G Farms and the Chefs - Cooking

Cooking your G Farms grass-fed steaks is easy. Keep it simple with these 5 steps. Allow the rich beef flavors play the lead role.

I have spent countless hours with chefs so you don't have to. These are five star, high caliber ladies and gentlemen chefs from various culinary schools and influence from French, Caribbean, to American cuisine.

Let's stop for a moment to define the over and ill-used word cuisine. Cuisine is a style or method of cooking, especially as characteristic of a particular country, region, or establishment.

Now, for the five steps to the one hundred dollar steak

1. THE THAW - NEVER use hot water or a microwave. Any heat starts cooking the meat and making it tough. Simply set your meat out and allow it to thaw plenty of time prior to preparation and cooking.
2. TENDERIZING - tenderizing is and should be it's own step. This should not overlap or be in conjunction with flavoring. Many flavoring techniques and oils clog up the pores of the meat. Cover all sides of your steak (or ribs after the membrane is removed) liberally with a course Kosher or sea salt. The rule of thumb is to salt the meat an hour per inch. After salting for the necessary time, rinse the salt off thoroughly. Your beef will now be much more porous and pliable. It is now set up perfectly to take on your flavor!
3. FLAVOR - Less is more and again, allow your rich, grass-fed beef flavors to be the star of the show. Salt & Pepper are all you need. it's nice to add garlic, herbs, or shallots. Rosemary, sage, and thyme. Use of herbs in their raw, natural forms (leaves, stems, bulbs, & roots) will give you a much more five star-like experience. Powders contain high amounts of sodium and salts and will give you more chain like results.
4. COOKING TIMES - Your G Farms Cowpooling beef is grass-fed. Grass-fed steaks and ground beef will cook fasters. Roasts and ribs will take longer. Roasts and ribs are not about internal temperatures or a designated time, but about when you can pull the bone out. Low and slow for best results with roasts and ribs. We recommend overnight or all day. Chef-Recommended Temps (outside of USDA recommendations)
   Rare           120- 130° F
   Med Rare   130 - 135° F
   Medium      135 - 145° F
   Ground beef should always be cooked to 160° F
5. RESTING - Once you are done cooking and removed the meat from the heat, let your beef rest for 5-8 minutes. This allows the natural juices to run and more importantly redistribute back into your meat. 

Does what you cook with make a difference? Absolutely. A large cast iron skillet is the preferred cook for your steak with a light cover of olive oil and bacon grease mix. 

Get your pan HOT! Look for the first signs of light smoke coming up from your oil. Now it is ready for your steak. Have your steak already at room temperature. You do not want your steak cooling down the oil, but to start cooking immediately, giving it that outside char and crusting of your rub. This is where adding any sprigs of rosemary, garlic, or other herbs will come into play. Simply add them to the hot oil along with your steak, basting your steak with the oil and herb mix.

THE FLIPPING FLIP DEBATE - Flip once. Flipping your steaks, ground beef, or any other cuts only increases the internal cooking. Here is where you can run the risk of over-cooking, making your meat tough, and ruining all you have been waiting for. G Farms Cowpooling beef is grass-fed, so it is naturally leaner. Our beef doesn't have the additional fat from external factors like grains, syrups, and other food waste products added to feeds for finishing cattle. 

CUTTING -  First, use a SHARP KNIFE. Cut your steaks across the grain. Cut in the same direction as the grain, your meat comes out tough and ropey. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. Cut & serve your steaks in strips and plated. This also will enhance the tenderizing and your bite experience.

To book with our featured chef from the video, you can connect with Chef Johnnell here https://www.facebook.com/WorthenCatering/ 

To learn more about G Farms Cowpooling www.gfarmsonline.com

Tired of poor quality, pink, and pale beef from your grocery?

There is a better way! 

I deliver the highest quality grass-fed beef directly to the home of the business professional and stay at home mom. Call with any questions you may have about me, the cattle, the beef, or my farm or you can order directly through the site. I have over 100 five star reviews on G Farms, the site, and Google. We bale our own hay so we know exactly what our cattle are eating.

We bale our own hay. We know exactly what our cattle are eating and what they are not.

DELIVERY COST WAIVED on orders of 1/4 or more placed this week. 

Call with any questions 214-244-3871 

For more information www.gfarmsonline.com

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I have been consluting chefs for some time now. I do it to guarantee my customers a much higher quality experience, level of service, and quality in the meal prepared with our beef. A lot rides on every meal cooked with G Farms grass-fed beef.

Chef Johnnell and others have been amazing to share their secrets with me and for my customers. I consider partnering with chefs the single best thing I do for my customers; past, present, and future.

Do you want to learn more about me personally, professionaly, our family farm, our cattle, phylosophies, processes, and more? You can follow all of my social media, my contact info, and our website at thecowguy360.com

G Farms online booking

The 21 day hanging reasons

Meat has two major components: 

1. muscle fibers which contract and relax, and 
2. connective tissue, which basically support the muscle fibers. 

Muscle fibers usually shorten and stiffen shortly after slaughter; the start of rigor mortis. This usually lasts for six to 12 hours in beef cattle. Cooling the carcass shortly after slaughter will allow the rigor to go only so far. Also as the carcass ages, is hung after slaughter, and the temperatures in the cooler are set properly, there are enzymes within the muscle that are released, causing a further breakdown of connective tissue that will increase the tenderness of the meat. How long should a carcass be hung to allow the enzymes to increase tenderness? Data would suggest 10 to 14 days. There is not much difference in tenderness in carcasses aged 10 to 14 days compared to longer. Many times, small slaughter facilities don't have the cooler space to hang carcasses very long. If the meat is tough to start with, aging will help.

After that time, we continue to hang our beef out to 21 days. Why is that? After we are guaranteed to have maximized the enzymatic action, the next step is enhancing the flavor. This is the aging of the beef. Aging is proven to enhance the flavor, just as the first 14 days hanging are proven to enhance the tenderness of the meat and cuts. During this time, we are continuing to dry the beef. If the meat is tender to start with, aging will, in theory, make it more tender.

The number one reason people won't eat a rare or medium rare steak is because of the juice, believed to be blood running all over the plate. Properly dried and aged beef does not do this. You should not ever cut into a rare or medium rare G Farms steak and have red anything running all over your plate. 

I work to give the customer the very best experience with every cut of meat from G Farms from steaks to ground, and everything in between.

I mean it when I say, "I delivery high quality grass-fed beef directly to the home busy business professional" 

I am more selective with the cattle I choose to go into the G Farms Cowpooling. I study daily the beef industry, cattle business, and equally, if not more important, the culinary professionals who know how to prepare that $100 plate every time. I am so grateful to the chefs who so openly share with me what I continue to share with my customers on how to best prepare their steaks, roast, & ribs.

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And as always, Call me directly at 214-244-3871 for any questions you have.

Sincerely, Willie Grubaugh G Farms