Welcome to Rosewood Farm

Beef Cooking Tips: (Source--Beef Information Centre)    

If Sunday’s roast beef seemed a little tough and not very juicy, it could be because it’s been cooked at too high a temperature. “For best tenderness, juiciness and flavour, consumers need to turn down the oven temperature and take off the lid when cooking a roast beef”, says Joyce Parslow, consumer and culinary manager at the Beef Information Centre in Mississauga, Ontario. “Lower temperatures provide the time for softening of connective tissue, resulting in more tender meat,” she says. “At higher temperatures the meat proteins undergo changes that lead to a toughening effect. Higher temperatures also result in loss of juiciness”.

Roasting Beef Made Simple:

• Insert thermometer into the meat so that it’s tip reaches the centre of the meat. Use a shallow pan, large enough to allow heat to circulate around the roast. Improve heat circulation by setting your roast on a rack or on a bed of cut vegetables—carrots, onions, celery.

• Since grass fed beef is extremely low in fat, coat with virgin olive oil, for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.

• Your biggest culprit in producing tough grass fed beef is overcooking.  This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.

• Cook, uncovered in 275 F. (oven roasts) or 325 F. (premium roasts) to desired doneness.  

• Remove the roast from the oven when the temperature is still 5 degrees F. below the desired final internal temperature. The internal temperature will rise during the standing time.

• Carve using a sharp knife and a gentle sawing action. Always slice meat across the grain, shortening the long muscle fibers and maximizing tenderness. If a roast is tied, cut parallel to the twine as roasts are usually tied across the grain.

   

 Cook premium oven roasts using dry heat, that is without     adding liquid to the pan. For the most tender juicy results, cook to medium-rare.

                                                                               

1. Place roast, fat side up, on rack in roasting pan.

2. Season roast; insert meat thermometer into centre of roast avoiding fat or bones. Place small onion in pan.

3. Cook, uncovered in 325 F. oven to desired doneness.

4. Remove roast to cutting board; tent with foil for 10 -15 minutes to allow temperature to rise an additional 5 F.

With premium roasts, season simply with salt and paper before roasting. For those seeking adventure, try a rub-a mixture of seasoning that you rub all over the meat before roasting. The following will season a 4-6 lb roast.

Lemon Pepper Rub : Season roast with salt and pepper. Combine finely grated lemon rind from 1 lemon, 4 garlic cloves (minced), 1 Tbsp each olive oil and lemon juice; rub over roast.

Oven Roasts (Sirloin Tip, Eye of Round, Outside Round, Inside Round, Rump)

Cook oven roasts adding some water to the pan while roasting. These roasts are best cooked only to medium.

0. Season roast and place fat side up on a rack in roasting pan. (no water necessary).  Insert meat thermometer into centre of roast, avoiding fat and bone.
0. Add small onion to pan. Oven sear by placing uncovered roast in preheated 450 F. oven for 10 minutes. Reduce heat to 275 F; cook to desired doneness, removing from oven when 5 F below finished temperature.
0. Remove roast to cutting board; tent with foil for 10-15 minutes to allow the internal temperature to rise an additional 5 F. Carve into thin slices to serve.

To maximize tenderness and add flavour to Oven Roasts, season them with a marinade before cooking. To marinade, pierce roast all over with a fork, combine with marinade in a sealable freezer bag and refrigerate for 12-24 hours. Allow ½ cup marinade for each pound of meat. Once used, discard marinade.

Fastest marinade ever : Use your favorite salad dressing as a marinade--try Greek, Italian, or sun-dried tomato.

Orange Ginger Marinade : Combine 2”piece of minced gingerroot, 3 crushed garlic cloves, finely grated rind and juice of 1 orange, 1 chopped green onion, ¼ cup teriyaki sauce and 1 Tbsp. hot chili sauce. Use to marinade 3-4 lb roast.

   

 (Blade, Cross Rib, Top Blade, Bottom Blade Boneless,  Brisket, Shoulder)

Cook pot roasts using moist heat, known as either pot roasting or simmering in a liquid. Cook pot roasts until fork-tender or well done.

0. Season roast. Brown well on all sides in lightly oiled Dutch oven or frying pan over medium-high heat.
0. Remove roast from pan.  Add chopped onion and garlic and cook until tender.
0. Add 1–2 cups liquid, such as broth, canned tomatoes or water with a package of dry onion soup.  Bring to a boil, then remove from the stove.  Return roast to pan. 
0. Cover tightly; cook in preheated 350 F. oven until fork-tender.  Add chunks of vegetables for final 45 minutes, if desired. Skim fat from sauce and season to taste.

OR

Consider the convenience of using a slow cooker. Place browned roast in crock pot, with ½ cup liquid. Set on low and cook for approximately 6 hours (or all day while you’re at work).

Grass fed beef has high protein and low fat levels, and the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

• We recommend marinating your beef before cooking, especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, or beer is a great choice. Some people use their favorite Italian salad dressing. If you choose to use beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
• Always pre-heat your grill to medium before cooking grass fed beef. A heated grill quickly sears the outside of the steak, caramelizing the surface of the meat and adding texture, colour and flavour. But be careful not to cook it at TOO high a temperature. Cooking steak at too high a temperature can cause the outside to char before the inside reaches the proper doneness.
• Let beef stand at room temperature for 30 minutes (no longer) before grilling. This standing allows the meat to be more tender.
• Don't fuss.  No more flipping and flopping those steaks--turn steaks only once during cooking. Constant flipping prevents the outside from being seared. Use medium-high heat, watch your timing per side (see chart below) and turn steaks just once. For turning, only use tongs—piercing with a fork will cause juices to run out and result in dry end product.
• Season (salt/sauces) your steaks only during the last few minutes of grilling as salt draws out moisture.
• Do NOT put the steak back onto the original platter used to carry raw meat. Let the steak stand for a few minutes on a clean platter to lock in the juices. Cover with foil to keep warm if not eating right away.

            Doneness Timing for Steaks

      (using medium-high heat of 400 degrees F)

  THICKNESS                 MINUTES PER SIDE      

                             Med-Rare       Medium      Well-Done

1/2 - 3/4 inch           3-4                 4-5                    5-6

1 inch                           5-6                  6-7                    7-9

1 1/2 inch                  9-10              10-14             15-18