It’s summer, time for lemonade, potato salad, and barbeque! So, uncover that lonely Weber and let’s grill up some magic with our 100 percent grass-fed beef.
If this is your first foray into the world of grass-fed and pastured meats, welcome! In a world of chronic degenerative disease, and declining food quality a great way to have an impact on restoring our personal and planetary health is by thoughtfully choosing the foods we eat.
The health benefits of grass-fed meats are numerous. They are an excellent source of omega-3 fatty acids, linked with lowering blood pressure and improving brain function, as well as CLA’s (conjugated linoleic acid) that research has linked to improved immune function and lowered risk of cancer and heart disease. It is also a wonderful source of antioxidant vitamins and B-12. Grass-fed meat fares beautifully when combined with a little flame and smoke, bringing out its distinctive flavor. Once you’ve experienced true grass-fed and pastured meat flavors, your palate will soon be able to distinguish when you’ve been conned!
Here are some basic guidelines to help you successfully bring out the best in these meats:
1. Get a good meat and grill thermometer – For good grass-fed beef you will want an internal temperature of 120 to 140 degrees. For chicken (unstuffed) 165 degrees. Don’t forget that for successful roasting you will also need a grill thermometer. One I’ve tried and like is the Maverick RediCheck Remote Smoker Thermometer (about $50). It monitors both the grill and meat temperature, sounding an alarm if the fire gets too cool or too hot so adjustments of the vents or coals can be made.
2. Tame the flame – Grassfed meat should always be eaten rare to medium rare. Grass-fed meat is typically leaner with less marbling and will tend to dry out and get chewy if cooked too hot and too fast. I know you’ve been told differently, but remember you were eating feedlot meats then. If E-coli is a concern, research has found that grass-fed cattle have considerably lower numbers and is still susceptible to our bodies’ natural defenses.
Remember barbecue is all about slow cooking with smoke. The heat source is indirect and cool, never rising above 250 degrees. This is ideal for cooking meats like briskets, ribs, and pork butts.
For more information, please call Jill Redfern RN, CNHP, Enzyme and Digestive Health Specialist with Women’s Health Advantage at 661-310-7373 or email: womenshealthadvantage@msn.com.