Tasty Tips

As you know, there's nothing average about Nuevo Carnic Beef. Like all grass-fed meat, Nuevo Carnic Beef cooks differently from the grain-fed beef found in most supermarkets and butchers. This guide will help you get the tastiest results – every time!

Less (Heat) Is More (Flavor)

Because Nuevo Carnic Beef is lean, lightly marbled and lower in fat than conventional grain-fed beef, its flavor is accentuated by cooking at a slightly lower temperature and for slightly less time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50° when cooking with Nuevo Carnic Beef. Even at the lower temperature, cooking time for grass-fed beef will be about 30% to 50% less than for conventional beef.

How Do You Like It?

Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final temperatures for every shade of "done":

recipesmore_cookingguide_thermometer

Use a digital meat thermometer to get the most accurate reading. And keep in mind, to achieve the desired temperature, remove beef from the heat source when it's 5° to 10° shy of your target temperature – the residual heat will finish cooking the meat in about five to ten minutes. Then you can dig in!

For Gourmet Grilling

If you choose to grill our beef, here are a few tips to help you reach grilling Nirvana:

Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling process.
No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows the natural juices to escape, causing it to lose some flavor.
Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if you can, resist checking every 20 seconds ;–).

Start Steaks at Room Temp

Steaks should be at room temperature before you start cooking. That way they spend less time in the pan getting to temperature. It's a gentler method of cooking and will deliver juicier meat to your plate.

Don't Play with Burgers

Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't make them cook any faster. Spatulas are just for flipping!

Cook. Rest. Slice.

Let your beef rest at least 10 minutes before slicing. This allows time for the juices to circulate back into the meat. Slicing before it has properly rested sends the juices dribbling onto the cutting board. And that's not where we really want them!