oak Pastures Grass-Fed Beef

From the day that one of our bulls first meets one of our heifers, it takes almost 3 years for the beef to get to your plate. At White Oak Pastures we are dedicated to raising our grass-fed beef in a manner that is humane for our cattle, environmentally sustainable for our land, and delicious for you… the folks that eat our product. Follow the tips, hints and information below to ensure the tastiest results and your enjoyment. Don’t be in a rush. This meal has been 3 years in the making.

Before Cooking:

• Thaw completely. Allow your grass-fed beef to thaw gently and completely in the lower portion of the refrigerator. Do not thaw using a microwave.
• Bring all White Oaks Pastures grass-fed beef to room temperature prior to cooking or grilling.
• Always pre-heat your oven, pan or grill before cooking our grass-fed beef.
  

Cooking Information:

• 30% less cooking time is typical because of our higher protein levels and lower fat content in our grass-fed beef compared to conventional grain fed meat. If using an oven, lower the oven temperature by 50°F when using your recipes.
  
• White Oak Pastures grassfed beef is best when not overcooked. Our steaks are most succulent when eaten rare to medium-rare. Prevent overcooking by using an instant-read thermometer. Measure the temperature of the meat from the side. Meat continues to cook even after it has been removed from the heat, therefore, remove the beef 5°F before it reaches the desired temperature. We recommend these finished temperatures for our grass-fed beef: 125° F - Rare; 130° F - Medium Rare; 135° F - Medium
• Keep it tender and juicy. Enhance the flavor of our grass-fed beef by lightly coating it with extra virgin olive oil then season with sea salt and pepper before grilling over a hot fire or searing in a pre-heated pan. Our grass-fed meats are naturally delicious and tender, there is no need to marinate beforehand. However, be creative and experiment to find your favorite flavor combinations.
• Cook it “low and slow.” As with all meat, preparing our grass-fed beef well done may cause it to be tough. To ensure the tastiest well done result, cook over lower heat for longer time in sauces that add moisture to the dish.
• Let it rest. This is most important! Resting cooked meat for 8-10 minutes allows the precious juices to be redistributed within the relaxing meat. The result is tender and delicious grass-fed beef. Remove from heat, cover loosely and let rest before cutting.

Cooking Methods:

• Grilling – The key to perfectly grilled White Oak Pastures grass-fed beef starts with a very hot charcoal or gas grill. Sear the meat quickly on both sides to seal in the natural flavor and juices. Reduce heat to medium to finish the meat to desired doneness. Always use tongs to turn your meats, precious juices will be lost by piercing the meat with a fork. For perfect grilled burgers, start with White Oak Pastures grass-fed ground beef. It is naturally 90% lean and has no added fat. Adding caramelized onions, roasted red peppers or olives to the ground beef before grilling infuses the burgers with flavor and low fat moisture.
• Roasting – Roasting is a great cooking method for large, tender cuts of White Oak Pastures grass-fed beef, such as a rib or sirloin roast. Preheat your heavy-bottomed pan over high heat. Sear White Oak Pastures grass-fed beef on all sides to lock in flavor. Use moisture from sauces to add to the tenderness when cooking your roast.
• Braising – Braising is a long, moist cooking method better suited on tougher cuts of meat. Cooking our grass-fed beef with a small amount of water, stock, or sauce in a closed pot breaks down the meat resulting in a tender and tasty dish.

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Preparing White Oak Pastures Sausages

For best results, and moist sausages, put the sausages in a frying pan in water that comes up 1/3 of the way up the sausage. Prick them with a fork or knife. Bring them to a boil and then reduce to a simmer. Cook until all the water has evaporated.

Cook them further in the pan and add some oil if necessary, or put them on a grill and brush them with oil if necessary, until they are lightly browned on all sides. Oil may be necessary, because White Oak Pastures Sausages are more lean than others.

You can also do all this in the oven. Put the sausages and water in a baking dish, prick the sausages, bake at 350 degrees until brown. Add oil if necessary. Rotate the sausages occasionally.

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