How to cook lean beef
Most of us are accustomed to eating beef from cattle finished on grain. The finishing process builds up intramuscular fat and can result in tasty, fat-marbleized meat. But many of Washington’s small and medium-scale cattle ranches finish their cattle on forage and pasture, resulting in a much leaner beef with lower levels of fat and cholesterol. And this leaner meat requires a different approach to cooking.
Here are a few tips from 3 Sisters Cattle Company and the American Grassfed Association to achieving the best results with pasture-fed beef.
Because the meat has less fat, it … » More …