Top Quality Grass Feed Beef
We are proud to be the distributor for Windhorse Farm which is a certified organic beef farm located in Glenora, part of the beautiful Cowichan Valley on Vancouver Island. The farm is dedicated to raising the finest beef while stewarding the health of the whole farm. Windhorse Farm is a member of the Islands Organic Producers Association (IOPA, Farm #1902), and is certified to the IOPA guidelines and the Canadian Organic Standards. The farm is also certified by the British Columbia SPCA as meeting their standards for humanely raising and handling beef cattle.
For more information about their farm please visit Windhorse Farm website.
Grass-fed beef is usually leaner than traditionally raised beef. Use a lower cooking temperature than normal (300-325 F when roasting). Ideally cook to medium rare for steak cuts. Use moist heating techniques like braises. Cook to a slightly lower temperature than normal and allow the meat to rest at least 5-10 minutes before carving.
We would recommend cooking to 5 F less than traditional temperatures (shown in brackets). Meat will continue to cook about 5 degrees as it rests so I would also recommend you stop cooking at 5 F lower that the final desired temperature. A good instant meat thermometer will cost about $20 and is a great investment for the kitchen.
Rare 135 F (140) 57 C
Medium rare 140 F (145) 60 C
Medium 155 F (160) 68 C
Medium Well 160 F (165) 71 C
Well done 165 F (170) 74 C
Tenderizing is a good way to create a tender cut of meat. Marinating is a way to increase tenderness and add flavour to the beef. It will also make the meat cook quicker so you are advised to keep a good eye on the meat until you see how quickly it is cooking.
Here is a good basic marinade for beef:
1 cup (250 mL) beer, wine or cider
1 Tbsp (15 mL) mustard
1 tsp (5 mL) Worcestershire sauce
2 Tbsp (30 mL) olive oil
1 tbsp (15 mL) garlic
1 Tbsp (15 mL) fresh rosemary or thyme, chopped
1 tsp (5 mL) sea salt
1 tsp (5 mL) pepper
In a jar, combine all the ingredients and shake to mix. Pour over the beef and allow to sit for at least 1 hour and not more that 6 hours for best results.