The Key is KOSHER SALT
Not all salt is the same. Kosher salt has specifically been used as a meat salt for hundreds or even thousands of years. There is very good reason for this…
It is a very forgiving salt that won’t overwhelm your food, but it penetrates deep into the meat. Gamey flavors tend to concentrate themselves in connective tissues. Kosher salt will neutralize gamey flavors and enhance the full-bodied beef flavors you crave.
DIRECTIONS: Make sure to fully defrost your meat and trim off any excess connective tissue (More common in roasts). Then liberally sprinkle the meat with Kosher Salt on all sides. (Apply more salt to areas with fat, connective tissue, and bone). Don’t be shy with the salt! After coating the meat in salt let is rest for 30 min. Remove the meat from the refrigerator and give it a sniff. If you smell a hint of gaminess, then sprinkle a little more salt (especially in those connective tissue areas). With thicker cuts like roasts you should plan on adding additional salt. Overall it is best to allow the salt to absorb for at least an hour before cooking.
What not to do
Don’t soak your meat in milk, or buttermilk, or brine, or vinegar overnight. While these methods can be used for short-period marinades, it will not neutralize gaminess, does not enhance flavor, and instead can cause the meat to lose its color, and its meaty texture. Nobody like colorless gelatinous meat.
What about other seasonings?
You should flavor your beef as you’d like with other seasonings. It is best to choose seasonings that are salt free or low salt. Since you have already used plenty of kosher salt, you don’t want to add even more! Some of our favorites are cumin, garlic, cayenne, coriander, smoked paprika, ginger, etc.
What does grass-fed really mean?
The answer is… nobody knows. The problem is that the USDA will not regulate the word “grass-fed”. All cows at some point in their life are in fact grass-fed. Therefore, the term has been used deceptively in the marketplace. So when you buy grass-fed beef from the store, you really don’t know what you’re getting. In most cases, grass-fed beef was finished on grain or corn for a shorter period than convention beef.
Is grass-finished beef gamey?
It certainly does not taste like grain or corn fed beef. The flavor is full bodied and much richer. But proper meat preparation makes all the difference to ensure you experience the full potential of grass finished beef. Remember, our cows have consumed the diet of a wild grazing animal, and the pastures they graze are not a monoculture. If you were to encounter flavors of gameness in our beef, you likely took a bite of connective tissue. Connective tissue is typically avoided when consuming any type of beef.
You are what you eat
The salad bowl our sheep and cattle enjoy…