Yes, we are farmers and our favorite place is on the farm but this week we will be wearing our marketing and cooking hats as we talk the grass fed story in Boston. Producers who take the plunge to market their products direct must often assume the role of the jobs that are usually in the middle between the farm and table.Here's the full Whole Foods press release, and for you grass-fed chefs, Whole Foods provides these tips on eating the lean beef:
* Since it's leaner than grain-fed beef, grass-fed beef usually takes about 30% less time to cook, so pay attention to make sure you don't overdo it. You can test it with a meat thermometer.
* Make sure you aren't starting with cold beef straight from the refrigerator. Starting ice cold can result in poorly cooked meat.
* When using grass-fed beef in your favorite recipes, lower the cooking temperature of your oven by about 25°F. The cooking time will stay about the same.
* When cooking on the grill, let the flames burn down more than you do for other meat.
* Always use tongs, never a fork, to turn your beef. Piercing causes precious juices to be lost.
* Remember to let the meat rest to allow the juices to redistribute before slicing.
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