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cooking grass fed meat


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cooking grass fed meat

mousse | Jun 22, 2011 08:36 AM

Got some grass fed meats from a friend. Grilled the rib eye and although it had a great flavor, it was SO tough. Am left with pork tenderloin, pork shoulder, and baby back ribs and have no idea how to get the tenderness we want. Do I use different cooking techniques than I would with grain fed? Do I have to marinade or brine? Is there a secret to preparing this type of meat?

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