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Meat 101: My Butcher & More hosts St. Brigid's Farm This was a meating of minds (ha!). Mike Smollon and his team at My Butcher & More in Annapolis
hosted Bob Fry of St. Brigid's Farm on the Eastern Shore for a presentation about grass-fed beef (and veal), followed by an
explanation about the various cuts, to a full class of 20 attendees. With a glass of wine or beer and some fresh grilled veggies
from the store's Big Green Egg, it was pretty swanky. We love the flavor of Bob's grass-fed beef. Here is information about
how to get the most out of it: ♦
The major difference with grass-fed meat — it’s lean! And even the
fat it does have is slightly different — it’s grass-based vs. grain-based. Without fat as an insulator, the meat
cooks faster and can rapidly dry and toughen. ♦
This is a meat that works well cooked rare to medium-rare. Or in slow-cooking
methods such as braising and stewing. If you love a medium-rare steak on the grill, this is for you.
♦ Some recommend breaking down the connective tissue with a meat tenderizer
(the mallet kind) or marinade before grilling. (Personally, I just like a flavorful rub, if anything.)
♦ Grass-fed beef requires 30% less
cooking time so watch your thermometer and don't leave your steaks or burgers unattended.
♦ Cook at a lower heat or farther away from
the coals. Reduce the temperature of your grain-fed beef recipes by 50 degrees i.e. 275 degrees.
♦ Let meat come to room temperature before
cooking.
♦ Have you tried stove-top cooking steaks? We have, and with terrific success, and it’s easy to control the heat.
Some chefs brown on the stove and finish in the oven, if necessary. A cast-iron pan, a little butter at the end. Well!
Clock Tower Place 1410 Forest Drive,
Suite 9 Annapolis, MD Phone: 410-295-7500 St.
Brigid's Farm
12246 Locust Grove Rd.
Kennedyville, MD 21645
Phone: 410-648-5753
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