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Jun 22, 2011 08:36 AM

cooking grass fed meat

Got some grass fed meats from a friend. Grilled the rib eye and although it had a great flavor, it was SO tough. Am left with pork tenderloin, pork shoulder, and baby back ribs and have no idea how to get the tenderness we want. Do I use different cooking techniques than I would with grain fed? Do I have to marinade or brine? Is there a secret to preparing this type of meat?

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  1. Grass fed is going to be much leaner than grain fed meat.

    I would definitely wet brine the tenderloin, dry brine the ribs and pork shoulder, then cook those two in a braising liquid on a low heat.

    Tenderloin should be grilled indirectly, and basted while grilling. Or you can pan roast at 425* for about 8-10 minutes, after searing. But keep your thermometer handy, since it may cook faster than the traditional tenderloin does.