by Monica Reinagel

Because grass-fed beef and bison tend to be super lean, they can dry out and get tough more quickly than conventionally-produced meat.  Because they're also more expensive than conventional meat, you want to be extra sure that they don't get ruined! Here are a few tips to ensure moist, flavorful results: 

Use moist heat methods like braising: For roasts or tougher cuts, quickly sear the outside of the meat and then add a small amount of liquid (water, wine, or stock) and cover the pan. You can leave it at a low simmer on the stove or pop in a 350 degree oven until fork tender. (For extra flavor, add herbs and or chopped onions or other vegetables to the pan as well.) 

Marinate before grilling or broiling: Marinate for 30 minutes using some olive oil to moisten the meat as well as some acid (vinegar, wine, or citrus) to tenderize it--along with any herbs or other seasonings you favor. 

Grill at a lower heat: Don't let the grill get too hot when cooking grass-fed beef. The meat will take slightly longer to cook but will stay more tender. Take care not to over-cook the meat.